
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

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.