This light and tasty grilled shrimp bowl is packed with juicy shrimp, fresh avocado, and sweet corn salsa. It’s colorful and full of flavor, making it perfect for a quick meal!
Honestly, who can resist shrimp that’s grilled to perfection? I love how easy it is to throw together, and the corn salsa adds a yummy crunch! Enjoy it with some tortilla chips for fun! 😋
Key Ingredients & Substitutions
Shrimp: I recommend large shrimp for this recipe. If you have a shellfish allergy, feel free to substitute with grilled chicken or tofu for a different protein option.
Olive Oil: Extra virgin olive oil is best for flavor, but you can also use avocado oil or grapeseed oil if you prefer. Both have a high smoke point for grilling!
Corn: You can use fresh corn on the cob, frozen, or even canned corn. If you want it sweeter, try using sweet corn or sugar corn for the salsa.
Avocado: For a creamier texture, make sure your avocados are ripe. If avocados aren’t available, you can substitute with a store-bought guacamole.
Greek Yogurt: This is my choice for the sauce, but you can use regular yogurt, sour cream, or even a dairy-free yogurt to suit any dietary needs!
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be a bit tricky, but with these tips, you’ll get that perfect char without overcooking!
- Preheat your grill or grill pan to medium-high heat to get nice sear marks.
- Marinate the shrimp for about 10-15 minutes. This not only adds flavor but keeps them juicy.
- Skewer the shrimp if you’re using a grill to prevent them from falling through the grates. Make sure they’re not too tightly packed.
- Cook for about 2-3 minutes on each side. You know they’re done when they turn pink and opaque.
Remember, overcooking makes shrimp rubbery, so keep an eye on them! Enjoy your grilled shrimp bowl, it’s going to be a hit!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) 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 cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed frozen)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Avocado Mash:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt, to taste
For the Sauce (creamy dressing):
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 small garlic clove, minced
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp chili powder
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal takes about 35 minutes to prepare from start to finish. You’ll spend around 10-15 minutes marinating the shrimp and preparing the corn salsa, avocado mash, and creamy sauce. Then, grilling the shrimp will only take about 6-8 minutes, making this dish not only healthy but also quick to whip up!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Ensure all the shrimp are evenly coated with the spices. Set aside to marinate for 10-15 minutes to soak up all the flavors.
2. Make the Corn Salsa:
In another mixing bowl, combine the corn kernels, diced red onion, diced red bell pepper, and chopped cilantro. Drizzle in the lime juice and season with salt and pepper to taste. Mix everything well, cover, and refrigerate until you’re ready to serve.
3. Prepare the Avocado Mash:
While the shrimp is marinating, prepare the avocado mash. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth but still chunky. Stir in the lime juice and a pinch of salt to taste. Set aside.
4. Make the Sauce:
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, minced garlic, chopped cilantro, chili powder, salt, and pepper until smooth and creamy. Taste the sauce and adjust the seasoning if needed.
5. Grill the Shrimp:
Heat a grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Cook for about 2-3 minutes on each side or until the shrimp are pink, opaque, and slightly charred. Remove from heat.
6. Assemble the Bowls:
To serve, divide the avocado mash among serving bowls. Top it with a generous scoop of the corn salsa, then pile on the grilled shrimp, creating a colorful and appetizing dish.
7. Add Sauce:
Drizzle the creamy sauce over the top of each shrimp bowl to add that final touch of flavor.
8. Serve Immediately:
Dig in and enjoy your vibrant and nutritious grilled shrimp bowl with a fresh corn salsa and creamy avocado! Perfect for a quick lunch or a satisfying dinner.
This recipe combines smoky grilled shrimp with a refreshing corn salsa and rich avocado mash, topped with a zesty creamy sauce for a delightful meal! Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to fully thaw the frozen shrimp before marinating. Thaw them overnight in the refrigerator or quickly in a sealed bag submerged in cold water. Pat them dry before marinating to avoid excess moisture.
How Can I Make This Recipe Spicier?
If you’re a fan of heat, consider adding a pinch of cayenne pepper to the shrimp marinade or using a spicier chili powder. You can also add diced jalapeños to the corn salsa for an extra kick!
Can I Prepare the Salsa and Sauce Ahead of Time?
Yes, both the corn salsa and the creamy sauce can be made in advance! Just store them in airtight containers in the fridge. The salsa will stay fresh for about 2 days, while the sauce is best used within 3 days for optimal flavor.
What Can I Serve With This Grilled Shrimp Bowl?
This dish is delicious on its own, but you can also serve it with tortilla chips, over rice, or with a side of quinoa for added texture. A fresh garden salad or grilled vegetables would make great accompaniments as well!
