Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
I first made this grilled shrimp bowl on a hot afternoon when I wanted something light but satisfying. The combination of smoky shrimp with creamy avocado salsa became an instant favorite at home.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado (diced), 1 cup cooked corn kernels, 1/2 cup cherry tomatoes (quartered), 1/4 cup red onion (finely diced), 1/4 cup fresh cilantro (chopped), 1 jalapeño (seeded and finely chopped, optional), juice of 1 lime, 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm), lime wedges for serving
Instructions
- Marinate the Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare the Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak them in water for 10 minutes first.
- Grill the Shrimp:
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save We loved eating this bowl outside on the porch—the kids especially enjoyed building their own with extra toppings. It's a colorful dinner that everyone can customize.
Tips for Success
Use the freshest shrimp possible and avoid overcooking for the best texture. If grilling outdoors, watch the shrimp closely—they cook fast!
Ingredient Swaps
Swap out the rice for quinoa or cauliflower rice to keep things lighter or use grilled chicken or tofu instead of shrimp for a different protein.
Serving Suggestions
Add black beans or shredded lettuce for extra texture and fiber, and pair your bowl with a crisp Sauvignon Blanc or light lager.
Save This shrimp bowl is an effortless way to enjoy fresh, healthy flavors. Perfect for any summer night when you want color and crunch!
Recipe FAQ
- → How do I prevent shrimp from sticking to the grill?
Make sure the grill grates are clean and well-oiled before placing the shrimp. Preheating the grill and using a bit of olive oil on the shrimp also helps prevent sticking.
- → Can I prepare the avocado corn salsa ahead of time?
Yes, you can prepare the salsa a few hours in advance. To keep it fresh, press plastic wrap directly onto the surface to minimize browning.
- → What can I use instead of rice for the bowl base?
Quinoa or cauliflower rice are great low-carb alternatives that pair well with the grilled shrimp and salsa.
- → Is it necessary to marinate the shrimp?
Marinating enhances flavor and tenderness, but if you're short on time, seasoning directly before grilling still works well.
- → How can I adjust the heat level in the salsa?
Control the spice by adding jalapeño seeds or reducing the amount of jalapeño. Omitting jalapeño yields a milder salsa.