This Grilled Shrimp Bowl with Avocado Corn Salsa is a weeknight dinner superstar! It’s incredibly easy to assemble, bursting with fresh, vibrant flavors, and incredibly satisfying. The tender, smoky grilled shrimp paired with the creamy avocado and sweet corn salsa makes for a truly delicious experience. Preparation takes about 25 minutes.
Key Ingredients for Grilled Shrimp Bowl with Avocado Corn Salsa
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 can (15 ounces) corn, drained (or 1.5 cups fresh or frozen corn kernels)
- 1 ripe avocado, diced
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Optional toppings: chopped jalapeño, crumbled cojita cheese, a drizzle of sriracha mayo
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure each shrimp is evenly coated. Set aside.
- Cook the Quinoa or Rice: Prepare your quinoa or brown rice according to package instructions. This can be done while the shrimp marinates or grills.
- Make the Avocado Corn Salsa: In a separate bowl, combine the drained corn, diced avocado, finely diced red onion, chopped cilantro, and the juice of one lime. Drizzle with 1 tablespoon of extra virgin olive oil. Gently toss to combine, being careful not to mash the avocado too much. Season with salt and pepper to taste.
- Grill the Shrimp: Heat a grill pan or an outdoor grill to medium-high heat. Add the seasoned shrimp in a single layer. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook, as shrimp can become tough quickly.
- Assemble the Bowls: Divide the cooked quinoa or brown rice among serving bowls. Top each bowl generously with the grilled shrimp. Spoon the fresh avocado corn salsa over the shrimp.
- Add Optional Toppings: If desired, garnish your Grilled Shrimp Bowl with Avocado Corn Salsa with chopped fresh jalapeño for a touch of heat, crumbled cojita cheese for a salty tang, or a drizzle of sriracha mayo for extra creaminess and spice.
Why You’ll Love This Grilled Shrimp Bowl with Avocado Corn Salsa
You’ll adore this Grilled Shrimp Bowl with Avocado Corn Salsa for its incredible freshness and vibrant, satisfying flavors. The star of the show is undoubtedly the perfectly grilled shrimp, infused with smoky paprika and garlic, which provides a delightful protein punch. Unlike many elaborate meals, this bowl is remarkably budget-friendly to make at home, saving you money compared to takeout or restaurant versions. The combination of creamy avocado, sweet corn, zesty lime, and fresh cilantro in the salsa is a flavor explosion that elevates the entire dish.
This bowl is a breath of fresh air, offering a healthier and more wholesome alternative to heavier grain bowls. It’s incredibly versatile, allowing you to customize it with your favorite toppings and proteins. If you’ve ever enjoyed a fish taco or a hearty salad, you’ll find yourself reaching for this recipe again and again. Don’t wait to treat your taste buds – give this easy and delicious Grilled Shrimp Bowl with Avocado Corn Salsa a try tonight!
Storing and Reheating Tips
For optimal freshness, store any leftover Grilled Shrimp Bowl with Avocado Corn Salsa components separately. It’s best to store the cooked quinoa or rice in an airtight container in the refrigerator for up to 3-4 days. The grilled shrimp can also be refrigerated in an airtight container for up to 2 days, ensuring they are completely cooled before storing. The avocado corn salsa is best enjoyed fresh as avocado tends to brown and soften over time; however, if you have leftovers, store them in an airtight container in the refrigerator for no more than 1-2 days, noting the texture may change.
To reheat, gently warm the quinoa or rice in a microwave or on the stovetop. You can then add the shrimp, either cold or gently warmed in a skillet for a minute or two. The avocado corn salsa is best served cold or at room temperature, so it’s ideal to add it to your bowl just before serving. If you’re looking to freeze components for future meals, it’s recommended to freeze the cooked grains and the grilled shrimp separately. Reheating will revive these components, and then you can prepare a fresh batch of the avocado corn salsa.
Final Thoughts
The Grilled Shrimp Bowl with Avocado Corn Salsa is a beautiful balance of smoky, zesty, and creamy flavors that’s both healthy and incredibly satisfying. Give this simple yet impressive recipe a try; your taste buds will thank you!
Grilled Shrimp Bowl with Avocado Corn Salsa
Ingredients
Equipment
Method
- In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure each shrimp is evenly coated. Set aside.1 pound large shrimp, peeled and deveined, 2 tablespoons olive oil, divided, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Prepare your quinoa or brown rice according to package instructions. This can be done while the shrimp marinates or grills.2 cups cooked quinoa or brown rice
- In a separate bowl, combine the drained corn, diced avocado, finely diced red onion, chopped cilantro, and the juice of one lime. Drizzle with 1 tablespoon of extra virgin olive oil. Gently toss to combine, being careful not to mash the avocado too much. Season with salt and pepper to taste.1 can (15 ounces) corn, drained, 1 ripe avocado, diced, 1/2 red onion, finely diced, 1/4 cup chopped fresh cilantro, 1 tablespoon extra virgin olive oil, Salt and pepper to taste
- Heat a grill pan or an outdoor grill to medium-high heat. Add the seasoned shrimp in a single layer. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook, as shrimp can become tough quickly.1 pound large shrimp, peeled and deveined
- Divide the cooked quinoa or brown rice among serving bowls. Top each bowl generously with the grilled shrimp. Spoon the fresh avocado corn salsa over the shrimp.2 cups cooked quinoa or brown rice, 1 pound large shrimp, peeled and deveined, 1 can (15 ounces) corn, drained, 1 ripe avocado, diced, 1/2 red onion, finely diced, 1/4 cup chopped fresh cilantro, 1 tablespoon extra virgin olive oil
- If desired, garnish your Grilled Shrimp Bowl with Avocado Corn Salsa with chopped fresh jalapeño for a touch of heat, crumbled cojita cheese for a salty tang, or a drizzle of sriracha mayo for extra creaminess and spice.chopped jalapeño, crumbled cojita cheese, drizzle of sriracha mayo