This refreshing grilled shrimp bowl is packed with flavor! Juicy shrimp are grilled to perfection and served with creamy avocado and vibrant corn salsa—what a combo!
Trust me, the bright colors of this bowl make it a feast for the eyes, too. I love adding a squeeze of lime on top for an extra zing. It’s so easy, you’ll want it on repeat! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work great for this dish. If shrimp isn’t available, you can substitute with grilled chicken or tofu for a different twist.
Olive oil: A healthy option for cooking shrimp. If you don’t have it, feel free to use canola oil or avocado oil instead.
Corn: Fresh corn is ideal, but frozen corn is just fine too and saves prep time. Canned corn will also work; just drain it well!
Avocado: Ripe avocados add creaminess. If you need a substitute, try Greek yogurt or guacamole for a similar texture.
Dressing: Sour cream or Greek yogurt adds tanginess. You can skip mayonnaise if you prefer a lighter option; just add extra yogurt.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but with a few tips, you can get it just right! Make sure to marinate shrimp beforehand—it boosts flavor and keeps them juicy.
- Heat your grill or grill pan over medium-high heat. Make sure it’s hot before adding shrimp.
- Thread shrimp onto skewers if you’re using smaller shrimp, which prevents them from falling through the grill.
- Grill for 2-3 minutes per side until they turn pink and opaque; avoid overcooking, as they will toughen.
- If using a grill pan, make sure it’s well oiled to prevent sticking.
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 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed frozen)
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado:
- 1 ripe avocado, mashed or sliced
- 1 tsp lime juice
- Salt, to taste
For the Dressing (drizzled on top):
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 small garlic clove, minced
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- 1/2 tsp chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious grilled shrimp bowl will take about 30 minutes to prepare, including 15 minutes for marinating the shrimp. It’s a quick and easy dinner option that can be on your table in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by placing the peeled and deveined shrimp into a mixing bowl. Add olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Use a spoon to toss everything together until the shrimp are evenly coated. Allow the shrimp to marinate for about 10-15 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In a separate bowl, mix together the corn kernels, diced red onion, diced red bell pepper, chopped cilantro, lime juice, salt, and pepper. Stir everything well and set the salsa aside to let flavors combine while you work on the next steps.
3. Prepare the Avocado:
If you prefer a creamy texture, mash the avocado in a bowl with lime juice and salt. Alternatively, you can simply slice it if that’s your style. Set aside.
4. Make the Dressing:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, minced garlic, lime juice, chopped cilantro, chili powder, and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust seasonings as needed.
5. Grill the Shrimp:
Heat a grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Grill for about 2-3 minutes per side, or until they turn a lovely opaque color and have nice char marks. Be careful not to overcook them, as shrimp cook quickly. Remove from heat.
6. Assemble the Bowl:
Take a bowl and scoop in your prepared avocado, followed by a generous amount of grilled shrimp. Top with the fresh corn salsa.
7. Serve:
Finally, drizzle the creamy cilantro-lime dressing over everything. Garnish with extra cilantro or lime wedges if you’d like. Enjoy this bright, refreshing, and satisfying shrimp bowl warm!
This bowl is not only full of flavors but also a feast for the eyes—a perfect quick meal anytime you need something delicious!
FAQ
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely first. You can do this overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry before marinating for best results.
How Do I Store Leftover Shrimp Bowl?
Store leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the components separate (shrimp, salsa, avocado) to maintain freshness. Reheat the shrimp gently on the stove or microwave, but avoid reheating the avocado to prevent it from browning.
Can I Prepare the Salsa in Advance?
Yes! The corn salsa can be made a few hours ahead of time and stored in the fridge. Just give it a quick stir before serving to refresh the flavors. Be cautious about leaving it too long since the ingredients can soften over time, especially the onions.
What Can I Substitute for Avocado?
If you’re not a fan of avocado, consider using a dollop of Greek yogurt or a spoonful of guacamole for creaminess. You could also skip the cream entirely and just focus on the flavors of the shrimp and salsa!
