Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
The first time I mixed grilled shrimp with creamy avocado and sweet corn salsa, my family couldn&t get enough. The combination is our go-to for outdoor dinners when we want something both light and satisfying.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado, diced, 1 cup cooked corn kernels (fresh, frozen, or canned and drained), 1/2 cup cherry tomatoes, quartered, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 1 jalapeño, seeded and finely chopped (optional), juice of 1 lime, 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm), lime wedges, for serving
Instructions
- Marinate Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes first).
- Grill Shrimp:
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save We made this recipe for a weekend lunch, and everyone personalized their bowls with extra cilantro and lime. Even picky eaters enjoyed the combination of sweet, creamy, and smoky flavors!
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). This recipe is gluten-free and dairy-free. Always double-check ingredient labels to ensure there is no cross-contamination if serving to those with food allergies.
Nutritional Information (per serving)
Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Save This shrimp bowl is always a crowd-pleaser for gatherings and a simple weeknight meal. Enjoy every fresh, vibrant bite!
Recipe FAQ
- → How do I prevent shrimp from overcooking on the grill?
Grill shrimp for 2-3 minutes per side until they turn pink and opaque. Avoid longer cooking to keep them tender and juicy.
- → Can I prepare the avocado corn salsa ahead of time?
Yes, prepare the salsa up to a few hours in advance and keep it chilled. Add lime juice just before serving to prevent browning.
- → What can I use instead of rice for the base?
Quinoa or cauliflower rice are excellent low-carb alternatives that complement the ingredients well.
- → Is it possible to add spice without jalapeños?
Yes, you can include a pinch of chili flakes or smoked paprika in the salsa or shrimp marinade to introduce heat.
- → How should shrimp be marinated for best flavor?
Toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it marinate for 10 minutes before grilling.
- → What drinks pair well with this grilled shrimp bowl?
Crisp Sauvignon Blanc wines or light lagers enhance the fresh and smoky flavors of the dish.