Save to Pinterest 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 crave this shrimp bowl anytime the weather is warm. The juicy shrimp and tangy salsa remind me of beachside cookouts with friends and family.
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 jalapeno 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 mediumhigh 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 jalapeno (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 to Pinterest My kids love making their own bowls and piling on the salsa. Sharing this meal on the patio turns a simple weeknight into a summer celebration.
Serving Suggestions
This shrimp bowl pairs wonderfully with chilled drinks like a Sauvignon Blanc or a light lager. Add black beans or lettuce for extra nourishment.
Ingredient Swaps
Try quinoa or cauliflower rice for a lower carb base or switch the shrimp for grilled chicken or tofu for variation. Adjust salsa spiciness by adding or omitting jalapeno.
Nutrition
Each serving has approximately 385 calories 15 g fat 38 g carbs and 25 g protein giving you a balanced meal.
Save to Pinterest This summer shrimp bowl is sure to brighten your table and impress your guests. Enjoy the burst of flavors with every bite!
Recipe FAQs
- → How should the shrimp be seasoned before grilling?
Marinate the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice for about 10 minutes to infuse flavor.
- → Can this dish be prepared without a grill?
Yes, shrimp can be cooked in a grill pan or skillet over medium-high heat, achieving a similar char and tenderness.
- → Is it possible to substitute the rice base?
Absolutely. Cooked quinoa or cauliflower rice makes a great low-carb alternative while maintaining texture and nutrition.
- → What adds the spicy kick in the avocado corn salsa?
Finely chopped jalapeño provides a mild heat, balancing the creaminess of avocado and sweetness of corn.
- → How can the salsa be kept fresh before serving?
Mix the salsa ingredients just before serving to preserve the fresh flavors and prevent avocado browning.