Grilled Shrimp, Veggie and Rice Bowl with a Blackberry-Jelly Pepper Sauce

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Well-balanced and effortlessly delicious, this Grilled Shrimp, Veggie and Rice Bowl topped with a delectable Blackberry Jelly Pepper Sauce will become a new staple in your meal rotation.


    For the Sauce:

  • 1 cup California Giant blackberries
  • 2 tablespoons jalapeno-pepper jelly
  • 1 teaspoon apple cider vinegar
  • For the Bowl:

  • 8 pieces of shrimp
  • ½ cup cherry tomatoes
  • 1 zucchini, cut in half
  • 1 cup broccoli
  • ½ cup rice, cooked
  • Sea salt
  • Cilantro


      • Start by making the sauce. Cook down the blackberries in a medium sauce pan until tender. Mash with a fork and then strain into a fine mesh.
      • Pour the liquid into the sauce pan, along with the pepper jelly and apple cider vinegar. Cook until this mixture reduces down in size 0 about 5 minutes on medium-high heat. Once it has reduced down into a thick sauce, set aside to cool.
      • Now grill your shrimp and veggies on the grill or a grill pan. Lightly brush the shrimp and veggies with a little olive oil. Grill the shrimp alongside the veggies. Sprinkle it with sea salt on each side of the grilled food.
      • Flip the shrimp after 1 minute of grilling to cook on the other side. Flip the veggies to grill on the other side until both sides are tender - about 5 minutes per side.
      • Place the shrimp and veggies into a bowl alongside the rice. Drizzle with the blackberry sauce and top with lemon juice and cilantro. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!