This vibrant grilled shrimp bowl is a summer treat! Juicy shrimp meet creamy avocado and sweet corn salsa, bringing a fresh burst of flavor to your meal.
The best part? This dish is quick to whip up, so you won’t be stuck in the kitchen for hours! I love serving it on a sunny day with a squeeze of lime on top—delicious!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling. If you’re allergic to shellfish or just prefer something different, try chicken or tofu as substitutes. They both will pick up the marinade flavor nicely.
Olive Oil: This is great for grilling, but you can also use avocado oil for a different flavor or if you’re looking for a higher smoke point.
Smoked Paprika: This adds a nice depth of flavor. If you don’t have it, regular paprika works, just skip the smoky taste. For a little heat, you can also use cayenne pepper instead.
Corn: Fresh corn is best, but canned or frozen corn works in a pinch. Just drain or thaw it well, and you’re good to go!
Avocado: A ripe avocado is key for a smooth mash. If avocados aren’t available, you can substitute with Greek yogurt for creaminess. Just add a bit more lime juice and salt.
Cilantro: If you’re not a fan of cilantro, try parsley or omit it entirely. Both will still keep the salsa fresh!
How Do I Grill Shrimp to Perfection?
Grilling shrimp can be quick, but you want to ensure they’re perfectly cooked. Here are some simple tips for success:
- Marinate the shrimp for 10-15 minutes to infuse flavor, but don’t go overboard or they’ll become mushy.
- Make sure your grill is preheated to medium-high. This will give shrimp nice grill marks while cooking them evenly.
- Cook the shrimp for just 2-3 minutes on each side. When they’re opaque and curled, they are done!
- Remove from the heat promptly to prevent overcooking, which can make them tough.
By following these guidelines, you’ll have juicy, flavorful shrimp every time! Enjoy your cooking adventure!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thaw and drain)
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
For the Avocado Mash:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt to taste
For the Creamy Cilantro Sauce (optional):
- 1/4 cup mayonnaise or Greek yogurt
- 1 small garlic clove, minced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp lime juice
- 1 tsp honey or agave syrup
- Salt and pepper to taste
How Much Time Will You Need?
This dish takes about 25 minutes total, including 10–15 minutes of marinating the shrimp and the time it takes to prepare the salsa and avocado mash. It’s a quick and refreshing meal that you can whip up easily on a busy day!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, combine the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, optional cayenne pepper, salt, and pepper. Toss everything well and let the shrimp marinate for about 10-15 minutes. This will help to really enhance the flavor!
2. Make the Corn Salsa:
In a medium bowl, combine the corn, red onion, red bell pepper, cilantro, lime juice, and a pinch of salt and pepper. Mix everything together and set it aside. Letting it sit for a few minutes helps the flavors to mix well.
3. Prepare the Avocado Mash:
In a small bowl, mash the avocado with lime juice and a pinch of salt until you reach your desired smoothness—still a bit chunky works great! Set it aside for later.
4. Make the Creamy Cilantro Sauce (Optional):
If you want to add extra creaminess, whisk together mayonnaise (or Greek yogurt), minced garlic, cilantro, lime juice, honey, salt, and pepper in a separate bowl until it’s nice and smooth. Taste it and adjust the seasoning if needed.
5. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, grill the shrimp for about 2-3 minutes on each side, or until they turn opaque and develop beautiful grill marks. Be careful not to overcook them, as they can become tough!
6. Assemble the Bowl:
On serving bowls, add a generous spoonful of your avocado mash and corn salsa side by side. Stack the grilled shrimp on top of the salsa for a beautiful presentation!
7. Drizzle the Final Touch:
If you made the creamy cilantro sauce, drizzle it over the shrimp. Finally, serve with an optional lime wedge for an extra zesty twist. Enjoy your colorful and flavorful grilled shrimp bowl!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw your shrimp before marinating them. To thaw quickly, place them in a sealed plastic bag and submerge it in cold water for about 15-20 minutes. Pat them dry before seasoning.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the shrimp, avocado mash, and corn salsa separate until you’re ready to eat. Reheat the shrimp gently on the stovetop or in the microwave.
What Can I Substitute for Avocado?
If avocado isn’t available, try using Greek yogurt for a creamy texture or a mix of mashed beans like black beans for a different flavor. Just add lime juice and salt to taste for that tangy kick!
Can I Make This Bowl Vegan?
Absolutely! Replace shrimp with grilled tofu or tempeh for your protein source. For the creamy sauce, opt for a vegan mayo or blend up some silken tofu with lime juice and herbs to achieve that creamy effect.
