This colorful shrimp bowl is quick and easy to make! Juicy grilled shrimp come together with fresh avocado and sweet corn salsa for a tasty treat.
Plus, you’ll love how it’s perfect for warm days. I enjoy adding a squeeze of lime on top—extra zest always brightens it up! 🌞
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling! If you’re not a fan of shrimp, try chicken breast or tofu as alternatives. Just adjust cooking times accordingly—chicken takes longer, about 6-8 minutes per side.
Olive Oil: This adds a lovely richness. If you don’t have it, avocado oil or even melted butter will work well too. Just be mindful of smoke points—keep the heat at medium.
Corn: Fresh corn adds sweetness and crunch, but you can use frozen corn for convenience. Canned corn is also fine; just rinse it well! For a unique twist, try black beans instead.
Avocado: Ripe avocados create a creamy base. If they’re not available, mashed banana or hummus can be used for creaminess, but keep in mind the flavor will change considerably.
Mayonnaise/Greek Yogurt: I lean towards Greek yogurt for a healthier boost. If you’re lactose intolerant, try vegan mayo or tahini for a creamy dressing.
How to Grill Shrimp Without Overcooking Them?
Grilling shrimp can be tricky, but I’ll help you get it right! The key is to watch the time carefully. Here’s how:
- Preheat your grill to medium-high, ensuring it’s hot before adding shrimp.
- Toss shrimp in oil and spices, then place them directly on the grill. Cook them for just 2-3 minutes per side.
- Look for an opaque color and slight charring. They’re done when the shrimp curl into a C shape. Overcooking turns them rubbery!
Another tip is to use skewers or a grill basket to keep small shrimp from falling through the grill grates. Enjoy your tasty grilled shrimp bowl!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup red onion, finely diced
- 1 small tomato, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt to taste
For the Avocado Base:
- 1 ripe avocado, roughly mashed
- Pinch of salt
- Juice of 1/2 lime
For the Creamy Dressing:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp chili powder or hot sauce (adjust to taste)
- Salt and pepper to taste
Optional:
- Cooked rice or quinoa for a base (if desired)
How Much Time Will You Need?
This recipe will take you about 20 minutes to whip up—perfect for a quick weeknight dinner or a casual lunch. Get ready to enjoy a colorful, satisfying meal in no time!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan to medium-high heat. This is the key to juicy, perfectly grilled shrimp!
2. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper. Make sure each shrimp is coated well with the spices!
3. Grill the Shrimp:
Place the shrimp on the grill. Let them cook for about 2-3 minutes per side, until they turn opaque and have nice grill marks. Once done, remove them from the grill and set them aside.
4. Make the Corn Salsa:
In a separate bowl, mix together the corn, diced red onion, tomato, chopped cilantro, jalapeño (if using), lime juice, and a pinch of salt. Give it a good stir and let the flavors mingle for a few minutes.
5. Prepare the Avocado:
In a small bowl, mash the avocado with a pinch of salt and lime juice. This will create a creamy base for your bowl—yum!
6. Mix the Creamy Dressing:
In another bowl, whisk together your choice of mayonnaise or Greek yogurt, cilantro, lime juice, garlic powder, chili powder or hot sauce, and salt and pepper until smooth. This dressing adds a lovely touch!
7. Assemble Your Bowl:
Now it’s time to build your delicious shrimp bowl! Start with a layer of mashed avocado (and rice or quinoa if you like) at the bottom. Add a generous scoop of corn salsa on one side and top it with the grilled shrimp.
8. Drizzle with Dressing:
Finally, drizzle your creamy dressing over the shrimp. This will bring everything together perfectly.
9. Serve and Enjoy:
Your fresh and flavorful grilled shrimp bowl is ready to serve! Enjoy every bite of this colorful, satisfying meal!
This dish is not only delicious but also great for healthy eating with vibrant flavors and smoky grilled shrimp that you can whip up in no time!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before seasoning and grilling. You can overnight in the fridge or place them in a sealed plastic bag submerged in cold water for a quicker thaw. Pat them dry before tossing them in the spices for the best results.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have any on hand, you can use hummus or mashed beans (like black beans or white beans) as a creamy base. Keep in mind that it will change the flavor a bit but will still add a delicious, creamy texture to your bowl!
How Long Do Leftovers Last?
Leftover components can be stored separately in airtight containers in the refrigerator for up to 2 days. For best quality, store the shrimp, salsa, and dressing separately from the avocado and any grains to keep everything fresh.
Can I Make This Bowl Ahead of Time?
You can prep the corn salsa and dressing ahead of time! Just store them in the fridge. It’s best to grill the shrimp fresh right before serving to maintain their flavor and texture. If you need to make it ahead, efficiently reheat the shrimp on low heat or in a microwave.
