Grilled Salmon Shrimp Buddha Bowl

Category: Satisfying Main Courses for Every Occasion

Bursting with flavor and color, this Buddha bowl blends grilled salmon and shrimp with fresh mango and grapefruit. Rainbow slaw, mixed greens, and creamy feta create satisfying layers, while nut flakes and sesame add crunch. A light vinaigrette brings the ingredients together for a truly balanced meal—sweet, salty, tangy, and savory in every bite. Perfect served chilled or warm, it’s a nutritious, gourmet option for lunch or dinner that comes together quickly and looks impressive at the table.

Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Wed, 18 Jun 2025 13:29:15 GMT
A plate of food with shrimp, chicken, and vegetables. Save
A plate of food with shrimp, chicken, and vegetables. | recipesfoodyummy.com

This Grilled Salmon and Shrimp Buddha Bowl makes every lunch feel like a vacation. Fresh mango and grapefruit team up with smoky grilled seafood, tangy feta, crunchy greens, and a bright vinaigrette for the perfect balance of textures and flavors. It is always my go to meal when I need something satisfying yet light and beautiful on the table.

The first time I made this bowl it was just for myself but now I find myself doubling the recipe because my friends request it every summer barbecue.

Ingredients

  • Grilled salmon fillet: sliced for rich flavor and heart healthy fats Choose wild caught for best texture
  • Grilled shrimp: peeled and deveined for a sweet briny bite Wild caught gives firmer texture
  • Fresh mango: diced into cubes for juicy sweetness Pick the ripest mango with a little give when squeezed
  • Grapefruit segments: peeled and cleaned for tartness and color Ruby red grapefruit adds extra pop
  • Rainbow slaw: shredded red cabbage and collard greens for crunch and nutrition Select firm fresh veggies for max crunch
  • Crumbled feta cheese: creamy texture and salty finish Go for block feta and crumble it yourself
  • Crushed nut flakes: almonds or walnuts for toasty crunch Toast lightly for even more aroma
  • White and black sesame seeds: for a nutty finish Opt for unhulled seeds for deeper flavor
  • Baby arugula or mixed greens: peppery base and leafy freshness Use organic when possible
  • Glossy vinaigrette: made with olive oil rice vinegar honey and mustard Whisk well before dressing for best emulsion

Step-by-Step Instructions

Preheat Grill:
Set grill to medium high heat and oil the grates thoroughly so seafood does not stick When grill is ready test with a drop of water it should sizzle briskly
Season and Grill Salmon and Shrimp:
Pat salmon and shrimp dry with paper towels then season both lightly with salt pepper and a squeeze of lemon juice This helps the seafood caramelize Cook salmon skin side down until the flesh lifts easily about three to four minutes per side Do not move it too soon or the skin will tear For shrimp grill just until pink and opaque flipping once for charred marks
Prep Fruits and Greens:
Dice the mango into uniform chunks which keeps each bite consistent Peel grapefruit and remove as much pith as possible for best appearance Segment the grapefruit with a sharp knife Toss shredded red cabbage and collard greens with arugula in a large bowl so the slaw stays light and crisp
Mix Vinaigrette:
In a small bowl whisk olive oil rice vinegar a touch of honey and a dab of mustard until fully combined Taste and adjust seasoning for balance If making ahead store in a jar and shake before using
Assemble the Buddha Bowl:
Start with a layer of greens on one side of your bowl Add a cushion of rainbow slaw Spoon on grilled salmon slices and shrimp in a section Arrange mango and grapefruit segments next to the seafood For a beautiful bowl keep ingredients in visible layers
Finish and Serve:
Sprinkle crumbled feta in the center for creaminess Drizzle with vinaigrette using just enough to coat without weighing down Add crushed nut flakes and a scattering of sesame seeds over everything Serve immediately or chill for later
A bowl of food with shrimp, pineapple, and blue cheese. Save
A bowl of food with shrimp, pineapple, and blue cheese. | recipesfoodyummy.com

Mango is my favorite ingredient here It brings so much sunshine to each bite and even picky eaters will go back for more I remember my kids racing to build their own bowls after having this at a picnic

Storage Tips

Separate cooked seafood from raw veggies and keep everything in airtight containers in the fridge The seafood reheats beautifully with a gentle touch on the stove or microwave Store vinaigrette in a jar and shake before each use Try to assemble just before eating so the greens do not wilt

Ingredient Substitutions

No fresh mango Use ripe peaches or pineapple instead Not a fan of feta Try creamy goat cheese or vegan feta in its place For a more filling bowl add quinoa or brown rice as a base This works just as well with grilled tofu for a plant based main

Serving Suggestions

Serve these bowls cooled for a refreshing meal on hot days A chilled glass of citrus water or green tea makes a perfect pairing For extra crunch top with roasted chickpeas Use the bowl as a centerpiece for a DIY dinner party where each guest builds their own

Cultural and Historical Context

Buddha bowls nod to traditions of balanced eating and abundant variety inspired by vegetarian monk meals or temple fare over time Modern versions layer global flavors and emphasize color and nutrition so everyone gets a taste of everything in every meal

Recipe FAQs

→ Can I substitute grapefruit with another fruit?

Absolutely. Try orange segments for a sweeter, milder citrus touch in your bowl.

→ How should I store leftovers?

Keep each component separately in the refrigerator for up to two days and assemble just before serving.

→ What are some vegan alternatives?

Swap out salmon and shrimp for grilled tofu and increase the amount of greens or slaw for a plant-based version.

→ Can I add grains to the bowl?

Yes, adding quinoa or brown rice boosts satiety and complements the flavors.

→ Is canned fruit suitable for this bowl?

Fresh fruit offers the best flavor and texture, but canned mango or grapefruit in juice can be used when needed.

Grilled Salmon Shrimp Buddha Bowl

A colorful bowl with grilled salmon, shrimp, mango, grapefruit, slaw, feta, and crunchy toppings.

Prep Time
20 mins
Cooking Time
10 mins
Total Duration
30 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Fusion

Portions Yielded: 2 Serving Size (2 large individual bowls)

Dietary Preferences: Gluten-Free

What You'll Need

→ Proteins

01 200 g grilled salmon fillet, sliced
02 120 g grilled shrimp, peeled and deveined

→ Fruits

03 100 g fresh mango, diced
04 90 g grapefruit segments, peeled and membranes removed

→ Greens and Vegetables

05 80 g rainbow slaw (shredded red cabbage and collard greens)
06 40 g baby arugula or mixed greens

→ Cheese and Toppings

07 40 g feta cheese, crumbled
08 15 g crushed nut flakes (almonds or walnuts)
09 5 g white and black sesame seeds

→ Vinaigrette

10 15 ml olive oil
11 10 ml rice vinegar
12 5 g honey
13 5 g dijon mustard
14 1 g salt
15 Pinch of cracked black pepper
16 5 ml lemon juice

Steps To Follow

Step 01

Season salmon fillet and shrimp with salt, black pepper, and lemon juice. Grill both on medium-high heat for 3–4 minutes per side, until seafood is opaque and lightly charred. Remove and slice salmon fillet.

Step 02

Dice fresh mango into cubes and peel grapefruit, segmenting and removing membranes. Shred red cabbage and collard greens for rainbow slaw. Rinse and dry baby arugula or mixed greens.

Step 03

Arrange arugula or mixed greens on one half of a serving bowl. Place rainbow slaw at the base, forming a foundation.

Step 04

Lay grilled salmon slices and shrimp neatly atop the greens and slaw. Scatter diced mango and grapefruit segments evenly around the bowl.

Step 05

Sprinkle crumbled feta cheese in the center. Drizzle lightly with vinaigrette. Top with crushed nut flakes and sesame seeds for crunch.

Notes and Tips

  1. Prepare each bowl just before serving to maintain vibrant colors and maximum crunch.
  2. For easier slicing, use a mandolin to shred cabbage and greens thinly.
  3. Store all bowl components separately and assemble fresh for best texture.

Required Equipment

  • Grill or stovetop grill pan
  • Sharp chef’s knife
  • Mandolin slicer (optional)
  • Mixing bowls
  • Serving bowl

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains fish and shellfish
  • Contains milk (from feta cheese)
  • Contains tree nuts if added
  • Contains sesame seeds

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 585
  • Fats: 33 g
  • Carbohydrates: 24 g
  • Proteins: 45 g