This Easy Grilled Shrimp Bowl is a colorful delight! Juicy shrimp are grilled to perfection and served over a bed of fluffy rice, topped with fresh avocado and sweet corn salsa. Yum!
I love how quick this recipe is! It’s perfect for those busy nights when I want something tasty without spending hours in the kitchen. Plus, who can resist that creamy avocado? 🥑
Key Ingredients & Substitutions
Shrimp: Large or jumbo shrimp work best for this recipe. If you can’t find fresh shrimp, frozen is a great alternative—just make sure they’re fully thawed before cooking.
Olive Oil: This adds great flavor and helps achieve that nice grilled texture. You can substitute with avocado oil or canola oil if you prefer a different taste or need a higher smoke point for grilling.
Corn: Fresh corn kernels bring sweetness, but frozen corn works just as well. If corn isn’t in season, you can use canned corn—just rinse and drain it well!
Avocado: A ripe avocado is crucial for that creamy texture. If you’re out of avocados, you can use a dollop of creamy Greek yogurt or even a tangy guacamole as an alternative.
Spicy Cilantro Dressing: For a lighter option, substitute Greek yogurt for sour cream. You can also skip the mayonnaise altogether if you want to keep it lower in calories or make it dairy-free by using a non-dairy yogurt.
How Do You Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but it’s all about the time and temperature! Follow these simple steps for juicy, flavorful shrimp every time:
- Use skewers! If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat the grill or grill pan to medium-high heat. You want it hot enough to give shrimp a nice sear.
- Grill shrimp for 2-3 minutes on each side. They’re done when they turn opaque with a slight char.
- Don’t overcrowd the grill; give them some space for even cooking. If they’re too close, they’ll steam instead of grill.
With these tips, you’ll have perfectly grilled shrimp that are full of flavor and make your bowl come alive!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/4 cup red onion, finely diced
- 1 small tomato, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Avocado:
- 1 ripe avocado
For the Spicy Cilantro Dressing (or sauce for shrimp):
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp hot sauce or chipotle pepper in adobo, finely chopped
- Salt and pepper, to taste
To Serve:
- Cooked rice or quinoa (optional, as base)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and another 10 minutes to cook. Including time to chill the salsa and dressing, plan for a total of about 30 minutes before you can dig in!
Step-by-Step Instructions:
1. Prepare the Corn Salsa:
In a bowl, combine the corn kernels, diced red onion, tomato, jalapeño (if using), chopped cilantro, and lime juice. Season with a pinch of salt and pepper. Give it a good stir and let it sit for a few minutes to allow all the flavors to blend.
2. Make the Spicy Cilantro Dressing:
In a small bowl, mix together the sour cream (or Greek yogurt), mayonnaise, minced garlic, chopped cilantro, lime juice, and hot sauce. Season with salt and pepper to taste. This creamy dressing can be refrigerated while you prep the rest.
3. Prepare the Shrimp:
In a mixing bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they’re evenly coated and flavorful.
4. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, grill the shrimp for about 2-3 minutes on each side until they turn opaque and have a nice char. Remove them from the heat and set aside.
5. Prepare the Avocado:
Slice or mash the avocado in a way that you like—whether you want it diced on top or a creamy layer, it’s all up to you!
6. Assemble the Bowls:
If you want to include a base, place a generous serving of cooked rice or quinoa at the bottom of each bowl. Then, add a scoop of avocado, a hearty spoonful of the corn salsa, and top it off with those beautifully grilled shrimp.
7. Serve:
Drizzle the spicy cilantro dressing over the assembled bowls and enjoy every bite of this fresh, smoky, and flavor-packed meal!
This Easy Grilled Shrimp Bowl is a delightful combination that’s quick to make and sure to impress!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just ensure the shrimp are fully thawed before cooking. You can thaw shrimp quickly by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes.
What Can I Substitute for Fresh Corn?
If fresh corn isn’t available, frozen corn is a great substitute; just thaw it before using. Canned corn could also work—just make sure to rinse and drain it well to get rid of excess sodium.
Can I Make This Bowl Ahead of Time?
Yes, you can prepare the corn salsa and dressing in advance. Store them in airtight containers in the refrigerator for up to 2 days. The grilled shrimp is best eaten fresh, but you can reheat them on low heat if necessary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the avocado separate to avoid browning. To serve later, just reheat the shrimp and toss everything together.
