This Easy Grilled Shrimp Bowl is a bright and tasty treat! Juicy shrimp grilled to perfection sit on a bed of rice, topped with fresh avocado and sweet corn salsa.
Honestly, who can resist the combo of creamy avocado and crunchy corn? It’s like a party in your bowl! Plus, it’s quick to whip up—perfect for busy weeknights!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling. If you can’t find fresh, frozen shrimp works well too—just make sure to thaw them first. You can also use chicken or tofu for a different protein option!
Olive oil: This gives the shrimp a nice flavor. If you want something different, avocado oil or coconut oil are great alternatives with higher smoke points for grilling.
Corn: Fresh corn is best when in season, but frozen or canned corn can also work. If using canned, just rinse and drain it beforehand. If you want a twist, try adding black beans for extra protein!
Avocado: Ripe avocados are key for creamy guacamole. If you’re short on avocados, try using Greek yogurt for a lighter dip, or mashed beans for a fun twist!
Sour cream: For the drizzle, Greek yogurt is a fantastic substitute if you want a healthier option with similar creaminess. Just adjust the hot sauce depending on your spice preference!
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky since they cook so quickly but here are my top tips:
- Marinating: Letting shrimp marinate for 10-15 minutes allows them to absorb flavors. Don’t skip this step!
- Grill temperature: Always preheat your grill to medium-high. Too cool and the shrimp will steam instead of grill, and too hot can burn them!
- Cooking time: Grill shrimp for 2-3 minutes per side. Watch for them to turn pink and opaque; they cook fast!
- Skewers: For easier flipping, you can thread shrimp onto skewers, especially if they’re small. Just remember to soak wooden skewers in water for 30 minutes to prevent burning.
These tips can help you achieve shrimp that are juicy and flavorful every time. Happy grilling!
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, grilled or frozen thawed)
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Guacamole:
- 1 ripe avocado
- 1 tbsp lime juice
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- Salt and pepper, to taste
For the Drizzle Sauce (Spicy Lime Crema):
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (like chipotle or your preferred type)
- 1 garlic clove, minced
- 1 tbsp fresh cilantro, finely chopped
- Salt to taste
Base:
- 2 cups cooked rice or quinoa (optional, not visible but suggested as typical bowl base)
How Much Time Will You Need?
This delicious grilled shrimp bowl should take about 30 minutes to prepare. You’ll spend roughly 15 minutes marinating the shrimp, then about 15 minutes prepping the salsa, guacamole, and grilling the shrimp. It’s a quick meal that packs a punch of flavor!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper until the shrimp are evenly coated. Set aside to marinate for 10-15 minutes. This will help the shrimp soak up all the yummy spices!
2. Make the Corn Salsa:
In a medium bowl, combine the corn kernels, diced red onion, red bell pepper, jalapeño (if using), chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside to let the flavors mingle.
3. Make the Guacamole:
In a small bowl, mash the ripe avocado with lime juice using a fork. Stir in diced red onion, chopped cilantro, salt, and pepper until well combined. Taste and adjust seasoning as needed. This guacamole is super creamy and delicious!
4. Prepare the Spicy Lime Crema:
In another small bowl, whisk together sour cream (or Greek yogurt), lime juice, hot sauce, minced garlic, chopped cilantro, and a pinch of salt. Adjust the spice level to your liking. This sauce will add a zesty finish to your bowl!
5. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, grill the shrimp for about 2-3 minutes per side, or until they turn pink and have a slightly charred surface. Keep an eye on them as they cook quickly!
6. Assemble the Bowls:
If using, spoon cooked rice or quinoa into individual bowls as a base. Add a generous scoop of guacamole and corn salsa on the side. Top with the beautifully grilled shrimp—arranging them for a colorful presentation!
7. Drizzle with Sauce:
Finally, drizzle the spicy lime crema generously over the shrimp and enjoy this vibrant bowl immediately!
Dig in and savor the delicious harmony of flavors in this Easy Grilled Shrimp Bowl with creamy avocado, sweet corn salsa, and a zesty drizzle. Perfect for a quick and satisfying meal!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, just make sure to thaw them completely before marinating. You can thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for about 30 minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the guacamole and salsa separate to maintain their freshness. Reheat the shrimp gently on the stove or in the microwave, but enjoy the salsa and guacamole cold for the best flavor!
Can I Make the Salsa or Guacamole Ahead of Time?
Yes! You can prepare the corn salsa and guacamole a few hours in advance. Just cover them tightly and store them in the fridge. If making guacamole ahead of time, add a bit of lime juice to help prevent browning.
What Can I Use Instead of Rice or Quinoa?
If you’re looking for a lower-carb option, try serving the shrimp and toppings over a bed of mixed greens, spiralized zucchini, or cauliflower rice. You can also replace the base with tortillas for a fun taco twist!
