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Dinner recipe · from the recipe book

Smoky Grilled Shrimp Spinach Bowls with Charred Salsa

Smoky paprika-garlic shrimp and charred zucchini over tender spinach and crisp cabbage, topped with a bright, slightly smoky grilled-tomato salsa and creamy white beans.

Smoky Grilled Shrimp Spinach Bowls with Charred Salsa

Ingredients

  • 1¼ lb600 gShrimp
  • 6⅔ cups loosely packed200 gBaby spinach
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 medium400 gZucchinicut lengthwise into thick planks
  • 4 medium500 gTomatoeshalved
  • 1 whole14 gJalapeñowhole
  • 1 medium110 gRed onionhalf cut into thick rounds, half finely diced
  • 1 cup chopped16 gFresh cilantrochopped
  • 3 cloves9 gGarlicminced
  • ¼ cup60 gLemon juice
  • 3 tbsp40 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the grill to medium-high and soak wooden skewers in water if using them.
  2. In a bowl, toss the shrimp with the garlic, the paprika, the cumin, half of the olive oil, a third of the salt and half of the black pepper; let it sit while you prep the vegetables.
  3. Brush the zucchini planks, tomato halves, jalapeño and red onion rounds with a quarter of the olive oil.
  4. Grill the tomatoes, jalapeño and onion rounds for 6 to 8 minutes, turning once, until charred and soft; grill the zucchini 3 to 4 minutes per side until marked and tender. Move everything to a board to cool slightly.
  5. Thread the shrimp on skewers and grill 2 to 3 minutes per side until pink and opaque, about 145°F (63°C).
  6. Make the salsa: chop the grilled tomatoes, grilled onion rounds and seeded jalapeño, then mix with the diced red onion, half of the cilantro, half of the lemon juice and a third of the salt.
  7. Cut the zucchini into bite-size pieces.
  8. Make the dressing: whisk the remaining olive oil, remaining lemon juice, remaining salt and remaining black pepper.
  9. Toss the spinach and cabbage with the dressing and divide among four bowls.
  10. Top each bowl with the great northern beans, zucchini and shrimp, spoon the salsa over, and finish with the remaining cilantro.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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