Gulf Coast Grilled Shrimp Skewer Bowl
Gulf Coast skewer reading head-on shrimp marinated in garlic butter and Creole seasoning then grilled until smoky and just snappy, plated over a lemon herb rice with charred red pepper and a roasted corn salsa to anchor the coastal weeknight bowl with deep summer warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel shrimp leaving tail on, remove dark vein. Mince 6 garlic cloves. Cut red bell peppers into 3cm pieces. Shuck corn. Finely chop red onion and parsley. Soak four wooden skewers in water.
Build 1
Melt butter with minced garlic and 2 tbsp oil in a small saucepan over low heat 90 seconds until garlic turns pale gold. Stir in Creole seasoning, smoked paprika, cayenne, salt, and lemon juice. Set aside.
Simmer
Bring rice and water to a boil in a small pot over high heat 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely.
Grill
Heat grill pan over medium-high 3 minutes. Brush corn with remaining 2 tsp oil, grill 7 minutes rolling every 90 seconds until kernels char. Transfer to board. While corn cooks, thread shrimp and bell pepper alternately onto skewers, brush generously with garlic-butter baste, rest 2 minutes.
Sear
Lay skewers on grill pan over medium-high 2 to 2.5 minutes per side until shells turn pink and shrimp curl into a loose C. Slice corn kernels off cobs, toss with red onion, lime juice, salt to taste, and parsley.
Plate
Mound rice in two bowls, lay skewers across each, spoon corn salsa to the side with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.