Pin it A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
The first time I made this, my friends raved about how flavorful and fresh it tasted. It has now become my go-to for gatherings when I want something easy but impressive.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado, diced; 1 cup cooked corn kernels (fresh, frozen, or canned and drained); 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and finely chopped (optional); Juice of 1 lime; 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm); Lime wedges, for serving
Instructions
- Marinate Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Marinate for 10 minutes.
- Prepare Grill:
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak in water for 10 minutes first.
- Grill Shrimp:
- Grill shrimp for 2 to 3 minutes per side, until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While shrimp cooks, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss.
- Assemble Bowl:
- Divide rice into 4 bowls. Top with grilled shrimp and avocado corn salsa. Garnish with cilantro and lime wedges.
Pin it We often make these bowls on family barbecue nights, and everyone loves building their own with extra toppings and salsa.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). The dish is gluten-free and dairy-free, but cross-contamination should be checked before serving to those with allergies.
Nutritional Information
Each serving has about 385 calories, 15 g fat, 38 g carbohydrates, and 25 g protein.
Pin it Enjoy this fresh shrimp bowl with a squeeze of extra lime for an extra burst of flavor, or pair with a crisp Sauvignon Blanc.
Recipe FAQs
- → How do I prevent shrimp from sticking to the grill?
Make sure to oil the grill grates or brush the shrimp with olive oil before grilling. Preheating the grill well also helps create a non-stick surface.
- → Can I prepare the avocado corn salsa in advance?
Yes, you can make the salsa a few hours ahead and keep it chilled. To prevent browning, add lime juice just before serving and cover tightly.
- → What can I substitute for rice in this bowl?
Cauliflower rice or quinoa are great low-carb alternatives that complement the flavors and maintain the bowl's texture.
- → How spicy is the avocado corn salsa with jalapeño?
The jalapeño adds a mild heat that is adjustable by removing seeds or omitting it altogether for a milder salsa.
- → What drinks pair well with this grilled shrimp bowl?
This bowl pairs nicely with crisp white wines like Sauvignon Blanc or a light lager to balance the smoky and fresh flavors.