This grilled shrimp bowl is fresh and tasty, packed with juicy shrimp, creamy avocado, and sweet corn salsa. It’s a breeze to whip up and perfect for a sunny day!
I love how colorful it looks on the plate! Plus, it’s great for meal prep—just make some extras, and you have lunch for the next day. Yum! 🥑🌽
Key Ingredients & Substitutions
Shrimp: Use large shrimp for this dish; they’re perfect for grilling and have great texture. If you’re looking for a swap, you can use chicken breast or tofu instead, but adjust cooking times accordingly as they’ll take longer.
Spices: The smoked paprika and chili powder add depth. If you don’t have smoked paprika, regular paprika is fine, though you’ll miss the smoky flavor. Cumin is a must for that warm backdrop; feel free to use ground coriander for a different twist!
Corn: Fresh corn adds sweetness and crunch. If it’s out of season, frozen corn works well—just make sure to thaw it before mixing it in. You could also use black beans or diced bell peppers as alternatives.
Avocado: Ripe avocados are creamy and delicious, but if you can’t find them, consider using hummus as a base for creaminess. It will change the flavor profile but still give a nice texture.
Sauce: Greek yogurt adds creaminess. If you’re dairy-free, use a plant-based yogurt or avocado instead. Also, you can skip the mayo if you prefer a lighter sauce.
How Do I Grill Shrimp Perfectly?
Grilling shrimp is simple, but it helps to keep a few tips in mind for the best results:
- Make sure your shrimp are patted dry before seasoning to help them sear well.
- Skewering shrimp can make grilling easier, preventing them from falling through the grill grates.
- Heat the grill pan or grill properly before adding the shrimp; medium-high heat gives a nice sear.
- Cook until they’re pink and opaque (about 2-3 minutes per side). Don’t overcook; shrimp can turn rubbery quickly!
With these tips, your grilled shrimp will be juicy and flavorful every time! Enjoy your cooking!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/2 cup red onion, finely diced
- 1 small tomato, deseeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped (for sauce)
- 1 tsp lime juice (for sauce)
- Salt and pepper to taste
- Cooked rice or quinoa, for serving (optional)
Time Needed:
This dish takes about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes marinating the shrimp and preparing the salsas, and then another 10-15 minutes grilling the shrimp and assembling the bowls. It’s a quick and delicious meal!
Instructions:
1. Prepare the Shrimp:
In a bowl, toss the peeled and deveined shrimp with smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and olive oil. Mix everything well so the shrimp are nicely coated. Let them marinate for about 10-15 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In another bowl, combine the corn, diced red onion, tomato, chopped cilantro, jalapeño (if using), and freshly squeezed lime juice. Stir well to mix all the ingredients together and season with a little salt to taste. Set this salsa aside; it will add a fresh, zesty kick to your bowl!
3. Make the Avocado Mash:
Take your ripe avocado, peel it, and remove the pit. In a bowl, mash the avocado with a fork until it’s creamy but still has some chunks for texture. If you like, add a pinch of salt and a squeeze of lime juice for extra flavor.
4. Prepare the Sauce:
In a small bowl, mix together the Greek yogurt, mayonnaise, minced garlic, chopped cilantro, lime juice, salt, and pepper until smooth. Taste it and feel free to adjust the seasoning if needed.
5. Grill the Shrimp:
Now it’s time to grill the shrimp! Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the shrimp on the grill. Cook them for about 2-3 minutes on each side, until they are pink and have nice grill marks. When they’re cooked through, remove them from the heat.
6. Assemble the Bowls:
For each bowl, start with a base of cooked rice or quinoa if you’re using it. Then, add a generous scoop of the avocado mash followed by a portion of the corn salsa. Top the bowl with the delicious grilled shrimp and drizzle the sauce over everything.
7. Serve and Enjoy:
Enjoy your fresh and flavorful grilled shrimp bowl right away! It’s made with love and packed with exciting flavors that will make your taste buds dance.
This dish combines smoky, spiced shrimp with bright corn salsa and creamy avocado, all topped with a zesty, herby sauce for a perfect balance of flavors and textures!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp work great! Just make sure to thaw them completely before marinating. You can thaw shrimp overnight in the fridge or quickly under cold running water if you’re short on time.
How Can I Make This Recipe Spicier?
If you want to add a kick, increase the amount of chili powder or jalapeño in the corn salsa. You could also include some crushed red pepper flakes in the marinade for the shrimp!
What Can I Substitute for Greek Yogurt in the Sauce?
If you prefer a dairy-free option, try using a plant-based yogurt or even some mashed avocado for creaminess. You could also use sour cream or mayonnaise if you’re not worried about dairy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The components can be kept separately to maintain freshness. When ready to eat, simply reheat the shrimp and enjoy your bowl again!
