Go Back
- 1 pound large shrimp, peeled and deveined - 1 ripe avocado, diced - 1 cup fresh corn kernels (cooked or grilled) - Olive oil and spices (smoked paprika, garlic powder, ground cumin) - Salt and freshly ground black pepper - 2 cups cooked quinoa or brown rice - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño pepper, seeded and minced - Juice of 2 fresh limes I love using fresh ingredients for this grilled shrimp bowl. The shrimp are the star. They are sweet and tender when cooked just right. Avocado adds creaminess, while corn gives a pop of sweetness. For seasoning, I mix olive oil with smoked paprika, garlic powder, and cumin. These spices add depth and flavor. Don’t forget salt and black pepper to enhance everything. I like to use quinoa or brown rice as a base. They provide texture and nutrition. Together with the shrimp and salsa, they make a balanced meal. The additional veggies bring color to the bowl. Red bell pepper adds crunch. Red onion brings a mild bite. Jalapeño gives a slight kick, and lime juice brightens it all up. For the full recipe, check the list above. This bowl is not just tasty, it’s also fun to make! Start by taking a large bowl. Add the shrimp, olive oil, smoked paprika, garlic powder, ground cumin, and salt. Mix it all well. Use your hands or a spoon to coat the shrimp evenly. Let the shrimp marinate for 15-20 minutes. This step lets the flavors seep into the shrimp, making them tasty. In another medium bowl, mix together the fresh corn, diced avocado, red bell pepper, red onion, and jalapeño. Squeeze the juice of the limes over the mixture. Sprinkle in some salt and pepper to taste. Gently stir everything together, but be careful not to mash the avocado. Set this aside. The salsa will get better as it rests. Preheat your grill to medium-high heat. If you have skewers, thread the marinated shrimp onto them. You can also grill the shrimp directly on the grill. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. Remove them from the grill when cooked. Grab your serving bowls. Start by adding a base layer of cooked quinoa or brown rice in each bowl. Next, layer the grilled shrimp on top. Finish with several spoonfuls of the colorful corn salsa. This creates a beautiful and delicious dish. Enjoy your grilled shrimp bowl right away! For a full recipe, check the Full Recipe section. To grill shrimp perfectly, heat the grill to medium-high. This is about 375°F to 450°F. A hot grill cooks shrimp fast, keeping them juicy. To stop shrimp from sticking, brush the grill grates with oil. You can also soak skewers in water if you use them. This helps prevent sticking too. When dicing an avocado, cut it in half, twist, and remove the pit. Use a knife to score the flesh into cubes. Then, scoop them out with a spoon. To stop browning, squeeze fresh lime juice over the diced avocado. This helps keep it green. For ripe avocados, look for ones that yield slightly when you press them. They should feel soft but not mushy. Add more fun to your bowl with toppings like sliced radishes or crumbled feta cheese. Fresh herbs like parsley or dill boost flavor too. For extra spice, try adding chili powder or cayenne pepper. A drizzle of your favorite sauce can add kick. These small changes can make your grilled shrimp bowl even more delightful. For the full recipe, check the section above. Enjoy your cooking! {{image_4}} You can switch shrimp for other proteins. Chicken works great; just grill it like shrimp. Tofu is another option. It soaks up flavors well. For seafood lovers, try scallops or firm fish like salmon. Both give a nice twist to your bowl. If you want a vegetarian bowl, skip the shrimp. Use cooked beans or chickpeas instead. These add protein and texture. You can also add extra veggies like zucchini or squash for more flavor. This way, you still get a hearty meal. Salsa can be more than corn salsa. Try a mango salsa for sweetness. Mix diced mango, red onion, and lime juice. Black bean salsa is another tasty choice. Use black beans, corn, and cilantro. Seasonal fruits like peaches or tomatoes can add freshness. Experiment with what you have for fun flavors. For the full recipe, check out the link provided. To keep your grilled shrimp and corn salsa fresh, follow these tips: - Shrimp: Store cooked shrimp in an airtight container. Use a shallow container to cool shrimp quickly. This helps prevent bacteria growth. - Corn Salsa: Place salsa in a separate container. Cover tightly with a lid or plastic wrap. This keeps the flavors intact and the ingredients crisp. When reheating shrimp and grains, keep them juicy and warm. Here’s how: - Shrimp: Use a skillet. Heat on low with a splash of water or broth. Stir gently to avoid drying out. - Grains: Microwave with a damp paper towel. This traps steam and keeps grains moist. - Salsa: Reheat salsa on low heat in a pan. Stir often to prevent it from burning. You can freeze cooked shrimp and salsa, but keep these points in mind: - Shrimp: Place cooled shrimp in a freezer-safe bag. Remove as much air as possible. This prevents freezer burn. - Salsa: Freeze salsa in a container or a freezer bag. Leave space for expansion as it freezes. - Thawing: To thaw, place shrimp and salsa in the fridge overnight. Reheat gently before serving. For the full recipe, check out the Grilled Shrimp Bowl with Avocado, Corn Salsa Delight. To grill shrimp perfectly, start with large, fresh shrimp. - Preheat your grill to medium-high heat for even cooking. - Marinate shrimp for 15-20 minutes to enhance flavor. - Use skewers or grill directly for best results. - Cook each side for 2-3 minutes until they turn pink and opaque. - Avoid overcooking, which can make shrimp tough. Grilling shrimp is simple. Just keep an eye on them! Yes, you can prepare corn salsa ahead of time. - Mix all the ingredients in a bowl. - Store it in an airtight container. - Keep it in the fridge for up to 24 hours. This makes meal prep easy! Just stir before serving to refresh the flavors. You can pair your grilled shrimp bowl with various side dishes. - Fresh green salad adds crunch and color. - Garlic bread is great for a hearty touch. - Chips and salsa make a fun appetizer. - For drinks, try a light beer or sparkling water. These sides enhance your meal and keep it fun! To keep avocado fresh, follow these tips: - Use lime juice right after cutting. It slows browning. - Store avocado with the pit in the dish if you can. - Cover it tightly with plastic wrap. This limits air exposure. These steps help your avocado stay bright and tasty! For the full recipe, check out the more detailed instructions provided above. This article covered how to make a delicious grilled shrimp bowl. You learned about fresh ingredients, marinating shrimp, and making corn salsa. I shared tips for grilling shrimp and choosing the best avocados. You can customize this dish by using various proteins and salsas. Remember, meal prep and storage are key for leftovers. Enjoy crafting your own tasty bowl!

Grilled Shrimp Bowl with Avocado, Corn Salsa

Elevate your dinner with this delicious grilled shrimp bowl featuring avocado and corn salsa. This vibrant dish combines succulent shrimp marinated in spices, paired with a fresh and zesty salsa of corn, avocado, and bell peppers, all served over quinoa or brown rice. Perfect for a quick weeknight meal or a special gathering, it’s both flavorful and satisfying! Click to explore the full recipe and impress your guests with this healthy delight.
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

2 cups cooked quinoa or brown rice (your choice)

1 ripe avocado, diced into bite-sized pieces

1 cup fresh corn kernels (cooked or grilled)

1 red bell pepper, diced finely

1 small red onion, finely chopped

1 jalapeño pepper, seeded and minced

Juice of 2 fresh limes

Fresh cilantro, chopped, for garnish

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with the olive oil, smoked paprika, garlic powder, ground cumin, and a sprinkle of salt and freshly cracked black pepper. Use your hands or a spoon to toss the shrimp until they are evenly coated. Allow the shrimp to marinate for 15-20 minutes, letting the flavors meld while you prepare the salsa.

    Prepare the Corn Salsa: In a separate medium bowl, combine the fresh corn kernels, diced avocado, diced red bell pepper, finely chopped red onion, and minced jalapeño. Squeeze the juice of the limes over the mixture, and add a pinch of salt and pepper to taste. Gently stir the ingredients together, being careful not to mash the avocado. Set the salsa aside to let the flavors develop further.

      Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated shrimp onto them. Alternatively, you can grill the shrimp directly on the grill. Cook for approximately 2-3 minutes on each side, or until the shrimp turn a lovely pink hue and are opaque throughout. Remove them from the grill when done.

        Assemble the Bowl: In each serving bowl, create a generous base using cooked quinoa or brown rice. Layer the perfectly grilled shrimp on top, followed by several spoonfuls of the vibrant corn salsa.

          Serve: Garnish your beautifully assembled bowls with a sprinkle of fresh chopped cilantro. If desired, serve with extra lime wedges on the side for an added burst of freshness. Enjoy your flavorful grilled shrimp bowl immediately!

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4