Hump-day Grillers: Grilled Shrimp Taco Bowl

Happy Hump-Day! The mid-week slide to Friday begins: tomorrow is Thirsty Thursday: so liver alert to many.

Don’t forget to refill your propane tank to 20 lbs. at QuickFill Propane for only $11.92. Refill is always less expensive than exchange.


Todays YUM is

Grilled Shrimp Taco Bowl

Chipotle’s got nothin’ on this taco bowl with creamy cilantro-yogurt dressing.

Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 20 mins
4 green onions, chopped and divided
1/2 c. chopped fresh cilantro, plus more for garnish
1 c. plain yogurt
1/2 c. mayonnaise
1 clove garlic, chopped
1/4 c. red wine vinegar
2 tbsp. fresh lime juice
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, plus more for drizzling
4 corn tortillas, cut into thin strips
1 1/2 lb. medium shrimp, peeled and deveined, tails removed
1 c. shredded red cabbage
2 romaine hearts, finely chopped
2 avocados, pitted and sliced
1/2 tsp. crushed red pepper flakes
  1. Make dressing: In the bowl of a food processor add half the green onions, cilantro, yogurt, mayonnaise, garlic, vinegar and lime juice and season with salt and pepper. Pulse until combined, then transfer to a small bowl and refrigerate until serving.
  2. In a small skillet over medium-high heat, heat oil. Add tortilla strips in batches and shallow fry until golden brown. Transfer to a plate lined with paper towels. Fry remaining tortilla strips, adding more oil as needed.
  3. Heat a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper, drizzle with olive oil and massage. When grill pan is hot place shrimp in a even single layer. Cook for 2 minutes on each side and transfer to plate.
  4. Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining green onions and red pepper flakes.

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