Save to Pinterest 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.
I first made this grilled shrimp bowl for a casual backyard dinner and was amazed how the tangy lime and creamy avocado brought out the flavor of the perfectly charred shrimp. It quickly became a family favorite for summer gatherings.
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
- Marinate Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare Grill:
- 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).
- Grill Shrimp:
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- 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.
- Assemble Bowls:
- 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.
Save to Pinterest We love piling these bowls high and gathering around the table on warm evenings, especially when fresh local corn is in season. The kids love assembling their own bowls with all the fun colorful toppings.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Nutritional Information (per serving)
Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Dietary Info
Gluten-Free, Dairy-Free, Shellfish present. Always double-check ingredient labels for cross-contamination.
Save to Pinterest Finish the bowls with a sprinkle of extra cilantro and a squeeze of lime for brightness. Enjoy this light and fresh meal outside for the perfect summer evening.
Recipe Questions & Answers
- → How do I prevent shrimp from sticking to the grill?
Make sure to oil the grill grates or brush the shrimp with olive oil before grilling. Preheating the grill well and avoiding moving shrimp too soon helps prevent sticking.
- → Can I prepare the avocado corn salsa ahead of time?
Yes, you can prepare the salsa up to a few hours in advance. To keep the avocado from browning, add lime juice right before mixing and store it covered in the fridge.
- → What can I substitute for rice in this bowl?
Quinoa or cauliflower rice are great alternatives to keep the bowl light and add different textures while maintaining a gluten-free option.
- → Can I use other proteins instead of shrimp?
Absolutely, grilled chicken or tofu work well as alternatives and complement the avocado corn salsa nicely.
- → How spicy is the bowl and can I adjust it?
The jalapeño adds mild heat, which can be omitted or in greater quantity to suit your spice preference.