Print

Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe

Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe
Print Recipe

★★★★★

4.9 from 25 reviews

A vibrant and healthy Grilled Shrimp Bowl featuring smoky, spiced shrimp served over a bed of rice with creamy avocado slices and a fresh, zesty corn salsa. This quick and flavorful meal is perfect for a light lunch or dinner, balancing smoky, spicy, and fresh flavors in every bite.

Ingredients

Scale

Shrimp Marinade

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste
  • Juice of 1 lime

Corn Salsa

  • 1 cup fresh or frozen corn kernels
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Bowl Components

  • 1 cup cooked rice (white, brown, or cilantro-lime rice)
  • 1 ripe avocado, sliced
  • 1 cup shredded lettuce or mixed greens
  • Lime wedges, for serving

Instructions

  1. Marinate the Shrimp: In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice. Add in the shrimp and toss to coat evenly. Let them marinate for at least 15 minutes to absorb the flavors.
  2. Prepare the Corn Salsa: If using fresh corn, grill or sauté the kernels in a little oil for about 5 minutes until slightly charred. For frozen corn, thaw and pat dry. Mix the corn with diced red bell pepper, red onion, jalapeño (if using), chopped cilantro, lime juice, salt, and pepper in a bowl. Stir well and set aside.
  3. Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread the shrimp onto skewers if desired and grill for 2-3 minutes per side, until they turn pink and opaque. Avoid overcooking to maintain tenderness.
  4. Assemble the Bowl: Divide the cooked rice among serving bowls. Layer with shredded lettuce or mixed greens, then arrange the grilled shrimp on top. Add sliced avocado and finish with a generous scoop of the corn salsa.
  5. Serve: Garnish each bowl with lime wedges and extra cilantro if desired. Serve immediately for the freshest flavor and enjoy your vibrant, balanced Grilled Shrimp Bowl.

Notes

  • You can use frozen shrimp, just thaw completely before marinating.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat shrimp gently to avoid toughness.
  • Substitute shrimp with grilled chicken, tofu, or black beans for different protein options.
  • If you don’t have smoked paprika, use regular paprika with a pinch of cayenne pepper or omit it.

Nutrition

Keywords: grilled shrimp bowl, avocado shrimp bowl, corn salsa recipe, healthy shrimp recipe, easy summer bowls, quick dinner ideas

Find it online: https://messykitchenmagic.com/grilled-shrimp-bowl-with-avocado-and-corn-salsa-recipe/