This Easy Grilled Shrimp Bowl is a fun and fresh dish! Juicy shrimp meet creamy avocado and sweet corn salsa for a tasty combo that’s hard to resist.
Making this bowl is a breeze! I love how it’s colorful and perfect for summer dinners. It’s great for health, too—who can say no to shrimp and avocado? Yum!
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp work best for grilling, but you can also use frozen shrimp. Just make sure to thaw them fully. If shrimp isn’t available, try replacing it with chicken strips or even firm tofu for a vegetarian option!
Spices: The smoked paprika gives a nice flavor, but if you don’t have it, regular paprika works too. For a little kick, add a pinch of cayenne or red pepper flakes. Adjust the spices to your taste—experimenting is part of the fun!
Corn: Fresh corn is fantastic, but canned or frozen corn works just as well, especially for convenience. If you want to cut calories, you could swap corn with black beans for a twist and added protein!
Avocado: If avocados are not ripe, you can substitute them with guacamole or a dollop of unsweetened Greek yogurt. Just remember that it changes the flavor a bit, but still delicious!
How Do You Grill Shrimp Perfectly?
Grilling shrimp might seem tricky, but it’s quite simple! Here’s how to get juicy, tender shrimp every time:
- Start with a clean grill to prevent sticking. Heat it to medium-high before adding shrimp.
- Marinate your shrimp for at least 15-20 minutes. This boosts the flavor and helps keep them moist.
- Thread the shrimp onto skewers if you’re worried about them falling through the grill grates.
- Grill each side for 2-3 minutes. You’ll know they’re ready when they turn pink and curl slightly. Overcooking makes them tough!
Remember to remove them from the grill promptly to keep them juicy. Enjoy the cooking process, and don’t hesitate to taste as you go!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed if frozen)
- 1/4 cup red onion, finely diced
- 1/2 cup tomato, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime, divided
For the Avocado and Sauce:
- 1 ripe avocado, mashed
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped (for sauce)
- Pinch of cayenne pepper (for sauce, optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and another 10 minutes to cook. In total, you’ll need around 25 minutes to enjoy this flavorful shrimp bowl with avocado and corn salsa!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a bowl, toss the large shrimp with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Make sure each shrimp is coated evenly. Set this aside to marinate for about 10 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In another bowl, combine the corn kernels, finely diced red onion, tomato, chopped cilantro, and minced jalapeño (if you like some heat!). Squeeze half of the lime juice over the mixture and gently stir it together. Put this aside while we tackle the next step.
3. Prepare the Avocado:
Take your ripe avocado and mash it in a bowl with a fork. Add a pinch of salt and the remaining lime juice to keep it fresh. Mix until combined, and set this aside as well.
4. Grill the Shrimp:
Now it’s time to grill! Preheat your grill or grill pan to medium-high heat. Grill the shrimp for around 2-3 minutes on each side, or until they turn a lovely pink color and get a slight char. Remove them from the grill and set aside.
5. Prepare the Creamy Sauce:
In a small bowl, mix together sour cream (or Greek yogurt), mayonnaise, minced garlic, chopped cilantro, and a pinch of cayenne pepper for some added kick. If needed, add a small amount of water or lime juice to make it creamy and smooth. Season with salt to taste.
6. Assemble Your Bowl:
It’s time to build your amazing shrimp bowl! Start by spooning the mashed avocado into the bottom of each bowl. Next, top with a generous scoop of your fresh corn salsa, and finish by placing the grilled shrimp on top. Drizzle the creamy sauce over the shrimp to bring it all together.
7. Serve and Enjoy:
Serve your vibrant grilled shrimp bowls immediately, and dive into those fresh, smoky flavors! This dish is perfect for a light dinner or a delightful lunch!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. You can thaw frozen shrimp overnight in the fridge or quickly by placing them in a sealed bag and submerging it in cold water for about 20-30 minutes.
How Can I Adjust the Spice Level?
If you’d like a milder dish, feel free to reduce or omit the chili powder and jalapeño. Conversely, if you’re a spice lover, you can add more cayenne pepper to the sauce or extra jalapeño to the corn salsa for some additional heat!
Can I Make the Corn Salsa Ahead of Time?
Yes, you can prepare the corn salsa a few hours in advance! Just keep it covered in the fridge until you’re ready to assemble your bowls. Make sure to add the lime juice just before serving to keep it fresh and flavorful.
How Do I Store Leftovers?
Store any leftovers in separate airtight containers—keep the shrimp, salsa, and avocado mixture separate to maintain freshness. They can be kept in the fridge for up to 2 days. When ready to eat, just reheat the shrimp gently and combine everything for the best taste!
