This Grilled Shrimp Bowl is a tasty treat full of juicy shrimp, creamy avocado, and crunchy corn salsa. It’s colorful and perfect for a sunny day!
Throw in some lime juice, and you have a bowl full of fresh flavors! I love enjoying this dish outside with friends, sipping on lemonade. It’s like a summer party in a bowl! 🌞
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for grilling; they cook quickly and have a nice texture. If you can’t find shrimp, consider using scallops or even grilled chicken as an alternative.
Olive Oil: This adds flavor and helps the shrimp cook well. If you prefer, you can use avocado oil or melted coconut oil instead.
Smoked Paprika: It provides a deep flavor. If you’re out, regular paprika or chili powder can work, but the smokiness will be different.
Corn: Fresh corn is ideal for sweetness and crunch, but you can use frozen corn if fresh isn’t available. Just make sure to thaw it first.
Avocado: For creaminess, ripe is essential. If you’re not a fan of avocado, consider using diced mango for a fruity twist!
Rice: I like using cilantro lime rice for extra flavor, but brown or white rice works great too. Quinoa is another nice, nutritious substitute.
How Do You Grill Corn Perfectly?
Grilling corn brings out its natural sweetness and adds a lovely smokiness. Here’s how to do it right:
- Start with fresh corn, husked and cleaned.
- Brush the corn with olive oil to help it char and prevent sticking.
- Heat your grill to medium-high, then place the corn directly on the grates.
- Turn the corn every few minutes, letting it char on all sides, about 8-10 minutes total.
- Look for a nice golden color and slight charring to know it’s done.
This method keeps the kernels juicy and bursting with flavor!
What’s the Best Way to Marinate Shrimp?
Marinating shrimp is super easy and enhances their flavor. Here’s my favorite way to do it:
- Mix your oil and spices in a bowl, creating a delicious coating.
- Add the shrimp and toss to ensure they’re evenly coated.
- The key? Marinate for at least 15 minutes to allow flavors to soak in, but you can also let it sit for up to 30 minutes for a stronger taste.
Avoid marinating too long, as the acid in lime juice (if used) can make the shrimp mushy.
Grilled Shrimp Bowl with Avocado and Fresh Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
For the Fresh Corn Salsa:
- 2 ears fresh corn, husked
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tbsp honey or agave syrup (optional, for sweetness)
For Serving:
- 2 cups cooked rice (white, brown, or cilantro lime rice)
- 1 cup cherry tomatoes, halved (optional)
- Olive oil for brushing corn
- Lime wedges, for serving
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and marinating the shrimp, and about 20 minutes cooking everything up. Quick and fresh meals have never been easier!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, toss the shrimp with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Make sure all the shrimp are well-coated. Set this aside to marinate while you prepare the salsa and grill the corn.
2. Grill the Corn:
Heat a grill or grill pan over medium-high heat. Brush the corn with olive oil, then place it on the grill. Grill the corn, turning occasionally, until it’s nicely charred on all sides—this should take about 8-10 minutes. Once done, remove from the heat and let it cool a bit.
3. Make the Fresh Corn Salsa:
Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob and place them in a mixing bowl. Add in the diced avocado, finely chopped red onion, minced jalapeño (if you like it spicy), cilantro, and the juice of 2 limes. Optionally, stir in the honey or agave syrup for a touch of sweetness. Mix everything together and season with salt and pepper to taste.
4. Grill the Shrimp:
Now that the corn salsa is ready, it’s time for the shrimp! Grill the marinated shrimp on medium-high heat for about 2-3 minutes on each side, or until they turn pink and opaque. Remove them from the grill when they are cooked through.
5. Assemble the Bowls:
To serve, divide the cooked rice among your serving bowls. Top each bowl with a generous portion of grilled shrimp and the fresh corn salsa. If you’re using cherry tomatoes, sprinkle them on top for added flavor and color.
6. Serve:
Finally, garnish each bowl with extra lime wedges and more cilantro if you wish. Serve immediately while everything is fresh and warm, and enjoy every bite of your flavorful grilled shrimp bowl!
This bowl combines smoky grilled shrimp with fresh, bright salsa and creamy avocado for a delicious and satisfying meal. Perfect for a quick dinner or a fun gathering with friends!
FAQs About the Grilled Shrimp Bowl with Avocado and Fresh Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. The best way to thaw shrimp is to place them in a colander under cold running water for about 5-10 minutes, or you can leave them in the fridge overnight.
What If I Don’t Have Fresh Corn? Can I Use Canned or Frozen Corn?
Yes, you can use canned or frozen corn as a substitute! If using canned corn, drain and rinse it before adding it to the salsa. For frozen corn, thaw it first and pat dry to avoid excess moisture in your salsa.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the shrimp, salsa, and rice in separate containers to maintain their textures. Reheat gently in the microwave or on the stove before serving.
Can I Make This Bowl Vegetarian?
Definitely! You can replace the shrimp with grilled veggies like zucchini, bell peppers, or portobello mushrooms, or try chickpeas for added protein. Keep the corn salsa just as fresh and delicious!
