Pin this A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
This recipe quickly became a summer favorite in our family because of its bright flavors and easy preparation.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, Juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado diced, 1 cup cooked corn kernels (fresh frozen or canned and drained), 1/2 cup cherry tomatoes quartered, 1/4 cup red onion finely diced, 1/4 cup fresh cilantro chopped, 1 jalapeño seeded and finely chopped (optional), Juice of 1 lime, 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm), Lime wedges for serving
Instructions
- Step 1:
- In a mixing bowl toss the shrimp with olive oil smoked paprika garlic powder cumin salt pepper and lime juice Marinate for 10 minutes
- Step 2:
- Preheat a grill or grill pan over medium-high heat Thread shrimp onto skewers (if using wooden skewers soak them in water for 10 minutes first)
- Step 3:
- Grill shrimp for 2-3 minutes per side or until pink opaque and lightly charred Remove from heat
- Step 4:
- While the shrimp grills combine avocado corn cherry tomatoes red onion cilantro jalapeño (if using) lime juice and salt in a bowl Gently toss to mix
- Step 5:
- To assemble bowls divide rice among 4 bowls Top each with grilled shrimp and a generous scoop of avocado corn salsa Garnish with extra cilantro and serve with lime wedges
Pin this Preparing this bowl has brought many happy summer dinners to our kitchen table where everyone loves customizing their bowl.
Substitutions and Variations
Try substituting shrimp with grilled chicken or tofu for a different protein option or adding black beans for extra fiber.
Serving Suggestions
Serve with a crisp Sauvignon Blanc or a light lager to complement the zesty flavors of the salsa and shrimp.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days and enjoy cold or reheated.
Pin this This easy grilled shrimp bowl combines fresh ingredients and simple steps for a delicious summer meal you will want to make again and again.
Frequently Asked Recipe Questions
- → How should I marinate the shrimp?
Toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it sit for about 10 minutes before grilling.
- → Can I use other proteins instead of shrimp?
Yes, grilled chicken or tofu can be substituted for shrimp for different flavors and textures.
- → What rice types work best as the base?
Both white and brown rice pair well. For a lower-carb option, try quinoa or cauliflower rice.
- → Is the avocado corn salsa spicy?
The salsa has mild heat from optional jalapeño, which can be omitted for a milder taste.
- → How to store leftovers properly?
Keep shrimp and avocado corn salsa refrigerated separately in airtight containers. Consume within two days for best freshness.
- → What drinks complement this dish well?
A crisp Sauvignon Blanc or a light lager pairs nicely with the smoky, fresh flavors here.