This Easy Grilled Shrimp Bowl is a burst of flavor! Juicy shrimp grilled to perfection, paired with fresh avocado and zesty corn salsa. It’s a colorful and healthy meal!
You’ll love how quick this recipe is. I often whip it up on busy nights; the shrimp cooks in minutes, and who can resist that creamy avocado? Try it for dinner, and enjoy every bite!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this dish, as they hold up well on the grill. If you can’t find shrimp, you could use chicken breast cut into strips instead. Just adjust the cooking time!
Smoked Paprika: This adds a great depth of flavor. If you prefer less smokiness, regular paprika works too. You can also try cayenne pepper for some heat.
Corn: Fresh corn is fantastic, but if it’s out of season, frozen corn is a great substitute. Just thaw it beforehand for the best texture.
Avocado: Ripe avocado is crucial for that creamy texture. If avocados aren’t available, you could use guacamole or even hummus for a twist!
Greek Yogurt: It gives creaminess to the sauce. If you need a dairy-free option, try using a dairy-free yogurt or sour cream substitute.
How Do I Grill Shrimp Without Overcooking It?
Grilling shrimp can be tricky. They cook quickly, so keep a close eye on them! Here’s how to grill shrimp perfectly:
- Start by preheating your grill to medium-high. This ensures even cooking.
- Marinate your shrimp for at least 10 minutes. This infuses flavor and helps them stay juicy.
- Grill shrimp for just 2-3 minutes per side. Look for that beautiful opaque appearance.
- Once they are slightly charred and opaque, take them off the grill. They will continue to cook a bit from residual heat.
By following these steps, you’ll end up with tender and flavorful shrimp every time!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/4 cup red onion, finely diced
- 1/2 cup diced tomato
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
For the Avocado Mash:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Creamy Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1 tsp fresh cilantro, chopped
- Salt and pepper, to taste
How Much Time Will You Need?
The total time for this recipe is approximately 30 minutes. It takes about 15 minutes to prep the ingredients and marinate the shrimp, followed by 10 minutes for grilling, and 5 minutes to assemble the bowls. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Shrimp Marinade:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, and a pinch of salt and pepper. Ensure each shrimp is coated well. Let it marinate for 10-15 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In another bowl, combine the corn kernels, diced red onion, diced tomato, jalapeño (if using), chopped cilantro, lime juice, and a sprinkle of salt. Mix everything well, and then refrigerate until you’re ready to serve it.
3. Prepare the Avocado Mash:
In a small bowl, scoop out the flesh of the ripe avocado. Add lime juice, salt, and pepper. Use a fork to mash it all together until it’s creamy but still slightly chunky. Set this aside.
4. Mix the Creamy Sauce:
In a small mixing bowl, whisk together the Greek yogurt or sour cream, mayonnaise, lime juice, minced garlic, chopped cilantro, and a dash of salt and pepper until smooth. Taste and adjust the seasoning if needed.
5. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated shrimp on the grill. Grill them for about 2-3 minutes per side until they turn opaque and develop a nice char. Remove from heat.
6. Assemble the Bowls:
In individual serving bowls, add a generous scoop of the avocado mash as your base. Top with a spoonful of the fresh corn salsa and then pile on the grilled shrimp.
7. Serve with Creamy Sauce:
Drizzle the creamy sauce over the shrimp or keep it on the side for dipping. It adds a delicious finishing touch!
8. Enjoy Immediately:
Dig in while everything is warm and fresh! This bowl is vibrant, packed with flavors, and a real treat for your taste buds.
This recipe is a breeze and makes a delightful, healthful meal that you and your family will love!
FAQ
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before using them. The best way to thaw shrimp is in the refrigerator overnight or by placing them in a sealed plastic bag and submerging them in cold water for about 15-20 minutes.
Can I Make the Corn Salsa Ahead of Time?
Absolutely! You can prepare the corn salsa a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld together and makes meal prep even easier!
What Can I Substitute for Avocado If I Don’t Have Any?
If you don’t have avocado, you can substitute it with a store-bought guacamole, or use hummus for a creamy texture. Both options will give a delicious twist to the dish!
How Long Can I Store Leftover Shrimp Bowls?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the best quality, avoid mixing the components until you’re ready to eat. Reheat gently on the stovetop or in the microwave, but be careful not to overcook the shrimp!
