Pin 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 served this...
Ingredients
- large shrimp: 1 lb (450 g) 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
- black pepper: 1/4 tsp
- Juice of lime: 1
- large ripe avocado: 1, diced
- cooked corn kernels: 1 cup (fresh, frozen, or canned and drained)
- cherry tomatoes: 1/2 cup, quartered
- red onion: 1/4 cup, finely diced
- fresh cilantro: 1/4 cup, chopped
- jalapeño: 1, seeded and finely chopped (optional)
- Juice of lime: 1
- salt: 1/4 tsp
- cooked white or brown rice: 2 cups (warm)
- Lime wedges: for serving
Instructions
- Prepare the 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.
- Grill the Shrimp:
- 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 for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the Avocado Corn 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 the 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.
My family loves this dish on a warm evening.
Notes
- Try quinoa or cauliflower rice for a lower-carb option.
- Substitute grilled chicken or tofu for the shrimp if desired.
- Add black beans or shredded lettuce for extra texture and fiber.
- Pairs well with a crisp Sauvignon Blanc or light lager.
Required Tools
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Skewers (if grilling shrimp)
Allergen Information
- Contains shellfish (shrimp).
- This recipe is gluten-free and dairy-free.
- Always double-check ingredient labels to ensure there is no cross-contamination if serving to those with food allergies.
Nutritional Information (per serving)
- Calories: 385
- Total Fat: 15 g
- Carbohydrates: 38 g
- Protein: 25 g
Pin Enjoy this delightful and easy-to-make grilled shrimp bowl that’s perfect for a healthy and satisfying meal.
Recipe Q&A
- → What is the best way to grill shrimp for optimal flavor?
Marinate peeled shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice for added depth. Grill over medium-high heat for 2-3 minutes per side to achieve a lightly charred exterior and juicy center.
- → Can I substitute other proteins for shrimp in the bowl?
Yes, grilled chicken or tofu work well as alternatives. Marinate and cook similarly for best results, or use your favorite plant-based protein.
- → What variations can I use for the bowl base?
White or brown rice is classic, but quinoa or cauliflower rice are great lower-carb options. Black beans or shredded lettuce add extra texture.
- → Is this dish suitable for special diets?
It is naturally gluten-free and dairy-free. Always check your ingredient labels if serving to those with allergies, especially shellfish.
- → How should I serve this bowl for maximum flavor?
Top each bowl with generous avocado corn salsa, extra cilantro, and lime wedges. Pair with crisp Sauvignon Blanc or a light lager for a refreshing meal.
- → Can the avocado corn salsa be made ahead of time?
The salsa can be prepared a few hours ahead but is best served fresh to maintain the avocado's creamy texture and vibrant colors.