This vibrant grilled shrimp bowl is a winner! Juicy shrimp is paired with fresh avocado and sweet corn salsa, creating a plate full of flavor and color.
I love how quick it comes together, making it perfect for busy weeknights. Plus, who can resist that creamy avocado? It’s like a party in a bowl! 🎉
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this recipe because they grill quickly and stay juicy. If you can’t find shrimp, consider using chicken or tofu for a protein boost!
Olive Oil: Extra virgin olive oil adds flavor, but if you’re looking for a different taste, avocado oil or any neutral oil will work well too.
Spices: Smoked paprika and chili powder give the shrimp a lovely smoky flavor. For a kick, feel free to add cayenne pepper or even a dash of curry powder instead!
Corn: Fresh corn is sweet and crisp, but frozen corn is a great shortcut. You could also use black beans for some added fiber and a different taste.
Cilantro: If you’re not a fan of cilantro, you can substitute parsley. It will give a fresh flavor without overpowering the dish.
Avocado: Make sure your avocados are ripe for the best texture. If avocados aren’t available, you could use creamy Greek yogurt as a substitute.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but a little attention ensures they come out just right! Here are some steps to avoid overcooking:
- Make sure the grill is preheated to medium-high. This promotes even cooking and prevents sticking.
- Toss the shrimp in the marinade just before grilling. This adds flavor and moisture.
- Grill the shrimp for 2-3 minutes on each side. Look for a bright pink color and an opaque center.
- Remove them from the grill as soon as they’re cooked through to avoid getting tough.
By following these tips, you’ll enjoy tender, juicy shrimp that elevate your grilled shrimp bowl!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed if frozen)
- 1/2 cup red onion, finely diced
- 1/2 cup tomato, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
For the Avocado:
- 1-2 ripe avocados
For the Creamy Sauce:
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh cilantro, finely chopped
- 1/2 tsp chili powder
- 1 tsp lime juice
- Salt and pepper to taste
How Much Time Will You Need?
This delicious grilled shrimp bowl can be prepared in about 15 minutes. You’ll spend a few minutes marinating the shrimp, making the corn salsa, and mashing the avocado. After grilling the shrimp, it all comes together quickly for a nutritious and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by tossing the shrimp in a bowl with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix well until each shrimp is nicely coated in the spices.
2. Make the Corn Salsa:
In a separate bowl, mix together the corn kernels, diced red onion, tomato, chopped cilantro, jalapeño (if you’re using it), and lime juice. Stir gently to combine, and then add a dash of salt to taste. Set this colorful salsa aside.
3. Prepare the Avocado:
Now it’s time for the creamy goodness! Peel and mash the avocados in a bowl. Season with a pinch of salt and a little lime juice to brighten the flavor. Set aside.
4. Make the Creamy Sauce:
In a small bowl, mix together the sour cream (or Greek yogurt), mayonnaise, chopped cilantro, chili powder, lime juice, and a bit of salt and pepper. Stir until the mixture is smooth and creamy.
5. Grill the Shrimp:
Preheat your grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side, until they are beautifully charred and cooked through. Keep an eye on them to avoid overcooking!
6. Assemble the Bowls:
For serving, grab your bowls and start layering: add a scoop of mashed avocado first, followed by a generous portion of grilled shrimp, and top it with a scoop of corn salsa.
7. Drizzle the Sauce:
Finally, spoon the creamy cilantro-lime sauce over the shrimp to finish off your delicious bowl.
8. Serve Immediately:
Dig in right away to enjoy this vibrant, fresh, and flavorful grilled shrimp bowl. It’s a quick, healthy meal perfect for any day of the week!
Frequently Asked Questions
Can I Use Different Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken breasts, tofu, or even fish like salmon. Just be sure to adjust the cooking time as necessary—chicken will take longer to cook than shrimp.
How to Store Leftover Shrimp Bowl?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the flavors fresh, separate the components if possible. Reheat the shrimp on the stove but be cautious not to overcook them again!
Can I Prepare the Salsa in Advance?
Yes, you can make the corn salsa ahead of time! It can be refrigerated for up to 2 days. Just give it a little stir before serving to refresh the flavors and mix everything again!
What Can I Substitute for Avocado?
If avocados aren’t available or you prefer not to use them, you can use Greek yogurt for creaminess or a blend of mashed white beans and lemon juice for a different twist. Both options will add a great texture to your bowl!
