This Easy Grilled Shrimp Bowl is bursting with flavor! Juicy shrimp, creamy avocado, and crunchy corn salsa come together for a delightful meal that’s as colorful as it is tasty.
You can whip it up in no time, making it perfect for busy days. I love adding extra salsa on top because, honestly, who can resist that fresh taste? 🌮
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here, but you can use peeled and deveined prawns or even scallops. If seafood isn’t your thing, try grilled chicken or tofu for a vegetarian option.
Spices: Smoked paprika gives a nice smokiness, but regular paprika works too if you don’t have it. Chili powder adds heat, so adjust to your taste. If you’re sensitive to spice, skip the jalapeño in the salsa.
Corn: Fresh corn is fantastic, but frozen corn works just as well and saves time. You can also use canned corn if that’s what you have. Draining it well will keep your salsa from being too watery.
Avocados: Make sure your avocados are ripe for the best creaminess. If you’re out of avocados, a dollop of sour cream or Greek yogurt can add a nice touch. Just be mindful of the flavor differences!
How do I grill shrimp perfectly?
Grilling shrimp can be tricky, but here are some simple steps to ensure they turn out just right:
- **Preheat your grill or pan** to medium-high heat; this helps achieve a nice char.
- **Marinate your shrimp** for at least 10-15 minutes. This adds flavor and helps keep them juicy.
- **Don’t overcrowd the grill**. Give each shrimp space to cook evenly and get that nice char.
- **Cook for about 2-3 minutes per side** until they are opaque and pink. Overcooking can make them tough, so keep an eye on them!
With these tips, your grilled shrimp will come out delicious and packed with flavor!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed from frozen)
- 1/2 cup red onion, finely diced
- 1 small red bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Avocado Mash:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Creamy Drizzle Sauce:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- 1 small clove garlic, minced
- 1/2 tsp chili powder
- Salt and pepper, to taste
Optional:
- Cooked rice or greens, for serving
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. The shrimp marinates while you whip up the rest, making it a quick and efficient meal perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by marinating the shrimp. In a medium bowl, mix together the olive oil, smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Add the shrimp and toss to coat them evenly. Let them marinate for 10-15 minutes while you prep the other ingredients.
2. Make the Corn Salsa:
In a separate bowl, combine the corn, diced red onion, diced red bell pepper, minced jalapeño (if you like heat), chopped cilantro, lime juice, and a pinch of salt. Mix it all together and set it aside. This lets the flavors blend together beautifully!
3. Prepare the Avocado Mash:
Next, mash the ripe avocados in a small bowl, adding lime juice, salt, and pepper to taste. Aim for a smooth consistency, but keep it slightly chunky for texture. This will add creaminess to your bowl!
4. Make the Creamy Drizzle:
In another bowl, whisk together the mayonnaise or Greek yogurt, lime juice, chopped cilantro, minced garlic, chili powder, and a sprinkle of salt and pepper. If the sauce is too thick, add a splash of water to reach your desired drizzled texture.
5. Grill the Shrimp:
Now it’s time to grill! Preheat your grill or a grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side or until they’re opaque and have beautiful char marks.
6. Assemble the Bowls:
Start assembling your meal! If using, add a base of cooked rice or greens to your serving bowls. Top with the avocado mash and spoon over a generous amount of corn salsa, followed by the grilled shrimp.
7. Drizzle and Serve:
Finally, drizzle your creamy sauce over the shrimp to finish everything off. Serve immediately and enjoy the fresh flavors of your grilled shrimp bowl!
This vibrant dish is filled with a perfect balance of smoky, zesty, creamy, and crunchy elements that will leave you wanting more!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Substitute Frozen Shrimp for Fresh Shrimp?
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. Pat them dry before marinating for the best results!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the components separate to maintain their freshness. Reheat the shrimp gently in a pan over low heat, but it’s best to enjoy the salsa and avocado mash cold!
What Other Toppings Can I Add to My Shrimp Bowl?
Feel free to get creative! You can add sliced jalapeños for extra heat, crumbled feta cheese for a tangy twist, or even some diced mango for a touch of sweetness. Fresh lime wedges make a great addition for an extra zesty kick!
Can I Make This Recipe Ahead of Time?
You can prepare the corn salsa and avocado mash a few hours in advance. Just store them in separate airtight containers in the fridge to keep them fresh. The shrimp is best grilled right before serving, but you can marinate it earlier in the day for added convenience!
