Grilled Shrimp Taco Bowl
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1 pound shrimp
- 1/4 cup oil
- oil oil oil
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 3/4 cup avocado oil
- 1 clove garlic
- 1 cup cilantro leaves
- 1 jalapeño jalapeño
- Salt, Salt, Salt,
- 1 can black beans
- 2 teaspoons oil
- 1 can corn
- 1 pint grape tomatoes
- 2 cups cooked rice
- 2 cups shredded romaine
- 1 medium avocado
- 4 radishes radishes
- 2 tablespoons jalapeño
- 1/4 cup chopped cilantro
- Lime Lime Lime
- ,Salt and pepper ,Salt and pepper Salt and pepper
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Instructions
- In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.,Cover and refrigerate for 30 minutes or up to overnight.
- When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.
- Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.
- In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.
- Shake off excess marinade and thread the shrimp into two metal skewers. Using two skewers makes the shrimp easy to flip on a very hot grill.,When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.,Place the skewers on the grill. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.,Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through. They will continue cooking for a few minutes after they’re off the grill.
- Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.,Serve with small bowls of limes, chopped chilies, and chopped cilantro.
Source
Original recipe: View Original
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