This Mexican Grilled Shrimp Bowl recipe is packed with flavor from hearty sweet potatoes, bright tomatoes, and tender grilled shrimp. Enjoy as a smaller appetizer or a full-on meal, perfect for Cinco de Mayo or any backyard gathering!
Easy Mexican Grilled Shrimp Bowl Recipe
When it’s cold outside, we naturally lean on comfort foods to help warm us up. This recipe for Mexican Grilled Shrimp Bowls with Sweet Potato and Tomato is comfort with a side of spring and summer rebellion.
There’s fantastic flavor mixed in with the warmth and coziness of this dish, but also a nod to warmer weather days ahead, with skewers of grilled shrimp. If I close my eyes and dream even bigger than spring, I find myself lounging on a sandy beach somewhere in the Caribbean, dipping my tortilla chips into this wonderful bowl…
Next to margarita grilled shrimp skewers and air fryer shrimp, this shrimp and sweet potato recipe is one of my all-time favorites.
* This is a sponsored post, created in partnership with Red Gold®.
You’ll find canned tomatoes in our pantry and on our table year-round. Our family loves tomatoes. But let’s face it, there are only a few months each year where the fresh tomatoes actually taste like they should, rich and sweet and juicy.
I am particularly fond of Red Gold tomatoes, sustainably grown on family farms here in the Midwest. They offer a great variety of products featuring tomatoes preserved at their summertime peak, including these petite diced tomatoes with green chilies.
In this Mexican sweet potato and tomato grilled shrimp bowls recipe, I was able to skip mincing a jalapeño by simply choosing these canned tomatoes instead.
Sweet potatoes add color, warm flavor, and heartiness to this recipe. They are roasted very simply with olive oil, salt, and black pepper before joining the Mexican-spiced diced tomatoes.
I will never turn down a meal that involves chips and dipping. Add on some grilled shrimp, and I am solidly hooked.
Serving Suggestions
This bowl is fresh and satisfying, offering the perfect segue into spring and summer. I like to offer it in smaller portions as an appetizer, and in larger bowls as a meal.
And come the weekend, a margarita pairs quite wonderfully with this dish, no doubt about it. Check out my favorite traditional margarita or my big-batch Prosecco margarita – either one would be excellent.
Mexican Sweet Potato and Tomato Grilled Shrimp Bowls
Ingredients
for the grilled shrimp:
- 8 raw jumbo shrimp 21 to 25 per pound, peeled and deveined
- 2 T. freshly squeezed naval orange juice
- zest from 1 naval orange
- ½ T. olive oil
- ½ T. brown sugar
- ¼ tsp. smoked paprika
- ¼ tsp. chili powder
- ¼ tsp. garlic powder
- ¼ tsp. cumin
- ¼ tsp. kosher salt
- ⅛ tsp. black pepper
for the sweet potato and tomato bowls:
- 2 c. peeled and cubed sweet potatoes 3/8″ to 1/2″ in size
- ½ T. + 1 tsp. olive oil divided
- ¾ tsp. kosher salt divided
- ½ tsp. black pepper divided
- ¼ tsp. smoked paprika
- ½ tsp. cumin
- 1 can 14.5 ounce Red Gold® Petite Diced Tomatoes with Green Chilies, drained
- chopped cilantro
- tortilla chips
- sour cream
- guacamole
Instructions
for the grilled shrimp:
- Place shrimp in a wide shallow bowl or small zip-lock baggie and set aside. If using wood skewers, soak them in water now.
- In a small bowl, whisk together orange juice, orange zest (I love this zester!), olive oil, brown sugar, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper to create the marinade. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 1 to 2 hours. Then thread shrimp onto skewers and discard marinade.
- Heat grill or grill pan to medium-high to high heat. Make sure grates are clean, and then oil them well. Set shrimp skewers on grates and grill for about 3 minutes per side, or just until shrimp are no longer translucent and have some nice char. Remove to plate.
for the sweet potato and tomato bowls:
- While the shrimp are marinating, preheat oven to 400°F.
- Place sweet potatoes on rimmed baking sheet. Drizzle with 1/2 tablespoon of the olive oil and toss to coat evenly. If you need to use a bit more olive oil, go ahead. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Toss again. Roast for 20 minutes and then stir. Roast for another 20 minutes, or just until sweet potatoes are nicely softened. Remove from oven and set aside.
- In a medium skillet over medium-high heat, heat remaining 1 teaspoon of olive oil. Add smoked paprika, cumin, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir to combine. Sauté for 3 minutes, stirring a couple times. Add diced tomatoes and turn down heat to medium. Simmer for 5 minutes, until thickened a bit. Fold in roasted sweet potatoes and heat for 1 minute. Divide mixture between 4 small bowls for appetizer sized portions, or 2 bowls for meal sized portions. Add 2 grilled shrimp to each smaller bowl or 4 grilled shrimp to each larger bowl. Sprinkle with chopped cilantro. Serve with your favorite tortilla chips for scooping, along with sour cream and guacamole.
Notes
Nutrition Information:
Like this recipe? Save it to Pinterest!
For more deliciousness with Red Gold tomatoes, here are a few more recipes featured on a farmgirl’s dabbles and beyond:
- Skillet Pizza with Sausage and Chili Garlic Tomato Sauce
- Cheesy Baked Gnocchi with Tomatoes and Sausage
- Slow Cooker Beef and Sweet Potato Soup
- Taco Tater Tot Hotdish
Be sure to check out Red Gold on their website. You can also find them on social media on Facebook, Twitter, Instagram, and Pinterest.
This post is sponsored by Red Gold. I am happy to be partnering with this Midwestern company again, bringing you delicious recipes bursting with fresh, rich tomato flavor. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible.
This looks absolutely delicious!
xo jess
I love the flavors!! I can’t wait to try this!
Thanks, Alyssa. Enjoy!
I love dressing up sweet potatoes with spicy flavors. This looks so easy!
Definitely not a hard recipe. Enjoy!
It’s like this was made for me!!
I do believe you’re right!!
I love it when you use handmade pottery to post your creations with! Hope we will see you out at the Tour this spring;). PS. Are you on Insta?
Of course you do!! And your comment makes me smile. I have been making the Tour a priority on my calendar the past few years – definitely looking forward to it! Find me on IG here:Â https://www.instagram.com/farmgirlsdabble/ Thank you!
I was just feeling like I was in a rut with dinner, but this has changed that. I’m all for smokey, spicy sweet potatoes!
So good. Thanks Liren!
I think I just found dinner! Can’t wait to try!
Awesome. Thanks Gina!
This sounds so interesting. Sweet potatoes and smoked paprika got my attention!
Pretty sure you’d love this, Mom! xo
WE ADORE RED GOLDS! THis recipe looks awesome and I can’t wait to try. Bowl recipes are my fav
Red Gold is really so very good. Thanks Lindsay!
Meals in the bowls are the BEST! Love this idea!
Seriously. I can make most anything into a bowl meal!!
hey girl- this looks really good!
Hi Shawnna – thank you!
WOW!! These look insanely delicious!! I want to dive right in!
Thanks Lauren! :)Â