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.
I first made this grilled shrimp bowl when our family wanted something tasty but not too heavy on a hot afternoon—the avocado corn salsa instantly became everyone's favorite topping.
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).
- Cook 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:
- 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 We love serving this bowl outside on the patio, where everyone can personalize their toppings as they like—kids especially enjoy building their own colorful meals.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Notes
Try quinoa or cauliflower rice for a lower carb option. Substitute grilled chicken or tofu for the shrimp, and add black beans or shredded lettuce for extra texture and fiber.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Save Enjoy these grilled shrimp bowls outside with a crisp drink—instant crowd-pleaser and perfect for any summer lunch or dinner!
Recipe FAQs
- → How long should shrimp be grilled?
Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred.
- → Can I use frozen corn for the salsa?
Yes, thawed frozen corn works well and adds sweetness to the salsa.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-free diets.
- → What can I use instead of shrimp?
Substitute grilled chicken or tofu for a different protein option.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc complements the fresh, vibrant flavors beautifully.
- → How can I reduce the carbs?
Swap rice for cauliflower rice or quinoa to lower the carbohydrate content.