Delicious Italian marinated grilled shrimp is topped with homemade tomato basil bruschetta and served over sautéed zucchini noodles in this healthy, Whole 30 and gluten free Shrimp Bruschetta Zoodle Bowl recipe!
The original inspiration for these bowls came from my Tomato Basil Bruschetta Recipe that I’ve been making for years! I wanted more ways to eat this delectable recipe, rather than just as an appetizer, so I served it over grilled chicken, on a bed of zoodles and the world took notice!
Today, I’m sharing how to make a similar bruschetta zoodle bowl, but with delicious grilled shrimp! And I’m serious when I say DELICIOUS grilled shrimp! I could eat this shrimp by itself, all day every day… and I did! I could not resist gobbling up a few grilled shrimps before putting these bowls together!
These tacos came about as I decided to combine a couple of different LLB recipes that I love all in to one dish!
Chili Lime Garlic Shrimp, bomb! Green Chili Avocado “Awesome Sauce” Salsa… lets just say it has awesome in the name, bomb! Throw in a little Red Pepper Lime Slaw and some cotija cheese, winning combination of deliciousness!
Prepare the “awesome sauce” and grilled shrimp via the recipes on the links provided!
Combine the bell pepper, cabbage and juice of 2 limes in a mixing bowl.
Next, spread the salsa onto the tortillas, then top with the shrimp. Next, top with the Red Pepper Lime Slaw and Cotija cheese. Serve with a lime wedge on the side of each taco!
So simple, can be made in 30 minutes or less and so, so ridiculously good!
Woo hoo for Shrimp Tacos on Taco Tuesday (or any other day of the week that calls for a delicious dinner!)
Dig in to this recipe tonight!
♦ Gluten Free Option: This recipe is gluten-free (when corn tortillas are used).
5. Chili Lime Garlic Grilled Shrimp – throw them in Tacos with Green Chili Avocado Sauce or pair them with the tri tip for a little surf and turf dinner!
What are you waiting for, fire up the grill, grab a cold one and enjoy a weekend of good food, friends and relaxation! Happy Labor Day Weekend from LLB!
Grilled shrimp is marinated in a delicious, slightly spicy, chili lime garlic marinade, then cooked on the grill, or in a cast iron skillet, for an easy, healthy gluten free recipe!
Yay!! My first dinner post!! So unfortunately my roomie Nick is moving back to Boston on Tuesday, but fortunately that gave us a great excuse to plan a little going-away dinner for him this weekend that involved surf-and-turf!
Now if you would have asked me 5 years ago what surf-and-turf was I would have probably said some sort of exercise but after venturing in to the seafood world about 3 years ago… yes New Years Day 2009 was my first time to eat anything out of the water IN MY LIFE! No salmon, no shrimp, no lobster, not even my favorite… crab until this fateful day in 2009! I don’t know how I lived before crab legs, lobster rolls and one of my favorite things I’ve ever made… Chili-Lime-Garlic Grilled Shrimp!
Now there’s still that fishy (get it, fishy, haha) story out there that my parents always try to tell me about how I ate fish sticks from Hardee’s when I was about 9 years old because I thought they were chicken strips, but all the same, for the purpose of this post we’ll say my first fish experience was in 2009 (besides I don’t know if you can consider fish sticks from Hardee’s really fish!)
Back to the dinner…so, as soon as the boys (my two roommates) decided on surf-and-turf for dinner I knew I had to make these grilled shrimp. I made them once before on Father’s Day this year and they were to-die-for!
Ingredients (serves 4)
2 garlic cloves, minced
1 tbsp brown sugar
3 tbsp soy sauce
1 tsp chili powder
juice of 1 lime
1/2 tsp red pepper flakes
2 tsp olive oil
15-20 large shrimp (peeled & deveined)
Place all of the above ingredients, except the shrimp, in a medium bowl and whisk to combine.
Add the shrimp and toss to coat. Place in the refrigerator to marinate for 15 minutes.
Now these little shrimpies are ready to come off the grill and get in my belly!
I finished off the meal by throwing in the leftover creamy orzo from Wednesdays lunch with some crispy veggies and some grilled corn on the cob and we had a serious feast going on!
Fast forward almost 4 years later to April 2015, and I made this Cilantro Lime Pesto Risotto, then topped it with this shrimp, so delicious!
♦ Gluten Free Option: Substitute gluten-free soy sauce to make this recipe gluten-free.
Grilled shrimp is marinated in a delicious, slightly spicy, chili lime garlic marinade, then cooked on the grill, or in a cast iron skillet, for an easy, healthy gluten free recipe!
Course Main Course
Cuisine Mexican
Prep Time5minutes
Cook Time6minutes
Marinating Time15minutes
Total Time11minutes
Servings4people
Calories69kcal
Ingredients
2garlic clovesminced
1tbspbrown sugar
3tbspsoy sauce
1tspchili powder
3tbsplime juice
1/2tspred pepper flakes
2tspolive oil
15-20large shrimppeeled & deveined
Instructions
Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a medium mixing bowl.
Add the shrimp and toss to coat.
Place in the refrigerator and marinate for 15 minutes.
Grill the shrimp for 3 minutes per side.
Recipe Video
Recipe Notes
Gluten Free Option: Substitute gluten-free soy sauce to make this recipe gluten-free.
