This colorful shrimp bowl features perfectly grilled shrimp paired with creamy avocado and fresh corn salsa. It’s a fun mix of flavors and textures that makes each bite special!
I love how quick it is to whip up, making it perfect for busy weeknights. Plus, it’s so bright and cheerful on the plate, it can brighten up any meal! 🌈
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you’re allergic to shrimp or want a different protein, grilled chicken or tofu works great too.
Olive Oil: Use oil for cooking, but feel free to substitute with avocado oil or melted coconut oil if you prefer. Both add a nice flavor.
Spices: Smoked paprika gives a deep flavor, but regular paprika or cayenne pepper can also work. Adjust according to your spice tolerance.
Corn: Fresh corn is best, but frozen corn saves time and still tastes good! I’ve also used canned corn in a pinch, just drain it well.
Avocado: Ripe avocados give a creamy texture. If they’re hard, try mashing a banana instead, or you can use guacamole for added flavor!
Greek Yogurt: It adds tanginess. If you prefer dairy-free, use coconut yogurt or cashew cream.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can seem tricky, but it’s simple if you take care. The key is to avoid overcooking!
- Preheat your grill or grill pan for at least 5 minutes on medium-high heat.
- Toss shrimp with olive oil and seasonings to ensure they are coated but not soggy.
- Place shrimp on the grill without overcrowding; each shrimp should have space to cook evenly.
- Cook for 2-3 minutes per side until they turn bright pink and opaque. Remove promptly to avoid toughness!
Remember to let the shrimp rest for a moment after grilling; they’ll stay juicy and tender! Happy grilling!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup chopped fresh cilantro
- 1 small red bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime, plus extra wedges for serving
For the Avocado:
- 1 ripe avocado
- 1 tablespoon lime juice (for avocado)
- 1/4 teaspoon salt (for avocado)
For the Creamy Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lime juice (for sauce)
- 1 teaspoon chopped fresh cilantro (for sauce)
- 1/4 teaspoon smoked paprika (for sauce)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious grilled shrimp bowl takes about 15 minutes to prepare and another 10 minutes to cook. Including the assembly and serving, you’ll have a scrumptious meal ready in just about 30 minutes. Quick and easy for a busy day!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the shrimp in a large bowl with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Mix everything until the shrimp are well coated with the spices. Set this aside while you prepare the other ingredients.
2. Make the Corn Salsa:
In another bowl, mix together the corn kernels, chopped red onion, cilantro, diced bell pepper, jalapeño (if using), and lime juice. Stir everything until combined and add salt to taste. Let this sit for a little while to allow the flavors to mix nicely.
3. Prepare the Avocado:
In a small bowl, dice or mash the avocado. Add the lime juice and salt to prevent it from browning and give it a fresh taste. Mix gently to combine and keep it smooth.
4. Make the Creamy Sauce:
In a clean bowl, whisk together the Greek yogurt or sour cream, mayonnaise, minced garlic, lime juice, cilantro, smoked paprika, salt, and pepper. Taste and adjust the seasoning if needed, then set it aside.
5. Grill the Shrimp:
Next, preheat your grill pan or outdoor grill over medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they turn opaque and have lovely grill marks. Be careful not to overcook them! Remove from the heat when done.
6. Assemble the Bowls:
To put your dish together, serve the corn salsa evenly into bowls. Add a generous scoop of the seasoned avocado on top, then pile on the grilled shrimp. Drizzle that luscious creamy sauce over everything to finish it off!
7. Serve:
Garnish your bowls with extra cilantro and lime wedges. Serve these delightful bowls immediately and enjoy a fresh and tasty meal!
This bowl perfectly balances smoky, spicy shrimp with bright and fresh corn salsa, creamy avocado, and a zesty sauce—it’s a delightful meal for any day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating them. The best way to thaw shrimp is to place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for about 30 minutes.
How Can I Make This Recipe Spicier?
If you want to kick up the heat, try adding more jalapeño or some chili flakes to the corn salsa. You can also use a spicier variety of paprika, such as cayenne, in the shrimp seasoning for extra zing!
What’s the Best Way to Store Leftovers?
Store any leftover shrimp, corn salsa, and avocado in separate airtight containers in the refrigerator. They can last for up to 2 days. To reheat the shrimp, warm them gently on the stove or microwave to prevent them from becoming rubbery.
Can I Prepare This Bowl in Advance?
You can prep components ahead of time! Make the corn salsa and creamy sauce a day in advance and keep them in the fridge. Just grill the shrimp fresh to serve for the best flavor. Assemble the bowl right before eating to keep everything fresh!
