Pin It 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 made this shrimp bowl after a weekend farmer's market visit, and it quickly became a seasonal favorite for my family. The blend of creamy avocado with sweet summer corn and charred shrimp hits all the right notes for a satisfying meal.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, tossed with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado (diced), 1 cup cooked corn kernels, 1/2 cup cherry tomatoes (quartered), 1/4 cup red onion (finely diced), 1/4 cup fresh cilantro (chopped), 1 jalapeño (seeded and chopped, optional), juice of 1 lime, 1/4 tsp salt
- Bowl Base: 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 the Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (soak wooden skewers in water for 10 minutes first).
- Grill Shrimp:
- Grill shrimp for 2 to 3 minutes per side, until pink and lightly charred. Remove from heat.
- Make Salsa:
- Combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top with grilled shrimp and a generous scoop of salsa. Garnish with cilantro and lime wedges.
Pin It Our kids love assembling their own bowls, adding extra salsa and squeezing lime over everything. It's a fun and interactive dinner that brings us together at the table.
Notes & Nutrition
Each serving: 385 calories, 15 g total fat, 38 g carbohydrates, 25 g protein. Pair with a crisp Sauvignon Blanc or light lager for a perfect summer meal.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Versatile Variations
Swap rice for quinoa or cauliflower rice for fewer carbs. Grilled chicken and tofu work as easy protein substitutions. Add black beans or shredded lettuce to boost fiber and texture.
Pin It This grilled shrimp bowl is a crowd-pleaser for summer gatherings or quick weeknight dinners. Enjoy every refreshing bite!
Recipe Questions & Answers
- → How do I prevent shrimp from sticking to the grill?
To avoid sticking, make sure the grill is well-oiled and preheated. You can brush olive oil on the shrimp and grill grates before cooking.
- → Can I prepare the avocado corn salsa in advance?
Yes, prepare the salsa shortly before serving to maintain its freshness and prevent the avocado from browning.
- → What is the best way to marinate the shrimp?
Toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it rest for 10 minutes for optimal flavor.
- → Which rice type works best as the bowl base?
Both white and brown rice work well; choose based on your texture preference. Warm rice serves as a comforting base to the vibrant toppings.
- → Are there good alternatives to shrimp for this dish?
Grilled chicken or tofu can substitute shrimp, offering different textures while keeping the flavor profile vibrant when paired with the salsa.