Easy Grilled Barbecue Shrimp Recipe
Hello, my barbecue-loving friends! Today I have a recipe you are going to love: Grilled Barbecue Shrimp and Corn Avocado Salad Bowls!! This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are the perfect excuses to fire up that grill of yours this summer. Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, and tomatoes make a delicious and filling meal in a bowl, don’t you think? These Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are the perfect summer no-fuss dinner. After these, you will only need a hammock. Happy grilling!!!
Grilled Barbecue Shrimp Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). For this barbecue shrimp recipe, you’ll need:
Large shrimp in shellVegetable oilKosher saltHoney barbecue sauce
How To Make Grilled Barbecue Shrimp
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Spicy Aioli
The spicy aioli is a flavor bomb! It will go fast, so make sure to whip up a double batch for your family and friends to enjoy. If you have any leftovers, you can use them to dress a salad, top burgers, or dip sweet potato fries! To make this super easy spicy aioli, you’ll need:
Mayonnaise (I used egg-free mayo)Chili hot sauce (I used Sriracha)Fresh lime juiceKosher salt
Grilled Barbecue Shrimp Salad Bowls
This Grilled Barbecue Shrimp Salad Bowls recipe is super fresh, delicious, and versatile! They’re so easy to make and customize with your favorite ingredients. To make mine, I used Couscous, grilled corn, cherry tomatoes, avocado, and cilantro.
Variations You Can Apply to This Salad Bowl Recipe
Couscous: You can also use rice, quinoa, or just greens if you prefer. Grilled Corn: We love corn, especially during summertime, but grilled zucchinis, eggplant, peppers, and sweet potatoes are other additions I love to add to my bowls. Tomatoes: Cucumbers, beets, olives, radishes, sun-dried tomatoes, carrots, and celery are also a great match for this bowl. Avocado: Avocado is a MUST in all my salad bowls, but I also love to add candied nuts, croutons, pumpkin seeds, tortilla chips, fresh mozzarella balls, shaved parmesan, and dried fruit, such as apples, cranberries, apricot or raisins.
Storing Instructions
STORE: Grilled shrimp is best enjoyed right away. If you have leftovers, store them covered in the refrigerator for up 3 days. Unfortunately, seafood, in general, doesn’t reheat well, so you might want to enjoy it cold.
More Shrimp Recipes You’ll Love!
Easy Peri Peri ShrimpEasy Honey Chipotle Grilled ShrimpShrimp and Sweet Pea Shoots Fried RiceSpanish Style Garlic ShrimpMexican Crispy Shrimp BruschettaBrowse more recipes…
This post has been sponsored by Kraft Foods. All thoughts and opinions are my own Originally posted in May 2018, post content edited to add more helpful information, no change to the recipe in August 2020.
