This Easy Grilled Shrimp Bowl is all about fresh flavors! Juicy grilled shrimp, creamy avocado, and sweet corn salsa come together to make a tasty meal that’s perfect for sunny days.
You won’t believe how quick it is to whip up! I love throwing this together when I’m short on time. Plus, who can resist that colorful bowl? It’s a feast for the eyes and the tummy! 🌮
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish since they grill quickly and stay juicy. If you don’t like shrimp or want a change, chicken breast or firm tofu can work well too!
Spices: The blend of smoked paprika, cumin, and chili powder is key for flavor. If you’re out of smoked paprika, regular paprika works, or you could try cayenne pepper for a spicy kick!
Corn: Fresh corn gives a sweet crunch, but frozen corn is a great substitute. Just make sure it’s thawed. Canned corn can also work in a pinch if you rinse it well.
Avocado: I love using ripe avocados for their creaminess. If avocados are out of season or pricey, guacamole can be a fun alternative!
Sour Cream or Greek Yogurt: I often use Greek yogurt for a tangy twist and extra protein! For a dairy-free option, try a plant-based yogurt.
What’s the Best Way to Grill Shrimp?
Grilling shrimp is super quick, but it can be easy to overcook them. Here’s how to get perfectly grilled shrimp every time:
- Make sure your grill is hot before adding the shrimp. This helps them sear and get those nice grill marks!
- Cook shrimp for no more than 2-3 minutes on each side. They’re done when they’re pink and opaque. Remove them just as they’re fully cooked to avoid toughness.
- For even cooking, try threading the shrimp onto skewers if they’re smaller. This keeps them from falling through the grill grates!
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for shrimp)
For the Corn Salsa:
- 2 ears fresh corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 1/2 cup red onion, finely diced
- 1/2 cup tomatoes, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional, for spice)
- Juice of 1 lime
- Salt and pepper to taste
For the Avocado:
- 1 avocado, diced or mashed
For the Creamy Sauce:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp ground cumin (for sauce)
- 1/2 tsp smoked paprika (for sauce)
- 1 tbsp fresh cilantro, finely chopped (for sauce)
- 1 tsp lime juice (for sauce)
How Much Time Will You Need?
This delicious shrimp bowl can be prepared in about 30 minutes. You’ll spend around 10 minutes prepping ingredients and another 20 minutes grilling and assembling the dish. Quick, fun, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Spice Mix for Shrimp:
In a small bowl, combine the smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well to ensure all ingredients are evenly combined.
2. Season the Shrimp:
Toss the peeled and deveined shrimp with the olive oil in a mixing bowl. Sprinkle the prepared spice mix over the shrimp and toss until they are well coated. Set aside while you prepare the corn salsa.
3. Make the Corn Salsa:
In a medium bowl, combine the corn kernels, diced red onion, diced tomatoes, chopped cilantro, and jalapeño (if using). Squeeze in some lime juice, then season with salt and pepper to taste. Mix everything together and set aside for the flavors to meld.
4. Prepare the Avocado:
In a separate bowl, mash the avocado slightly or keep it diced — whichever texture you prefer! Lightly season the avocado with salt and a dash of lime juice to enhance the flavor, then set aside.
5. Make the Creamy Sauce:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, cumin, smoked paprika, chopped cilantro, and lime juice until smooth. Taste and adjust seasoning if desired. This will add a creamy layer to your bowl!
6. Grill the Shrimp:
Preheat your grill or grill pan over medium-high heat. Once hot, grill the seasoned shrimp for about 2 minutes on each side, or until they turn pink and slightly charred. Be careful not to overcook!
7. Assemble the Bowls:
To serve, start with a base of mashed or diced avocado at the bottom of your bowls. Add a generous scoop of the corn salsa over the avocado, and finally, top with the grilled shrimp.
8. Drizzle the Sauce:
Spoon or drizzle the creamy sauce over the grilled shrimp. This adds a fantastic flavor boost!
9. Serve Immediately:
Enjoy your vibrant, fresh, and flavorful Easy Grilled Shrimp Bowl! This dish is perfect for a quick lunch or a delightful dinner.
Tip: Feel free to customize your bowl with additional toppings like lime wedges, extra cilantro, or even some tortilla chips for crunch!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Yes, you can absolutely use frozen shrimp! Just make sure to thaw them out completely before seasoning. The best way to do this is to leave them in the fridge overnight or place them in a sealed plastic bag and submerge in cold water for a quick thaw.
How Can I Make This Recipe Spicier?
If you fancy some heat, add more chopped jalapeño to the corn salsa or incorporate a pinch of cayenne pepper into the spice mix for the shrimp. You can also drizzle some hot sauce over the finished bowl for an extra kick!
Can I Meal Prep This Dish?
Absolutely! You can prep the shrimp, corn salsa, and creamy sauce a day in advance. Just keep the components stored separately in the fridge. Assemble the bowls right before serving to keep everything fresh!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the shrimp gently in a pan over low heat, and enjoy the corn salsa and avocado cold or at room temperature to retain their textures!
