This Easy Grilled Shrimp Bowl is a fun mix of juicy shrimp, creamy avocado, and sweet corn salsa. It’s healthy, colorful, and perfect for a quick meal any day of the week!
I love how fresh and tasty this bowl is. It’s great for busy nights when I want something simple but delicious. Plus, who can resist that bright salsa? Yum! 🌽🥑
Key Ingredients & Substitutions
Shrimp: Large shrimp are fantastic in this dish due to their size and ability to hold onto flavors. If frozen shrimp is more accessible, that’s perfectly fine! Thaw them in cold water, and they’ll cook up just as tasty.
Corn: Fresh corn adds sweetness and crunch. If it’s not corn season, you can use canned or frozen corn. Just give it a good rinse if using canned to reduce sodium content.
Avocado: Ripe avocados are essential for a creamy mash. If you can’t find ripe ones, try substituting with guacamole or even a creamy bean spread for a similar texture.
Cilantro: This adds a fresh flavor, but if you’re not a fan, you can substitute fresh parsley or simply leave it out. Some people enjoy adding a bit of mint for a different twist!
How Do I Grill Shrimp to Perfection?
Grilling shrimp is easy but requires some attention. The key is to not overcook them, or they may become rubbery. Here’s how to grill them right:
- Preheat your grill or grill pan to medium-high for that nice sear.
- Skewer the shrimp if they are small to prevent them from falling through. If using larger shrimp, they’ll be fine on the grill directly.
- Grill for about 2-3 minutes on each side. You’ll know they’re done when they turn opaque and they slightly curl up.
Enjoy the bright flavors and textures of this shrimp bowl! It’s a quick meal that’s hearty yet not heavy, perfect for any day of the week.
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For The Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
For The Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and diced (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 Herb Sauce:
- 1/3 cup Greek yogurt or sour cream
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lime juice
- 1 small clove garlic, minced
- Salt and pepper to taste
- Optional: dash of hot sauce or chili flakes
Time Needed:
This delicious dish takes about 30 minutes to prepare. You’ll need 10-15 minutes for marinating the shrimp and a few extra minutes for assembly. It’s a quick and satisfying meal, perfect for busy weekdays or weekend gatherings!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Make sure each shrimp is coated well! Let them marinate for about 10-15 minutes while you prep the other ingredients.
2. Make the Corn Salsa:
In a mixing bowl, combine the corn kernels, diced red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Stir everything together and set it aside in the fridge. It’ll be tastier after sitting for a while!
3. Prepare Avocado Mash:
In another bowl, mash the ripe avocados with lime juice, salt, and pepper. Aim for a creamy yet slightly chunky texture that will serve as a perfect base for your bowl.
4. Mix the Creamy Herb Sauce:
In a small bowl, mix together the Greek yogurt or sour cream, cilantro, lime juice, minced garlic, salt, pepper, and optional hot sauce. This sauce will add a refreshing kick to your bowl!
5. Grill the Shrimp:
Heat up your grill or grill pan over medium-high heat. Once hot, add the shrimp and grill for about 2-3 minutes on each side, or until they turn opaque and have nice grill marks. Be careful not to overcook them!
6. Assemble the Bowls:
Grab your serving bowls. Start by dividing the avocado mash among them, then add a generous scoop of corn salsa beside it. Finally, pile the grilled shrimp on top with as much as you like.
7. Serve:
Drizzle the creamy herb sauce over the shrimp and enjoy your colorful, flavorful Easy Grilled Shrimp Bowl with Avocado and Corn Salsa immediately! It’s perfect for sharing or savoring all to yourself.
Enjoy your vibrant, flavorful Easy Grilled Shrimp Bowl with Avocado and Corn Salsa!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and grilling. Thaw them overnight in the refrigerator or quickly in a sealed bag submerged in cold water for about 15-20 minutes.
How Can I Make This Dish Spicier?
If you want extra heat, feel free to add more jalapeño to the corn salsa or even include a pinch of cayenne pepper in the shrimp marinade. You can also serve it with a spicy hot sauce on the side.
How Should I Store Leftovers?
Store leftover shrimp and salsa in separate airtight containers in the fridge for up to 2 days. To reheat, simply warm the shrimp in a skillet over low heat as microwaving can make them rubbery.
Can I Make the Components Ahead of Time?
Yes! You can prepare the corn salsa, avocado mash, and creamy herb sauce ahead of time. Store them in separate containers in the fridge, and grill the shrimp right before serving to keep everything fresh and tasty!
