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Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe

Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe
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★★★★★

5.2 from 15 reviews

This vibrant Grilled Shrimp Bowl combines smoky, spicy grilled shrimp with creamy avocado and a fresh, zesty corn salsa. Served over your choice of rice and a bed of shredded lettuce or mixed greens, it’s a quick, satisfying meal bursting with flavors and textures, perfect for a healthy lunch or dinner.

Ingredients

Scale

Shrimp Marinade

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste
  • Juice of 1 lime

Corn Salsa

  • 1 cup fresh or frozen corn kernels
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Bowl Components

  • 1 cup cooked rice (white, brown, or cilantro-lime rice)
  • 1 ripe avocado, sliced
  • 1 cup shredded lettuce or mixed greens
  • Lime wedges, for serving

Instructions

  1. Marinate the Shrimp: In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice. Add the shrimp and toss to coat thoroughly. Let marinate for at least 15 minutes.
  2. Prepare the Corn Salsa: If using fresh corn, grill or sauté the kernels in a little oil until slightly charred, about 5 minutes, then cool. For frozen corn, thaw and pat dry. Mix corn with diced red bell pepper, finely chopped red onion, minced jalapeño if using, chopped cilantro, lime juice, salt, and pepper in a bowl. Stir to combine and set aside.
  3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers if desired. Grill shrimp for 2-3 minutes per side until pink and opaque, taking care not to overcook.
  4. Assemble the Bowl: Divide cooked rice into serving bowls. Layer shredded lettuce or mixed greens on top, followed by grilled shrimp, sliced avocado, and a generous scoop of corn salsa.
  5. Serve: Garnish bowls with lime wedges and extra cilantro if desired. Serve immediately and enjoy the fresh, colorful flavors.

Notes

  • For extra smoky flavor, use smoked paprika in the marinade.
  • Adjust the quantity of jalapeño in the salsa to control heat level or omit for a milder taste.
  • Use cilantro-lime rice to add a complementary flavor to the bowl.
  • Make sure not to overcook shrimp to keep them tender and juicy.
  • This recipe is easily adaptable to be gluten-free and low salt by controlling seasoning additives.

Nutrition

Keywords: grilled shrimp bowl, avocado shrimp bowl, corn salsa recipe, healthy shrimp bowls, quick shrimp recipes, summer shrimp salad

Find it online: https://kitchenbyrita.com/grilled-shrimp-bowl-with-avocado-and-corn-salsa-recipe/