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.
Grilled shrimp bowls like this have become a go-to for my family on warm evenings. Each bite is packed with color and taste that always makes dinner feel a bit more special.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 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, Juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado, diced, 1 cup cooked corn kernels (fresh, frozen, or canned and drained), 1/2 cup cherry tomatoes, quartered, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 1 jalapeño, seeded and finely 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 Grill:
- 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:
- Grill shrimp for 2,3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make 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 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.
Save Last summer, we gathered around the patio table and everyone built their own shrimp bowls. It quickly became a fun, hands-on dinner that left no leftovers!
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Nutritional Information
Per serving: Calories 385, Total Fat 15 g, Carbohydrates 38 g, Protein 25 g
Recipe Notes
Try quinoa or cauliflower rice for a lower carb base, and black beans or shredded lettuce for more texture.
Save This easy shrimp bowl makes any summer dinner a breeze. Enjoy it outdoors with friends or pack up for a healthy lunch.
Recipe Guide
- → What is the best way to grill shrimp evenly?
Thread shrimp onto soaked skewers to make grilling easier and cook over medium-high heat for 2-3 minutes per side until opaque and lightly charred.
- → Can I use other grains besides rice for the bowl base?
Yes, quinoa or cauliflower rice are excellent substitutes for a lower-carb or gluten-free option.
- → How can the avocado corn salsa be customized?
Add or omit jalapeño for heat, switch cherry tomatoes for grape tomatoes, or mix in black beans for extra texture and protein.
- → What drinks pair well with this dish?
A crisp Sauvignon Blanc or a light lager complement the smoky shrimp and fresh salsa flavors perfectly.
- → Is it important to marinate the shrimp before grilling?
Marinating for 10 minutes enhances the smoky, citrusy flavors and keeps the shrimp juicy during grilling.