This Easy Grilled Shrimp Bowl is a perfect mix of juicy shrimp, creamy avocado, and sweet corn salsa. It’s fresh, colorful, and bursting with flavor!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you can’t find shrimp or prefer something different, chicken breast or firm tofu works well as alternatives. Adjust cooking times accordingly, of course!
Spices: Smoked paprika and chili powder give a nice kick. If you don’t have smoked paprika, regular paprika or cayenne pepper can substitute. Just keep an eye on the heat level!
Corn: Fresh corn is sweet and adds texture, but frozen corn is a great shortcut too—just thaw it before mixing. Canned corn can also work in a pinch!
Avocado: Ripe avocado is a must for creaminess. No avocado? A dollop of guacamole or even a bit of hummus can provide a similar touch!
Sour Cream: I love using Greek yogurt for a healthier twist. If you’re dairy-free, try coconut yogurt or a nut-based alternative!
How Do You Grill Shrimp Perfectly?
Grilling shrimp can seem tricky, but it’s easy once you know how. The key is to ensure they don’t overcook and turn rubbery.
- Start with a hot grill—medium-high heat works best.
- Grill shrimp for 2-3 minutes on each side. They’re done when they’re opaque and slightly curled.
- If using skewers, soak wooden ones in water for 30 minutes to prevent burning.
Pay close attention, as shrimp cook quickly! Enjoy the delicious, lightly charred flavor they develop on the grill.
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 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/3 cup red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (divided)
- For the Avocado:
- 1 ripe avocado, cubed or mashed
- Salt to taste
- For the Creamy Sauce:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp hot sauce (optional)
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This easy grilled shrimp bowl will take about 15 minutes of preparation and 10 minutes for grilling. Overall, you’ll be enjoying this delicious meal in about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, combine the shrimp with olive oil, smoked paprika, chili powder, garlic powder, ground cumin, salt, and pepper. Toss everything together until the shrimp are well coated in the spices. Let them marinate for about 10-15 minutes while you prep the rest of your ingredients.
2. Prepare the Corn Salsa:
In another bowl, mix together the corn kernels, diced red onion, minced jalapeño (if using), cherry tomatoes, cilantro, and half of the lime juice. Stir well to combine and season with salt to taste. Set this aside to let the flavors meld.
3. Prepare the Avocado:
While the shrimp is marinating, prepare the avocado. You can either mash the avocado with a fork or cut it into cubes. Toss the avocado with the remaining lime juice and a pinch of salt to add flavor and prevent browning.
4. Make the Creamy Sauce:
In a small bowl, mix together sour cream (or Greek yogurt), mayonnaise, minced garlic, hot sauce (if desired), and a sprinkle of salt and pepper. Stir until everything is well combined, adjusting flavors as needed.
5. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Once hot, add the marinated shrimp and grill for about 2-3 minutes on each side. They should be opaque and slightly charred when done.
6. Assemble the Bowls:
To assemble, start by placing a generous amount of avocado in the bottom of each bowl. Add a good scoop of the corn salsa next, then top everything with the grilled shrimp.
7. Finish with the Creamy Sauce:
Finally, drizzle the creamy sauce over the shrimp. You can add extra cilantro or lime wedges for garnish if you’re feeling fancy!
8. Serve and Enjoy:
Dig in and enjoy your vibrant, fresh grilled shrimp bowl. It’s perfect for a quick weeknight dinner or meal prep!
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely in the fridge overnight or by placing them in a sealed bag and submerging in cold water for quick thawing. Pat them dry before marinating to avoid excess moisture.
How Can I Make This Dish Spicier?
If you love heat, add more minced jalapeño to the corn salsa or include a pinch of cayenne pepper in the marinade. You can also use a spicy hot sauce in the creamy sauce for an extra kick!
Can I Prepare the Salsa in Advance?
Yes! The corn salsa can be made a day ahead. Just store it in the refrigerator in an airtight container to keep it fresh. Give it a quick stir before serving to incorporate any juices that may have settled.
What Are the Best Ways to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the shrimp gently in a skillet over low heat or enjoy the salsa and avocado cold as a refreshing snack!
