Save 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.
The first time I made this easy shrimp bowl, my friends couldn&t get enough of the creamy salsa and smoky grilled shrimp. It&s now my go-to recipe when I want something light yet satisfying for warm evenings.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp, plus 1/4 tsp for salsa
- Black pepper: 1/4 tsp
- Lime juice: Juice of 1 lime (plus another for salsa)
- Avocado: 1 large ripe avocado, diced
- Corn kernels: 1 cup (cooked, fresh or frozen or canned and drained)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Fresh cilantro: 1/4 cup, chopped (plus extra for garnish)
- Jalapeno: 1, seeded and finely chopped (optional)
- Rice: 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 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 shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeno (if using), lime juice, and salt in a bowl. Gently toss to mix.
- 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 My kids love helping me thread the shrimp before grilling—it always turns dinner into a fun family cooking night.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). The recipe is gluten-free and dairy-free, but always double-check packaged ingredients to avoid cross contamination.
Nutritional Information
Calories: 385. Total Fat: 15 g. Carbohydrates: 38 g. Protein: 25 g (per serving)
Save Serve this bowl fresh and enjoy its vibrant flavors—perfect for summer dinners on the patio.
Kitchen Help
- → How do I grill shrimp to keep it juicy?
Marinate the shrimp briefly with oil and seasoning, then grill over medium-high heat for 2-3 minutes per side until just opaque to retain moisture.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely before marinating to ensure even cooking and best texture.
- → What can substitute the rice base?
Quinoa or cauliflower rice are excellent lower-carb alternatives that complement the bowl's flavors.
- → Is the avocado corn mix served warm or cold?
The avocado corn salsa is best served fresh and chilled or at room temperature to keep its vibrant texture.
- → How to add a spicy kick to the salsa?
Include finely chopped jalapeño or a pinch of chili powder in the salsa to increase heat without overpowering flavors.