This Easy Grilled Shrimp Bowl is a fun mix of delicious grilled shrimp, creamy avocado, and zesty corn salsa. It’s fresh, colorful, and perfect for a bright meal!
Getting to enjoy this bowl feels like a mini fiesta! I love how quick it is to make—just grill, mix, and enjoy. You can almost taste the sunshine! 🌞
Key Ingredients & Substitutions
Shrimp: Large shrimp are great for grilling because they cook quickly and stay juicy. If you can’t find shrimp, try using chicken breast or tofu as a substitute. Just cut them into bite-sized pieces and adjust cooking times accordingly.
Spices: Smoked paprika gives a wonderful depth of flavor. If you want less smoky taste, you can use regular paprika or substitute with garlic powder alone for a different twist.
Avocado: I love using ripe avocados since they offer a creamy texture. If avocados aren’t available, you can try a dollop of sour cream or Greek yogurt for creaminess, though the taste will differ.
Corn: Fresh corn adds sweetness and crunch. If fresh corn is out of season, frozen corn works just as well. You can even use canned corn—just rinse and drain it before adding to the salsa.
Cilantro: Fresh cilantro adds a bright flavor. You can replace it with parsley if you’re not a fan, or leave it out entirely for a milder taste.
How Do You Grill Shrimp Perfectly Every Time?
Grilling shrimp might sound tricky, but it’s easier than you think! The key is to avoid overcooking them. Here’s how to get it right:
- First, make sure your grill is properly heated to medium-high. A hot grill gives the shrimp nice grill marks and keeps them juicy.
- Skewer the shrimp if you have small pieces. This keeps them secure and makes flipping easier.
- Cook shrimp for about 2-3 minutes on each side. They’re done when they turn pink and opaque—not a second longer!
Keep an eye on them, and you’ll have perfectly grilled shrimp every time. Enjoy your meal!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
For the Salsa:
- 1 avocado, mashed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes or diced tomato
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil (for salsa)
- Optional: cooked rice or quinoa, for serving
For the Creamy Cilantro Sauce:
- 1/4 cup mayonnaise or Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus around 10 minutes for grilling the shrimp. In total, you’re looking at about 25 minutes before you’re enjoying a fresh, delicious meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium-sized bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper. Make sure all the shrimp are well coated with the mixture. Set aside to marinate for a few minutes while you prepare the salsa.
2. Make the Corn Salsa:
In another bowl, combine the corn kernels, finely diced red onion, chopped tomatoes, cilantro, lime juice, olive oil, salt, and pepper. Mix everything together well and set aside. This salsa brings a bright flavor to your bowl!
3. Make the Creamy Cilantro Sauce:
In a small bowl, combine the mayonnaise or Greek yogurt, minced garlic, chopped cilantro, lime juice, chili powder, and a pinch of salt and pepper. Stir until smooth and creamy. This sauce adds a lovely richness to the shrimp!
4. Grill the Shrimp:
Heat a grill pan or an outdoor grill over medium-high heat. Once hot, arrange the shrimp in a single layer on the grill. Grill for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Don’t overcook them, or they’ll get tough!
5. Assemble the Bowl:
In serving bowls, start with a scoop of mashed avocado—this will be your creamy base. Then top it generously with the grilled shrimp. Add a good portion of corn salsa on the side for that crunchy, fresh burst of flavor.
6. Drizzle and Serve:
Finally, drizzle the creamy cilantro sauce over the shrimp. If you like, you can serve your shrimp bowl over cooked rice or quinoa to make it a complete meal. Enjoy your delicious and easy grilled shrimp bowl!
Eat up and bask in the flavors of your fresh creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge it in cold water for a quick thaw. Pat them dry before seasoning for the best results.
How Can I Customize the Salsa?
Feel free to get creative! You can add other ingredients like diced bell peppers, jalapeños for some heat, or black beans for extra protein. If you love different textures, you can even mix in some diced cucumber or radishes!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the components separate to maintain freshness. Reheat the shrimp gently in a pan or microwave, and serve cold or at room temperature for the salsa.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the shrimp and prepare the salsa a few hours in advance. Just grill the shrimp right before serving to enjoy them hot. The creamy cilantro sauce can also be made ahead and stored in the fridge until you’re ready to eat.
