The Baja Shrimp Bowl is a zesty grain bowl salad that combines fresh ingredients and bold flavors. Bursting with marinated shrimp, crisp lettuce, creamy avocado, tangy pickled red onion, and drizzled with a cilantro garlic sauce- this bowl is one of my husband's favorite weeknight dinners. The kids love the shrimp and their grain bowl part on the simple side, while I like my bowl with all the fixings. It's easy and versatile, so you can adapt it to what you have.
We marinate succulent shrimp in oil, lime juice, garlic, and spices. The combination of chili powder, cumin, onion powder, paprika, fresh ground pepper, and salt infuses the shrimp with a delightful balance of heat and tanginess.
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Once the shrimp is marinated, it is seared, ready to take its rightful place as the star of the Baja Shrimp Bowl. Assembling the bowl is the fun part, as you layer the vibrant ingredients on a bed of your chosen grain, be it nutty barley, protein-packed quinoa, or fluffy brown rice.
To add a refreshing zing, serve the Baja Shrimp Bowl with a squeeze of lime juice and a side of crisp lettuce, adding a burst of freshness to every bite. Creamy avocado slices bring a velvety richness to the dish, while tangy pickled onions provide a tantalizing punch of acidity.
No good grain bowl would be complete without a signature sauce, and the cilantro garlic sauce doesn't disappoint. Made with fragrant cilantro, zesty garlic, and a touch of honey for a hint of sweetness, this sauce combines all the elements, tying them into a harmonious blend of flavors.
Make the Shrimp
Combine the oil, lime juice, minced garlic, and all the spices (chili powder, cumin, onion powder, paprika, freshly ground pepper, and salt) in a plastic bag.
Seal the bag tightly and shake it well to mix the ingredients and create the marinade. Add the peeled and deveined shrimp to the plastic bag. Seal the bag securely, ensuring there are no leaks.
Gently massage the shrimp in the bag, ensuring they are evenly coated with the marinade. Place the bag in the refrigerator and let the shrimp marinate for at least 30 minutes. For a more intense flavor, marinate for up to 2 hours.
Preheat your grill or stovetop pan to medium-high heat. Remove the shrimp from the bag, allowing any excess marinade to drip off.
Grill the shrimp on the preheated grill or cook them in a hot pan for 2-3 minutes per side until they turn pink and are cooked through. Avoid overcooking to maintain their tenderness. Once cooked, remove the shrimp from the grill or pan and set aside.
Make the Cilantro garlic sauce:
Combine the full-fat Greek yogurt, garlic cloves, chopped cilantro, olive oil, lime juice, and salt in a blender or food processor.
Blend the ingredients until smooth and well combined. If using roasted garlic cloves, ensure they are soft and tender before blending.
Taste the sauce and adjust the seasoning if needed. Add more cilantro, lime juice, or salt, according to your preference.
Assemble the Grain Bowl:
Assembling the grain bowl is an opportunity to get creative and make it your own. Begin by selecting your preferred grain as the foundation for your Baja Shrimp Bowl—whether it's the nutty and chewy texture of barley, the protein-packed goodness of quinoa, or the comforting fluffiness of rice. Next, arrange the marinated and seared shrimp on top, making them the centerpiece of the bowl. Surround the shrimp with a colorful array of fresh lettuce leaves, sliced avocado for creaminess, and tangy pickled onions for a burst of acidity. Finally, drizzle the cilantro garlic sauce generously over the bowl.
Make it your own:
One of the joys of the Baja Shrimp Bowl is its versatility, allowing you to get creative and personalize it with the ingredients you have on hand. Embrace the spirit of experimentation and mix and match this delightful dish with your favorite leftovers and unique additions.
Personally, I've discovered some fantastic combinations. I've added a vibrant mango salsa for a tropical twist, bringing sweetness and tanginess. As seen in the pictures, the refreshing crunch of an edamame salad adds a delightful contrast to the shrimp's texture.
Another lovely addition is pickled fresno peppers, which provide a tangy and spicy kick. And let's not forget the roasted pepper relish, with its smoky and savory notes, adding a layer of depth to the overall flavor profile. Think about adding black bean salad, a crunchy slaw, sour cream, tortilla strips, or pico de Gallo to create shrimp taco bowls.
So, dive into your fridge, explore your pantry, and unleash your creativity (or just do some refrigerator maintenance) to customize your Baja Shrimp Bowl and create a truly unique and delicious meal.
Like Edamame check out: Lima Beans vs Edamame Beans and Edamame Bean Salad (with corn and rice vinegar).
If you’ve tried this Baja Shrimp Bowl Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Baja Shrimp Bowl Recipe
Ingredients
Marinated Shrimp
- 8 tablespoons of oil
- 8 tablespoons of lime juice
- 1 tablespoon lime zest
- 1-4 cloves of garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon of chili powder
- 4 teaspoon of cumin
- 2 teaspoon of onion powder
- 4 teaspoon of paprika
- 1 teaspoon of freshly ground black pepper
- 2 teaspoon of salt
- 1 lb Fresh jumbo shrimp peeled and deveined (21-25 per lb)
Grain Bowl
- Your choose of Grain (barley, quinoa, rice)
- lettus
- avacado
- lime wedge
- pickled onions (optional)
Instructions
Cooking the Shrimp Instructions:
- In a plastic bag, combine the oil, lime juice, minced garlic, and all the spices (chili powder, cumin, onion powder, paprika, freshly ground pepper, and salt). Adjust the quantities based on your taste preferences.
- Seal the bag tightly and shake it well to mix the ingredients and create the marinade.
- Add the peeled and deveined shrimp to the plastic bag. Seal the bag securely, ensuring there are no leaks.
- Gently massage the shrimp in the bag, making sure they are evenly coated with the marinade.
- Place the bag in the refrigerator and let the shrimp marinate for at least 30 minutes. For a more intense flavor, marinate for up to 2 hours.
- Preheat your grill or stovetop pan to medium-high heat.
- Remove the shrimp from the bag, allowing any excess marinade to drip off.
- Grill the shrimp on the preheated grill or cook them in a hot pan for about 2-3 minutes per side until they turn pink and are cooked through. Avoid overcooking to maintain their tenderness.
- Once cooked, remove the shrimp from the grill or pan and serve immediately.
- Enjoy the flavorful marinated shrimp as an appetizer, in salads, or as a main course.
Make the Cilantro Garlic Sauce
- In a blender or food processor, combine the full-fat Greek yogurt, garlic cloves, chopped cilantro, olive oil, lime juice, and salt. Blend the ingredients until smooth and well combined. If using roasted garlic cloves, ensure they are soft and tender before blending.
Making Grain Bowl
- Prepare your chosen grain (barley, quinoa, rice) according to the package instructions. Fluff it up and set it aside.
- Take your serving bowls and start by adding a generous portion of the prepared grain as the base.
- Arrange the cooked shrimp on top of the grain, placing them as the centerpiece of each bowl.
- Surround the shrimp with fresh lettuce leaves.
- Slice a ripe avocado and divide the slices among the bowls, placing them next to the shrimp.
- Sprinkle some tangy pickled onions over the bowls, adjusting the amount to your taste preferences.
- Finally, drizzle the cilantro garlic sauce generously over the entire bowl, ensuring each ingredient gets coated in the flavorful sauce.
- Serve the Baja Shrimp Bowl with a lime wedge on the side, allowing your guests to squeeze some fresh lime juice over their bowls for added tanginess if desired.
Did you make this recipe? Let me know!