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Grilled Buffalo Shrimp Taco Bowls

Written by Stephanie Kay
  • 15 minutes
  • 4

Full of colour and fresh flavours, these buffalo shrimp taco bowls are perfect for a quick, easy and light summer meal.

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  • one lb shrimp
  • quarter cup hot sauce, such as Frank’s
  • one tbsp olive oil
  • half tsp garlic powder
  • one head romaine lettuce, chopped
  • one cup corn, frozen, thawed
  • two cups cherry tomatoes, quartered
  • one avocado, cubed
  • quarter red onion, thinly sliced
  • four oz. Cojita cheese, crumbled
  • quarter cup cilantro, roughly chopped
  • one lime, quartered
  • salt and pepper to taste


  1. In a large bowl, combine the hot sauce, olive oil and garlic powder and whisk to combine. 
  2. Add shrimp to the hot sauce mixture and toss to combine until well coated. 
  3. Heat a grill or grill pan to medium-high heat, add shrimp and cook for 2-3 minutes per side or until pink. Once cooked, remove from the grill and set aside.
  4. In serving bowls, combine the lettuce, corn, tomatoes, avocado and red onion. Layer each both with a handful of shrimp, sprinkle of cheese, cilantro and slice of lime. Season with salt and pepper to taste.

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