This vibrant grilled shrimp bowl is packed with flavor! Succulent shrimp meets creamy avocado and sweet corn salsa for a dish that feels like a summer party in your mouth.
I love how colorful it looks—perfect for sharing or just impressing yourself! Plus, it’s super easy to make, so you can whip it up anytime your tummy starts grumbling.
Key Ingredients & Substitutions
Shrimp: Large shrimp is perfect for this recipe. If you can’t find them, you can use medium shrimp or even fish like salmon or tilapia. Just adjust the cooking time accordingly!
Olive Oil: This adds great flavor to the shrimp. If you’re out, avocado oil or canola oil works too. They both have high smoke points and won’t change the taste much.
Corn: Fresh corn is delicious, but frozen corn is an excellent substitute and saves prep time. Canned corn is another option, just rinse it well before using.
Avocados: Make sure your avocados are ripe but firm; they should yield slightly to gentle pressure. If you need to swap, consider using store-bought guacamole for speed!
Cilantro: I love the freshness it brings, but if you’re not a fan, parsley or green onions can give it a different, but still tasty, flavor.
How Can I Grill Shrimp Without Overcooking It?
Grilling shrimp is quick and easy, but there’s a trick to keeping them juicy. Start by marinating the shrimp in the spices and oil. This adds flavor and helps keep them moist.
- Preheat your grill or grill pan to medium-high heat. This helps create that nice char.
- Cook shrimp for only 2-3 minutes on each side. Once they turn opaque and curl, they’re done!
- Don’t crowd the shrimp on the grill. Give them space to cook evenly.
Keep an eye on them, and they’ll be perfectly cooked every time!
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
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup red onion, finely diced
- 1 small tomato, diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
For the Avocado Base:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt to taste
For the Creamy Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped
- 1/4 tsp chili powder or smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This delightful dish takes about 30 minutes in total. You’ll spend about 10-15 minutes prepping the ingredients and marinating the shrimp, then another 10-15 minutes grilling and assembling everything into a bowl. It’s a quick and tasty meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, add the shrimp and drizzle with olive oil. Then sprinkle in the smoked paprika, chili powder, garlic powder, cumin, and a pinch of salt and pepper. Toss everything together until the shrimp are well-coated. Set the bowl aside to marinate for 10-15 minutes; this helps infuse all those yummy flavors!
2. Make the Corn Salsa:
While the shrimp marinates, grab another bowl and combine the corn, finely diced red onion, diced tomato, chopped jalapeño (if you’re using it), cilantro, lime juice, and a sprinkle of salt and pepper. Mix everything gently to combine. Set this aside for later, and let those flavors mingle!
3. Prepare the Avocado Base:
In a separate bowl, take the ripe avocados and mash them with lime juice and a pinch of salt. You want it to be creamy but still have some chunks for texture. This will be the base of your bowl.
4. Make the Creamy Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, chopped cilantro, chili powder, and a bit of salt and pepper until smooth. Taste it and adjust any seasonings as you prefer; it’s your dressing!
5. Grill the Shrimp:
Heat up your grill or a grill pan over medium-high heat. Once hot, add the marinated shrimp to the grill. Cook them for about 2-3 minutes on each side until they turn opaque and have nice grill marks. They cook quickly, so keep an eye on them!
6. Assemble the Bowl:
In serving bowls, start by adding a layer of the mashed avocado at the bottom. Then scoop a generous amount of the corn salsa over the avocado. Finally, top it with those perfectly grilled shrimp.
7. Add the Dressing:
Drizzle that creamy dressing generously on top of the shrimp to finish it off. It adds a delicious tang and creaminess to the bowl!
8. Serve Immediately:
Enjoy your beautiful, flavorful grilled shrimp bowl right away. It’s fresh, healthy, and packed with vibrant flavors that you’ll love!
This recipe makes about 2-3 servings and can be paired with rice or quinoa for a heartier meal. Enjoy your creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for about 15-20 minutes.
How Can I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To keep the avocado from browning, you can add a little extra lime juice over it when storing. When reheating, do so gently on the stove or in the microwave.
Can I Make This Dish Vegetarian?
Yes! For a vegetarian version, swap out the shrimp for grilled vegetables like zucchini, bell peppers, and corn. You can also use marinated tofu or chickpeas as a protein alternative.
What Other Toppings Can I Use?
Feel free to get creative! Some tasty additions include sliced radishes, diced mango, or even crumbled feta cheese for a little extra flavor. Just pick whatever you like best!
