Go Back
- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground pepper, to taste - 1 cup cooked rice (white, brown, or quinoa) - 1 ripe avocado, diced - 1 cup corn (freshly cooked, frozen, or canned) - 1 medium red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - Salt and pepper When making grilled shrimp bowls, you want the best ingredients. Start with large shrimp. They are juicy and cook quickly. Olive oil helps the shrimp get that nice sear on the grill. Smoked paprika adds a warm flavor. Garlic powder gives it a tasty kick. Don't forget to season with salt and pepper. For the avocado corn salsa, use a ripe avocado. It should feel soft but not mushy. Fresh corn tastes sweet, but frozen or canned works too. Diced red bell pepper brings color and crunch. Red onion adds a nice bite. To enhance the flavors, fresh cilantro is a must. It gives a bright taste. Lime juice brings freshness and zing. Finally, adjust salt and pepper to your liking. This mix of ingredients creates a vibrant and tasty dish that stands out. Enjoy the process of making this meal. First, marinate the shrimp. In a medium bowl, combine 1 pound of peeled and deveined shrimp with 2 tablespoons of olive oil, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Toss it well so every shrimp is coated in the marinade. Next, preheat your grill. Heat it to medium-high. This helps to cook the shrimp evenly and gives them good grill marks. Now, it’s time to cook the shrimp. Place the marinated shrimp on the grill. Grill them for 2-3 minutes on each side. You’ll know they are done when they turn pink and opaque. This means they are perfectly cooked. Remove them from the grill and set aside. While the shrimp are grilling, make the avocado corn salsa. In a separate bowl, mix 1 diced ripe avocado, 1 cup of corn (you can use fresh, frozen, or canned), 1 diced red bell pepper, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh cilantro. Add the juice of 2 limes to the mixture. Gently stir to avoid mashing the avocado. Season with salt and pepper to taste. To assemble the bowls, start with rice. Spoon 1 cup of cooked rice into each serving bowl. Arrange the grilled shrimp on top of the rice. Finally, add a generous scoop of avocado corn salsa over the shrimp. For a colorful finish, you can add lime wedges and some extra cilantro if you like. Enjoy your delicious creation! - Fresh shrimp vs. frozen: Fresh shrimp offers a sweet taste and firm texture. Look for shrimp that smells clean and has a shiny appearance. If fresh shrimp isn’t available, frozen shrimp is a great choice. Just make sure to thaw it properly before cooking. - Best avocados for salsa: Choose ripe avocados for the best flavor and texture. They should feel slightly soft when you gently squeeze them. Hass avocados are perfect because they have a creamy texture that blends well in salsa. - Tips for using a grill pan: Preheat your grill pan to medium-high heat. This helps create those nice grill marks. Use a little oil on the pan to prevent sticking. Cook shrimp in batches if needed, so they have enough space to sear nicely. - Avoiding undercooked shrimp: Keep an eye on the shrimp while cooking. They should turn pink and opaque. This usually takes about 2-3 minutes per side. If they are still gray or translucent, continue cooking until they are done. - Additional toppings: For extra flavor, add crumbled feta cheese or sliced jalapeños. You can also sprinkle some extra cilantro on top for a fresh touch. - Beverage pairings for grilled shrimp bowls: Pair these bowls with a refreshing drink. A light beer or a chilled white wine works great. You can also serve it with a sparkling water and lime for a non-alcoholic option. {{image_4}} You can switch up the protein in the grilled shrimp bowls. Try using chicken or tofu instead of shrimp. Both options are tasty and keep the dish light. For grains, you can use farro or quinoa. Each grain has a unique texture and flavor, giving your meal a new twist. Want some heat? Add jalapeños or a splash of hot sauce to the salsa. This will bring a nice kick to the dish. You can also play with spices. Cumin and chili powder can add depth to the shrimp's flavor. Just sprinkle a little in the marinade and enjoy the new taste. Use seasonal veggies for the salsa. In summer, fresh tomatoes or cucumbers work great. In winter, try using roasted butternut squash. They add color and flavor to your bowl. Adjust your ingredients based on the season. Fresh corn is perfect in the summer, while hearty veggies fit better in winter. This keeps your bowls fresh and exciting all year. To keep your grilled shrimp bowls fresh, store the shrimp and rice separately. This helps maintain their texture. Place the shrimp in an airtight container. For the rice, a sealed container works well too. For the avocado corn salsa, use a glass or plastic container with a tight lid. This keeps the salsa fresh and flavorful. You can also press plastic wrap directly onto the salsa's surface to limit air exposure. When reheating shrimp, use a skillet over low heat. This method warms the shrimp without making them tough. Stir gently to heat evenly. Avoid the microwave, as it can overcook the shrimp. To keep the salsa fresh after storage, add a bit more lime juice before serving. This brightens the flavors and helps prevent browning. You can freeze grilled shrimp if you want to save some for later. Place them in a freezer-safe bag, removing as much air as possible. They can last up to three months in the freezer. For salsa, freeze the corn and diced bell pepper separately. The avocado does not freeze well; it will become mushy. When ready to use, thaw the ingredients, mix them together, and enjoy. You can tell when shrimp are done by their color and texture. Perfectly cooked shrimp turn pink and opaque. They should curl into a "C" shape. If they stay straight, they may be overcooked. Cooking shrimp takes just 2-3 minutes per side on a hot grill. Watch closely to avoid overcooking. Yes, you can prepare the salsa ahead of time. To keep it fresh, mix all ingredients except the avocado. Store the salsa in a sealed container in the fridge. Add the diced avocado just before serving to prevent browning. This method saves time and keeps the salsa tasty. Grilled shrimp bowls pair well with many sides. Consider serving: - Fresh green salad - Grilled vegetables - Garlic bread - Tortilla chips with salsa You can also offer lime wedges for extra zest. These sides enhance the overall meal and add variety to your dining experience. Grilling shrimp bowls is simple and fun. Start with fresh shrimp, marinate them, and grill. Pair with a zesty avocado corn salsa for added flavor. Remember, quality ingredients make a big difference. Use fresh produce and seasonings for the best taste. You can even mix things up with different proteins and grains. Make this dish your own by trying new spices and seasonal vegetables. Enjoy your delicious creation and share it with friends! Your tasty shrimp bowls are sure to impress everyone.

Grilled Shrimp Bowls with Avocado Corn Salsa

Create a refreshing meal with these Grilled Shrimp Bowls featuring Avocado Corn Salsa. This quick recipe combines succulent grilled shrimp with a zesty, colorful salsa made from fresh ingredients like avocado, corn, and lime. Perfect for a healthy lunch or dinner, these bowls are not only delicious but also easy to prepare in under 30 minutes. Click to explore the full recipe and elevate your dish game today!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and freshly ground pepper, to taste

1 cup cooked rice (white, brown, or quinoa)

1 ripe avocado, diced

1 cup corn (freshly cooked, frozen, or canned)

1 medium red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Instructions
 

In a medium mixing bowl, add the peeled and deveined shrimp, followed by the olive oil, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Toss the shrimp thoroughly to ensure they are evenly coated with the marinade.

    Preheat your grill or grill pan to medium-high heat, allowing it to get hot enough to sear the shrimp efficiently.

      Once heated, carefully place the marinated shrimp onto the grill. Cook for 2-3 minutes on each side, watching for them to turn pink and opaque. This indicates they are perfectly cooked. Once done, remove the shrimp from the grill and set aside.

        In a separate bowl, combine the diced avocado, corn, diced red bell pepper, finely chopped red onion, cilantro, and the freshly squeezed lime juice. Gently mix everything together, being careful not to mash the avocado. Season the mixture with salt and pepper to taste, and toss gently until all ingredients are well combined.

          To assemble the bowls, spoon the cooked rice into four serving bowls as the base. Next, evenly distribute the grilled shrimp on top of the rice, and generously spoon the vibrant avocado corn salsa over each portion.

            For an extra touch, garnish the bowls with additional lime wedges and a sprinkle of fresh cilantro, if desired, for color and flavor enhancement.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4