This colorful grilled shrimp bowl is a feast for your eyes and your taste buds! Juicy shrimp, creamy avocado, and sweet corn salsa come together for a tasty and fun meal.
You won’t believe how easy it is to whip this up! I love how fresh and simple it feels; it’s like summer on a plate. Perfect for a quick dinner or a cheerful lunch!
Key Ingredients & Substitutions
Shrimp: Large, peeled and deveined shrimp are key here. If you can’t find fresh, frozen shrimp works just fine! Just make sure they’re fully thawed before grilling. I prefer wild-caught shrimp for taste and sustainability.
Olive oil: This adds a lovely richness to the shrimp. If you’re looking for a lighter option or want to avoid oil, you could try using a cooking spray instead for grilling.
Smoked paprika: It gives a delightful smoky flavor. If you don’t have it, regular paprika or ground cumin can also work. I often use both for a more complex taste!
Fresh corn: Sweet corn is best for the salsa. If it’s out of season, canned corn can work as a substitute, just rinse it well to remove excess sodium. I’m a fan of grilling the corn for extra flavor!
Avocado: You really want a ripe avocado for creaminess. If you don’t have it, hummus or Greek yogurt can stand in for a different creamy base.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but with a few tips, you’ll have juicy shrimp every time! Here’s how to do it right:
- Preheat your grill or pan to medium-high heat. A hot surface is essential for a good sear.
- Marinate the shrimp for at least 10 minutes. This lets the flavors soak in but don’t go too long, or the acid in lime juice can start to “cook” the shrimp.
- Thread shrimp onto skewers if you want—this keeps them from falling through the grill grates. Soak wooden skewers in water for 30 minutes if you’re using them!
- Grill shrimp for about 2-3 minutes on each side. Watch them closely; they’re done when they turn pink and opaque.
- Remove shrimp from heat immediately to prevent overcooking. They’ll continue to cook slightly even after being taken off the grill.
These tips will help ensure delicious, grilled shrimp that pairs wonderfully with your avocado and corn salsa! Enjoy!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb (450g) 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
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For the Avocado Base:
- 1 ripe avocado
- 1 tsp lime juice
- Salt to taste
For the Creamy Dressing:
- 1/4 cup plain Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 small garlic clove, minced
- 1 tbsp fresh cilantro, finely chopped
- 1/2 tsp smoked paprika
- 1 tsp lime juice
- Salt and pepper to taste
- Optional: a pinch of cayenne or chili flakes for heat
How Much Time Will You Need?
This delicious grilled shrimp bowl can be prepared in about 30 minutes! Allow around 10-15 minutes for marinating the shrimp, followed by grilling and assembling everything. A quick and delightful meal awaits you!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, mix together olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and lime juice. Add the shrimp to the bowl and toss well to coat. Let them marinate for 10-15 minutes to soak up all those delicious flavors!
2. Make the Corn Salsa:
In a separate bowl, combine the corn kernels, diced red onion, cherry tomatoes, jalapeño (if using), cilantro, lime juice, and a sprinkle of salt and pepper. Mix everything together and set it aside so the flavors can meld deliciously.
3. Prepare the Avocado Base:
In a small bowl, mash the avocado with lime juice and a pinch of salt until it’s smooth, but still has some texture. Set this aside as you build the bowl.
4. Make the Creamy Dressing:
In another small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, minced garlic, chopped cilantro, smoked paprika, lime juice, and a pinch of salt and pepper. Add cayenne or chili flakes if you like a little kick. Taste and adjust the seasoning if needed.
5. Grill the Shrimp:
Preheat a grill or grill pan over medium-high heat. Once it’s hot, add the shrimp and grill for about 2-3 minutes per side until they are opaque and slightly charred. Remove from the grill and don’t let them overcook!
6. Assemble the Bowls:
In serving bowls, start by dividing the creamy avocado base evenly. Layer the beautifully grilled shrimp on top and then spoon the vibrant corn salsa next to it.
7. Finish with Dressing:
Drizzle the creamy dressing over the shrimp or serve it on the side for extra dipping goodness.
8. Serve Immediately:
Garnish your bowl with optional lime wedges or a sprinkle of extra cilantro if desired. Enjoy your bright, fresh, and flavorful grilled shrimp bowl!
Happy cooking!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Yes, you can absolutely use frozen shrimp! Just make sure to thaw them completely before marinating. You can thaw shrimp overnight in the fridge or by placing them in a sealed plastic bag under cold running water for about 15-20 minutes.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the components separate (shrimp, salsa, avocado, and dressing) until you’re ready to eat, to maintain freshness and prevent sogginess.
What If I Don’t Have Jalapeños?
No worries! If you don’t have jalapeños, you can omit them entirely or substitute with another mild pepper or pepper flakes if you prefer some heat. Bell peppers could add some crunch without the heat!
Can I Make This Dish Ahead of Time?
You can prepare the corn salsa and creamy dressing in advance and store them in the fridge for up to a day. It’s best to grill the shrimp and assemble the bowls just before serving for the freshest taste and texture!
