This grilled shrimp bowl is fresh and colorful, featuring juicy shrimp and a tasty corn salsa. It’s packed with flavors and ready in no time!
I love how easy it is to whip up! Just grill the shrimp, toss it with avocado and corn, and enjoy. Perfect for a quick dinner or lunch that feels like a treat! 🌟
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling because they hold up well on skewers and get delightfully charred. If shrimp isn’t available, try using scallops or firm fish like salmon. Just adjust cooking time as needed!
Spices: The smoked paprika and chili powder give a warm flavor. If you’re out of smoked paprika, regular paprika works—just without that smoky touch. You can also use taco seasoning as a convenient alternative!
Corn: Fresh sweet corn is ideal for that crisp crunch, but frozen corn is a great substitute. Just ensure it’s thawed well before mixing into the salsa to maintain texture.
Avocado: This creamy element really makes the bowl special. If you’re not a fan of avocado or need a substitute due to allergies, consider using a dollop of Greek yogurt or hummus for creaminess.
How Can I Grill Shrimp Perfectly Every Time?
Grilling shrimp can be tricky if you’re not careful with timing and temperature. Here’s how to get it just right:
- **Preheat your grill** on medium-high to ensure even cooking.
- **Skewer the shrimp** if you’re using wooden skewers; soak them in water for 30 mins to prevent burning.
- **Cook for 2-3 minutes** per side. Don’t walk away! Shrimp will turn opaque and curl up when done.
- **Look for a nice char** but avoid overcooking, which can make them rubbery.
Trust me, keeping an eye on them makes all the difference for that juicy, perfect bite.
Easy Grilled Shrimp Bowl With Avocado and Corn Salsa
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 tbsp olive oil (for shrimp)
- For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thaw and drain)
- 1/2 small red onion, finely chopped
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely diced (optional for spice)
- Juice of 1 lime
- Salt, to taste
- For the Guacamole:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt, to taste
- For the Creamy Cilantro Lime Sauce:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious grilled shrimp bowl takes about 15 minutes of prep time and around 10 minutes to cook. So, in about 25 minutes, you’ll have a vibrant and flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix it all together well and let it marinate for about 10 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In a medium bowl, combine the corn, red onion, tomato, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Stir everything together until well mixed. Set this tasty salsa aside to let the flavors meld.
3. Make the Guacamole:
In a small bowl, mash the ripe avocado with the lime juice and a little salt until it’s smooth, but still a bit chunky. This adds great texture to your bowl! Set it aside for later.
4. Make the Creamy Cilantro Lime Sauce:
In another small bowl, whisk together the mayonnaise or Greek yogurt, lime juice, chopped cilantro, minced garlic, cumin, and a little salt and pepper. Taste, and adjust the seasonings if needed; it should be creamy and zesty!
5. Grill the Shrimp:
Heat your grill or grill pan to medium-high heat. Once hot, add the shrimp and grill for about 2-3 minutes on each side, until they are opaque and have nice grill marks. Take them off the heat when they’re ready!
6. Assemble the Bowl:
In serving bowls, divide the guacamole and corn salsa evenly. Then top each bowl with the grilled shrimp.
7. Serve:
Drizzle the creamy cilantro lime sauce over the shrimp and dig in immediately. Enjoy this colorful and delicious meal!
This grilled shrimp bowl is packed with smoky, fresh, and creamy flavors that will make your taste buds dance. Enjoy your cooking!
FAQs for Easy Grilled Shrimp Bowl With Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to defrost the shrimp completely before marinating. You can thaw shrimp quickly by placing them in a sealed plastic bag and submerging it in cold water for about 10-15 minutes. Pat them dry before seasoning to ensure the marinade sticks nicely.
What Can I Substitute for Avocado if I Don’t Have Any?
If avocado isn’t available, you can substitute it with a dollop of Greek yogurt or sour cream for a creamy texture. Another option is to serve the bowl with hummus, which adds a nice twist to the flavor!
How Can I Adjust the Spice Level of the Salsa?
To control the spice, simply leave out the jalapeño from the corn salsa. If you prefer a bit of heat, add a pinch of cayenne pepper instead or use a milder chili like poblano in place of the jalapeño.
What is the Best Way to Store Leftovers?
Store any leftovers in separate airtight containers in the fridge. The shrimp will keep for up to 3 days, and the corn salsa and guacamole should be consumed within 2 days for freshness. To keep guacamole from browning, press plastic wrap directly onto the surface or add a little extra lime juice before sealing.
