This delicious grilled shrimp bowl is packed with flavor! It’s topped with creamy avocado and fresh corn salsa, making it a perfect summer dish.
I love how quick and easy this bowl is to prepare. Just grill shrimp, mix up the salsa, and you’re ready to enjoy a healthy meal that feels like a fiesta! 🎉
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for grilling. If you’re looking for a substitute, try scallops or even firm tofu for a vegetarian option. Always ensure they are peeled and deveined for best results.
Avocado: This adds creaminess to the dish. If you’re not a fan, consider using guacamole or cashew cream for a similar texture.
Corn: Fresh corn on the cob gives the best flavor, but frozen corn works just fine! If corn isn’t available, diced bell peppers can add sweetness and crunch instead.
Greek Yogurt: I love using plain Greek yogurt for dressing, but sour cream or a dairy-free yogurt can be a great swap too. For a lighter option, you could even use a vinaigrette.
How Do I Grill Shrimp Perfectly Without Overcooking?
Grilling shrimp can be tricky as they cook quickly. Here are a few tips to get it just right:
- Preheat your grill or pan to medium-high heat. A good sear is essential!
- Keep your shrimp in a single layer on the grill to ensure even cooking.
- Cook for about 2-3 minutes per side. Look for that nice pink color and opaque texture.
- A tip: Don’t walk away! Shrimp can go from perfectly cooked to rubbery very fast.
Enjoy your cooking, and don’t forget to get creative with the ingredients to match your taste!
How to Make a Healthy Grilled Shrimp Bowl With Avocado & 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 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Avocado & Corn Salsa:
- 1 ripe avocado, mashed
- 1 cup fresh corn kernels (can use grilled or boiled corn)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced (divided)
- 1 jalapeño, seeded and finely chopped (optional for heat)
For the Dressing:
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced
- Salt and pepper, to taste
For Serving:
- Cooked rice or quinoa as a base (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 10 minutes of cooking time, totaling around 25 minutes. It’s a great quick meal option for those busy nights!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, mix together olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Toss the shrimp until they are evenly coated in the spice mixture. This step ensures every bite is packed with flavor!
2. Make the Corn Salsa:
In a separate bowl, combine the corn kernels, diced red onion, diced red bell pepper, cilantro, jalapeño (if using), and half of the lime juice. Stir everything together well and season with salt and pepper to taste, then set aside. This refreshing salsa adds a wonderful crunch to the bowl!
3. Make the Dressing:
In a small bowl, whisk together the Greek yogurt, minced garlic, chopped cilantro, the remaining lime juice, and a sprinkle of salt and pepper until smooth. Taste and adjust seasoning if necessary. This creamy dressing ties all the flavors together beautifully!
4. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn opaque and have nice grill marks. Be sure to keep an eye on them so they don’t overcook!
5. Assemble the Bowl:
If you are using rice or quinoa, start by adding your desired amount as the base in each serving bowl. Next, place a scoop of mashed avocado on one side, a generous helping of corn salsa on the other side, and pile on the grilled shrimp at the center. It’s all about balance and presentation!
6. Drizzle Dressing:
Finally, drizzle the creamy cilantro-garlic dressing over the grilled shrimp. Serve immediately to enjoy this delicious, healthy meal while it’s warm and fresh!
Enjoy your fresh, healthy, and vibrant grilled shrimp bowl with creamy avocado and zesty corn salsa! This dish is not only tasty but also packed with nutrients to keep you energized!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating. To thaw, place shrimp in the refrigerator overnight, or for a quicker option, submerge them in a sealed bag under cold water for about 15 minutes. Pat them dry before seasoning.
Can I Substitute Other Ingredients?
Absolutely! If you don’t have smoked paprika, regular paprika or cayenne pepper can work as a substitute. For a vegan option, you can replace shrimp with grilled tofu or chickpeas. Additionally, any other vegetables such as zucchini or cherry tomatoes can be added to the salsa!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the refrigerator. They should last for up to 3 days. When reheating, gently warm the shrimp in a pan over low heat to prevent them from becoming rubbery.
Can I Make the Corn Salsa Ahead of Time?
Yes, you can prepare the corn salsa a few hours in advance! Just be sure to store it in the fridge covered. Allowing it to sit will help the flavors meld together nicely, but it’s best to add the avocado right before serving to prevent browning.
