Easy Shrimp Bowls

Over the years, we’ve enjoyed countless bowl variations — from beef and chicken to pork and seafood. They’re our favorite way to mix and match flavors depending on our mood that day. I also love that the shrimp can be grilled either indoors or outdoors, making these bowls as versatile as they are delicious.

Reasons to love this recipe:

• Perfect Sweet & Spicy Balance – Honey tames the heat of sriracha for an irresistible flavor.
• Quick & Easy – With a little bit of advance prep, this meal can be on your table fast.
• Healthy & Protein-Packed – Shrimp provides lean protein, and you can load the bowls with veggies.
• One-Bowl Meal – Combines protein, carbs, and veggies for a complete, minimal-cleanup dinner.

Recipe FAQs:

Deconstructed Chile Rellenos

For those of you who aren’t familiar, chile rellenos are a beloved Mexican comfort food that I absolutely love! Traditionally they are made with roasted poblano peppers stuffed with gooey melted cheese, coated in a light and fluffy egg batter, and fried until perfectly golden.

Why This Recipe Works:

• Roasted poblano peppers – charring and peeling the poblanos adds a deep, smoky flavor that is the heart and soul of this dish and takes it to a whole new level
• Double the cheese – Monterey jack and sharp cheddar melt together into the most incredibly gooey, rich, and satisfying cheesy layer
• Perfectly seasoned egg custard – smoked paprika, garlic powder, and onion powder give the egg and milk mixture a beautiful depth of flavor that ties everything together
• All the flavor, none of the fuss – all the bold, classic chile relleno taste you love without the tedious process of individually stuffing and frying each pepper

What You’ll Need:

• poblano peppers
• cheese – a combo of monterey jack and sharp cheddar cheese
• large eggs
• whole milk
• all-purpose flour
• seasonings – salt, pepper, smoked paprika, garlic powder, onion powder

How to make Chile Relleno Casserole:

Step 1
Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• USA Half Sheet Pan
• Box Cheese Grater

Cheeseburger Bowls

Burgers are one of our absolute favorite things to throw on the grill in the summer – but let’s be honest, sometimes the weather just doesn’t cooperate. On those cold or rainy days when grilling is off the table, I still want all that classic burger goodness, and that’s exactly how this recipe was born.

What you’ll need to make Deconstructed Burgers:

The following ingredients are everything you need to make a deconstructed burger with classic burger toppings. 

• The Beef Mixture – A quick combo of lean ground beef, onions, Worcestershire Sauce, and seasonings. This is a super flavorful ground beef mixture.
• Special Sauce – This sauce combines mayo, ketchup, mustard, dill pickle relish, Worcestershire sauce, and seasonings – and is quick to make.
• Yellow Potatoes – Our go-to oven roasted potatoes – just a simple combo of potatoes, olive oil, salt, and pepper.
• Cheese – Any cheese will work here. Use your favorite!
• Veggies – We added lettuce and tomatoes to these bowls.
• Pickled Red Onions – Keep a jar of pickled onions on hand in your refrigerator or use regular red onion – or dill pickles.

Recipe Substitutions and Variations:

• Instead of ground beef, use ground turkey, ground chicken, or any kind of sausage.
• Use another dressing. Try our Chipotle Ranch Dressing or Dill Pickle Ranch Dressing.
• If you don’t want to make pickled onions, you can use any type of onions.
• Instead of adding roasted potatoes, you could prepare frozen french fries from the store for a short-cut.
• Use other veggies as desired.

How to make Cheeseburger Bowls:

Step 1
Make burger sauce. In a small mixing bowl, combine mayonnaise, ketchup, mustard, dell pickle relish, Worcestershire sauce, and seasonings. Whisk well to combine and then store in the refrigerator for later.

Step 2
Make the beef mixture. Heat up a cast iron skillet over medium-high heat. Add the ground beef, diced onions, Worcestershire Sauce, and seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper).

Stir the beef frequently until cooked completely through. 

Other Delicious Bowl Recipes:

All of these lighter recipes are great options for meal prep. 

• Chicken Hummus Bowls
• Mexican Chicken Rice Bowls
• Salmon Buddha Bowls with Asian Sauce
• Carne Asada Burrito Bowls

Kitchen Tools Used: (affiliate links)

• 12-Inch Lodge Cast Iron Skillet
• Glass Mixing Bowl
• 9-Inch Whisk

Smoked Ribs Recipe

Summertime and smoked ribs just go hand in hand – and this recipe is proof that you don’t have to be a pitmaster to make them incredible! I have been craving something smoky and deeply satisfying, and these baby back ribs delivered in every way. Whether you’re a seasoned griller or just getting started with your smoker, this recipe is simple, straightforward, and absolutely foolproof!

Why This Recipe Works:

• Simple ingredients – a handful of pantry spices create an incredible homemade BBQ rub, and your favorite store-bought sauce does the rest. No complicated techniques or hard to find ingredients required!
• Mostly hands-off – once the ribs are on the smoker, the hard work is done! Just let the low and slow magic happen while you relax and enjoy the backyard.
• Great for summer entertaining – there is nothing that brings people together quite like a rack of perfectly smoked ribs. Guaranteed to make you the star of every summer gathering!
• Full of smoky flavor – the combination of the homemade dry rub and hours on the smoker creates a depth of flavor that is absolutely unmatched. Rich, smoky, and completely irresistible!

What You’ll Need:

• baby back ribs – we used pork ribs for this recipe but beef ribs would be excellent too
• mustard – you can use either whole grain mustard or yellow mustard to coat the ribs
• bbq dry rub – a combo of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
• your favorite bbq sauce – choose your favorite sauce or try our homemade barbecue sauce recipe

How to make Smoked Baby Back Ribs:

Step 1
Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.

Step 4
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.

NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn’t super cold when it hits the grill!

Step 5
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.

• If using a pellet grill, fill with your preferred wood pellets — the grill will already be set up for indirect heat.
• If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
• If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.

Step 6
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.

NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!

Sides to serve with smoked baby back ribs:

The following sides go perfectly with summertime grilling!

Recipe FAQs:

Other Delicous Smoked Meats:

Looking for more meats to add to the smoker? Try one of these next!

• Smoked Beef Brisket
• Smoked Spatchcock Turkey
• Smoked Pork Butt Recipe
• Smoked Pork Tenderloin

Kitchen Tools Used: (affiliate links)

• USA Pan Sheet Pan
• Digital Instant Read Meat Thermometer
• BBQ Grill Spatula

Homemade Crunchwrap Supreme

We are absolutely obsessed with these Taco Crunch Wraps – and honestly, where were these when my kids were little?! Getting small children to eat a taco without it ending in complete chaos is basically an Olympic sport.

Other Tex-Mex Recipes:

We’re always in the mood for Tex-Mex. Here are a few other ideas for you to try next!

• Fajita Taco Salad
• Turkey Taco Soup
• Wonton Taco Cups
• Corn Dip with Cream Cheese
• Skillet Beef Enchiladas

What to serve with Taco Crunch Wraps:

Need a side or two to go with our crunch wraps? Try one of the following!

• Green Chile Rice
• Cilantro Lime Rice
• Mexican Street Corn Salad
• Restaurant Style Refried Beans

Crispy Chicken Cutlets

Chicken is an absolute staple in our house and I always keep both breasts and thighs stocked in the freezer – because you just never know when you need a quick, delicious meal! I am always on the lookout for simple, healthier weeknight recipes like this one that come together fast without sacrificing any flavor.

Why This Recipe Works:

• Panko and parmesan coating – the combination of crispy Panko breadcrumbs and freshly shredded parmesan creates an golden, flavorful crust in every bite
• Perfectly seasoned – garlic powder, onion powder, and smoked paprika add bold, delicious flavor from the inside out
• Avocado oil – a healthier, high smoke point oil that delivers a beautiful golden sear without the heaviness
• Complete and balanced meal – the peppery freshness of a simple arugula salad is the perfect complement to the crispy cutlets

What You’ll Need:

• chicken breasts
• large eggs
• Panko breadcrumbs
• parmesan cheese
• seasonings – salt, pepper, garlic powder, onion powder, smoked paprika
• avocado oil

How to make Panko Crusted Chicken Cutlets:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.

Step 4
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.

Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.

Continue cooking in batches until all cutlets are done.

Recipe FAQs:

Other Simple Chicken Recipes:

Chicken is our go-to protein. Try these recipes next!

• Chicken Pesto Gnocchi
• Ultimate Grilled Chicken Sandwich
• Double Crust Chicken Pot Pie
• Chicken Curry Salad with Grapes

Kitchen Tools Used: (affiliate links)

• OXO Meat Tenderizer
• 12-Inch Cast Iron Skillet

Carne Asada Bowls

Carne asada is a Mexican dish of thinly sliced beef—most often skirt or flank steak—marinated in a mixture of citrus, garlic, and seasonings, then grilled over high heat. It’s typically chopped or sliced after cooking and served in tacos, burritos, or alongside sides like rice, beans, and grilled vegetables.

Why We Love This Recipe:

• Big, bold flavor – Marinated, grilled steak brings smoky, citrusy, savory goodness to every bite.
• Totally customizable – Load them up with rice, beans, veggies, salsas, or keep them lower-carb. Your call.
• Great for meal prep – Components store well, making easy lunches or dinners throughout the week.
• Balanced and satisfying – You get protein, fresh produce, and hearty grains all in one bowl.

Ingredients Used:

• Flank Steak – or use skirt steak
• Marinade – a simple mixture of citrus juice, olive oil, soy sauce, chopped cilantro (optional), and seasonings
• Mexican Street Corn Salad – this is one of our favorite ways to enjoy bowl recipes
• White Rice – or use our Green Chile Rice, Stovetop Cilantro Lime Rice, or Mexican Rice and Beans
• Fresh Veggies – tomatoes, salad greens, and sliced avocado (or add any of your favorites)
• Dressing – use a simple combo of sour cream and salsa or make one of our dressings (like Chipotle Ranch Dressing or Cilantro Lime Crema)

How to make Carne Asada Bowls:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients – the olive oil, soy sauce, freshly squeezed orange juice and lime juice, chopped cilantro (optional but tasty), ground cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk well.

Step 4
Grill carne asada. Preheat your outdoor grill to high heat (about 450 degrees) so it’s nice and hot before the steak goes on. Grill the marinated carne asada for about 5-6 minutes per side, depending on thickness, until it’s nicely charred on the outside and cooked to your desired doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

• 130–135°F = medium-rare (most traditional and tender for carne asada)
• 140–145°F = medium
• 150°F+ = more well done (can start to get tougher)

Toppings for Burrito Bowls:

While not required, we like to add some sort of dressing or sauce to these bowls when serving.

• Cilantro Lime Crema
• Easy Pico de Gallo Recipe
• Chipotle Ranch Dressing
• Avocado Crema

Other Delicious Tex-Mex Recipes:

Tex-Mex is on constant rotation here, including some of the following.

• Mexican Chicken Rice Bowls
• Walking Taco Casserole
• Skillet Beef Enchiladas
• Chicken Tortilla Soup

Tender Carne Asada

Steak has always felt like a bit of a luxury in our home, since we didn’t have it often growing up. We were more of a pork-and-chicken family – and plenty of casseroles. Lots and lots of casseroles.

Over time, I’ve shared more beef recipes here with you using a variety of cuts – mostly flank steak, filet mignon, chuck roast, and ground beef – and honestly, I truly love them all!

Why This Recipe Works:

• Flavor-packed marinade – Citrus, garlic, and spices tenderize the meat while infusing it with bold, balanced flavor.
• High-heat grilling – A hot grill creates that signature char and locks in juices for a perfectly cooked steak.
• Quick cooking time – Thin cuts like flank or skirt steak cook fast, making this recipe both efficient and reliable.
• Sliced against the grain – Cutting the steak properly ensures every bite is tender and easy to chew.

What You’ll Need:

• flank steak (or skirt steak works too)
• chopped cilantro
• olive oil
• soy sauce
• citrus juice – from oranges and limes
• ground cumin
• chili powder
• garlic powder
• red pepper flakes
• kosher salt
• black pepper

How to make Grilled Carne Asada:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.

Step 4
Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

• 130–135°F = medium-rare (most traditional and tender for carne asada)
• 140–145°F = medium
• 150°F+ = more well done (can start to get tougher)

Step 6
Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:

• Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
• Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
• Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
• Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
• Guacamole – Rich and creamy, it balances the char from the grilled steak.
• Chimichurri – A recipe shared by one of my fellow food blogger friends!

Step 7
Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following.

• Carne Asada Quesadillas
• Carne Asada Bowls
• Fajita Taco Salad
• Crispy Black Bean Tacos

Recipe FAQs:

Other Delicious Beef Recipes:

Looking for more beef recipes? I’ve gotcha covered.

• Grilled Filet Mignon
• SueBee’s Beef Bourguignon Recipe
• Beef Kabobs on the Grill
• Slow Cooker Beef Stew

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Beer Brats

Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.

Why This Recipe Works:

• Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
• Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
• Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!

What You’ll Need:

• brats
• bell peppers and onion
• beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
• to serve – sauerkraut, spicy or regular mustard, and buns

How to make Grilled Beer Brats with Peppers and Onion:

Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.

Sides to serve with Grilled Beer Brats:

A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.

Recipe FAQs:

Other Delicious Grilled Recipes:

We love to grill all year around, but especially in the warm summer months. Nothing better!

• Mushroom Swiss Burgers with Caramelized Onions
• Ultimate Grilled Chicken Sandwich
• Grilled Cedar Plank Salmon
• Mushroom Beef Burgers
• Smoked Baby Back Ribs

Kitchen Tools Used: (affiliate links)

• 12-Inch Cast Iron Skillet
• Grilling Tongs

Pineapple Chicken Kabobs

If you’ve been around here for a while, you already know that kabobs are a serious staple in our house! Steak, pork, chicken, and shrimp are our go-to proteins so far – and every single one has been absolutely delicious. But this Hawaiian version might just be our new favorite (spoken by a true food blogger)!

Why This Recipe Works:

• Bold and flavorful marinade – the combination of pineapple juice, soy sauce, fresh ginger, and garlic creates the most incredible sweet and savory flavor
• Sweet meets savory – juicy pineapple chunks caramelize beautifully on the grill alongside the tender marinated chicken
• Easy weeknight or weekend meal – simple to prep ahead and on the grill in minutes
• Colorful and festive – bell pepper and red onion make these kabobs as beautiful as they are delicious
• Served over rice – makes it a complete, satisfying meal the whole family will love

What You’ll Need:

• chicken breasts
• fresh pineapple
• red onion
• bell pepper – any combo of colors
• marinade – a simple combo of ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, and seasonings
• rice to serve

How to make Hawaiian Chicken Pineapple Kabobs:

Step 1
Prep chicken. Slice chicken breasts into 1.5 inch cubes. Place in gallon sized freezer bag or airtight container.

Step 2
Make marinade. In a mixing bowl, combine ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, salt, and pepper.

Reserve 3/4 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts.

Step 6
Grill kabobs. Light outdoor grill to 375 degrees. When hot, grill skewers until chicken is done, approximately 7-8 minutes per side.

Chicken is considered done when it registers 165 degrees F on a digital thermometer. We normally remove them at 160 degrees F allowing for a few degrees of carry-over cooking.

Recipe FAQs:

Other Delicious Kabobs Recipes:

We love all the kabob recipes!

• Pork Shish Kabobs
• Grilled Chicken Skewers
• Grilled Asian Chicken Skewers
• Honey Sriracha Chicken Kabobs
• Beef Kabobs on the Grill

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Kabob Skewers – Used to grill the steak kabobs.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

• SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
• CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
• GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
• MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
• NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

• Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
• Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
• Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
• Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
• Hummus – Use either homemade hummus or store-bought.
• Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 9
Assemble bowls.

• Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
• Then add the sliced, grilled chicken.
• Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
• Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
• Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Instant Pot

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet