This Easy Grilled Shrimp Bowl is bursting with flavor! Juicy shrimp, creamy avocado, and fresh corn salsa come together for a tasty meal that’s great for lunch or dinner.
I love how colorful this bowl is—it’s like a party on my plate! 🌈 Plus, it’s super simple to make; just grill the shrimp, mix up the salsa, and you’re good to go!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for this recipe, as they grill quickly and are juicy. If you can’t find fresh shrimp, frozen ones work too—just make sure to thaw and pat them dry before cooking.
Olive Oil: This adds flavor and helps the spices stick to the shrimp. If you’re looking for a lighter option, you can use avocado oil or even a spray oil.
Corn: Fresh corn gives the best taste, but canned or frozen corn is a great substitute. Just be sure to drain and rinse canned corn to keep it fresh!
Avocado: A ripe avocado gives a nice creamy texture. If avocados are not in season, you can mash some Greek yogurt with lime for creaminess.
Cilantro: It’s key for a fresh flavor! If you’re not a fan, you can swap it with parsley or omit it altogether.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky since they cook quickly. Here are some helpful tips:
- Make sure the shrimp is evenly coated with oil and spices. This helps them cook evenly.
- Preheat your grill or a grill pan to medium-high heat. You want it hot enough to sear them quickly without burning.
- Grill the shrimp for 2-3 minutes per side. Watch them closely! They turn from grey to pink, and that’s when they’re done.
Using skewers can also help keep the shrimp from falling through the grill grates. Just remember to soak wooden skewers in water beforehand so they don’t burn!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Avocado:
- 1 large ripe avocado, peeled and mashed or sliced
For the Sauce (Drizzle):
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- 1/2 tsp chili powder
- 1 small garlic clove, minced
- Salt and pepper, to taste
Base (Optional):
- Cooked rice, quinoa, or greens for serving
How Much Time Will You Need?
You’ll need about 15-20 minutes total for preparation and cooking. This quick and easy dish is perfect for a fast weeknight meal, and you can have it all ready in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until they are all evenly coated. Let them sit for a few minutes while you prepare the corn salsa.
2. Make the Corn Salsa:
In a medium bowl, combine the corn, red onion, cherry tomatoes, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix everything well and set aside for the flavors to come together.
3. Prepare the Avocado:
Take your avocado and either mash it with a pinch of salt for a creamy texture or slice it if you prefer. Set it aside.
4. Make the Sauce:
In a small bowl, whisk together the Greek yogurt (or sour cream), chopped cilantro, lime juice, chili powder, minced garlic, salt, and pepper. Taste and adjust the seasonings as needed; you want it to be tangy and delicious!
5. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Place the shrimp on the grill and cook them for about 2-3 minutes on each side, or until they turn pink and have nice grill marks. Once done, remove them from the heat.
6. Assemble the Bowl:
In serving bowls, create a base using rice, quinoa, or a bed of greens if you’d like. Add the corn salsa and then layer in the mashed or sliced avocado, topping it all off with the grilled shrimp.
7. Serve:
Drizzle the delicious cilantro lime sauce over the shrimp and the rest of the bowl. Serve immediately and enjoy your vibrant meal!
This Easy Grilled Shrimp Bowl combines smoky and spicy flavors with fresh ingredients, making it a delightful and satisfying dish. Bon appétit!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp?
Absolutely! Just make sure to completely thaw the shrimp before marinating. You can do this overnight in the fridge or quickly by placing them in a sealed bag in cold water for about 30 minutes.
What Can I Substitute for Avocado?
If you don’t have avocado or prefer an alternative, you can use Greek yogurt for a creamy texture. Alternatively, try adding a dollop of sour cream or even a light vinaigrette to the bowl.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the shrimp, salsa, and avocado separate for the best texture. Reheat the shrimp gently on the stovetop or enjoy it cold!
Can I Make This Bowl Spicy?
Yes! If you want extra heat, add more jalapeño or include hot sauce in the corn salsa. You can also sprinkle some crushed red pepper flakes on top before serving!
