This Easy Grilled Shrimp Bowl is a hit! Juicy shrimp paired with creamy avocado and sweet corn salsa make for a bright and tasty meal. It’s colorful, fresh, and perfect for warm days!
Honestly, it feels like a fiesta in a bowl! 🎉 I love how quick it is to whip up. Just grill some shrimp, mix the salsa, and you’re ready to enjoy a delicious meal without much fuss!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star of this dish. If you can’t find fresh, frozen shrimp works well too! Just thaw them properly before using. For a different twist, try using scallops or even chicken if shrimp isn’t your favorite.
Spices: The smoked paprika gives a nice smoky flavor, but if you don’t have it, regular paprika or even cayenne for some heat can substitute. Don’t hesitate to adjust the chili powder and cumin to your taste!
Corn: Fresh corn is sweet and crunchy, but you can use canned or frozen corn in a pinch. If you want a bit more kick, grill the corn first for an extra layer of flavor.
Avocado: Avocado adds creaminess. If you’re not a fan, consider using hummus or a dollop of sour cream instead, keeping in mind that it will change the flavor profile!
Creamy drizzle: Mayonnaise is an easy choice, but Greek yogurt lightens it up and adds protein. I often switch between the two based on what I have in the fridge!
How Do You Grill Shrimp Perfectly?
Grilling shrimp is simple once you know the trick! First, make sure your shrimp are dry to get that lovely caramelized crust. Don’t overcrowd the grill; give them space to cook evenly. Here’s how to do it:
- Preheat your grill or grill pan over medium-high heat.
- Thread the shrimp onto skewers to make flipping easier, especially if they’re small. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Grill the shrimp for 2-3 minutes on each side. They should turn opaque and pink when done. Don’t overcook; they can become tough!
By following these steps, you’ll get juicy, perfectly grilled shrimp every time!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
For the Corn Salsa:
- 1 cup fresh corn kernels (about 1 ear of corn, or canned/frozen)
- 1/2 cup red onion, finely chopped
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
For the Avocado:
- 1 ripe avocado, mashed
- 1/4 tsp salt (for avocado)
Optional:
- Cooked rice or quinoa as base for the bowl
For the Creamy Drizzle:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 small clove garlic, minced
- 1 tbsp chopped cilantro
- 1/4 tsp chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious Grilled Shrimp Bowl takes about 30 minutes to prepare and cook. You’ll enjoy a flavorful meal that’s perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until each shrimp is evenly coated with the spices. Let them sit for a few minutes to absorb the flavors.
2. Make the corn salsa:
In a small bowl, combine the corn kernels, chopped red onion, diced tomatoes, cilantro, and lime juice. Mix well and season with salt to taste. Set this colorful salsa aside while you prepare the rest.
3. Prepare the avocado:
In a separate bowl, mash the avocado with 1/4 tsp salt until it’s creamy and smooth. This will add a deliciously rich base to your bowl!
4. Make the creamy drizzle:
In another small bowl, whisk together mayonnaise or Greek yogurt, lime juice, minced garlic, chopped cilantro, chili powder, salt, and pepper. Taste it and adjust the seasoning if needed; a little zest can go a long way!
5. Grill the shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, grill the shrimp for about 2-3 minutes on each side. They’re done when they are opaque and have beautiful grill marks. Keep an eye on them so they don’t overcook!
6. Assemble the bowl:
If you like, start by placing a generous serving of cooked rice or quinoa in the bottom of your bowl. Then, add spoonfuls of creamy avocado and the vibrant corn salsa. Finally, top with the grilled shrimp and drizzle with the creamy sauce.
7. Serve immediately:
Dig in and enjoy your fresh and flavorful shrimp bowl! This dish is not only beautiful but packed with nutritious ingredients and delicious flavors!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can thaw them in the fridge overnight or place them in a sealed plastic bag and submerge in cold water for a quicker thaw. Pat them dry before seasoning to ensure they grill nicely!
Can I Make the Corn Salsa Ahead of Time?
Yes, you can prepare the corn salsa a few hours before serving! Just mix all the ingredients, cover, and store it in the fridge. This allows the flavors to meld together nicely. Just give it a good stir before serving!
What Can I Use Instead of Avocado?
If you’re not a fan of avocado, you can substitute it with hummus for a creamy texture or use Greek yogurt for a tangy alternative. Keep in mind that this will change the flavor slightly, but it will still be delicious!
How Should I Store Leftovers?
If you have any leftovers, store them in separate airtight containers. The shrimp, corn salsa, and creamy drizzle can be kept in the fridge for up to 2 days. Reheat the shrimp gently in a pan to avoid overcooking when you’re ready to enjoy them again!
