This Easy Grilled Shrimp Bowl is a bright and tasty treat! It features juicy shrimp, fresh avocado, and sweet corn salsa nestled in a warm bowl for the perfect meal.
You won’t believe how quick this comes together! I love tossing the shrimp on the grill while the corn salsa mixes up in no time. It’s a colorful dinner that feels fancy but is super simple!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish! If fresh shrimp isn’t available, frozen shrimp works just as well. Just remember to thaw them completely before cooking.
Spices: The chili powder and smoked paprika add depth. If you want a different kick, taco seasoning can be a fun substitute! Adjust the cayenne pepper based on your heat preference.
Corn: Fresh corn adds great texture, but you can use canned or frozen corn. If using canned, just rinse it well to reduce sodium. Grilled corn can also enhance the flavor!
Avocado: A ripe avocado is essential for creaminess. If you don’t have one, you can use store-bought guacamole instead, or even mashed peas for a different twist!
Crema: Greek yogurt is a healthier option compared to mayonnaise, but if you prefer a richer taste, stick with mayonnaise. Add lime zest for an extra zing!
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but with a few tips, you’ll get it right! Here’s how to ensure your shrimp are juicy and flavorful:
- Preheat your grill or grill pan. Make sure it’s hot before adding the shrimp to get that nice char.
- Don’t overcrowd the shrimp on the grill; this helps them cook evenly. Cook in batches if necessary.
- Grill shrimp for just 2-3 minutes on each side. They cook quickly, and you’ll know they’re done when they turn pink and opaque.
- Remove them from heat as soon as they are done to avoid overcooking, which makes them rubbery.
Easy Grilled Shrimp Bowl With Avocado & Corn Salsa
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup fresh corn kernels (or canned/frozen, thawed)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime, plus extra lime wedges for serving
- 1 ripe avocado, diced or mashed
- Optional: cooked rice or quinoa for serving
For the creamy drizzle/sauce:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 small garlic clove, minced
- 1 tsp honey or agave syrup
- 1 tsp chopped fresh cilantro
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe should take about 30 minutes in total: 10 minutes for preparation and about 20 minutes for cooking. You’ll spend a few minutes prepping the ingredients and another few grilling the shrimp, but the result is completely worth it!
Step-by-Step Instructions:
1. Preparing the Shrimp:
Start by grabbing a mixing bowl. Combine the chili powder, smoked paprika, garlic powder, cumin, cayenne, salt, and pepper. Mix them well. Take the shrimp and toss them in olive oil, then coat them evenly with the spice mixture until all the shrimp are covered.
2. Making the Corn Salsa:
In another bowl, combine the corn, diced red onion, diced bell pepper, chopped cilantro, and lime juice. Sprinkle a pinch of salt over the mixture and toss it well so everything is mixed together. Let this sit for a bit to enhance the flavors.
3. Preparing the Creamy Sauce:
Take a small bowl and whisk together the mayonnaise or Greek yogurt, lime juice, minced garlic, honey, chopped cilantro, salt, and pepper until you get a smooth sauce. Taste and adjust the seasoning if needed. Set this aside for now.
4. Grilling the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, place the shrimp on the grill. Grill them for about 2-3 minutes on each side. Look for a nice char and make sure they’re pink and opaque when done. Take them off the grill and let them rest.
5. Assembling the Bowl:
Grab your serving bowls! Put a serving of avocado (either diced or mashed) at the bottom of the bowl. Next, add a scoop of your fresh corn salsa right beside it. Finally, pile the beautifully grilled shrimp on top.
6. Drizzling the Sauce:
Generously spoon the creamy sauce over the shrimp. You want lots of flavor in there!
7. Serving:
If you like, serve your shrimp bowl over rice or quinoa for a heartier meal. Garnish with extra lime wedges and coriander, if desired.
Enjoy your delicious, colorful shrimp bowl that’s bursting with fresh flavors and vibrant textures!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker option. Pat them dry before seasoning for the best results!
How Can I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat, adding a splash of lime juice to freshen up the flavor.
Can I Substitute Other Vegetables in the Corn Salsa?
Yes! Feel free to get creative. Diced cucumbers, tomatoes, or even diced jalapeños can add delicious flavor and texture. Just keep the lime juice and cilantro for that fresh zing!
What Should I Serve With This Dish?
This shrimp bowl pairs wonderfully with rice or quinoa. If you’re looking for a lighter option, serve it with a side of mixed greens or your favorite roasted vegetables to round out the meal.
