This bright and colorful bowl features juicy grilled shrimp paired with creamy avocado and crunchy corn salsa. It’s fresh, tasty, and perfect for a light meal!
Every bite feels like a summer party—so good that I sometimes forget I’m eating something healthy! 🌞 I love serving it with a side of tortilla chips for a fun crunch.
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. You can use fresh or frozen ones, just make sure to thaw frozen shrimp before grilling. If you’re seafood-free, try grilled chicken or tofu for a different flavor.
Olive Oil: This oil adds richness. I’d stick with extra virgin for the best taste, but avocado oil works too! If you want to cut calories, you can spray the shrimp lightly with a cooking spray.
Smoked Paprika: This spice gives a nice smoky flavor. If you don’t have it, regular paprika works, or you could use cayenne if you’re up for some heat. Just use a little less!
Avocado: This adds creaminess. If you don’t have ripe avocados, try using Greek yogurt or a dollop of sour cream for a different but creamy texture.
Corn: Fresh corn is great, but frozen works just as well. Canned corn is another option; just rinse it to reduce sodium. If corn isn’t your thing, diced bell peppers add a nice crunch too!
How Do I Grill Shrimp Perfectly?
Grilling shrimp is fast and easy, but it’s important to avoid overcooking them. Here’s how:
- Preheat your grill to medium-high heat. This ensures the shrimp cook quickly and evenly.
- Pat your shrimp dry with paper towels before seasoning. This helps them grill better.
- A wooden or metal skewer can help keep shrimp steady on the grill. Just remember to soak wooden skewers in water first!
- Cook for about 2-3 minutes per side. Look for the shrimp to turn pink and opaque—the perfect indicator of doneness.
With these tips, your shrimp will be tender and juicy every time! Enjoy your delicious bowl! 🌟
Healthy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb (450g) 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 Bowl:
- 1 cup cooked brown rice or quinoa
- 1 ripe avocado, diced
- 1 cup fresh or frozen corn kernels
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
Time Needed:
This delicious bowl takes about 15 minutes to prep and another 10 minutes to cook. In just about 25 minutes, you’ll have a healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan to medium-high heat. It’s important to have it hot enough so that the shrimp cook quickly and evenly!
2. Season the Shrimp:
In a mixing bowl, combine the shrimp with olive oil, smoked paprika, ground cumin, garlic powder, and a pinch of salt and black pepper. Toss everything together until the shrimp are well-coated with the spices.
3. Grill the Shrimp:
Once the grill is ready, place the shrimp on it and cook them for about 2-3 minutes on each side. They’re done when they turn opaque and are nice and pink. Remove them from the grill and set them aside.
4. Prepare the Corn Salsa:
In a medium bowl, combine the corn kernels, quartered cherry tomatoes, chopped red onion, minced jalapeño (if you’re using it), chopped cilantro, lime juice, and extra virgin olive oil. Season it with salt and pepper to taste, then mix well.
5. Assemble Your Bowl:
Divide the cooked brown rice or quinoa into serving bowls. Top each bowl with your grilled shrimp, diced avocado, and a generous scoop of the vibrant corn salsa.
6. Serve and Enjoy:
Serve your bowls immediately. Feel free to garnish with extra cilantro or lime wedges for an added zing. Enjoy your fresh and nutritious meal!
This wholesome bowl is perfect for a quick weeknight dinner or a light and healthy lunch. Enjoy every delicious bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before marinating and grilling. You can thaw them in the fridge overnight or place them in a sealed bag and submerge them in cold water for quicker defrosting. Pat them dry before seasoning!
What Can I Substitute for Brown Rice or Quinoa?
If you’re looking for alternatives, try using white rice, cauliflower rice, or even a bed of mixed greens for a lighter option. Each will offer a different texture and flavor to your bowl!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the components separate if possible, especially the avocado, to avoid browning. Reheat the shrimp and corn salsa gently in the microwave or on the stovetop.
Can I Meal Prep This Bowl?
Yes, you can definitely meal prep! Grill the shrimp and prepare the corn salsa ahead of time. Store everything in separate containers in the fridge, then assemble the bowls right before you’re ready to eat for the freshest taste!
