This Easy Grilled Shrimp Bowl hits all the right notes! Juicy shrimp are grilled to perfection and paired with creamy avocado and sweet corn salsa. It’s fresh and colorful!
Trust me, you’ll love how quick it is to make. I whip this up on busy nights, and it always brings smiles to the table—even from the pickiest eaters! 🌮
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this dish. If you can’t find fresh shrimp, frozen ones work perfectly too—just thaw them in advance. For a different flavor, consider using chicken or tofu as alternatives.
Spices: Chili powder gives a nice kick! If you want to reduce heat, skip the cayenne. You could also swap smoked paprika for regular paprika or even a pinch of liquid smoke for a deeper flavor.
Corn: Fresh corn is great, but canned or frozen corn is just as convenient. If corn isn’t in season, try black beans for added texture and protein.
Avocados: Ripe avocados provide creaminess. If you don’t have avocados or want to lighten up, consider using a blended white bean dip instead.
Creamy Drizzle: Greek yogurt is a healthy option. If dairy-free, choose a plant-based yogurt or cashew cream for a creamy consistency.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can seem tricky, but with a few tips, you’ll have them perfectly cooked in no time. Here’s how:
- Preheat your grill or grill pan really well—this ensures quick cooking and prevents sticking.
- Toss shrimp in oil and spices to keep them juicy while grilling.
- Don’t overcrowd the grill; give each shrimp space to cook evenly.
- Watch closely: grill for 2-3 minutes per side until they turn pink and opaque. Remove immediately, as they’ll continue cooking after being taken off the heat.
Enjoy the process, and don’t hesitate to give the shrimp a little squeeze of lime right off the grill for extra flavor!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh, grilled, or frozen thawed)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Avocado Base:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Creamy Cilantro Drizzle:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp fresh cilantro, finely chopped
- 1 clove garlic, minced
- Juice of 1/2 lime
- Salt and pepper, to taste
Time Needed:
This delicious grilled shrimp bowl takes about 10 minutes for prep and 10 minutes for cooking, totaling around 20 minutes. Perfect for a quick and nutritious dinner!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan over medium-high heat. This will ensure your shrimp get that tasty grilled flavor!
2. Season the Shrimp:
In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if you like it spicy), and a pinch of salt and black pepper. Make sure each shrimp is nicely coated.
3. Grill the Shrimp:
Thread the seasoned shrimp onto skewers or place them directly on the grill. Grill for about 2-3 minutes on each side until the shrimp turn opaque and have lovely grill marks. Once done, remove them from heat.
4. Make the Corn Salsa:
While the shrimp are grilling, mix together the corn kernels, diced red onion, diced red bell pepper, chopped cilantro, lime juice, and a sprinkle of salt and pepper in a bowl. Give it a gentle stir and set it aside.
5. Prepare the Avocado:
In a separate bowl, mash the ripe avocados with lime juice, salt, and pepper until you achieve a creamy yet slightly chunky texture. This will act as the base for your bowl.
6. Create the Creamy Cilantro Drizzle:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, finely chopped cilantro, minced garlic, lime juice, and a pinch of salt and pepper until smooth and well-combined.
7. Assemble the Bowls:
To assemble, start with a generous layer of the mashed avocado at the bottom of each bowl. Next, add a scoop of the fresh corn salsa on one side, and pile the grilled shrimp on top.
8. Drizzle and Serve:
Finally, drizzle the creamy cilantro sauce over the shrimp and bowls. Serve immediately and enjoy your fresh, colorful grilled shrimp bowl!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. You can thaw shrimp overnight in the refrigerator, or for a quicker method, place them in a sealed bag and submerge them in cold water for about 15-20 minutes.
How Do I Store Leftover Shrimp Bowl?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the ingredients separate if possible, especially the avocado, to maintain freshness. Reheat the shrimp gently in a skillet to avoid overcooking.
Can I Substitute the Avocado?
If you’re not a fan of avocados or if they’re out of season, you can use a blended white bean dip or hummus as a creamy base instead. It will still provide great flavor and texture!
What Can I Serve This Bowl With?
This shrimp bowl is delicious on its own, but you can serve it over a bed of rice, quinoa, or greens for a heartier meal. Adding nacho chips on the side can also provide a nice crunch!
