This Easy Grilled Shrimp Bowl is packed with juicy shrimp, creamy avocado, and sweet corn salsa. It’s colorful, fresh, and oh-so-tasty!
Perfect for a quick dinner, I love tossing this bowl together on hot days. Just grill the shrimp, mix the salsa, and you’re ready to enjoy every bite!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling due to their size. If shrimp isn’t available, try using scallops or firm white fish like cod or halibut. They work well in this dish too!
Olive oil: Olive oil adds rich flavor. For a lighter option, you can swap it for avocado oil or even melted coconut oil if you want something different.
Spices: The smoked paprika and chili powder give depth to the shrimp. If you want less heat, substitute with sweet paprika or even Italian seasoning for a milder taste.
Corn: Fresh corn is great during summer months, but if it’s not in season, frozen corn kernels work just as well—around 90 seconds in the microwave, and they’re ready!
Avocado: Ripe avocados create creaminess. If you can’t find ripe ones, substitute with a spoonful of store-bought guacamole for quicker preparation.
How Do I Get My Grilled Shrimp to Be Juicy and Flavorful?
The key to tender and juicy grilled shrimp is marinating them properly. Allow at least 10-15 minutes for the shrimp to soak up the flavors from the spices, which makes all the difference. Here’s a quick guide:
- Mix your marinade in a bowl with olive oil and spices. This helps coat each shrimp evenly.
- Let the shrimp marinate at room temperature – this not only infuses flavor but also ensures they cook evenly on the grill.
- Don’t overcook! Shrimp cooks quickly. Grill for just 2-3 minutes per side, and they’ll be perfectly done when they turn opaque.
This way, you get all the flavor without drying them out!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels
- 1/2 small red onion, finely diced
- 1 small tomato, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime, divided
For the Avocado:
- 1 ripe avocado, peeled and diced or mashed
For the Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1/4 tsp smoked paprika
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This delicious bowl takes about 30 minutes total to prepare. You’ll need about 10-15 minutes for marinating the shrimp and prepping the salsa and sauce. Once everything is ready, just grill the shrimp for 6-8 minutes and assemble your bowls. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Ensure all the shrimp are well coated. Let them marinate for 10-15 minutes to soak up all the wonderful flavors.
2. Make the Corn Salsa:
In another bowl, combine the corn kernels, diced red onion, tomato, jalapeño, chopped cilantro, and half of the lime juice. Mix everything well and season with salt according to your taste. This fresh salsa adds a vibrant touch to the dish!
3. Prepare the Avocado:
Take your ripe avocado, and you can either mash it or cut it into small dice. Squeeze a little lime juice over it to keep it from browning and sprinkle lightly with salt. Set this aside for assembly.
4. Make the Sauce:
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, minced garlic, smoked paprika, chopped cilantro, salt, and pepper until it’s all blended smoothly. Taste it and adjust seasonings if desired.
5. Grill the Shrimp:
Heat a grill pan or outdoor grill to medium-high. Once hot, grill the marinated shrimp for about 2-3 minutes on each side, or until they turn opaque and have some nice char marks. Remember, shrimp cook quickly, so watch them closely!
6. Assemble the Bowls:
Divide the delicious corn salsa and creamy avocado among your serving bowls. Top generously with the grilled shrimp. You can even stack them up for a beautiful presentation!
7. Drizzle with Sauce:
Just before you serve, drizzle that creamy sauce all over the shrimp for extra flavor. It makes the dish irresistible!
8. Serve Immediately:
Enjoy your flavorful grilled shrimp bowl with fresh avocado and vibrant corn salsa right away while everything is still warm and fresh!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes! You can definitely use frozen shrimp, just make sure to thaw them completely before marinating. The best way to thaw shrimp is to place them in the fridge overnight or put them in a sealed bag and submerge them in cold water for about 30 minutes.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the chili powder to 1/4 tsp or omit it altogether. You can also leave out the jalapeño in the corn salsa. For a spicy kick, consider adding more jalapeño or even a pinch of cayenne pepper to the marinade!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the shrimp, avocado, and salsa separate to maintain freshness. When ready to eat, you can reheat the shrimp gently on the stove or in the microwave.
What Can I Serve with This Bowl?
This shrimp bowl is delicious on its own, but if you want to make it more filling, you can serve it over rice, quinoa, or a bed of greens. Additionally, a side of tortilla chips or a fresh green salad pairs beautifully!
