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  • Writer's pictureRita Winthrop

Grilled Shrimp Burrito Bowls

It is the hottest day literally of the summer - and yikes, I feel like I haven't done real cooking in ages - which is obvious on my blog feed! Its often too much trying to anything in the oven in these hot summer months, so we rely so much on the grill. You honestly can do so much - use your cast iron, make a corn bread, saute up a bunch of veggies, any protein, kebabs, you name it. Heck, you can even do dessert on there - grilled fruit and ice cream anyone? Yas please.

After grilling some veggies, I decided we needed something a little new - so shrimp and brussel sprouts it is. I love a burrito bowl, because you can use any protein, and any veggie - make sure to use some black beans, a grain like rice or quinoa, and the right seasonings and spices, and you're good to go. And of course, some avocado or guac if you have it.

These were so insanely easy. And our bowls were prepped in a matter of minutes.

To shave some time, I first cut the brussel sprouts in half and popped them into the microwave - about 5 minutes, just to start to steam them. This helps them be slightly soft before you put them on the grill. Since the shrimp cooks so quickly, you want the cook times to be similar. While those are steaming, I detail and rinse some shrimp. Keep them whole and throw them in a large bowl and season with garlic powder, chili powder, smoked paprika, salt and pepper. Then you'll want to also drizzle in some of your favorite hot sauce and a little olive oil or avocado oil. Give it a quick toss, and then add in the steamed brussel sprouts and toss to coat.

Stack them up on some skewers and take them out to a grill that's around medium heat. Pop them on, and keep a close eye, because these will be cooked as soon as your shrimp turns pink - about 10-15 minutes.

While the shrimp are cooking - prepare whatever else is going in your bowl. We used quinoa, a big handful of greens, black beans and avocado. And of course top it off with a little cilantro and hot sauce.

Once the shrimp and sprouts are cooked and charred, remove from heat and pile on top of your bowl - and that. is. it. A great way to step up your burrito bowl while still keeping the heat out of the kitchen.

Grilled Shrimp Burrito Bowls (GF/DF)

Prep Time: 10 minutes

Cook Time 15 minutes


  • 3 cups raw and detailed shrimp

  • 2 cups steamed + halved brussel sprouts

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • 2 teaspoons favorite hot sauce

  • Drizzle of olive or avocado oil

  • For the rest of the bowl: have things like rice or quinoa, black beans, avocado or guac, corn, a handful of greens, chopped cilantro, etc.


  1. Cut brussel sprouts in half and place in a microwave safe bowl. Steam for about 5 minutes until soft.

  2. Detail raw shrimp. Place in large bowl and add remaining ingredients. Add in sprouts and toss everything to coat. Put onto skewers.

  3. Over medium heat on a grill, place skewers - keep a quick eye. They are ready when shrimp is pink and charred.

  4. While shrimp cooks, assemble your remaining ingredients for the bowl.

  5. When cooked, remove from skewer and top into your bowl. Finish with a drizzle of more hot sauce and freshly chopped cilantro.



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