Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Key Ingredients & Substitutions

Shrimp: Large, peeled, and deveined shrimp work best. If you’re allergic to shellfish or don’t eat it, try grilled chicken or tofu instead for a similar texture and tasty flavor.

Olive oil: This adds flavor and keeps the shrimp moist. You can substitute it with avocado oil or melted coconut oil if desired.

Smoked paprika: This gives the shrimp a smoky flavor. If you can’t find it, regular paprika with a touch of liquid smoke can work as a substitute!

Corn: You can use fresh or frozen corn for the salsa. If corn is out of season, diced bell peppers or black beans can add texture and color.

Avocado: Ripe avocados are creamy and rich. If they aren’t available or you’re looking for a lighter option, consider using a dollop of Greek yogurt or a store-bought guacamole.

How Do I Get My Shrimp Just Right on the Grill?

Grilling shrimp can be tricky! To achieve perfectly grilled shrimp, it’s all about timing and temperature. Here’s how to do it:

• Preheat your grill or grill pan to medium-high heat—this is key for getting that nice char.
• Cook the shrimp for about 2-3 minutes per side, turning only once. They’re done when they turn pink and opaque.
• Be careful not to overcook! Shrimp can turn rubbery if left on the grill too long. Just watch closely!

Another tip: skewering the shrimp makes grilling easier and prevents them from falling through the grill grates.

Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Ingredients You’ll Need:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 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, thawed)
• 1/4 cup red onion, finely diced
• 1 small tomato, diced
• 1/2 jalapeño, seeded and finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Avocado:

• 1 ripe avocado, mashed or sliced
• Juice of 1/2 lime
• Salt to taste

For the Creamy Dressing:

• 1/4 cup mayonnaise or sour cream
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/4 tsp chili powder
• Salt and pepper to taste
• Splash of water or milk to loosen if needed

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare and grill the shrimp, plus an additional 10-15 minutes for marinade and salsa prep. So in total, you’ll be enjoying your delicious shrimp bowl in around 35-40 minutes!

Step-by-Step Instructions:

1. Prepare the Shrimp Marinade:

In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper until they are all evenly coated. Let them marinate for about 10-15 minutes to soak up all those yummy flavors.

2. Make the Corn Salsa:

In a medium bowl, mix together the corn kernels, diced red onion, diced tomato, optional jalapeño, chopped cilantro, lime juice, salt, and pepper. Give it a good stir and let it sit so the flavors can meld together.

3. Prepare the Avocado:

Decide how you want to use your avocado! You can either mash it up with lime juice and salt for a creamy topping or slice it for a fresh addition. Set it aside while you finish the rest.

4. Make the Creamy Dressing:

In a small bowl, whisk together the mayonnaise (or sour cream), minced garlic, lime juice, chopped cilantro, chili powder, salt, and pepper. If it’s too thick, add a splash of water or milk to thin it out a bit. Taste it and adjust the seasoning if needed!

5. Grill the Shrimp:

Preheat a grill or grill pan over medium-high heat. When it’s hot, place the shrimp on the grill and cook them for about 2-3 minutes per side. You’ll know they’re ready when they turn pink and have a nice char on the edges.

6. Assemble the Bowls:

Grab your serving bowls and start layering: first, add the avocado (mashed or sliced), then the corn salsa, and finally pile on the grilled shrimp.

7. Drizzle the Creamy Dressing:

Pour the creamy dressing over the shrimp, making sure everyone gets a taste!

8. Serve Immediately:

This bowl is best enjoyed fresh! Serve it up and dig in!

This shrimp bowl brings together smoky, spicy shrimp with the freshness of avocado and the sweetness of corn salsa, all topped with a creamy dressing. It’s a quick, healthy meal that’s sure to please! Enjoy every bite!

FAQ: Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Can I Use Frozen Shrimp Instead of Fresh?

Absolutely! Just make sure to fully thaw the frozen shrimp before marinating. To thaw, place them in a sealed bag and submerge in cold water for about 15-20 minutes, or leave them in the fridge overnight for a slow thaw.

What Other Proteins Can I Use Instead of Shrimp?

If shrimp isn’t your thing or if you have allergies, you can substitute with grilled chicken, tofu, or even fish like salmon. Adjust the cooking time accordingly based on the protein you choose!

How Do I Store Leftovers?

Store any leftover shrimp, corn salsa, and creamy dressing in separate airtight containers in the fridge. They should be good for up to 3 days. To reheat, gently warm the shrimp in a pan over low heat.

Can I Make This Bowl Ahead of Time?

You can prep the corn salsa and creamy dressing ahead of time and refrigerate them for up to 24 hours. Just grill the shrimp right before serving to ensure they’re fresh and delicious!