This Healthy Grilled Shrimp Bowl is a vibrant mix of juicy shrimp, creamy avocado, and crunchy corn salsa. It’s colorful, tasty, and perfect for a light meal!
I love how filling this bowl is while still being good for you. Pair it with a squeeze of lime, and it’s like a party in your mouth! 🌽🍤🥑
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star of this dish. If you can’t find large ones, medium shrimp work too. For a budget-friendly option, frozen shrimp is a good substitution, just make sure to thaw them properly.
Smoked Paprika: This spice gives the shrimp a warm flavor. If you don’t have it, regular paprika is fine, although it won’t have that smoky taste. You might also try a dash of liquid smoke for that flair!
Corn: Fresh corn is fantastic, but frozen corn is just as good. If it’s off-season, canned corn works in a pinch! Just make sure to drain and rinse it to reduce the sodium content.
Avocado: Ripe avocados are best for mashing. If avocados are hard to find, you could use store-bought guacamole as a quick alternative.
Greek Yogurt: This dressing base adds creaminess with less fat. If you want a dairy-free option, swap it with cashew yogurt or a non-dairy sour cream.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be quick, and it’s essential to avoid overcooking. Here’s how to get it just right:
- Preheat your grill or grill pan to medium-high heat.
- Thread shrimp onto skewers for easy grilling. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Cook shrimp for 2-3 minutes on each side, turning only once they start to turn pink and opaque.
- Remove from heat as soon as they’re cooked to avoid rubbery shrimp!
Keeping an eye on them is key, as shrimp cook quickly. Once they’re done, they should be tender and juicy, making them a delightful topping for your bowl!
Healthy 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
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thaw first)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt to taste
For the Avocado Mash:
- 1 large ripe avocado
- Juice of 1/2 lime
- Salt and pepper to taste
For the Creamy Dressing:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- 1 tbsp chopped cilantro
- 1 small garlic clove, minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes total: about 15 minutes for prep (marinating, chopping, and mixing) and another 15 minutes for grilling and assembling. It’s quick enough for a weeknight dinner yet fancy enough for entertaining!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if you want some heat), salt, and black pepper. Toss the shrimp in the mixture until they are well coated. Let them marinate for about 10-15 minutes while you prepare the other ingredients.
2. Make the Corn Salsa:
In another bowl, mix together the corn kernels, diced red bell pepper, diced red onion, chopped cilantro, jalapeño (if using), lime juice, and salt. Stir everything together until well combined and let it chill in the refrigerator until you’re ready to serve.
3. Prepare the Avocado Mash:
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with the juice of half a lime, adding salt and pepper to taste. It should be creamy but still a bit chunky. Set it aside.
4. Grill the Shrimp:
Preheat your grill pan or outdoor grill to medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until they turn opaque and develop beautiful char marks. Once cooked, remove them from the grill.
5. Make the Creamy Dressing:
In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, chopped cilantro, minced garlic, smoked paprika, salt, and pepper until everything is smooth and well combined.
6. Assemble the Bowl:
In serving bowls, start by placing a generous scoop of the avocado mash at the bottom. Add a portion of corn salsa on top, followed by a hefty helping of grilled shrimp.
7. Serve:
Drizzle the creamy dressing over the shrimp. Garnish with extra cilantro or lime wedges if you like! Serve immediately and enjoy your delicious and healthy meal!
This bowl is not just a treat for your taste buds; it’s packed with healthy ingredients that will leave you feeling satisfied. Enjoy your culinary creation!
FAQ for Healthy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just be sure to fully thaw them before marinating. You can thaw shrimp overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging them in cold water.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the shrimp gently on the stove to avoid overcooking. The avocado mash and corn salsa can be enjoyed cold.
Can I Make the Corn Salsa Ahead of Time?
Absolutely! You can prepare the corn salsa a day in advance and keep it in the fridge. Just give it a gentle stir before serving, as the flavors will meld beautifully together!
What Can I Substitute for Avocado If I Can’t Find Any?
If avocados are hard to come by, you can use store-bought guacamole as a substitute, or try hummus for a different twist. Just keep in mind that the flavor and texture will be slightly different.
