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.
I first tried this shrimp bowl for a backyard dinner with friends, and everyone loved how simple and flavorful it was. Since then, I make it often when I need a light and satisfying meal that comes together fast.
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.
- Prepare 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 This bowl quickly became a family summer favorite, especially on warm evenings when we gather outside for dinner. The kids love customizing their bowls with extra lime and salsa, making it fun for everyone.
Flavor Variations
Swap in grilled chicken, tofu, or even salmon for the shrimp. You can easily add black beans, shredded lettuce, or sliced radish for extra crunch and flavor.
Make Ahead & Storage
Shrimp and salsa can be made ahead and stored separately in the fridge for up to 24 hours. Reheat rice just before serving and assemble bowls when ready.
Serving Suggestions
This dish pairs well with a crisp Sauvignon Blanc, light lager, or sparkling water with lime. Great for lunch, dinner, or even a picnic.
Save This grilled shrimp bowl makes dinner feel special, yet stays light, fresh, and easy for any day.
Recipe FAQs
- → How do I prevent shrimp from sticking to the grill?
Make sure the grill is well oiled and preheated. Lightly brush the shrimp with olive oil before placing them on the grill to minimize sticking.
- → Can I substitute the rice for something else?
Yes, quinoa or cauliflower rice can be used as alternatives for a lower-carb option while maintaining a similar texture.
- → How can I add more heat to the avocado corn salsa?
Include finely chopped jalapeño or add a pinch of cayenne pepper to enhance the salsa's spiciness.
- → What is the best way to cook shrimp for this bowl?
Grilling over medium-high heat for 2-3 minutes per side until pink and slightly charred ensures a juicy and flavorful shrimp.
- → Are there any good protein substitutes for shrimp here?
Grilled chicken or tofu make great protein alternatives that pair well with the avocado corn salsa and rice base.