This Easy Grilled Shrimp Bowl is a treat! Juicy shrimp paired with creamy avocado and crunchy corn salsa make for a refreshing and colorful dish.
Seriously, what’s better than delicious shrimp and fresh toppings? It’s like a party in a bowl! I love adding a squeeze of lime on top for that extra zing. 🍋
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you can’t find them, any size shrimp will work! Just adjust the cooking time as smaller shrimp will cook faster.
Olive Oil: This adds flavor and helps to cook the shrimp. You can swap it with avocado oil for a slightly different taste.
Spices: Smoked paprika and chili powder give warmth and depth. If you want a milder flavor, you might use sweet paprika and reduce the amount of chili powder.
Corn: Fresh corn is great, but frozen corn is a fantastic shortcut! Just make sure to thaw it beforehand. You could also use black beans for a different twist.
Avocado: This is key for creaminess. If you’re allergic or don’t like avocado, try using hummus or a dollop of sour cream as a substitute!
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be quick, so keeping an eye on them is important! Here’s my method:
- Preheat your grill or grill pan to medium-high heat—this ensures a nice char without overcooking.
- Make sure to marinate the shrimp before grilling for flavor and moisture.
- Grill the shrimp for 2-3 minutes on each side. Look for the shrimp to turn pink and opaque.
- Avoid overcrowding the grill; give them space to cook evenly!
Following these steps will help you achieve 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
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh corn kernels (can use frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For Serving:
- 1 avocado, diced or mashed
- Optional: cooked rice or quinoa as a base
For the Creamy Cilantro Sauce:
- 1/4 cup mayonnaise or Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and another 10 minutes to cook, making it a great option for a quick, tasty meal. In about 30 minutes, you’ll have a delicious shrimp bowl ready to enjoy!
Step-by-Step Instructions:
1. Marinate the Shrimp:
Start by placing your shrimp in a large bowl. Add the olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix everything together until the shrimp are evenly coated. Let them marinate for 10-15 minutes for the best flavor.
2. Make the Corn Salsa:
While the shrimp are marinating, make the corn salsa. In a medium bowl, combine the corn kernels, red onion, red bell pepper, cilantro, and lime juice. Season with a little salt and pepper. Set this aside to let the flavors meld together.
3. Prepare the Creamy Cilantro Sauce:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), chopped cilantro, minced garlic, lime juice, chili powder, salt, and pepper until smooth. Adjust the seasoning if needed. This adds a creamy, zesty touch to your shrimp bowl!
4. Grill the Shrimp:
Heat your grill pan or outdoor grill to medium-high heat. Once hot, add the marinated shrimp and grill them for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove them from the grill and set aside.
5. Assemble the Bowls:
If you like, start with a base of cooked rice or quinoa in each bowl. Add a generous scoop of corn salsa and top it with a dollop of smashed or diced avocado. Finish with the grilled shrimp on top.
6. Add the Sauce:
Finally, drizzle the creamy cilantro sauce over the shrimp and serve your bowls with extra lime wedges if you wish. Enjoy your beautiful and tasty shrimp bowl!
Dig in and savor this colorful, flavorful dish that’s perfect for a quick and healthy meal!
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 frozen shrimp thoroughly before marinating. You can thaw shrimp overnight in the refrigerator or quickly by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best quality, keep the components separate until ready to eat. Reheat gently on the stove or in the microwave, but avoid reheating the avocado as it can become mushy.
What Can I Substitute for the Avocado?
If you’re not a fan of avocado or looking for an alternative, you can use hummus for creaminess, a dollop of sour cream, or even a sprinkle of feta cheese for some added flavor and creaminess.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the marinated shrimp and corn salsa in advance. Just grill the shrimp and assemble the bowls right before serving to keep everything fresh and delicious!
