Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice a perfect light meal for summer.
The first time I made these grilled shrimp bowls, my friends raved about the colorful presentation and the bright flavors. It instantly became a favorite for our backyard get-togethers.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado, diced, 1 cup cooked corn kernels (fresh, frozen, or canned and drained), 1/2 cup cherry tomatoes, quartered, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 1 jalapeño seeded and finely chopped (optional), juice of 1 lime, 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm), lime wedges for serving
Instructions
- Marinade Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare Grill:
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes first).
- Grill Shrimp:
- Grill shrimp for 2 to 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save Everyone in our family requests this bright and healthy bowl for weeknight dinners, especially when fresh corn is in season. It always brings a festive, summery mood to the table.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp) but is gluten-free and dairy-free. Always check ingredient labels for cross-contamination risks if preparing for those with allergies.
Nutritional Information
Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Save This shrimp bowl delivers fresh flavor and color in every bite serve it for dinners or lunches that truly celebrate summer vibes.
Kitchen Questions
- → How long should I marinate the shrimp?
Marinate the shrimp for about 10 minutes to allow the spices and lime juice to infuse flavor without over-tenderizing the seafood.
- → Can I use other proteins instead of shrimp?
Yes, grilled chicken or tofu make excellent alternatives and work well with the avocado corn salsa.
- → What type of rice works best as the bowl base?
Both white and brown rice are suitable; warm rice creates a nice temperature contrast with the fresh salsa.
- → Is it possible to substitute quinoa or cauliflower rice?
Absolutely, quinoa or cauliflower rice are great lower-carb options that complement the flavors nicely.
- → How can I adjust the heat level of the salsa?
Omit the jalapeño for a milder flavor, or add more if you prefer extra spice in your salsa.