This Easy Grilled Shrimp Bowl is a fresh delight! Juicy shrimp are grilled to perfection and paired with a yummy avocado and corn salsa that brings everything together.
It’s like a party in a bowl! I love how colorful it looks, and honestly, who can resist that creamy avocado? It’s perfect for a sunny day or any dinner you want to brighten up! 🌞
Key Ingredients & Substitutions
Shrimp: Large shrimp add a great texture to the dish. If unavailable, try using scallops or firm white fish like tilapia. For a vegetarian option, grilled tofu or tempeh works nicely!
Olive Oil: Use olive oil for flavor, but avocado or canola oil can substitute. They both have high smoke points, which is great for grilling.
Spices: Smoked paprika gives a nice smokiness. If you don’t have it, a bit of regular paprika combined with a dash of cayenne can add some heat. Customize spices according to your liking!
Corn: Fresh corn is sweetest, but canned or frozen corn works if that’s what you have. Just make sure to drain and thaw if previously frozen.
Avocados: Choose ripe avocados for creaminess. If they’re hard, let them ripen at room temperature—avoid the fridge until ripe! If out of avocados, a simple guacamole or hummus could be a tasty base.
How Do I Get Perfectly Grilled Shrimp?
Grilling shrimp can be tricky, but a few simple steps make it easy. First, make sure to marinate shrimp well! The acids in lime juice or any dressing help deepen flavor.
- Preheat your grill or grill pan properly. Medium-high heat is key for a good sear.
- Cook shrimp for 2-3 minutes per side. Watch closely; they’ll turn opaque when ready!
- A grill basket helps keep shrimp from falling through the grates. Alternatively, you can skewer them if you like.
Rest shrimp for a minute before serving. This keeps them juicy! Enjoy the process, and remember, practice makes perfect!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt, to taste
For the Avocado Base:
- 2 ripe avocados
- Juice of 1 lime
- Salt, to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise or Greek yogurt
- 1-2 tbsp lime juice
- 1 small garlic clove, minced
- 1 tbsp chopped cilantro
- 1/2 tsp chili powder
- Salt and pepper, to taste
Time Estimate:
This delicious dish will take about 30 minutes to prepare. You’ll spend around 10-15 minutes marinating and preparing the ingredients, followed by about 10-15 minutes for grilling and assembling. Quick and easy!
Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, ground cumin, salt, and pepper. Allow it to marinate for 10-15 minutes while you prepare the other components.
2. Make the Corn Salsa:
In another bowl, combine the corn, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and salt. Mix everything well and set aside to allow the flavors to meld.
3. Prepare the Avocado:
In a small bowl, mash the avocados with lime juice and a pinch of salt until creamy but still slightly chunky. Set aside for later.
4. Make the Creamy Sauce:
In a separate bowl, whisk together the mayonnaise or Greek yogurt, lime juice, minced garlic, chopped cilantro, chili powder, salt, and pepper until smooth. Taste and adjust seasoning if needed.
5. Grill the Shrimp:
Heat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they turn opaque and have nice char marks. Remove from heat.
6. Assemble the Bowls:
In each bowl, add a generous layer of the mashed avocado. On the side, add a scoop of the corn salsa. Top both with the delicious grilled shrimp.
7. Drizzle the Sauce:
Pour the creamy sauce over the shrimp and serve immediately. Enjoy your vibrant and flavorful Easy Grilled Shrimp Bowl with Avocado and Corn Salsa!
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 your frozen shrimp completely before marinating. You can do this overnight in the fridge or by placing the shrimp in a sealed bag and submerging it in cold water for about 30 minutes.
How Can I Make This Dish Spicier?
If you’re looking for more heat, feel free to add more jalapeño or even some red pepper flakes to the shrimp marinade. You can also drizzle sriracha over the finished bowl for an extra kick!
What If I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To enjoy it again, gently reheat the shrimp in a skillet or in the microwave, but be careful not to overcook them!
Can I Make the Components Ahead of Time?
Yes! You can prepare the corn salsa, avocado mash, and creamy sauce a few hours ahead of time. Just keep them covered in the fridge until you’re ready to assemble the bowl. This makes for a quick meal when you’re ready to eat!
