Chili Lime Grilled Shrimp Bowls Recipe
Chili lime grilled shrimp bowls sound fancy, but this vegan version brings that zesty, smoky punch without actual shrimp.
You’ll toss spicy marinated jackfruit or hearts of palm on the grill for that perfect char and tang.
These bowls stack vibrant veggies, zesty rice, and creamy avocado—basically a fiesta in every bite that’s guilt-free and effortless.
Ready to impress your taste buds and Instagram feed? Let’s ditch boring meals and dive into this flavorful, plant-powered wonder.
Because who said you need seafood to savor that grill-marked, citrusy deliciousness?
Chili Lime Grilled Shrimp Bowls Recipe
Vegan chili lime “shrimp” bowls featuring grilled jackfruit, fresh veggies, zesty rice, and creamy avocado topping.
Ingredients
- 2 cans young green jackfruit in brine 20 oz each, shredded
- 1 cup cooked rice white or brown
- 1 avocado sliced
- 1 red bell pepper sliced
- 1 cup corn kernels fresh or frozen
- 1 lime juiced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate shredded jackfruit with olive oil, lime juice, chili powder, paprika, cumin, salt, and pepper.
- Heat grill pan over medium-high heat; grill jackfruit until charred and crispy, about 8–10 minutes.
- Warm rice and prepare veggies.
- Assemble bowls with rice, grilled jackfruit, bell pepper, corn, and avocado slices.
- Garnish with fresh cilantro and extra lime juice if desired.
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 5 g
Vitamins and minerals (per serving)
- Vitamin C: 25%
- Iron: 12%
- Calcium: 8%
- Vitamin A: 10%
- Magnesium: 6%
Additional notes/tips to enhance flavor
- Add a dash of hot sauce for heat lovers.
- Use cilantro-lime rice for extra zing.
- Swap jackfruit for grilled mushrooms if preferred.
- Toast corn beforehand for smoky sweetness.
