This vibrant grilled shrimp bowl features juicy shrimp, creamy avocado, and sweet corn salsa. It’s a colorful dish that’s as tasty as it is easy to prepare!
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best texture. If you’re in a pinch, frozen shrimp work fine, just ensure they’re thawed. Some prefer shrimp without the tails for easier eating!
Olive Oil: This adds richness. If you’re out, vegetable oil or avocado oil can work well too. I love the flavor that quality olive oil gives, but any good cooking oil is fine.
Corn: Fresh corn is sweet and crunchy, but frozen corn is just as convenient. If you have canned corn, rinse it well to reduce sodium. You can also substitute black beans for a twist!
Avocado: Choose a ripe avocado for creaminess. If you’re avoiding avocados, try a dollop of sour cream or Greek yogurt as a substitute, which adds creaminess without the fat.
Cilantro: Fresh cilantro brightens the dish. If it’s not your thing, parsley is a great swap! Some like to add green onions for a bit of bite instead.
How Do I Grill Shrimp Perfectly Without Overcooking?
Grilling shrimp is quick, but they can turn rubbery if overcooked. Here are tips for perfect grilling:
- Preheat your grill to medium-high heat. A hot grill sears the shrimp quickly.
- Skewering shrimp can prevent them from falling through the grill. Just remember to soak wooden skewers in water first!
- Grill each side for about 2-3 minutes. Shrimp are done when they turn pink and opaque. Timing is key!
- If you’re unsure, cut one open. It should be opaque inside with no translucence left.
With these tips, you’ll end up with perfectly grilled, flavorful shrimp every time!
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 chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper, to taste
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
For the Avocado:
- 1 ripe avocado
For the Creamy Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious shrimp bowl takes about 20 minutes to prepare, and you can enjoy it immediately! You’ll spend time prepping the ingredients and cooking the shrimp, making it a quick and satisfying meal option.
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan over medium-high heat. A hot grill is key to getting those beautiful grill marks on the shrimp!
2. Season the Shrimp:
In a mixing bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure each shrimp is well-coated with the seasoning for maximum flavor!
3. Prepare the Corn Salsa:
In another bowl, combine the corn, red onion, red bell pepper, chopped cilantro, and lime juice. Stir everything together and set the salsa aside for those fresh flavors to mingle.
4. Mash the Avocado:
In a small bowl, mash the ripe avocado with a fork until it’s smooth but still has some chunks. Add a pinch of salt and pepper to taste, and set it aside.
5. Grill the Shrimp:
Place the shrimp on the hot grill and cook them for about 2-3 minutes on each side, or until they turn opaque and have nice grill marks. The shrimp will cook quickly, so keep an eye on them!
6. Make the Creamy Sauce:
In a small bowl, mix together the Greek yogurt or sour cream with minced garlic, chopped cilantro, lime juice, and a bit of salt and pepper. Stir until smooth and creamy.
7. Assemble Your Bowls:
To put your bowls together, start by layering some mashed avocado at the bottom, followed by the corn salsa. Finally, top it off with the grilled shrimp. It’s all about building those wonderful layers of flavor!
8. Add the Finishing Touch:
Just before serving, drizzle the creamy cilantro-lime sauce over the shrimp. This sauce finishes the dish beautifully and adds a decadent touch!
9. Serve and Enjoy:
Now dig in and enjoy your fresh, vibrant grilled shrimp bowl! Perfect for a light dinner or lunch. Bon appétit!
FAQ: Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Different Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken breast, salmon, or tofu. Just adjust the cooking times accordingly; chicken might take a bit longer to grill than shrimp.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it’s still safe to eat. To enjoy the shrimp, reheat gently on the stove to avoid overcooking.
Can I Make the Salsa in Advance?
Yes, you can prepare the corn salsa up to a day in advance! Just store it in the fridge in an airtight container. This allows the flavors to meld nicely before serving!
What If I Don’t Like Cilantro?
No problem! If you’re not a fan of cilantro, you can substitute it with fresh parsley for a different flavor or omit it altogether. The salsa will still taste great!
