This Easy Grilled Shrimp Bowl brings the sunny flavors of summer to your table! Juicy shrimp are grilled to perfection and paired with a fresh avocado and corn salsa that gives a tasty crunch.
Honestly, this bowl feels like a little fiesta in your mouth! 🎉 I love how quick it is to whip up, making it perfect for busy nights. You can enjoy it on its own or serve it over rice for extra yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp works best for this recipe, as they grill quickly and stay juicy. Feel free to substitute with shrimp frozen and thawed, or use chicken, tofu, or even grilled veggies if you prefer a different protein.
Avocado: Ripe avocados are key for a creamy texture. If you can’t find ripe ones, consider using guacamole as a quick replacement. Just keep in mind the added spices!
Corn: Fresh corn is sweet and crunchy but you can easily swap it for canned or frozen corn. Just make sure to rinse and drain canned corn before using. Frozen corn should be thawed.
Cilantro: If you’re not a cilantro fan, you can substitute it with parsley for a different flavor. You could also omit it altogether if desired.
Greek Yogurt: For a lighter alternative to sour cream, Greek yogurt is perfect. You can also skip it and just use mayonnaise or a dairy-free option if you’re avoiding dairy.
How Do I Grill Shrimp to Perfect Doneness?
Grilling shrimp can be simple if you keep a few tips in mind! They cook fast, so if you’re not careful, they can easily overcook. Here’s how to get it right:
- Preheat your grill or grill pan to medium-high heat to create a nice sear.
- Toss shrimp in olive oil and spices—this adds flavor and keeps them from sticking!
- Grill shrimp for 2-3 minutes per side. They’re ready when they turn pink and opaque.
- Remove from heat just before they look fully cooked; carryover cooking will finish them off perfectly.
Enjoy your meal with these delicious tips and tricks to get the best out of your Easy Grilled Shrimp Bowl! 🌮🥑
Easy Grilled Shrimp Bowl With Avocado & Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For the Avocado:
- 2 ripe avocados, peeled and pitted
- Juice of 1 lime
- Salt, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/4 cup fresh cilantro, finely chopped
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful meal takes about 15 minutes of prep time and around 10 minutes of cooking, making the total time approximately 25 minutes. It’s quick, fresh, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if using), salt, and pepper until they’re evenly coated. Preheat your grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they become pink, opaque, and slightly charred. Once cooked, remove them from the grill and set aside.
2. Make the Avocado Base:
In a small bowl, mash the peeled and pitted avocados with lime juice and a pinch of salt until smooth but still slightly chunky. Set this delicious mixture aside.
3. Prepare the Corn Salsa:
In a mixing bowl, combine the corn kernels, diced red onion, bell pepper, jalapeño (if using), and chopped cilantro. Squeeze lime juice over the top, then season with salt and pepper to taste. Mix well and adjust the seasoning if needed.
4. Prepare the Creamy Sauce:
In another small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, minced garlic, chili powder, chopped cilantro, salt, and pepper until smooth. Taste and adjust seasoning before placing it in the refrigerator until you’re ready to serve.
5. Assemble the Bowl:
Begin by spooning the mashed avocado into the bottom of serving bowls. Add a generous scoop of corn salsa next to the avocado. Then, arrange the grilled shrimp on top of the avocado and salsa. Finish by drizzling with the creamy sauce.
6. Serve:
Serve your vibrant bowl immediately, either on its own or over cooked rice or quinoa for a heartier meal. Don’t forget to garnish with extra cilantro or lime wedges for added freshness!
Enjoy your vibrant, flavorful, and easy grilled shrimp bowl with avocado and corn salsa!
FAQ for Easy Grilled Shrimp Bowl With Avocado & Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before marinating and grilling. You can thaw shrimp overnight in the refrigerator or place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes. Pat them dry before proceeding with the recipe.
What Can I Substitute for Avocado?
If you’re not an avocado fan, you can skip it altogether or use guacamole. Another alternative is to use a creamy dressing or sauce that you enjoy, which will still provide a similar creaminess to the bowl.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp, avocado, corn salsa, and creamy sauce separate to maintain their texture. Reheat the shrimp gently in a skillet, and enjoy the salsa cold or at room temperature!
Can I Make This Recipe Vegan?
Yes! Simply replace shrimp with grilled tofu or chickpeas, and use a vegan mayonnaise in the creamy sauce. Make sure to use agave or a vegan yogurt if you opt for that instead of sour cream. The rest of the ingredients are naturally vegan!
