These shrimp and rice bowls are the epitome of summer cooking. Delicious grilled shrimp with a fresh pineapple salsa and a tangy cilantro lime vinaigrette all come together to create the perfect bite. You can customize these bowls however you please, but I like to add in some extra veggies I have on hand like zucchini.
I have a love hate relationship with summer. I love the fact that it is light out until 8:30pm. I love hearing little kids playing outside after dinner (wow I'm getting old). I love watching baseball games at night. I love the fact that my reading productivity increases by 125% but...I hate being hot.
I despise the heat. When posed with the classic question of would you rather spend your life in a sweltering dessert or in an igloo, I don't hesitate one bit. Those eskimos always have looked very cozy. When I was 7, my parents took my brother and me to California but then my dad kidnapped us to Death Valley, a literal oasis of death. I lost my first tooth there. It wasn't even wiggly. I was so miserably hot that my teeth started to give up and say "hey we're out of here!"
I despise the heat. When posed with the classic question of would you rather spend your life in a sweltering dessert or in an igloo, I don't hesitate one bit. Those eskimos always have looked very cozy. When I was 7, my parents took my brother and me to California but then my dad kidnapped us to Death Valley, a literal oasis of death. I lost my first tooth there. It wasn't even wiggly. I was so miserably hot that my teeth started to give up and say "hey we're out of here!"
There are few things that I will succumb too in exchange for being hot. Brad Pitt, a frozen margarita, and the obvious, fresh produce. I literally become a giddy school girl clapping my hands when I see basil plants for sale in front of the grocery store. I love when the plastic shrink wrapped cucumbers I buy during winter get moved to the back of the store and replaced by giant freshly grown cucumbers and lopsided squash. Herbs no longer are $6.99 for two sticks of rosemary and you can literally pull over your car to get home grown tomatoes. Ahh Summer, I think I'll put up with your sweltering temperatures because you give me endless
Today I decided to enjoy some summer fresh tomatoes, corn (seriously the best), and zucchini in these grilled shrimp bowls. I had a huge load of cilantro on hand as well so I whipped up a quick cilantro vinaigrette seriously took two minutes and added so much flavor to these bowls. I decided to put a tropical spin on my traditional pico de gallo style salsa and add in some pineapple because why not??
Ingredients:
For the shrimp:
1 pound raw, deveined, and peeled shrimp
1 tbsp chili powder
1 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp olive oil
1. Combine chili powder, garlic powder, salt and pepper in a medium sized bowl. Pat the shrimp dry and toss in the dry rub.
2. Preheat your grill to medium heat and grill shrimp until charred on each side (about 2-3 minutes per side). Remove and set aside.
For the Zucchini:
1 zucchini diced into 1/4 inch cubes
1 tbsp olive oil
salt and pepper
1. Preheat oven to 425. Toss diced zucchini in olive oil and salt and pepper in a medium bowl. Line a baking sheet with foil and evenly place zucchini on the baking sheet. Bake for 20 minutes until zucchini is soft and slightly charred.
For the salsa:
2 cups diced fresh pineapple
2 cups fresh corn
3 tbsp cilantro
1 clove garlic, minced
1/2 cup black beans, drained
1 pint cherry tomatoes, quartered
1/4 cup red onion diced
1/4 cup jalapeño diced
Juice of 1 lime
1. Combine all ingredients together in a large bowl. Place in the fridge until ready to assemble bowls.
For the cilantro vinaigrette:
2 cups fresh cilantro, packed
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp white wine vinegar
1/4 cup - 1/2 cup water (if needed)
1. Combine all ingredients in a blender and blend until smooth. Add in additional water as needed to help the blender work.
For the bowls:
2 cups cooked quinoa or rice
3 tbsp fresh cilantro
1. Place cooked rice or quinoa into bowls. Top with grilled shrimp, zucchini, pineapple/corn salsa. Drizzle the bowls with the fresh cilantro vinaigrette.
For the shrimp:
1 pound raw, deveined, and peeled shrimp
1 tbsp chili powder
1 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp olive oil
1. Combine chili powder, garlic powder, salt and pepper in a medium sized bowl. Pat the shrimp dry and toss in the dry rub.
2. Preheat your grill to medium heat and grill shrimp until charred on each side (about 2-3 minutes per side). Remove and set aside.
For the Zucchini:
1 zucchini diced into 1/4 inch cubes
1 tbsp olive oil
salt and pepper
1. Preheat oven to 425. Toss diced zucchini in olive oil and salt and pepper in a medium bowl. Line a baking sheet with foil and evenly place zucchini on the baking sheet. Bake for 20 minutes until zucchini is soft and slightly charred.
For the salsa:
2 cups diced fresh pineapple
2 cups fresh corn
3 tbsp cilantro
1 clove garlic, minced
1/2 cup black beans, drained
1 pint cherry tomatoes, quartered
1/4 cup red onion diced
1/4 cup jalapeño diced
Juice of 1 lime
1. Combine all ingredients together in a large bowl. Place in the fridge until ready to assemble bowls.
For the cilantro vinaigrette:
2 cups fresh cilantro, packed
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp white wine vinegar
1/4 cup - 1/2 cup water (if needed)
1. Combine all ingredients in a blender and blend until smooth. Add in additional water as needed to help the blender work.
For the bowls:
2 cups cooked quinoa or rice
3 tbsp fresh cilantro
1. Place cooked rice or quinoa into bowls. Top with grilled shrimp, zucchini, pineapple/corn salsa. Drizzle the bowls with the fresh cilantro vinaigrette.
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