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Grilled Shrimp Bowl with Avocado Corn Salsa

Grilled Shrimp Bowl with Avocado Corn Salsa

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.
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Prep Time 25 minutes
Cook Time 15 minutes
Prep Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tablespoon extra virgin olive oil
  • Salt and pepper to taste
Optional toppings
  • chopped jalapeño
  • crumbled cojita cheese
  • drizzle of sriracha mayo

Equipment

  • Grill pan or outdoor grill
  • Medium Bowl
  • Separate bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

Store leftovers separately. Avocado corn salsa is best enjoyed fresh.