Some of my favorite meals happen when I wake up in the morning and I envision some dish in my head. Not all of the details are there yet, but I can see the basics, and I go from there. That’s exactly how this dinner came to be, and it turned out to be everything I wanted it to.
This bowl of goodness is packed with protein, and it tastes absolutely amazing. It’s pretty quick to put together (about a half hour or so), and I set it up on my kitchen table like a burrito bar so my husband and I could each assemble our bowl how we liked. We scarfed them down, and then both made another! This was also my son’s first time trying shrimp, which he actually liked (though he was partial to the avocado- my kid could eat avocado all day everyday!).
Start by marinating the shrimp. I buy a bag of frozen raw shrimp that contains about 25 large shrimp. Rinse and peel off the shells. Then throw the shrimp in a small bowl with the olive oil and seasoning that will make up your marinade. A couple of tips on this: first, never buy shrimp that are precooked. They are rubbery, and even if you just reheat them, they will be overcooked. Second, don’t marinate shrimp long. They’re delicate and don’t need to marinate as long as chicken or beef. 20-30 minutes should suffice. Once finished marinating, I put 4-5 on a skewer so that I can grill them (if you don’t want to grill, you can cook them on a stove top).
Next, start your rice. Use whatever your favorite rice is- I used jasmine rice for this recipe because I had it on hand, and the kind I buy takes about 20 minutes to cook. When finished cooking, I add salt, lime juice, and fresh cilantro.
While the rice is cooking, on another burner you can brown your chorizo. Be sure to drain the chorizo before serving so you can get rid of as much grease as possible. On another burner, I throw all of the ingredients for my smooth and spicy sauce to a small saucepan and just allow to simmer.
While your rice stays warm and your sauce and chorizo simmer, head on out to the grill, throw your veggies in a grill basket (these should only take about 10 minutes to brown). When the veggies are about halfway done, put your skewers on. Shrimp cook very quickly, and the key is to not overcook them. They will only take a couple of minutes on each side until they turn pink.
Just before serving, warm your beans in the microwave for a minute or so, and cut a half an avocado into cubes.
Here’s how it all comes together: put a layer of greens on the bottom. I used a spring leaf and spinach mix. On top of that, I put a thin layer of rice (I try to eat low carb and go easy on the grains). Next add your veggies and beans followed by your chorizo and shrimp. And lastly, add a bit of avocado and drizzle your sauce over. You don’t need very much sauce (but don’t forget it because it is soooo good!)
This dinner takes a bit more work to make than my average weeknight meal, but sometimes a really good dinner is worth the extra effort! Happy Monday!
Grilled Shrimp, Chorizo, and Veggie Bowl
For Grilled Shrimp and Marinade:
1 Bag Large Frozen Shrimp (Raw)
1/4 cup olive oil
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
For Grilled Vegetables:
2 bell peppers (any color, I used red and orange), chopped
1 red onion, chopped
1 poblano pepper, chopped
1 jalapeno, chopped
2 tablespoons butter
1 tablespoon minced garlic
1 cup low sodium chicken broth
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce (I used Secret Aardvark, an amazing Amazon find!)
1/4 cup coconut milk (or regular milk)
1 tbsp corn starch
Salt to taste
1 cup rice (cooked according to package instructions)
1/2 tsp salt
1 tbsp lime juice
2-3 tbsp fresh cilantro, chopped
Other Ingredients for Bowl:
1 can pinto beans rinsed and drained (you can use black beans too)
1-2 cups greens (I used spinach and spring leaf lettuce
1 package of chorizo
1. Mix olive oil and seasoning for shrimp marinade, and allow shrimp to marinade for 20-30 minutes.
1. Cook rice according to package instructions. Add salt, lime juice, and cilantro and keep warm on stovetop.
2. Brown chorizo on stove in medium saucepan, and keep warm on stovetop.
3. In small saucepan, add sauce ingredients and allow to simmer.
4. Grill chopped veggies in grill basket. Halfway through, grill shrimp just until pink on both sides. Do not overcook shrimp.
5. Warm beans and dice avocado.
6. Layer greens, rice, beans, veggies, chorizo, shrimp, and avocado in serving bowl. Drizzle sauce over.