this bbq shrimp bowl is loaded with everything you’d want to pile on at this year’s Memorial Day barbecue! easy to make, full of flavor and perfect for the warmer weather!
Memorial Day weekend is right around the corner which means the official kick off to BBQ season!
When we were little we always had a huge neighborhood-wide bbq for Memorial Day weekend and it was just the best. It’s hard to beat running around in the sunshine with your best friends and family around!
Back then we had the standard fare: hot dogs and hamburgers always served with potato salad, coleslaw and corn on the cob. And there were chips and dips galore.
This bowl brings back all those memories for me.
It’s got juicy shrimp marinated in bbq sauce, creamy coleslaw, garlic & onion roasted baby potatoes, grilled corn with chipotle lime butter all finished off with some avocado, a generous serving of lime zest and cotija cheese.
Mix it all up and get a little of everything with each bite!
You can serve this up as a dish for one, or triple everything and make it a big bowl the whole family can grab from!
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bbq shrimp bowls
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 bowls 1x
- Category: lunch
Description
this bbq shrimp bowl is loaded with everything you’d want to pile on at this year’s Memorial Day barbecue! easy to make, full of flavor and perfect for the warmer weather!
Ingredients
For the Potatoes:
- 2 cups tri-colored baby potatoes, halved
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1–2 teaspoons olive oil (just enough to coat with a thin layer)
For the Corn:
- 2 ears corn
- 2 tablespoons butter
- 1 teaspoon chipotle chili powder (more or less for desired heat)
- 1/2–1 teaspoon lime zest
For the Shrimp:
- 12 medium shrimp (31/35 count per lb), deveined and tails removed
- 1/4 cup your favorite bbq sauce or marinade
For the Coleslaw (see note*):
- 1/4 red cabbage, roughly chopped into thin slices
- 1/4 green cabbage, roughly chopped into thin slices
- 2 large handfuls kale, roughly chopped into thin slices
- 1 large handful arugula, roughly chopped into thin slices
- 2–4 tablespoons favorite store-bought coleslaw dressing
For the Bowl:
- 1–2 large handfuls arugula (you can also serve over quinoa!)
- 12 bbq marinated shrimp
- 1 cup roasted potatoes
- 2 ears of corn, kernels removed
- 1/2 cup coleslaw
- 1/2 medium avocado, pitted and sliced
- 2 teaspoons lime zest
- 4 tablespoons cotija cheese
- Optional for serving: corn chips, fresh lime wedges
Instructions
For the Potatoes & Corn:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper
- Toss the potatoes with olive oil, garlic powder, onion powder, salt & pepper. Set aside while you prepare the corn
- In a small bowl combine butter, chili powder and lime zest then slather both ears of corn with it
- Wrap each piece of corn in its own piece of foil and place directly on the oven rack
- On a separate rack, or next to the corn, place the potatoes
- Bake both 25-30 minutes or until skin is lightly browned and potatoes are fork tender
- Allow corn to cool, then slice off the kernel
For the Coleslaw:
- While potatoes & corn bake, combine all ingredients for the coleslaw into a large mixing bowl and toss to combine (adding more dressing as needed to reach desired creaminess)
For the Shrimp:
- When potatoes have about 5 minutes left, place a non-stick sauté pan over medium heat. Once the pan is hot, add 1/2 teaspoon olive oil then add shrimp and the bbq sauce. Cook about 4-5 minutes each side or until shrimp are pink and opaque.
For the Bowl:
- Into a bowl, add half the arugula then layer with half the shrimp, potatoes, corn, coleslaw, avocado, lime zest and cotija cheese
- Repeat for second bowl
- Add any additional items for serving
- Enjoy!
Notes
- Shrimp & corn can be cooked on the grill as well. For the corn, grill 18-20 minutes in the foil. For the shrimp, grill 3-4 minutes each side.
Keywords: bbq, lunch, dinner, shrimp, seafood
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