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- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 ripe avocado, diced into 1-inch cubes - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - 1 cup corn (fresh, frozen, or canned, drained if canned) - Fresh cilantro leaves - Juice of 1 fresh lime For this Grilled Shrimp Bowl with Avocado and Corn Salsa, I love using fresh, high-quality ingredients. The shrimp are the star here. Choose large shrimp for a satisfying bite. You want them peeled and deveined for easy eating. The olive oil adds a rich flavor. It helps the spices cling to the shrimp. Garlic powder and smoked paprika give the shrimp a lovely taste. They also create a nice color on the grill. Now, let’s talk about the corn and avocado. The corn adds sweetness and texture. You can use fresh corn from the cob or frozen corn. Just make sure to drain canned corn well. The avocado brings creaminess to the dish. Dicing it into cubes makes it easy to mix into the salsa. Finally, fresh cilantro and lime juice brighten the whole bowl. They add freshness and a zesty kick. These simple ingredients come together to create a meal that is not only tasty but also colorful and fun to eat. For the complete details on this dish, refer to the Full Recipe. To start, grab a medium bowl. Combine 2 tablespoons of olive oil with 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin. Add salt and pepper to taste. Mix it well. Now, toss in 1 pound of cleaned shrimp. Make sure each shrimp is coated in that tasty marinade. Let the shrimp sit at room temperature for at least 15 minutes. This helps the shrimp absorb all those wonderful flavors. Next, take a large bowl for the salsa. Add 1 ripe avocado, diced into 1-inch cubes. Toss in 1 cup of halved cherry tomatoes, 1 cup of corn, 1/4 cup of finely diced red onion, and 1 minced jalapeño. Drizzle the mix with the juice of 1 fresh lime and a pinch of salt. Gently toss everything together. Be careful not to mash the avocado. This salsa adds color and freshness to our bowl. Now it’s time to grill. Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill in a single layer. Make sure not to crowd them. Grill for about 2-3 minutes on each side. The shrimp should turn opaque and curl into a C shape when done. Remove them from the heat and set aside. For the final step, take individual serving bowls. Start with a scoop of cooked quinoa or brown rice as the base. Next, layer the grilled shrimp on top of the grain. Finally, add a generous serving of your vibrant avocado and corn salsa. This creates a beautiful and tasty dish that everyone will love. For the full recipe, you can refer to the complete instructions provided earlier. To get the best grilled shrimp, avoid overcrowding them on the grill. This helps each shrimp cook evenly. Place them in a single layer. Check for optimal doneness by looking for an opaque color and a nice curl. The shrimp should form a C shape when done. For a zesty kick, consider adding lime zest to the salsa. This will brighten the flavors. Adjust the jalapeño based on your heat preference. If you prefer it milder, use less or remove the seeds. Use colorful bowls for serving. Bright colors make the dish pop. Arrange the ingredients neatly to enhance visual appeal. Place the grilled shrimp on the base, then mound the salsa on top. This creates a beautiful and inviting dish. For more ways to make this dish stand out, check the Full Recipe. {{image_4}} If you want to switch things up, you can swap shrimp for chicken or tofu. Both options taste great with the same marinade. For a vegetarian version, use grilled vegetables like zucchini or bell peppers. They add nice flavors and textures. Instead of quinoa, you can use brown rice or farro. Each grain has its own taste and feel. If you're looking for a lighter option, try a bed of mixed greens. This will give your bowl a fresh crunch. To make your salsa pop, add seasonal fruits and veggies. Fresh peaches, mangoes, or even diced bell peppers can enhance the taste. You can also experiment with herbs like basil or mint. They add a unique twist that brightens the whole dish. For the full recipe, check out the detailed steps above! - Refrigerate leftovers in an airtight container. - Store shrimp separately from salsa for freshness. After enjoying your grilled shrimp bowl, store any leftovers right away. This helps keep the food safe and tasty. Use an airtight container for best results. If you have extra salsa, keep it in another container. This way, the shrimp stays juicy, and the salsa stays fresh. - Consume within 2-3 days for optimal flavor. - Freeze marinated shrimp for later use. Try to eat your leftovers within 2-3 days. This ensures you enjoy the best flavor. If you want to keep the shrimp longer, consider freezing them. Marinate the shrimp first, then place them in a freezer bag. This way, you can enjoy a quick meal later on. Just remember to thaw them before grilling. For the full recipe, check the complete guide. I recommend marinating the shrimp for at least 15 minutes. This time helps the shrimp soak up all the tasty flavors. You can also marinate them for up to an hour for even more flavor. Just keep them in the fridge if you choose to marinate longer. Yes, you can prep this dish in advance. You can marinate the shrimp and store it in the fridge. You can also prepare the salsa and keep it in an airtight container. Just grill the shrimp and assemble everything when you are ready to serve. If you can't have avocado, you can use diced mango or cucumber. Both add freshness and flavor. Another option is to use a creamy dressing as a base. This way, you keep the dish tasty without avocado. To add more heat, consider using extra jalapeño in the salsa. You can also sprinkle in some cayenne pepper or red pepper flakes when grilling the shrimp. For a fun twist, add a dash of hot sauce to the finished bowl. If you don't have a grill, you can pan-sear or bake the shrimp. For pan-searing, heat a skillet over medium-high heat. Cook the shrimp for about 2-3 minutes per side. If baking, spread them on a baking sheet and cook at 400°F for 6-8 minutes. Both methods work well and keep the shrimp juicy. In this post, we explored a tasty shrimp bowl recipe, starting with fresh shrimp, avocado, and corn. We detailed how to marinate the shrimp, prep the salsa, and grill everything to perfection. I also shared tips for great flavor and presentation, along with ways to customize your bowl. Remember, you can mix ingredients and try different proteins or grains. With these steps, you can enjoy a fresh, bright meal that excites your taste buds. Happy cooking!

Grilled Shrimp Bowl with Avocado and Corn Salsa

Indulge in a refreshing Sizzling Grilled Shrimp Bowl with Avocado & Corn Salsa that's perfect for any meal! This vibrant dish combines juicy grilled shrimp with a zesty avocado and corn salsa over a healthy base of quinoa or brown rice. Easy to make in just 35 minutes, it's not only delicious but visually stunning too! Click through to explore the full recipe and impress your family and friends with this delightful bowl!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground pepper to taste

1 cup cooked quinoa or brown rice

1 ripe avocado, diced into 1-inch cubes

1 cup cherry tomatoes, halved

1 cup corn (fresh, frozen, or canned, drained if canned)

1/4 cup red onion, finely diced

1 jalapeño, seeded and minced (adjust to desired heat level)

Juice of 1 fresh lime

Fresh cilantro leaves, for garnish

Instructions
 

Marinate the Shrimp: In a medium bowl, whisk together the olive oil, garlic powder, smoked paprika, cumin, a pinch of salt, and freshly ground pepper. Add the shrimp to the marinade and toss gently to ensure each piece is well-coated. Allow the shrimp to marinate at room temperature for at least 15 minutes to absorb the flavors.

    Prepare the Salsa: In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, corn, finely chopped red onion, and minced jalapeño. Drizzle with the lime juice and add a pinch of salt. Gently toss the mixture to combine, being careful not to mash the avocado. Adjust seasoning if necessary.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat until hot. Place the marinated shrimp onto the grill in a single layer, making sure not to overcrowd them. Grill for approximately 2-3 minutes on each side, or until the shrimp turn opaque and are cooked through (they should curl into a C shape). Remove from heat.

        Assemble the Bowl: In individual serving bowls, add a generous scoop of cooked quinoa or brown rice as the base. Carefully layer the grilled shrimp on top of the grain, followed by a generous serving of the vibrant avocado and corn salsa.

          Garnish: Finish the dish with a sprinkle of fresh cilantro leaves for an aromatic touch and serve with a lime wedge on the side for an added zesty kick.

            Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

              - Presentation Tips: Choose colorful bowls to enhance visual appeal. Neatly arrange the grilled shrimp over the grain base and mound the colorful salsa for a popping effect. Top it off with a cilantro sprig and place the lime wedge on the side for a fresh touch.