This delicious grilled shrimp bowl combines juicy shrimp with creamy avocado and sweet corn salsa. It’s fresh, light, and perfect for a sunny day!
Making it is a breeze! I love how the flavors come together so nicely. Plus, who can resist a meal that looks this good and tastes amazing? 😍
Key Ingredients & Substitutions
Shrimp: Large shrimp are key here for a satisfying bite. If you’re allergic or don’t like shrimp, try using chicken breast or extra-firm tofu. They both can be coated and grilled nicely!
Olive Oil: This is great for marinating and grilling shrimp. If you want a different flavor, avocado oil or coconut oil work well too. Just avoid oils with strong flavors that might overpower the dish.
Corn: Fresh corn is the best, but frozen corn makes for a quick alternative. For a different twist, you could try black beans or diced zucchini for a unique texture and taste.
Avocado: A ripe avocado is crucial for that creamy mash. If avocados aren’t available, consider using hummus or mashed beans for a similar texture with different flavor.
Greek Yogurt: Using Greek yogurt adds creaminess with a bit of tang. If you want a dairy-free option, try a nut-based yogurt or just skip it entirely and squeeze more lime juice for brightness.
How Do I Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but follow these steps to get it just right:
- Preheat your grill or grill pan to medium-high heat. A hot grill ensures a good sear.
- Marinate shrimp for at least 10-15 minutes. This helps them soak in flavors but don’t overdo it!
- Thread shrimp onto skewers if you’re worried about them falling through the grill grates. This helps keep them secure.
- Grill the shrimp for 2-3 minutes on each side. You’ll know they’re done when they turn opaque and slightly firm to the touch.
- Don’t overcrowd the grill! Give them space to cook evenly.
These tips will help you achieve perfectly grilled shrimp every time, bursting with flavor and juicy texture!
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 ground cumin
- Salt and freshly ground black pepper, to taste
For the Corn Salsa:
- 1 cup fresh corn kernels (can use frozen, thawed)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional, for heat)
- Juice of 1 lime
- Salt to taste
For the Avocado Mash:
- 1 large ripe avocado
- 1 tbsp lime juice
- Salt and pepper, to taste
For the Creamy Dressing:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 small garlic clove, minced
- 1 tbsp fresh cilantro, finely chopped
- Salt and pepper to taste
- Optional: pinch of chili flakes or smoked paprika for a little kick
How Much Time Will You Need?
This delightful recipe will take about 30-40 minutes in total. You’ll spend around 15 minutes prepping and marinating the shrimp, and then about 15-20 minutes cooking and assembling everything. It’ll be worth every minute when you taste this scrumptious dish!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with the olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they are well coated. Let the shrimp marinate for about 10-15 minutes to absorb all those delicious flavors.
2. Make the Corn Salsa:
In a separate bowl, combine the corn kernels, diced red onion, red bell pepper, chopped cilantro, minced jalapeño (if you’re adding heat), lime juice, and a pinch of salt. Mix everything together until combined. Cover and refrigerate until you’re ready to serve.
3. Prepare the Avocado Mash:
In a small bowl, mash the avocado with lime juice, salt, and pepper. Aim for a creamy texture but still a bit chunky. Set it aside; this will add a lovely flavor to your bowl!
4. Make the Creamy Dressing:
In another small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, minced garlic, chopped cilantro, salt, and pepper. If you like a little heat, add the optional chili flakes or smoked paprika. Taste and adjust your seasonings as needed.
5. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Once it’s hot, grill the shrimp for about 2-3 minutes on each side, or until they are opaque and have a nice char. Remove them from the heat and let them rest for a moment.
6. Assemble the Shrimp Bowls:
To serve, divide the avocado mash evenly into the bottoms of your serving bowls. Then, generously top each bowl with the grilled shrimp and a healthy scoop of the corn salsa. It’s so colorful and inviting!
7. Drizzle and Serve:
Finally, spoon the creamy dressing over the top of the shrimp in each bowl. If you want a touch of extra flavor, garnish with additional cilantro or lime wedges. Serve immediately and enjoy every bite of this delightful shrimp bowl!
This vibrant bowl balances smoky grilled shrimp with creamy avocado, fresh and sweet corn salsa, plus a tangy, herbaceous dressing for perfect flavor harmony. Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before marinating. You can do this by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes. Pat them dry before seasoning to ensure the spice mixture sticks well.
How Can I Make This Dish Spicy?
If you like a bit of heat, add more minced jalapeño to the corn salsa or stir in a dash of cayenne pepper to the shrimp marinade. You can also top the bowl with sliced fresh chili or a sprinkle of red pepper flakes for an extra kick!
Can I Make the Corn Salsa Ahead of Time?
Yes! You can prepare the corn salsa a day in advance. Just cover it tightly and store it in the refrigerator. The flavors will meld beautifully, but give it a quick stir before serving to refresh it.
How Should I Store Leftovers?
Store any leftover shrimp and corn salsa in separate airtight containers in the fridge. They should be good for up to 2 days. To reheat the shrimp, warm them gently in a skillet over low heat. The avocado mash is best eaten fresh; if you have leftovers, press plastic wrap directly onto the surface to minimize browning.
