Save to Pinterest A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice&a perfect light meal for summer.
The first time I made these grilled shrimp bowls was for a weekend picnic, and everyone loved how fresh and colorful each bite was. The avocado corn salsa adds a wonderful creaminess alongside the smoky grilled shrimp.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado, diced; 1 cup cooked corn kernels (fresh, frozen, or canned and drained); 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 jalapeó (seeded and finely chopped, optional); Juice of 1 lime; 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm); Lime wedges, for serving
Instructions
- Marinate the shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Grill the shrimp:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak in water for 10 minutes first). Grill shrimp for 2 to 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the avocado corn salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeó (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save to Pinterest My kids always ask for seconds when we have this for dinner, especially when they build their own bowls. It&s quickly become our favorite summer dinner after backyard grilling sessions.
Variations
Try swapping the rice for quinoa or cauliflower rice for a lighter, lower-carb base. For extra protein, use grilled chicken or tofu instead of shrimp.
Serving Suggestions
This bowl pairs beautifully with a crisp Sauvignon Blanc or a refreshing light lager. You can also add black beans or shredded lettuce for extra texture.
Nutrition Information
Each serving contains about 385 calories, 15 g total fat, 38 g carbohydrates, and 25 g protein.
Save to Pinterest This grilled shrimp bowl is light yet packed with flavor. It&s easy to put together and perfect for casual entertaining or quick weeknight meals.
Ask About This Recipe
- → How do I prevent shrimp from overcooking on the grill?
Grill shrimp for just 2-3 minutes per side until they turn pink and opaque. Remove promptly to keep them tender and juicy.
- → Can I substitute the rice base with other grains?
Yes, quinoa or cauliflower rice work well as low-carb alternatives, offering different textures and flavors.
- → What makes the avocado corn salsa flavorful?
The combination of ripe avocado, sweet corn, lime juice, tomatoes, cilantro, and a touch of jalapeño creates a fresh and zesty salsa that complements the shrimp.
- → Is it necessary to marinate the shrimp before grilling?
Marinating for about 10 minutes infuses the shrimp with smoky paprika, garlic, and lime flavors, enhancing the overall taste.
- → Can I use stove-top methods instead of a grill?
Yes, using a grill pan or skillet on medium-high heat will achieve similar charred results for the shrimp.