In this episode, Taryn goes over a delicious and quick recipe for a grilled shrimp and veggie bowl that cooks up in under 10 minutes! Perfect for a busy weeknight dinner, this bowl is packed with nutritious veggies and can be easily customized to your liking. Listen in to learn how easy it is to make this flavorful and wholesome family meal!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Grilled Shrimp Bowl
- Simple Grilled Shrimp Recipe
- Pineapple Coleslaw
- Grilled Pineapple
- Grilled Asparagus
- Grilled Onions
- Grilled Corn on the Cob
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Episode 62: Easy Grilled Shrimp
- Metal skewers
- Diamond Crystal kosher salt
- Salt conversion chart from Epicurious
- Grilling tongs
- Ove Glove oven mitts
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to give you some grilling inspiration.
Today’s episode is going to take off from the last episode, number 62, where I went over how to grill shrimp. This episode takes those grilled shrimp and turns them into a full meal with a grilled shrimp and veggie bowl. It packs some grilled veggies in with the shrimp then pairs it all with some rice – white, brown, or cauliflower rice, whichever you like – to give you a complete dish.
This is a great meal for warmer weather because it’s almost exclusively made on the grill. If you really don’t want to turn on your stovetop, or if you don’t have access to a stovetop right now, you can buy microwavable rice or cauliflower rice and then you won’t heat your house up at all.
It’s also great because everything cooks up really quickly. While there is a little prep involved, the food is on the grill for less than 10 minutes making this a great weeknight dinner option.
As I mentioned previously, this recipe incorporates grilled shrimp, which is the same recipe I went over in last week’s episode. I will still be telling you how to grill the shrimp but I won’t be going over as many tips or tricks for that so I’m not repeating myself. I definitely recommend listening to episode 62 for those.
One more thing before we get into specifics – this recipe is meant to feed four people, with a quarter pound of shrimp per person. It scales really well, so you can absolutely make more or less depending on your needs. You just might need to cook things in batches depending on how big of a grill you have.
Okay, let’s go over the ingredients. For the shrimp you’ll need:
- 16 ounces of large raw and thawed shrimp that’s been peeled and deveined – this is about 20 shrimp;
- ¾ teaspoon of Diamond Crystal kosher salt;
- ½ teaspoon of smoked paprika;
- ¼ teaspoon of garlic powder;
- ¼ teaspoon of ground cumin;
- ⅛ teaspoon of ground black pepper; and
- 2 teaspoons of oil – I like to use avocado oil.
For the rest of the recipe you’ll need:
- 1 teaspoon of the same oil;
- ½ teaspoon of Diamond Crystal kosher salt;
- 2 bell peppers, any color;
- 2 small to medium sized zucchini; and
- 4 cups of cooked rice of your choice.
You will also need skewers for the shrimp. I recommend using metal skewers that are flat to keep food from sliding around on them. They’re relatively inexpensive and I’ll put a link to some on the show notes page. You can use whatever size skewer you have, though for this recipe I use 12 inch skewers.
A couple of quick notes before we get into the directions.
- First, I use Diamond Crystal kosher salt in this recipe. I prefer this brand as it’s less salty by weight than other salts, which leaves a little more room for error when you’re cooking. If you’re using a different type of salt, you’ll want to scale the amount accordingly. I’ll put a resource on the show notes page for how to calculate that.
- Next, make sure your spices aren’t stale – if they’ve been sitting in the back of your pantry for the last year they won’t be as flavorful. It might be time to invest in some new spices.
- And last, you can either take the tails off the shrimp for grilling or leave them on. I like to remove them before I cook them so I can get straight to eating, but it’s fine to leave them on while grilling and remove them after the shrimp are cooked through.
Alright, let’s get to the recipe!
You’re going to start out by prepping the shrimp first. Make the spice blend by measuring out and adding in the spices and ¾ teaspoons of the kosher salt in to a small bowl. Stir it together and set it aside. I also recommend measuring out the 2 teaspoons of oil separately and placing that to the side as well.
Get a large bowl or other dish out and place the shrimp in it. Grab your skewers and set them to the side of the bowl. Dry the shrimp off with paper towels – this helps the spices stick – then throw the towels away. Sprinkle the spices over the shrimp then stir everything together with your hands to cover the shrimp with the spice blend. Next pour the oil over the shrimp and stir with your hands again, making sure the shrimp are covered as evenly as possible.
Now start placing the shrimp on the skewers. I typically do this by bending the shrimp in a kind of C formation inserting the skewer into both the tail and the upper body of the shrimp. This help the shrimp stay put on the skewer. Slide each shrimp all the way down and repeat until the skewer is full – you should be able to fit about 5 or so shrimp on a 12 inch skewer.
I also recommend placing shrimp of roughly the same size on the same skewer. Shrimp are easy to overcook and smaller shrimp will cook a touch faster than larger shrimp. If all the small shrimp are on the same skewer, you can remove that one when it’s done cooking while leaving the larger shrimp to finish cooking on the grill.
Once all the shrimp are on skewers, go ahead and set them aside while you prep the veggies.
Start by washing and drying the zucchini and bell peppers. Take the zucchini and, using a knife and cutting board, slice a small part off both ends of each zucchini. Then cut both of them length-wise into long pieces. Add them to a large clean bowl.
Next prep the bell peppers by using a knife to remove the stems. Cut them in half from top to bottom and remove the seeds. Place them in the bowl with the zucchini then pour the remaining teaspoon of oil and half teaspoon of kosher salt over everything. Use your hands to stir them up and make sure the veggies are evenly coated.
Now you want to heat up your gas grill. Bring it up to a temperature of 350 degrees F and once it reaches that temp, use a pair of tongs to place the veggies on the grill – you can place them whichever side down you like, it doesn’t matter. Close the lid and cook the veggies for 4 minutes.
After the 4 minutes are up, open the lid and put the shrimp skewers on the grill. Close the lid and let everything cook together for 2 minutes. Once those 2 minutes are up, open the lid again and flip both the shrimp skewers and the veggies over. You will definitely want to grab an oven mitt to flip the skewers as they will be hot! Use the tongs again to flip the veggies. Then close the lid and cook everything for another 2 minutes.
At this point you’ll want to check the doneness of the shrimp. The smaller ones should definitely be done, and they may all be done – they should have an internal temperature of 145 degrees F and be completely opaque and pinkish-white all the way through. Once they’re cooked, remove the shrimp from the grill and set them aside, then close the lid and let the veggies cook another 2 minutes. You want both the zucchini and bell peppers to be soft but not completely limp. When both are done, remove them from the grill and prep the meal.
As I mentioned previously, this recipe serves 4, so take out 4 bowls. I like to slice the zucchini and bell pepper into small pieces then put the equivalent of half a zucchini and half a bell pepper in each bowl. Place a cup of whatever rice you have in the bowl as well and add a quarter of the grilled shrimp, then serve!
This recipe is meant to be a complete meal, but there are definitely things you can add to it to round it out or if you are extra hungry. I like to add some slices of avocado on top of my shrimp bowl. You could also add a dressing you like, or some salsa to heat it up a bit. Some coleslaw would be really good as a small side. And if you like a little sweetness you could grill up some pineapple and add it directly to the bowl.
You could also switch up the veggies you’re grilling for the bowl. There are a bunch of options here, but some that come to mind are grilled asparagus or grilled onions. You could even grill some corn on the cob and slice it off the cob to add directly to the bowl.
As you can see, you can really customize it to whatever your family likes. I’m going to include a link to the full printable recipe for this grilled shrimp bowl, as well as the other recipes I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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