This Easy Grilled Shrimp Bowl is packed with flavor! Juicy shrimp are grilled to perfection and paired with a bright avocado and corn salsa that’s creamy and sweet.
Honestly, who can resist perfectly grilled shrimp? I love piling it all in a bowl and digging in. With fresh ingredients, it’s healthy and comforting at the same time!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. If you’re not a fan of shrimp, you can substitute with chicken breast or tofu. Just adjust cooking times accordingly, as shrimp cooks quickly.
Smoked Paprika: This spice gives a nice smokey flavor. If you don’t have smoked paprika, regular paprika works in a pinch, or you can use a dash of liquid smoke for that smoky flavor.
Corn: Fresh corn gives a sweet crunch, but frozen corn works just as well. If you’re looking for variety, try using black beans or diced mango for a fun twist.
Avocado: A ripe avocado is key to creamy textures. If avocados aren’t in season, you can use guacamole as a quick substitute.
Greek Yogurt: For the dressing, Greek yogurt is great for creaminess. You can also use sour cream, or for a lighter option, try plain yogurt or a vegan alternative like cashew cream.
How Do I Grill Shrimp Perfectly Without Overcooking?
Grilling shrimp can be a bit tricky, but here’s how to ensure they’re perfectly cooked every time:
- Preheat your grill or grill pan to medium-high heat to get that nice sear.
- Make sure the shrimp are well-coated with oil and spices so they don’t stick and to help them brown nicely.
- Cook shrimp for 2-3 minutes on each side. They’re done when they turn pink and opaque.
- Try not to overcrowd the grill. This helps them cook evenly without steaming.
Follow these simple steps, and you’ll have perfectly grilled shrimp every time! Enjoy your delicious bowl!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado Mash:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt, to taste
For the Dressing (optional but recommended):
- 1/4 cup plain Greek yogurt or sour cream
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lime zest
- 1 tsp lime juice
- 1/2 tsp chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful dish takes approximately 15 minutes to prepare and around 6-8 minutes to cook. In total, you can have this meal ready in about 25 minutes. Quick and easy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan to medium-high heat. This will give your shrimp a nice sear.
2. Season the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Make sure the shrimp are well-coated with the seasoning.
3. Make the Corn Salsa:
In another bowl, combine the corn, red onion, red bell pepper, cilantro, lime juice, salt, and pepper for the corn salsa. Mix everything together and let it sit for a bit to allow the flavors to come together.
4. Prepare the Avocado Mash:
In a separate bowl, mash the avocado with lime juice and a pinch of salt until it reaches a creamy yet slightly chunky consistency. Set it aside.
5. Grill the Shrimp:
Place the seasoned shrimp on the grill and cook for about 2-3 minutes on each side. They’re ready when they turn pink and opaque, so keep an eye on them!
6. Whip Up the Dressing:
While the shrimp are grilling, whisk together the Greek yogurt, cilantro, lime zest, lime juice, chili powder, salt, and pepper in a small bowl until smooth.
7. Assemble Your Bowl:
To assemble, start by placing a generous spoonful of the avocado mash at the bottom of each bowl. Layer on the corn salsa, then top it off with your grilled shrimp.
8. Finish with Dressing:
Finally, drizzle the cilantro lime dressing over the loaded shrimp bowl and serve immediately. Enjoy your fresh and vibrant meal!
This dish balances smoky, spicy shrimp with creamy avocado and bright corn salsa for a refreshing yet satisfying bowl. Enjoy!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating them. You can thaw shrimp overnight in the fridge or quickly in a sealed plastic bag submerged in cold water for about 15-20 minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. For the best texture, keep the shrimp and salsa separate from the avocado mash. Reheat the shrimp gently in the microwave or on the stovetop when you’re ready to enjoy them.
Can I Make This Recipe Ahead of Time?
You can prepare the corn salsa and avocado mash a few hours ahead and store them in the fridge. However, it’s best to grill the shrimp just before serving to maintain their freshness and texture.
What Can I Substitute for Avocado?
If avocados aren’t available, you can use guacamole or a creamy avocado dip as a substitute. For a different approach, try creamy greek yogurt for a lighter option!
