Save 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.
This dish quickly became a favorite in my household because of its bright flavors and simple prep time.
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
- Marinate Shrimp:
- In a mixing bowl toss the shrimp with olive oil smoked paprika garlic powder cumin salt pepper and lime juice. Marinate for 10 minutes.
- Preheat Grill:
- 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).
- Grill Shrimp:
- Grill shrimp for 2-3 minutes per side or until pink opaque and lightly charred. Remove from heat.
- Make Salsa:
- 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.
- 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 My family loves sharing this bowl during warm evenings and it always brings smiles to the table.
Notes
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 This easy grilled shrimp bowl is a summer staple that balances nutrition and taste effortlessly.
Recipe FAQs
- → How do I ensure shrimp are perfectly grilled?
Preheat the grill to medium-high and cook shrimp about 2-3 minutes per side until pink and opaque, with slight char marks for flavor.
- → Can I use a different base than rice?
Yes, quinoa or cauliflower rice work well as lower-carb alternatives while maintaining texture and taste.
- → How is the avocado corn salsa prepared?
Simply combine diced avocado, cooked corn, cherry tomatoes, red onion, cilantro, lime juice, salt, and optional jalapeño. Gently toss to blend flavors.
- → What seasoning works best for the shrimp?
A mix of smoked paprika, garlic powder, cumin, salt, pepper, and lime juice enhances the shrimp’s natural flavors with smoky and zesty notes.
- → Can I substitute shrimp with other proteins?
Grilled chicken or tofu can be used instead for those preferring different proteins while keeping the vibrant salsa.