This easy grilled shrimp bowl is perfect for a quick and tasty meal! Juicy shrimp are grilled to perfection and paired with fresh avocado and sweet corn salsa. Yum!
I love how colorful this bowl looks on the table. Plus, it’s super easy to make! Just grill the shrimp, mix the salsa, and you’re good to go. Perfect for sunny days! 🌞
Key Ingredients & Substitutions
Shrimp: Use large, peeled and deveined shrimp for best results. If you’re allergic or prefer not to use shrimp, grilled chicken or tofu make great substitutes!
Smoked Paprika: This ingredient adds a wonderful smoky flavor. If you don’t have it, regular paprika or even a pinch of cayenne can be used, though it will change the flavor slightly.
Corn: Fresh corn is fantastic, but you can use frozen corn if that’s what you have on hand. Just make sure it’s thawed! Canned corn works too, but rinse it first to reduce the sodium.
Avocados: Look for ripe avocados for a creamy mash. If you can’t find ripe ones, you can substitute with guacamole or even plain hummus for a different flavor.
Greek Yogurt: This adds creaminess to the sauce. If you want a dairy-free option, try using coconut yogurt or a cashew cream for a similar texture.
How Do You Grill Shrimp Without Overcooking Them?
Grilling shrimp is quick and easy, but timing is key. Here are some tips to get perfectly grilled shrimp:
- Preheat your grill: Ensure your grill or grill pan is hot. This helps keep the shrimp from sticking and allows them to sear nicely.
- Cook time: Grill shrimp for 2-3 minutes on each side. They turn pink and opaque when done, signaling they’re cooked through.
- Do not overcrowd: If grilling a lot, do this in batches to avoid steaming. Each shrimp should have space on the grill.
- Use skewers: If you prefer, thread shrimp on skewers to make flipping easier. This also helps keep them on the grill.
With these techniques, you’ll have juicy, flavorful shrimp ready to top your bowls in no time!
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
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional for heat)
- Juice of 1 lime
- Salt and pepper, to taste
For the Avocado Mash:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Sauce (drizzled over shrimp):
- 1/2 cup plain Greek yogurt or sour cream
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lime juice
- 1 small garlic clove, minced
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 20-25 minutes to prepare and grill the shrimp. It’s quick enough for a weekday dinner yet impressive enough for a weekend gathering!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until everything is nicely coated. This helps the shrimp absorb all the delicious flavors!
2. Make the Corn Salsa:
In another bowl, mix together the corn kernels, diced red onion, diced red bell pepper, chopped cilantro, minced jalapeño (if using), and lime juice. Add some salt and pepper to taste. Set it aside to let the flavors blend together.
3. Make the Avocado Mash:
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash it up with lime juice, salt, and pepper until smooth but still a bit chunky. Perfect for topping your bowl!
4. Prepare the Sauce:
In a small bowl, combine Greek yogurt (or sour cream), chopped cilantro, lime juice, minced garlic, smoked paprika, and some salt and pepper. Mix it until smooth and creamy. This adds a great finishing touch to your shrimp!
5. Grill the Shrimp:
Preheat your grill pan or outdoor grill over medium-high heat. Once hot, place the shrimp on the grill and cook for about 2-3 minutes on each side until they turn pink and develop pretty char marks. Just make sure not to overcook them!
6. Assemble the Bowls:
Grab your serving bowls and spoon in some delicious avocado mash as the base. On top, pile on the grilled shrimp followed by a generous scoop of corn salsa.
7. Finish and Serve:
Last but not least, drizzle the cilantro lime sauce over the shrimp to add extra flavor. Serve immediately and enjoy this colorful and tasty dish!
This grilled shrimp bowl is a vibrant mix of flavors and textures — creamy avocados, zesty salsa, smoky shrimp, and a tangy drizzle all come together for a satisfying meal. Enjoy!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to completely thaw the shrimp before marinating and grilling them. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quick thaw.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the components separate if possible. Reheat the shrimp gently on a skillet or in the microwave before serving.
Can I Make This Meal Ahead of Time?
Yes! You can prepare the corn salsa and avocado mash a few hours in advance. Just assemble the bowls and grill the shrimp right before serving for the best texture and flavor.
What Can I Substitute for Cilantro?
If you’re not a fan of cilantro, fresh parsley or green onions work well as alternatives in both the salsa and the sauce. Each brings a fresh taste without overwhelming the other flavors!
