Grilled Shrimp Bowls with Oscarware Grill Topper

Oscarware Grill Topper and Grilled Shrimp Bowl

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


  • 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!