This Easy Grilled Shrimp Bowl is a tasty mix of juicy shrimp, creamy avocado, and fresh corn salsa. It’s colorful and refreshing, perfect for a summer meal!
Honestly, who can resist a bowl that looks this good? I love piling on the toppings! Pair it with tortilla chips on the side, and you’ve got a feast to enjoy. 🍤🥑🌽
Key Ingredients & Substitutions
Shrimp: Large shrimp is perfect for grilling. If you can’t find large shrimp, medium works too. For a non-seafood option, try grilled chicken or tofu as a substitute.
Smoked Paprika: Adds a smoky flavor. If you don’t have it, regular paprika works, or you can try chili powder for a little heat.
Corn: Fresh corn gives great texture. Frozen corn works fine, too! If corn is out of season, consider black beans for added protein and fiber.
Avocado: Adds creaminess. If you’re avoiding avocados, you can use guacamole or even mash white beans as an alternative.
Cilantro: Fresh cilantro is key in this salsa. If you’re not a fan, parsley offers a milder flavor that works nicely.
How Do I Grill Shrimp Without Overcooking Them?
Grilling shrimp is quick, so it’s important to keep an eye on them! Here’s how to get it just right:
- Preheat your grill or pan to medium-high heat before adding the shrimp. This helps them cook evenly.
- Cook shrimp for 2-3 minutes per side until they turn pink and start to curl. If they’re cooked too long, they become tough.
- Remove them from the heat as soon as they’re done. Remember, they’ll continue cooking slightly after you take them off.
Following these tips will help you achieve tender, flavorful shrimp every time! Enjoy assembling your bowls! 🌟
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 chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: 1 small jalapeño, seeded and finely chopped
For the Avocado:
- 1 ripe avocado
- Salt to taste
For the Creamy Dressing:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10 minutes to cook, so you can enjoy your delicious grilled shrimp bowl in about 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Shrimp Marinade:
In a medium bowl, mix together the olive oil, smoked paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Toss the shrimp in this marinade until they are well coated. Let them sit for about 10-15 minutes to soak up the flavors.
2. Making the Corn Salsa:
In another bowl, combine the corn kernels, red onion, red bell pepper, chopped cilantro, lime juice, and jalapeño if you like some heat. Season with a pinch of salt and mix everything well. Set it aside to let the flavors come together.
3. Preparing the Avocado:
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it gently with a fork, adding a pinch of salt to taste. You can make it as smooth or chunky as you like and set it aside.
4. Making the Creamy Dressing:
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, garlic powder, and cilantro. Season with salt and pepper to taste. Adjust the flavors as you like!
5. Grilling the Shrimp:
Preheat your grill or grill pan to medium-high. Once hot, grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are slightly charred. Be careful not to overcook them!
6. Assembling the Bowls:
Take your serving bowls and divide the mashed avocado at the bottom. Next, add a generous scoop of corn salsa on top. Finally, pile on the grilled shrimp.
7. Drizzling the Creamy Dressing:
Finish by drizzling the creamy dressing over the shrimp. Your vibrant, tasty shrimp bowl is now ready to serve! Enjoy immediately!
Dig into this colorful and flavorful shrimp bowl that perfectly combines smoky and fresh tastes! 🌟
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp?
Absolutely! If using frozen shrimp, ensure they are fully thawed before marinating. The best way to thaw them is by placing them in the refrigerator overnight or using a quick method by submerging them in cold water for about 15-20 minutes. Pat them dry before marinating!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado separate if possible to prevent browning. When ready to enjoy, reheat the shrimp gently in a skillet over low heat or enjoy the bowl cold.
Can I Make This Recipe Spicier?
Sure! You can add extra chili powder or include more jalapeño to the corn salsa for a spicier kick. If you love heat, try adding a dash of hot sauce to the creamy dressing as well!
What Other Vegetables Can I Add to the Corn Salsa?
Feel free to get creative! Chopped tomatoes, cucumber, or even diced mango can add different flavors and coolness to the salsa. Just adjust the seasoning to ensure everything balances well!
