This tasty grilled shrimp bowl is refreshingly light and full of flavor! It features juicy shrimp paired perfectly with creamy avocado and sweet corn salsa that you won’t want to miss.
I love how quick and simple it is to whip this dish up. Just grill the shrimp, mix the salsa, and enjoy a colorful meal that brightens up any day! 🌞
Key Ingredients & Substitutions
Shrimp: I recommend using large shrimp for a satisfying bite. If shrimp isn’t available, feel free to substitute grilled chicken or even tofu for a vegetarian option. Just adjust cooking times accordingly!
Olive Oil: Olive oil brings a lovely flavor. You could use avocado oil or canola oil instead, depending on what you have on hand. Both work well for grilling.
Corn: Fresh corn tastes amazing, but you can use frozen corn for convenience. Just thaw it beforehand! Canned corn would work too; just drain it well.
Cilantro: If you’re not a fan of cilantro, parsley is a mild substitute. You could also skip it altogether; your bowl will still be flavorful!
Greek Yogurt: For a lower-fat option or dairy-free choice, swap Greek yogurt with a store-bought vegan sour cream or dairy-free yogurt. It adds creaminess without sacrificing flavor.
How Do I Grill Shrimp Perfectly?
Grilling shrimp might seem tricky, but it’s really simple! The key is not to overcook them, as they can become rubbery. Here’s how to do it:
- Start with a hot grill or grill pan; this helps create a nice char. Preheat for about 5 minutes.
- Place the shrimp on the grill in a single layer. Cook for about 2-3 minutes on each side.
- Look for color change: they should turn from gray to pink and be opaque when fully cooked.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
Remember to remove the shrimp from heat once they are cooked through. They will continue to cook slightly from residual heat!
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 ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed frozen)
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado:
- 1 ripe avocado
Creamy Drizzle Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp fresh cilantro, finely chopped
- Salt and pepper, to taste
Time Needed:
This delicious dish takes approximately 30 minutes to prepare. You’ll spend about 10-15 minutes marinating the shrimp, along with another 10 minutes for grilling and assembling the bowl. Quick, easy, and absolutely delightful!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until all the shrimp are evenly coated. Let the shrimp marinate for about 10-15 minutes to soak in those yummy flavors!
2. Make the Corn Salsa:
In another bowl, combine the corn kernels, diced red onion, diced red bell pepper, chopped cilantro, lime juice, and a sprinkle of salt and pepper. Mix everything together well and set the salsa aside. This will give time for the flavors to meld together!
3. Prepare the Avocado:
Gently peel and pit the avocado. Use a fork or spoon to mash it slightly until it reaches a chunky spreadable consistency. You can add a pinch of salt to bring out the flavor!
4. Make the Creamy Drizzle Sauce:
In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, garlic powder, chopped cilantro, salt, and pepper until the mixture is smooth. Taste and adjust the seasoning if necessary—it’s your sauce, after all!
5. Grill the Shrimp:
Heat your grill or grill pan over medium-high heat. Once hot, add the marinated shrimp. Grill for about 2-3 minutes on each side, until the shrimp turn opaque and show those beautiful grill marks. Watch them closely to avoid overcooking!
6. Assemble the Bowl:
Grab your serving bowls and start by spreading a layer of mashed avocado at the bottom. Next, add a generous scoop of the corn salsa right next to it, and then pile on the grilled shrimp!
7. Finish with Drizzle:
Spoon the creamy drizzle sauce over the shrimp to add a delicious tang and creaminess to the dish. You can be as generous as you like!
8. Serve:
Dig into your fresh, colorful grilled shrimp bowl. Enjoy the burst of flavors with every bite—this meal is perfect for a sunny day or any time you want something light and delightful!
This recipe balances charred shrimp with a fresh, sweet salsa and creamy avocado, lifted by a zesty cilantro-lime drizzle. Perfect for a quick, healthy meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp fully before marinating. You can thaw them overnight in the fridge or quickly under cold running water. Pat them dry before seasoning to avoid excess moisture when grilling.
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have any on hand, you can use guacamole or even a dollop of sour cream or Greek yogurt. For a crunch factor, consider adding sliced radishes or diced cucumber instead!
How Can I Make This Recipe Spicier?
If you’re looking for a spicy kick, increase the chili powder in the shrimp marinade or add diced jalapeños or hot sauce to the corn salsa. Adjust gradually to suit your heat preference!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado from browning, store it separately. When reheating the shrimp, do it gently in a skillet to avoid overcooking!
