Grilled Papaya & Chili Lime Shrimp Bowl
Ingredients
- For the Shrimp
- 1 ½ lbs large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 clove garlic minced
- For the Grilled Papaya
- 1 large ripe-but-firm papaya peeled, seeded, sliced into wedges
- 1 tbsp olive oil
- Pinch sea salt
- Bowl Base
- 2 cups cooked jasmine rice or coconut rice
- 1 avocado sliced
- ½ cup thinly sliced red cabbage
- ¼ cup fresh cilantro leaves
- 2 tbsp toasted pumpkin seeds
- Citrus Drizzle
- 2 tbsp fresh orange juice
- 1 tbsp lime juice
- 1 tsp honey
- 2 tbsp olive oil
- Pinch salt
Instructions
- 1️⃣ Marinate Shrimp
- Toss shrimp with olive oil, lime juice, zest, chili powder, paprika, salt, pepper, and garlic.
- Let sit 10–15 minutes.
- 2️⃣ Grill Papaya
- Brush papaya slices with olive oil and sprinkle lightly with salt.
- Grill over medium heat (or grill pan) 2–3 minutes per side until grill marks form and fruit lightly caramelizes.
- Set aside.
- 3️⃣ Cook Shrimp
- Grill or sauté shrimp 2–3 minutes per side until pink and opaque.
- Do not overcook.
- 4️⃣ Make Citrus Drizzle
- Whisk orange juice, lime juice, honey, olive oil, and salt until emulsified.
- 5️⃣ Assemble
- Divide rice among bowls.
- Top with grilled papaya wedges, shrimp, avocado, cabbage, cilantro, and pumpkin seeds.
- Drizzle lightly with citrus dressing.
- Serve immediately.
Notes
• Bright pink shrimp contrast
• Fresh green avocado and cilantro
• Vibrant layered bowl presentation

