This grilled shrimp bowl is a tasty treat! Juicy shrimp paired with creamy avocado and sweet corn salsa create a perfect mix of flavors. It’s fresh, colorful, and oh-so-satisfying!
You know what’s great? Making it is super easy! Just grill the shrimp, toss together the salsa, and you have a delicious meal in no time. Perfect for a warm night! 🌞
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for grilling as they can hold up to high heat. If you’re not a fan of shrimp, you can swap in grilled chicken or tofu for a different protein option.
Olive Oil: This adds richness and helps seasonings stick. If you need a substitute, avocado oil or melted coconut oil will also work nicely.
Spices: Smoked paprika and chili powder bring beautiful flavor to the shrimp. If you don’t have smoked paprika, just use regular paprika or add a dash of liquid smoke for that depth.
Corn: Fresh corn is best, but frozen corn is a great alternative if fresh isn’t available. Just make sure to thaw and drain it first!
Avocados: Ripe avocados are key for a creamy mash. If they’re not available, try using guacamole as a quick substitute, though the flavor will vary slightly.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky if you overcook them. The goal is to achieve that beautiful pink color while keeping them juicy. Follow these simple tips:
- Preheat your grill to medium-high before adding the shrimp – a hot grill prevents sticking.
- Skewer shrimp to make grilling easier (using soaked wooden skewers to avoid burning), or use a grill basket.
- Cook shrimp for 2-3 minutes per side or until they turn pink and opaque. Be careful not to leave them too long!
- Remove from heat immediately; residual heat will continue to cook them slightly, ensuring they’re tender not rubbery.
Follow these tips, and your grilled shrimp will be spot on every time! Happy cooking!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients:
For the Grilled Shrimp:
- 1 lb 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 ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed frozen)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
For the Avocado Mash:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt to taste
For the Creamy Dressing:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped
- Salt and pepper to taste
Total Time Needed:
This recipe will take about 30 minutes to prepare, including about 15 minutes for marinating the shrimp. It’s perfect for a quick weeknight dinner or a weekend meal with friends!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if using), salt, and black pepper until everything is evenly coated. Let it sit for about 10-15 minutes to marinate and soak up those delicious flavors.
2. Make the Corn Salsa:
While the shrimp is marinating, grab another bowl and combine the corn kernels, diced red onion, red bell pepper, chopped cilantro, lime juice, salt, and pepper. Mix everything well and set this aside for later.
3. Prepare the Avocado Mash:
Cut the avocados, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until creamy, but leave some texture for a nice bite. Stir in the lime juice and add salt to taste.
4. Make the Creamy Dressing:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, minced garlic, chopped cilantro, and seasoning. Adjust the tastes as you like—make it extra zesty or creamy!
5. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, add the shrimp and grill for about 2-3 minutes on each side until they’re pink, opaque, and have pretty grill marks. Don’t overcook! Remove from heat when done.
6. Assemble the Bowl:
Now it’s time to put the bowls together! Divide the avocado mash into serving bowls, then add a generous scoop of corn salsa. Finally, top each bowl with the grilled shrimp.
7. Serve:
Drizzle the creamy dressing generously over the shrimp or serve it on the side for dipping. Enjoy your fresh, colorful meal right away!
This grilled shrimp bowl is not only quick and easy to make, but it’s also bursting with flavor and nutrition—perfect for any night of the week!
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 the shrimp completely before marinating. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging in cold water for about 15-20 minutes.
How Can I Spice Up the Corn Salsa?
To add extra flavor, consider including diced jalapeños for heat, or a splash of apple cider vinegar or red wine vinegar for tanginess. You can also add diced mango or pineapple for a sweet twist!
How to Store Leftovers
For any leftover components, store them separately in airtight containers. The shrimp can be kept in the fridge for up to 2 days, while the avocado mash should be consumed within a day to prevent browning. The corn salsa can last up to 3 days in the fridge.
Can I Make This Bowl Vegan?
Yes! Simply replace the shrimp with grilled vegetables like zucchini, peppers, or even chickpeas for a protein boost. Use a plant-based yogurt for the dressing to keep it dairy-free. Enjoy the same great taste without the seafood!
