This Easy Grilled Shrimp Bowl brings together juicy shrimp with a zingy avocado and corn salsa. It’s fresh, colorful, and perfect for a sunny day or any meal!
If you ask me, the best part is the salsa. It’s like a fiesta in your mouth! Plus, this dish is so simple to whip up that even I can manage it on a busy night!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect here, but feel free to use smaller shrimp cook just a bit faster. If you’re not a fan of seafood, grilled chicken or even tofu can be a tasty substitute.
Corn: Fresh corn is ideal, but frozen corn is just as convenient. You can use canned corn too, just make sure to drain it well. Adding black beans is a great way to bulk up the salsa and add more protein!
Avocado: I love creamy avocado in this bowl! If you can’t find ripe avocados, you could use guacamole. In a pinch, a dollop of Greek yogurt or even a bit of sour cream can work for that creamy touch.
Cilantro: Fresh cilantro brightens the dishes, but if you aren’t a fan, try parsley or basil as alternatives.
How Do You Grill Shrimp Perfectly?
Grilling shrimp can be tricky if you’re not careful! Here’s how to get it just right:
- Preheat your grill to medium-high heat for nice grill marks.
- Make sure the shrimp are completely coated in the seasoning mix to ensure flavor.
- Don’t overcrowd the grill; give shrimp some space to cook evenly.
- Watch them closely! They take just 2-3 minutes per side. They’re done when they turn pink and opaque.
- If you like, use skewers to make flipping easier, but soak wooden skewers in water first to prevent burning!
Follow these tips, and you’ll have perfectly grilled shrimp every time!
Easy 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
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/3 cup red onion, finely diced
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño pepper, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt and pepper to taste
For the Avocado:
- 1 ripe avocado, peeled, pitted, and mashed or sliced
For the Cilantro Lime Dressing:
- 1/3 cup mayonnaise or Greek yogurt
- 1 garlic clove, minced
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro, finely chopped
- 1/2 tsp honey or agave syrup
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes for preparation and another 10 minutes for cooking. Overall, you will need about 25 minutes to complete this vibrant and healthy meal. Quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Toss the shrimp in this mixture until they are all well-coated and flavorful.
2. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Once heated, grill the shrimp for about 2 to 3 minutes on each side, or until they turn pink and are slightly charred. Once done, remove them from the grill and set aside.
3. Make the Corn Salsa:
In another bowl, mix together the corn kernels, diced red onion, cherry tomatoes, chopped cilantro, and, if you like some heat, the jalapeño. Squeeze lime juice over it and season with salt and pepper. Toss well to combine.
4. Prepare the Cilantro Lime Dressing:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), minced garlic, lime juice, chopped cilantro, honey, and a pinch of salt and pepper until smooth and creamy.
5. Assemble the Bowl:
Start by placing a generous amount of mashed or sliced avocado on one side of your bowl. Next, add a hefty scoop of corn salsa next to it. Now, top it off with the grilled shrimp, arranged nicely.
6. Add the Dressing:
Drizzle the cilantro lime dressing on top of the shrimp and salsa for that extra kick of flavor!
7. Serve Immediately:
Dig in right away and enjoy your fresh, colorful grilled shrimp bowl as a light lunch or delightful dinner!
This recipe features bright, smoky shrimp, creamy avocado, and the fresh crunch from the corn salsa—all tied together with a zesty cilantro lime dressing. It’s a quick, healthy, and colorful meal that’s sure to impress!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before grilling. You can thaw frozen shrimp overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about 30 minutes. Pat dry before seasoning and grilling!
What Other Veggies Can I Add to the Corn Salsa?
Feel free to customize the corn salsa to your liking! Diced bell peppers, chopped cucumber, or even a bit of diced mango can add delicious flavor and texture. Just keep the lime juice and seasoning balanced!
How Can I Make This Dish Spicier?
If you’d like some heat, consider adding more jalapeño or dicing a serrano pepper into the salsa. You can also sprinkle some red pepper flakes over the finished bowl or use a spicy version of the dressing.
What’s the Best Way to Store Leftovers?
Store any leftover shrimp, salsa, and dressing separately in airtight containers in the fridge for up to 2 days. When you’re ready to enjoy the leftovers, simply reheat the shrimp in a pan or microwave, and freshen up the salsa with a squeeze of lime if needed!
