This Grilled Shrimp Bowl is a tasty mix of juicy shrimp, creamy avocado, and sweet corn salsa. Perfect for a healthy meal that feels like a treat!
Honestly, who doesn’t love a bowl full of fresh flavors? I could eat this for lunch every day! Just throw it all together and you’ve got a simple, colorful dish that brightens your day.
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you can’t find fresh shrimp, frozen will do just fine! Just remember to thaw them completely. I enjoy using wild-caught shrimp for better flavor.
Olive oil: This is great for its flavor and health benefits. You can replace it with avocado oil or any mild vegetable oil if you need.
Spices: Smoked paprika adds a wonderful depth. If you don’t have it, regular paprika with a touch of cayenne can mimic that smokiness. Adjust the chili powder for heat preferences!
Corn: Fresh corn is sweet and delicious, but frozen corn works just as well in a pinch. If you’re feeling adventurous, try swapping in black beans for added protein and fiber!
Avocado: Ripe is the best! If it’s not available, you can serve with guacamole or a dollop of plain Greek yogurt for creaminess.
How Do I Perfectly Grill Shrimp?
Grilling shrimp can be tricky, but it’s all about timing and heat! Follow these steps to make sure they turn out perfectly every time:
- Make sure the grill is preheated to medium-high. This helps to seal in the juices. If you don’t have skewers, use a grill basket to prevent shrimp from falling through.
- Add the shrimp to the grill and watch closely! Cook for 2-3 minutes on each side. They’re done when they turn pink and opaque.
- Don’t overcook! Overcooked shrimp can become rubbery. If you’re unsure, take one off and cut it open to check for doneness.
Remember, shrimp cook fast – so don’t get distracted! Enjoying that smoky flavor and juicy texture is well worth the watch.
Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Juice of 1 lime
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Bowl:
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1 ripe avocado, sliced
- 1 cup shredded lettuce or mixed greens
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and another 10 minutes for cooking the shrimp. Plan for about 25 minutes in total, which is perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice. Add in the shrimp and toss everything together until the shrimp are well coated. Let them marinate for at least 15 minutes while you prepare the salsa.
2. Prepare the Corn Salsa:
For fresh corn, you can grill or sauté the corn kernels in a little oil until they are slightly charred (about 5 minutes). If you’re using frozen corn, just thaw and pat it dry. In a separate bowl, mix the corn with diced red bell pepper, red onion, chopped jalapeño (if using), cilantro, lime juice, salt, and pepper. Combine well and set aside.
3. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. If using skewers, thread the shrimp onto them. Grill the shrimp for about 2-3 minutes on each side, until they turn pink and opaque. Be careful not to overcook them!
4. Assemble the Bowl:
Take the cooked rice and divide it among serving bowls. On top of the rice, layer the shredded lettuce or mixed greens, followed by the grilled shrimp. Add sliced avocado and finish with a generous scoop of corn salsa.
5. Serve:
Garnish each bowl with lime wedges and any extra cilantro. Dive in and enjoy your colorful, fresh Grilled Shrimp Bowl right away!
This dish balances smoky, spicy shrimp with creamy avocado and fresh corn salsa — a colorful, vibrant bowl perfect for a light, satisfying meal!
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
How Can I Store Leftover Shrimp Bowl?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp gently in a pan over low heat to prevent them from becoming tough!
Can I Substitute with Other Proteins?
Yes! Feel free to swap shrimp with grilled chicken, tofu, or even black beans for a vegetarian option. Just adjust the cooking time as needed based on the protein you choose.
What If I Don’t Have Smoked Paprika?
No worries! You can use regular paprika mixed with a dash of cayenne pepper for heat and smokiness, or simply omit it if you prefer a milder flavor. Your dish will still be delicious!
