This Easy Grilled Shrimp Bowl is a tasty and colorful dish packed with juicy shrimp, creamy avocado, and crunchy corn salsa. It’s like a fiesta in a bowl!
I love making this bowl on warm days. It’s quick to prepare, and I can enjoy it outside while pretending I’m at the beach. Who doesn’t love shrimp and sunshine? 😄
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for ease. You can also try frozen shrimp; just remember to thaw them first. If you’re not a shrimp fan, grilled chicken or firm tofu work well as alternatives.
Avocados: Ripe avocados give a creamy texture. If avocados aren’t available, you can use guacamole for similar flavor. However, nothing compares to fresh avocado in this bowl!
Corn: Fresh corn is sweet and crunchy, but frozen corn is a great substitute. If you can’t find either, canned corn works too. Just drain and rinse it before using.
Mayonnaise: Traditional mayo adds creaminess, but you can substitute it with Greek yogurt for a lighter option. For a vegan version, use plant-based mayonnaise.
Spices: Smoked paprika adds a unique flavor. If you don’t have it, regular paprika or even cayenne for a kick would work. Adjust to your spice preference!
How Do You Grill Shrimp Perfectly?
Grilling shrimp can be quick and easy, but timing is key. Here’s how to do it right:
- Preheat your grill or grill pan to medium-high heat before adding the shrimp. This ensures they get that nice char.
- Don’t overcrowd the shrimp; leave space between them for even cooking.
- Cook for just 2-3 minutes per side. Look for them to turn pink and opaque. Overcooking makes them tough!
- If they start to curl up or dry out, remove them from the heat right away.
Trust me, once you get the hang of it, you’ll love the smoky flavor grilling brings to shrimp!
Easy Grilled Shrimp Bowl With Avocado and Corn Salsa
Ingredients You’ll Need:
- 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
- 2 ripe avocados
- Juice of 1 lime (divided)
- 1 cup corn kernels (fresh or thawed if frozen)
- 1/2 cup red onion, finely diced
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup mayonnaise
- 1 tbsp sour cream or Greek yogurt
- 1 tsp hot sauce (optional)
- 1 clove garlic, minced
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 10 minutes to cook, making the total time around 25 minutes. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp Marinade:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Make sure each shrimp is nicely coated! Let them marinate for 10-15 minutes to soak up all that flavor.
2. Make the Corn Salsa:
While the shrimp is marinating, prepare the corn salsa. In a bowl, combine the corn, red onion, tomato, cilantro, jalapeño (if you’re using it), and half of the lime juice. Give it a good mix and sprinkle with salt to taste. Set the salsa aside to let the flavors blend together.
3. Prepare the Avocado Base:
In another bowl, mash the avocados with the remaining lime juice and a pinch of salt. This will create a creamy layer. Spread the mashed avocado evenly in the bottom of your serving bowls; this is the delicious foundation for your dish.
4. Grill the Shrimp:
Heat a grill pan or outdoor grill over medium-high heat. Add the marinated shrimp to the grill. Grill them for just 2-3 minutes per side until they are pink and slightly charred. Don’t overcook them or they’ll become tough!
5. Make the Creamy Sauce:
In a small bowl, mix together the mayonnaise, sour cream (or Greek yogurt), minced garlic, hot sauce (if using), and a pinch of salt. Stir until smooth. This creamy sauce will add a delicious finish to your shrimp bowl.
6. Assemble the Bowl:
Now it’s time to put everything together! Place the grilled shrimp on top of the mashed avocado in each bowl. Add a generous scoop of the corn salsa on the side to give it that fresh crunch.
7. Drizzle with Sauce:
Spoon the creamy sauce over the shrimp, making it even more delightful with every bite.
8. Serve Immediately:
Enjoy your flavorful, fresh grilled shrimp bowl with avocado and corn salsa right away! It’s colorful, packed with goodness, and oh-so-satisfying!
This meal is perfect for busy days when you want something quick yet full of vibrant flavors. Give it a try and enjoy every bite!
FAQ for Easy Grilled Shrimp Bowl With Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating. For quick thawing, place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
How Can I Make This Dish Spicy?
If you love heat, you can increase the spice by adding more chili powder or cayenne pepper to the shrimp marinade. Using a spicier pepper in your salsa, such as a serrano, instead of jalapeño is another way to amp up the heat.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate from the salsa and avocado to maintain freshness. Reheat the shrimp gently in the microwave or on the stove to avoid overcooking.
Can I Make This Bowl Ahead of Time?
Definitely! You can prepare the shrimp, corn salsa, and avocado mash ahead of time. Just keep them stored separately and assemble the bowl right before eating to ensure everything stays fresh and tasty.
