Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Key Ingredients & Substitutions

Shrimp: Fresh large shrimp is the star here! If fresh isn’t available, frozen shrimp works well too. Just make sure they’re thawed and drained before cooking. If you’re not a fan of shrimp, grilled chicken or tofu makes a great alternative!

Corn: Fresh corn gives a sweet crunch, but canned or frozen corn can be used instead. If you have other veggies, like diced zucchini or cherry tomatoes, feel free to add those for variation.

Avocados: Ripe avocados are best for guacamole. If they’re hard, place them in a paper bag for a day or two to ripen. For a lower-fat option, mash in some plain Greek yogurt or use mashed peas instead.

Mayonnaise: If you’re looking for a lighter option, Greek yogurt can replace mayonnaise in the drizzle sauce. It adds creaminess with fewer calories!

How Do I Grill Shrimp Perfectly?

Grilling shrimp can be tricky, but here’s how to get it just right! First, ensure your grill is hot. This helps achieve those beautiful grill marks and keeps shrimp tender.

• Marinate shrimp for at least 10-15 minutes, but don’t go too long to avoid the acid in seasoning toughening them up.
• Skewer them for easier handling on the grill or grilling pan. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
• Grill the shrimp for about 2 minutes on each side, flipping only once. They’re done when pink and opaque!

Keep an eye on them, as shrimp cook quickly. This way, you get juicy shrimp every time!

Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Ingredients You’ll Need:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black 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 tablespoon lime juice
• Salt and pepper, to taste

For the Guacamole:

• 2 ripe avocados
• 1/2 small red onion, finely chopped
• 1 tablespoon fresh lime juice
• Salt, to taste

For the Creamy Drizzle Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup
• 1 small garlic clove, minced
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Optional:

• Cooked rice or cauliflower rice, for serving

How Much Time Will You Need?

This Easy Grilled Shrimp Bowl takes about 20 minutes to prepare and 10 minutes to cook, making it a quick and delicious meal option! You’ll spend a little time chopping and mixing, but the grilling is fast!

Step-by-Step Instructions:

1. Prepare the Shrimp:

Start by placing the peeled shrimp in a medium bowl. Drizzle with olive oil and sprinkle on the smoked paprika, chili powder, garlic powder, cayenne pepper (if you like it spicy), salt, and black pepper. Toss everything together until the shrimp are well coated. Let them marinate for about 10-15 minutes for the best flavor.

2. Make the Corn Salsa:

In another bowl, combine the corn kernels with diced red onion, red bell pepper, chopped cilantro, lime juice, and a pinch of salt and pepper. Give it a good stir to mix everything together, then set it aside.

3. Make the Guacamole:

Take the ripe avocados and mash them in a bowl with a fork until they’re mostly smooth, but still a bit chunky for texture. Mix in the finely chopped red onion, lime juice, and salt to taste. This guacamole will be creamy and delicious!

4. Prepare the Creamy Drizzle Sauce:

In a small bowl, combine the mayonnaise, lime juice, honey or agave syrup, minced garlic, chopped cilantro, chili powder, salt, and pepper. Stir until everything is well mixed. You can taste and adjust the seasoning if needed.

5. Grill the Shrimp:

Preheat your grill pan or outdoor grill to medium-high heat. Place the marinated shrimp on the grill and cook them for about 2 minutes on each side or until they turn pink and have nice grill marks. Remove them from the heat when they’re done.

6. Assemble the Bowl:

Now, it’s time to put it all together! In serving bowls, start with a base of cooked rice or cauliflower rice, if you want. Then, add a generous scoop of the guacamole and corn salsa on one side. Finally, top it all with the grilled shrimp.

7. Finish with Sauce:

Drizzle the creamy sauce over the shrimp for that extra flavor kick and serve right away. Enjoy your tasty and colorful grilled shrimp bowl!

This is a fresh and delightful meal that’s perfect for any time. Enjoy your delicious and colorful grilled shrimp bowl packed with fresh flavors and a creamy kick!

FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

Can I Use Frozen Shrimp for This Recipe?

Absolutely! Just make sure to fully thaw the frozen shrimp before marinating. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about 30 minutes.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the components (shrimp, salsa, guacamole, and sauce) separate until you’re ready to eat. To reheat, gently warm the shrimp in a skillet, avoiding overcooking.

Can I Make the Corn Salsa Ahead of Time?

Yes, the corn salsa can be made a few hours ahead of time. Just cover and refrigerate it until you’re ready to serve. This allows the flavors to meld beautifully!

What Other Veggies Can I Add to the Bowl?

You can absolutely customize the bowl! Consider adding cherry tomatoes, diced cucumbers, or grilled zucchini for extra flavor and crunch. Feel free to get creative with whatever veggies you enjoy!