This bright and tasty grilled shrimp bowl is a summer treat! Juicy shrimp are paired with creamy avocado and sweet corn salsa, making every bite feel like a party.
Honestly, who can resist the zing of fresh flavors mixed together? I love it on a hot day. Just grill the shrimp, toss everything together, and you’re ready to impress!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this bowl. If fresh shrimp isn’t available, frozen shrimp work just fine—just ensure they’re peeled and deveined. I usually go for wild-caught shrimp because of its taste and sustainability.
Olive Oil: While olive oil adds great flavor, you can substitute it with avocado oil or canola oil if you prefer a different taste or need a higher smoke point for grilling.
Corn: Fresh corn is the best option when in season. For convenience, frozen corn is also good; just be sure to thaw and drain it well. Canned corn can work too, but rinse it first to reduce the sodium.
Avocado: Ripe avocados are key for that creamy texture. If they’re hard, leave them out at room temperature for a couple of days. If you’re in a pinch, you can substitute with store-bought guacamole.
Greek Yogurt: This provides a nice creaminess to the sauce. You could also use sour cream or even plain dairy-free yogurt for a lighter option.
How Do I Make Sure My Shrimp Don’t Overcook?
Cooking shrimp perfectly is crucial; overcooked shrimp become rubbery. Here are some tips to keep them tender:
- Make sure your grill or pan is preheated to medium-high heat before adding the shrimp.
- Cook them for just 2-3 minutes on each side until they turn opaque and pink.
- Remove them from the heat as soon as they look done, since they will continue to cook slightly after being taken off the grill.
Keeping an eye on the cooking time makes a big difference! Enjoy your shrimp bowl with confidence!
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 ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado Base:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt, to taste
For the Creamy Herb Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This quick and delicious recipe takes about 20 minutes: 10 minutes for marinating the shrimp and getting everything prepped, followed by about 10 minutes for grilling and assembling the bowls! Perfect for a weeknight dinner or a weekend lunch!
Step-by-Step Instructions:
1. Preparing the Shrimp:
Start by tossing your peeled and deveined shrimp in a bowl with olive oil, smoked paprika, chili powder, ground cumin, garlic powder, and salt and pepper. Mix everything until the shrimp are well coated. Let them marinate while you prepare the other ingredients—about 10 minutes is perfect!
2. Making the Corn Salsa:
In a separate bowl, combine the corn kernels, diced red onion, diced red bell pepper, chopped cilantro, and lime juice. Mix well, and add salt and pepper to taste. Cover and place in the refrigerator until you’re ready to serve.
3. Preparing the Avocado Base:
Next, take your ripe avocados and mash them in a bowl along with lime juice and a pinch of salt. Keep it chunky for a nice texture. Set this aside; it’ll be a delicious base for your bowl!
4. Mixing the Creamy Herb Sauce:
For the sauce, whisk together Greek yogurt or sour cream, minced garlic, chopped cilantro, lime juice, honey (or agave), and salt and pepper in a small bowl. Keep whisking until it’s smooth and creamy. Taste it and adjust the seasonings if needed.
5. Grilling the Shrimp:
Preheat your grill or a grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Grill for about 2-3 minutes on each side, or until the shrimp are opaque and have nice grill marks. Make sure not to overcook them—they cook quickly!
6. Assembling the Bowls:
Now for the fun part! Take your bowls and evenly divide the mashed avocado among them. On top of the avocado, add a generous helping of those grilled shrimp. Then, spoon the delightful corn salsa alongside the shrimp.
7. Adding Sauce:
Finally, drizzle that creamy herb sauce over the shrimp for a burst of flavor. You can also serve it on the side if you prefer to dip!
8. Serve and Enjoy:
Enjoy your fresh, flavorful grilled shrimp bowl with avocado and corn salsa immediately! This dish is perfect for impressing your family and friends, or just treating yourself to something delicious!
With its vibrant and fresh ingredients, this grilled shrimp bowl is a feast for the eyes and the taste buds. Happy eating!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp in This Recipe?
Yes, absolutely! Just make sure to thoroughly thaw them in the fridge overnight or by placing them in a sealed bag submerged in cold water. Pat them dry before marinating to keep them from becoming watery when cooked!
Can I Make This Recipe Ahead of Time?
You can prep most of the components in advance! The corn salsa and creamy herb sauce can be made a day ahead and stored in the fridge. Just grill the shrimp and prepare the avocado base right before serving for the best freshness.
How to Store Leftovers
If you have any leftovers, store them in separate airtight containers. The shrimp can last up to 2 days in the fridge, while the corn salsa and avocado base should ideally be consumed within 1 day to maintain texture. Reheat the shrimp gently on the stovetop or in the microwave.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or if it’s unavailable, consider using hummus or a bean dip as a creamy base instead. It won’t be the same flavor-wise, but it will still add a nice creamy texture to the bowl!
