Shellfish
Grilled Shrimp Bowls with Oscarware Grill Topper
These grilled shrimp bowls are a fresh and flavorful summer meal. Succulent shrimp get a kick from a zesty lime and chili marinade before being grilled to perfection on the Oscarware porcelain grill topper. The topper ensures the shrimp get a nice sear while staying tender inside. Crisp asparagus, blistered cherry tomatoes, creamy avocado, and slices of red onion join the party atop a bed of cilantro-flecked rice. It’s a vibrant, satisfying bowl packed with bright flavors and contrasting textures that come together effortlessly thanks to the versatile grill topper.
Grilled Shrimp Bowls with Oscarware Grill Topper
Recipe Notes
- Advance Prep: 20-25 minutes
- Grill Time: 10-16 minutes
- Yield: 3-4 servings
- Method: Direct Grilling
- Equipment: Oscarware porcelain grill topper
Ingredients
- Shrimp, peeled and deveined
- 1 lime, zested and juiced
- Sea salt and fresh cracked black pepper
- Chili-margarita spice (or other chili powder blend)
- Olive oil
- Asparagus spears
- Red onion, sliced
- Cherry tomatoes
- Avocado, diced
- Rice
- Cilantro, chopped
- Other desired vegetables
Recipe Steps
1: Make the cilantro rice: Cook rice according to package instructions and stir in chopped cilantro when done.
2: Prepare the shrimp marinade: In a bowl, combine the lime zest, lime juice, sea salt, black pepper, chili spice blend, and a drizzle of olive oil. Add the shrimp and toss to coat. Let marinate for 10 minutes.
3: Prep the vegetables: Trim the asparagus spears, slice the red onion, halve the cherry tomatoes, and dice the avocado.
4: Preheat grill to high heat and place the Oscarware porcelain grill topper on the grill grates to preheat as well.
5: Lightly oil the hot grill topper. Add the asparagus spears in a single layer and grill for 2-3 minutes per side until tender-crisp.
6: Move the grilled asparagus to a plate. Add the sliced red onion and cherry tomatoes to the grill topper and grill for 1-2 minutes per side until lightly charred.
7: Remove the grilled onions and tomatoes to the plate with the asparagus.
8: Add the marinated shrimp in a single layer on the grill topper. Grill for 2-3 minutes per side until opaque and seared.
9: Assemble the bowls: Add a base of cilantro rice, then top with the grilled asparagus, onions, tomatoes, diced avocado, and shrimp.
10: Serve the shrimp bowls immediately, garnishing with extra chopped cilantro if desired. Enjoy!
