Sabrina Modelle's Shrimp Bowls
Try this Sabrina Modelle recipe, or contribute your own.
Try this Sabrina Modelle recipe, or contribute your own.
- 1/2 teaspoon salt
- salt to taste
- salt and pepper to taste
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 2 cups cooked rice
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 clove garlic peeled
- 1 tablespoon sweet paprika
- 1 (15-ounce) can black beans drained and rinsed
- 1 pint cherry or grape tomatoes halved
- lime wedges to serve
- 4 radishes, thinly sliced
- 1 tablespoon smoked paprika (sweet or hot)
- 1/2 teaspoon chipotle powder (optional)
- 1 pound shell-on shrimp (21-25 count) thawed if frozen, peeled and deveined
- 1/4 cup neutral oil (i used avocado oil)
- high heat oil such as canola or grapeseed for brus
- 3/4 cup neutral flavored oil (i used avocado oil)
- 1 cup cilantro leaves and stems packed
- 1 jalapeã±o, stem removed
- 1 (15-ounce) can corn drained and rinsed
- 2 cups shredded romaine
- 1 medium ripe avocado thinly sliced or cut into chunks
- 2 teaspoons neutral oil such as canola or avocado
- 2 tablespoons finely chopped jalapeã±o to serve
- 1/4 cup tablespoon finely chopped cilantro to serve
- Carbohydrate 36.7258377117329 g
- Cholesterol 0 mg
- Fat 0.892976980293798 g
- Fiber 1.93887084232854 g
- Protein 3.74808687605097 g
- Saturated Fat 0.134691666783015 g
- Serving Size 1 1 serving (278g)
- Sodium 896.588247402337 mg
- Sugar 34.7869668694044 g
- Trans Fat 0.145009448068117 g
- Calories 170 calories
Step-by-step
- Combine the spices and shrimp: 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.
- Prep the grill: 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.
- Make the dressing: 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.)
- Season the black beans: In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.
- Grill the shrimp: 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.
- Assemble the bowls: 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.
Sabrina Modelle's Vibrant Shrimp Bowls: A Taste of Summer
As a busy professional, finding time to cook delicious and healthy meals can feel like a Herculean task. But what if I told you that a vibrant, flavorful, and satisfying meal could be ready in under an hour? This recipe for Sabrina Modelle's Shrimp Bowls is my go-to when I need a quick, healthy, and incredibly tasty dinner. It's the perfect blend of fresh ingredients and zesty flavors, and it's surprisingly easy to make, even on a weeknight. The grilling adds a smoky char to the shrimp that elevates the entire dish to another level, and the creamy avocado-lime dressing ties everything together beautifully.
The beauty of this recipe lies in its versatility. You can easily adjust the ingredients to your liking. Don't have radishes? No problem! Use shredded carrots or cucumber instead. Prefer a spicier kick? Add more jalapeño! The core components – the succulent grilled shrimp, the hearty black beans, the refreshing corn and avocado – create a fantastic base that you can personalize to perfectly suit your taste. It’s a recipe that encourages creativity and experimentation in the kitchen. This recipe is a testament to the idea that healthy eating doesn't have to be boring or time-consuming. It's proof that quick, easy, and delicious can coexist beautifully.
I love how this dish brings together a medley of textures and flavors. The tender shrimp, the creamy avocado, the crunchy corn and radishes – every bite is an explosion of freshness. It's the kind of meal that leaves you feeling energized and satisfied, not weighed down or sluggish. The best part? It’s incredibly adaptable. I often use leftover rice from the previous night to make the bowls even quicker to assemble. I've even experimented with substituting the shrimp for grilled chicken or tofu for a vegetarian option. The possibilities are endless!
Beyond the Bowl: This recipe is more than just a quick dinner; it's a testament to mindful eating. The vibrant colors of the ingredients are a feast for the eyes, and the fresh flavors are a joy for the palate. This is a recipe I often prepare when entertaining friends or family. It’s easily scalable, making it perfect for both small gatherings and larger parties. The individual bowls are visually stunning and allow for each guest to customize their portion to their preferences. The leftovers also make a fantastic lunch the next day. The flavors meld beautifully overnight, intensifying the overall taste.
Tips and Tricks for Success:
- Marinate the shrimp: Marinating the shrimp for at least 30 minutes allows the flavors to penetrate deeply, resulting in a more flavorful and tender final product.
- Prep ahead: The dressing and the chopping of vegetables can be done in advance, making weeknight meal prep a breeze.
- Don't overcook the shrimp: Overcooked shrimp will become tough and rubbery. Cook them until they are just opaque.
- Adjust the spice level: Feel free to adjust the amount of jalapeño and chipotle powder to your preference. If you prefer a milder dish, omit the chipotle powder altogether.
- Get creative with toppings: Experiment with different toppings to create your perfect bowl. Some suggestions include mango salsa, shredded cheese, or a dollop of sour cream or Greek yogurt.
This Shrimp Bowl recipe is a celebration of fresh, vibrant flavors and easy weeknight cooking. It’s a dish that speaks to my desire for healthy, delicious food that doesn’t require hours in the kitchen. It’s a recipe I turn to again and again, and I hope it becomes a staple in your kitchen too.
Enjoy the taste of summer, all year round!
