This easy grilled shrimp bowl is a bright and flavorful combo of juicy shrimp, creamy avocado, and sweet corn salsa. It’s perfect for a quick lunch or a light dinner!
Honestly, I can’t get enough of that corn salsa! It’s so fresh and zesty; it makes me feel like I’m at a picnic. Just toss everything together and you’re ready to eat. Yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best here, giving a satisfying bite. If you can’t find shrimp, try using bay scallops or even tofu for a vegetarian option. Just adjust cooking time for tofu to ensure it’s nicely browned.
Corn: Fresh corn is ideal, but frozen corn is a great alternative. It saves time and is just as tasty once thawed. If you’re in a pinch, canned corn can also be used; just rinse it to reduce sodium.
Avocados: Ripe avocados are key for a smooth mash. If avocados are hard, leave them at room temperature for a few days to ripen. If you need a substitute, mashed beans can add creaminess, though the flavor will differ.
Cilantro: This herb brings a fresh taste. If you’re not a fan, try parsley or basil instead. They won’t give the same flavor, but they add a nice freshness.
Mayo/Greek Yogurt: I often use Greek yogurt for a healthier dressing alternative. It’s tangy and adds protein. For a vegan option, try avocado or a vegan mayo.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but with a few tips, you’ll have perfectly cooked shrimp every time. Here’s how:
- Make sure shrimp are fully thawed and patted dry; this helps them get a nice sear.
- Toss with olive oil and seasonings evenly. This ensures flavor throughout.
- Preheat your grill to medium-high heat. You want the grill hot to create those beautiful grill marks and flavors.
- Grill shrimp for about 2-3 minutes per side. Watch closely; they cook quickly and are done as soon as they turn pink!
- Remove them from the heat immediately to avoid overcooking and becoming rubbery.
With these tips, your shrimp will turn out juicy and delicious, perfect for your bowl!
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 garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/4 cup red onion, finely chopped
- 1/2 red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional for heat)
- Juice of 1 lime
- Salt, to taste
For the Avocado Mash:
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper, to taste
For the Creamy Dressing:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp fresh cilantro, finely chopped
- 1 clove garlic, minced
- 1 tsp lime juice
- 1/4 tsp chili powder
- Salt and pepper, to taste
- Few spoonfuls water to thin if needed
Optional:
- Cooked rice or quinoa, for serving
How Much Time Will You Need?
This dish will take about 30 minutes to prepare, with roughly 10 minutes for prep and about 20 minutes for grilling and assembling. You can whip this up quickly for a fresh, satisfying meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Make sure each shrimp is well-coated with the seasoning for full flavor.
2. Make the Corn Salsa:
In another bowl, combine the corn, red onion, red bell pepper, cilantro, jalapeño (if using), lime juice, and salt. Mix everything together well, then set aside so the flavors can meld.
3. Mash the Avocado:
In a small bowl, mash the avocados with lime juice, salt, and pepper until smooth but still slightly chunky. Set this aside until you’re ready to assemble your bowl.
4. Make the Creamy Dressing:
In a separate bowl, whisk together the mayonnaise or Greek yogurt, cilantro, garlic, lime juice, chili powder, salt, and pepper. If the dressing is too thick, add a few spoonfuls of water to reach your desired consistency. Adjust seasoning to taste.
5. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and slightly charred. Be careful not to overcook them! Once done, remove from heat.
6. Assemble the Bowl:
Start with a base of cooked rice or quinoa if desired. Add a dollop of the avocado mash, followed by a generous scoop of corn salsa. Top everything off with the freshly grilled shrimp for the finishing touch.
7. Drizzle with Creamy Dressing:
Finally, drizzle your creamy dressing over the top and serve immediately. Enjoy your vibrant and flavorful grilled shrimp bowl!
Bon appétit!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can quickly thaw them by placing them in a sealed plastic bag and submerging them in cold water for about 15–20 minutes.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the components separate if possible to maintain freshness. When you reheat, avoid microwaving the avocado mash to keep it from turning brown.
What Can I Substitute for Avocado?
If you need a substitute for avocado, you could try using hummus for a different creamy texture or a bean mash for a similar consistency. Keep in mind that the flavor will be different, but it will still add creaminess to the bowl!
Can I Prepare This Dish in Advance?
Yes, you can prep components in advance! Make the corn salsa, creamy dressing, and avocado mash a few hours ahead and store separately in the fridge. Just grill the shrimp right before serving for the best flavor and texture.
