Pin Summer calls for fresh, vibrant meals that delight the senses and nourish the body. This Easy Grilled Shrimp Bowl with Avocado Corn Salsa brings together juicy, smoky shrimp and a creamy, zesty salsa atop fluffy rice for a light yet satisfying main dish. Perfectly balanced with the sweetness of corn, the smoothness of avocado, and tangy lime, this bowl is a celebration of flavors and textures that’s quick to prepare and sure to become a favorite.
Pin This recipe uses simple ingredients that come together effortlessly. Whether you’re grilling outdoors or using a grill pan inside, the shrimp cook quickly, while the salsa can be prepared while the shrimp grill. Serve it in bowls for a casual, colorful meal that brings a taste of summer to your table anytime.
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
- 1. Marinate the shrimp
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- 2. Prepare the grill
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes first).
- 3. Grill the shrimp
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- 4. Make the avocado corn salsa
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- 5. Assemble the bowls
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Zusatztipps für die Zubereitung
For a lower-carb alternative, try substituting the rice with quinoa or cauliflower rice. When grilling the shrimp, ensure the grill is properly preheated to get a nice char without overcooking. If using wooden skewers, soaking them prevents burning. Adjust the jalapeño quantity to control the heat level in the salsa.
Varianten und Anpassungen
Feel free to substitute grilled chicken or tofu for the shrimp if you prefer a different protein. For added texture and fiber, include black beans or shredded lettuce in the bowl. The salsa can be customized by adding ingredients like mango or red bell pepper for a sweet twist.
Serviervorschläge
This grilled shrimp bowl pairs wonderfully with a crisp Sauvignon Blanc or a light lager. Serve with lime wedges to squeeze over the finished bowl for an extra burst of fresh citrus flavor.
Pin With its combination of bright, fresh ingredients and smoky grilled shrimp, this bowl is an effortless way to bring summer vibes to your dining table. Whether for a quick weeknight meal or a casual gathering, it delivers flavor and nutrition in every bite.
Recipe FAQ
- → How do I prevent shrimp from sticking to the grill?
Make sure to oil the grill grates well and brush the shrimp with olive oil before grilling. Preheating the grill helps create a quick sear, reducing sticking.
- → Can I prepare the avocado corn salsa in advance?
Yes, but for best freshness, prepare the salsa shortly before serving to keep avocado creamy and vibrant.
- → What rice types work best as the bowl base?
Fluffy white or brown rice provide a great texture, but you can also substitute with quinoa or cauliflower rice for a low-carb option.
- → How can I add heat to this dish?
Including finely chopped jalapeño in the salsa adds a gentle kick; adjust quantity to your desired spice level.
- → What are good pairing beverages?
This dish pairs beautifully with a crisp Sauvignon Blanc or a light lager, enhancing the fresh and smoky flavor profile.