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Florida-Style Grilled Citrus Shrimp Bowl

A fast, light, and vibrant shrimp bowl featuring grilled citrus shrimp and a refreshing mango-avocado slaw, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

For the shrimp marinade
  • 1 lb frozen medium shrimp, peeled & deveined (thawed) Budget-friendly and versatile
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne Optional, for kids reduce to 1/4 tsp
  • 1 zest and juice of 1 lime
  • 1 tbsp honey or agave
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
For the mango-avocado slaw
  • 2 cups shredded cabbage (purple or green)
  • 1 small carrot, shredded
  • 1 ripe mango, diced
  • 1 large avocado, diced
  • 2 tbsp chopped cilantro
  • 2 tbsp plain Greek yogurt (or dairy-free yogurt)
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cumin
  • Lime wedges, for serving
For serving
  • 2 cups cooked brown rice or quinoa For a healthier grain base
  • Optional: hot sauce, sliced jalapeño, toasted sesame seeds

Method
 

Marinate the shrimp
  1. In a medium bowl combine olive oil, minced garlic, smoked paprika, cayenne, lime zest, lime juice, honey, salt, and pepper. Add shrimp and toss to coat. Let sit 5–10 minutes while you prep the slaw and rice.
Make the mango-avocado slaw
  1. In a large bowl, mix shredded cabbage, carrot, mango, avocado, cilantro, Greek yogurt, apple cider vinegar, cumin, and a pinch of salt. Toss gently so avocado stays chunky. Taste and adjust lime or salt.
Cook the shrimp
  1. Heat a skillet or grill pan over medium-high heat. Add shrimp in a single layer (cook in two batches if needed). Cook 1.5–2 minutes per side until pink and slightly charred. If using an air fryer, cook at 400°F for 5–7 minutes, shaking halfway through.
Assemble bowls
  1. Spoon rice or quinoa into bowls, top with a big scoop of mango-avocado slaw, then arrange shrimp on top. Squeeze extra lime, add hot sauce if you like, and finish with a sprinkle of cilantro or sesame seeds.
Serve
  1. Serve immediately. Leftovers store well — keep slaw separate from shrimp and rice for best texture.

Notes

Frozen shrimp keeps the cost down. Use brown rice or quinoa for extra fiber and protein; cauliflower rice works for lower calories.