Save to Pinterest A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
I first served this recipe on a warm evening and it was an instant hit with my family who loved the combination of smoky grilled shrimp and fresh avocado corn salsa.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp peeled and deveined 1 tbsp olive oil 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp black pepper Juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado diced 1 cup cooked corn kernels (fresh frozen or canned and drained) 1/2 cup cherry tomatoes quartered 1/4 cup red onion finely diced 1/4 cup fresh cilantro chopped 1 jalapeño seeded and finely chopped (optional) Juice of 1 lime 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm) Lime wedges for serving
Instructions
- Step 1:
- In a mixing bowl toss the shrimp with olive oil smoked paprika garlic powder cumin salt pepper and lime juice. Marinate for 10 minutes.
- Step 2:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers soak them in water for 10 minutes first).
- Step 3:
- Grill shrimp for 2-3 minutes per side or until pink opaque and lightly charred. Remove from heat.
- Step 4:
- While the shrimp grills combine avocado corn cherry tomatoes red onion cilantro jalapeño (if using) lime juice and salt in a bowl. Gently toss to mix.
- Step 5:
- To assemble bowls divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save to Pinterest My family always gathers around the table enjoying this bowl especially during summer weekends it brings everyone together.
Notes
Substitute grilled chicken or tofu for the shrimp if desired. Add black beans or shredded lettuce for extra texture and fiber. Pairs well with a crisp Sauvignon Blanc or light lager.
Required Tools
Grill or grill pan Mixing bowls Knife and cutting board Skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). This recipe is gluten-free and dairy-free. Always double-check ingredient labels to ensure there is no cross-contamination if serving to those with food allergies.
Save to Pinterest This easy grilled shrimp bowl combines bold flavors and fresh ingredients for a satisfying meal you can enjoy all summer long.
Recipe FAQs
- → How do I prevent shrimp from overcooking on the grill?
Keep an eye on the grill and cook shrimp 2-3 minutes per side until they turn pink and opaque. Remove promptly to avoid rubbery texture.
- → Can I prepare the avocado corn salsa in advance?
Yes, prepare the salsa up to a few hours ahead. Keep it refrigerated and add lime juice to help maintain freshness and prevent browning.
- → What are good substitutions for white rice in this dish?
Try quinoa, cauliflower rice, or brown rice as nutritious alternatives that complement the bowl well.
- → Can the grilled shrimp be replaced with other proteins?
Chicken or tofu can be grilled with similar spices for equally tasty results if you prefer alternatives.
- → How do the spices enhance the shrimp flavor?
Smoked paprika, cumin, and garlic powder add smoky, earthy notes that balance the bright lime and creamy avocado elements.