This vibrant shrimp bowl is a tasty mix of grilled shrimp, creamy avocado, and sweet corn salsa. It’s fresh, healthy, and super colorful on your plate!
What’s not to love? It’s quick to make, and you can adjust the toppings however you like. I always add extra avocado—because why not? 🥑
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for grilling. If fresh shrimp aren’t available, frozen shrimp work just fine! Just remember to thaw them properly by leaving them in the fridge overnight or placing them in cold water for about 15 minutes.
Corn: Fresh corn is the best for taste, but you can use canned or frozen corn if that’s what you have. Just rinse canned corn to remove excess sodium. For a twist, try using grilled corn for extra flavor!
Avocado: Ripe avocados give the best creamy texture. If they aren’t ripe, you can speed this up by placing them in a brown paper bag for a day or two. If you need a substitute, mashed peas can mimic the texture in guacamole.
Greek Yogurt: Using Greek yogurt in the drizzle sauce keeps it lighter, but sour cream gives a nice tang as well. If you’re dairy-free, try vegan yogurt or blended silken tofu as a base instead.
How Can I Grill the Shrimp Perfectly?
Grilling shrimp can be quick and easy, but it’s important not to overcook them. Here are some tips to get them just right:
- Preheat your grill or grill pan to medium-high heat. This helps create a nice char.
- Skewer the shrimp if they are small, to keep them from falling through the grates.
- Cook the shrimp for about 2 minutes per side. They’ll turn pink when done. Keep an eye on them!
Remember, shrimp cook quickly, so take them off the heat as soon as they turn opaque! This ensures they stay juicy and tender.
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Corn Salsa:
- 2 cups corn kernels (fresh or thawed frozen)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Guacamole:
- 2 ripe avocados
- 1/4 cup red onion, finely chopped
- 1 small tomato, diced
- Juice of 1 lime
- 1 tbsp fresh cilantro, chopped
- Salt and pepper to taste
For the Creamy Drizzle Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tsp lime juice
- 1 tbsp fresh cilantro, chopped
- 1/4 tsp chili powder or smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This delicious grilled shrimp bowl can be prepared in about 25-30 minutes. You’ll spend around 10 minutes prepping the ingredients and about 15 minutes grilling the shrimp and assembling the bowls. Perfect for a quick, healthy weeknight meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by placing the peeled and deveined shrimp in a mixing bowl. Add the olive oil, smoked paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Toss everything together until the shrimp are evenly coated with the spices. Let them sit while you prepare the rest of the ingredients.
2. Make the Corn Salsa:
In a separate medium bowl, mix together the corn kernels, diced red bell pepper, red onion, minced jalapeño, and chopped cilantro. Squeeze in the juice of one lime and add salt to taste. Mix it all up and set it aside to let the flavors meld together, refrigerating if desired.
3. Make the Guacamole:
In another bowl, use a fork to mash the ripe avocados until they are creamy yet still a bit chunky. Then stir in the finely chopped red onion, diced tomato, lime juice, cilantro, salt, and pepper. Taste and adjust the seasoning as needed.
4. Make the Creamy Drizzle Sauce:
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, minced garlic, lime juice, chopped cilantro, chili powder, salt, and pepper until smooth. If it’s too thick, you can add a splash of water or additional lime juice to reach your desired consistency.
5. Grill the Shrimp:
Heat a grill or grill pan over medium-high heat. Once hot, add the shrimp and grill them for about 2 minutes on each side, or until they turn pink and show nice grill marks. Be careful not to overcook them! Remove the shrimp from the heat when they are done.
6. Assemble the Bowl:
To serve, take a bowl and add a generous layer of your homemade guacamole at the bottom. Next, spoon the corn salsa on the side. Finally, place the beautifully grilled shrimp right on top of the salsa.
7. Serve:
Drizzle your creamy sauce over the shrimp. For an extra touch, garnish with additional cilantro or some lime wedges. Enjoy your fresh and flavorful shrimp bowl immediately!
Bon appétit!
FAQ for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thoroughly thaw the frozen shrimp before marinating them. You can thaw shrimp in the fridge overnight or quickly by placing them in a sealed plastic bag submerged in cold water for about 15-20 minutes.
How Do I Store Leftovers?
Store any leftover components separately in airtight containers. The grilled shrimp and corn salsa can be kept in the fridge for up to 2 days, while guacamole is best enjoyed fresh but may last up to 1 day in the fridge if tightly sealed with plastic wrap pressed onto the surface to prevent browning.
Can I Customize the Corn Salsa?
Definitely! Feel free to adjust the ingredients based on your preferences. You can add diced tomatoes, black beans, or even some mango for sweetness. Just make sure to balance the flavors with lime juice and salt.
What If I Don’t Have All the Ingredients for the Creamy Drizzle Sauce?
No worries! You can swap the Greek yogurt with sour cream or a vegan alternative if you prefer. If you’re missing any spices, simply adjust the seasonings to your taste. A bit of ranch dressing in place of the sauce can give a similar creamy effect!
