Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Key Ingredients & Substitutions

Shrimp: Large shrimp are perfect for grilling since they cook quickly and stay juicy. You can use thawed frozen shrimp if fresh isn’t available. Just make sure they’re well-drained!

Olive Oil: Olive oil adds flavor and helps the spices stick to the shrimp. Feel free to use avocado oil for a milder flavor or if you’re looking for a higher smoke point for grilling.

Smoked Paprika: This adds a lovely smoky depth. If you don’t have it, regular paprika works, but you can also add a pinch of cayenne for some heat. I love keeping my spice cupboard varied!

Corn: Fresh corn is sweet and delicious, but frozen corn works just as well. Canned corn is okay too but rinse it well to reduce the sodium. Sweet corn is essential for that burst of flavor!

Avocado: Use a ripe avocado for best results! If you’re allergic or prefer something lighter, mashed white beans could make a nice base as well. You’ll definitely miss the creaminess of avocado, though!

Mayonnaise or Greek Yogurt: I often swap mayo with Greek yogurt for a healthier twist, plus it adds a bit of tang. If you want a vegan version, try using cashew cream or tahini.

How Do I Grill Shrimp Perfectly?

Grilling shrimp is simple, but there are a few tips to keep in mind for the best results:

• Make sure to preheat your grill or grill pan so shrimp should cook quickly on high heat.
• Don’t overcrowd the grill; give them some space so they can get that lovely char.
• Watch the timing! Cook for just 2-3 minutes per side. They’ll turn pink and opaque when ready.
• If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning.

Practice makes perfect! The more you grill shrimp, the easier it becomes to nail that timing and texture.

Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Ingredients You’ll Need:

For the Shrimp and Marinade:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Corn Salsa:

• 1 cup fresh or thawed frozen corn kernels
• 1/4 cup red onion, finely diced
• 1/2 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

For the Avocado Base:

• 1 large ripe avocado
• 1 tbsp lime juice
• Salt and pepper to taste

For the Creamy Sauce:

• 1/3 cup mayonnaise or Greek yogurt
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1/4 tsp cumin
• 1 tbsp chopped fresh cilantro
• 1/4 tsp chili powder
• Salt and pepper to taste

How Much Time Will You Need?

This delicious dish can be prepared in about 30 minutes. You’ll spend about 10-15 minutes marinating the shrimp and preparing the other ingredients, followed by a short grilling time. Once everything is ready, it’s just a matter of assembling and enjoying your flavorful bowl!

Step-by-Step Instructions:

1. Prepare the Shrimp Marinade:

In a bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Toss the shrimp in this marinade until they are evenly coated. Let the shrimp sit for 10-15 minutes to absorb all the flavors.

2. Prepare the Corn Salsa:

In another medium bowl, mix together corn kernels, diced red onion, diced red bell pepper, chopped cilantro, lime juice, and a pinch of salt. This fresh salsa will brighten up your bowl, so set it aside once mixed.

3. Prepare the Avocado Base:

In a small bowl, mash the avocado along with lime juice, salt, and pepper until it’s smooth but still a bit chunky. This will create a delicious and creamy base for the bowl.

4. Make the Creamy Sauce:

In a separate bowl, whisk together either mayonnaise or Greek yogurt, lime juice, minced garlic, cumin, cilantro, chili powder, salt, and pepper. Make sure to adjust the seasoning according to your taste!

5. Grill the Shrimp:

Preheat your grill or grill pan to medium-high heat. Place the marinated shrimp on the grill and cook for about 2-3 minutes per side, or until they turn pink and are slightly charred. Make sure not to overcook them!

6. Assemble the Bowl:

In individual serving bowls, spread a layer of the mashed avocado. Add a generous scoop of the corn salsa right next to it. Finally, top it all off with the beautifully grilled shrimp.

7. Add the Creamy Sauce:

Drizzle the creamy sauce over the grilled shrimp. For extra flavor enjoyment, you can serve some additional sauce on the side, too.

8. Serve Immediately:

Dig into your fresh and flavorful grilled shrimp bowl topped with creamy avocado and bright corn salsa! This dish is not only colorful but also absolutely delicious!

Enjoy this vibrant and tasty meal that brings together juicy, smoky grilled shrimp, creamy avocado, and sweet corn salsa for a perfect bite!

Frequently Asked Questions (FAQ)

Can I Use Frozen Shrimp for This Recipe?

Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before marinating. You can thaw shrimp overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes.

How Do I Store Leftovers?

Store any leftover shrimp and salsa in separate airtight containers in the fridge for up to 2 days. To reheat the shrimp, it’s best to warm them gently in a skillet over medium heat until heated through, as the microwave may make them rubbery.

Can I Customize the Salsa Ingredients?

Yes, feel free to get creative! You can add other ingredients like diced tomatoes, jalapeños for spice, or even some chopped cucumber for extra crunch. Customize to your taste!

What Can I Serve with This Shrimp Bowl?

This shrimp bowl is great on its own, but you can serve it over rice, quinoa, or even mixed greens for a heartier meal. It pairs well with tortilla chips or a side of beans for extra protein!