This Easy Grilled Shrimp Bowl features juicy shrimp grilled to perfection, sitting on a bed of rice. The real star is the creamy avocado corn salsa that adds a burst of flavor!
It’s a fun meal that’s bright and fresh—perfect for warm days! I love to add a squeeze of lime for an extra zing. Who knew healthy could taste this good? 🌞
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best texture. If you’re in a pinch, you can use smaller shrimp or even chicken breast as an alternative. Just adjust the cooking time accordingly!
Olive Oil: Extra virgin olive oil adds flavor, but you can substitute with avocado oil or any neutral cooking oil if needed. Both work well for grilling.
Spices: Smoked paprika really boosts the flavor profile. If you don’t have it, regular paprika or even cayenne for a kick can work, though the taste will differ slightly.
Greek Yogurt: This provides creaminess to the sauce. You can substitute it with sour cream or even dairy-free yogurt for a vegan option. Just ensure it’s plain and unsweetened!
Corn: Feel free to substitute corn with black beans for a different texture and flavor. Canned corn works well too, just drain and rinse it before adding.
How Do You Grill Shrimp Perfectly?
Grilling shrimp might seem tricky, but it’s simple with a few tips! The secret is not to overcook them, as shrimp cook quickly.
- Make sure your grill is hot before adding the shrimp. Medium-high heat works best.
- Skewer the shrimp if grilling on an open flame to prevent them from falling through. Use two skewers parallel for easier flipping!
- Cook shrimp for only 2-3 minutes per side until they turn pink and opaque. Remove them immediately to avoid overcooking.
With these points in mind, your grilled shrimp will be juicy and flavorsome. Enjoy making your bowl!
Easy Grilled Shrimp Bowl with Creamy Avocado Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
For the Creamy Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 small garlic clove, minced
- 1 tbsp fresh cilantro, chopped
- 1/4 tsp ground cumin
- Salt and pepper, to taste
For the Avocado Corn Salsa:
- 1 cup corn kernels (fresh, grilled, or thawed frozen)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper, to taste
To Assemble:
- 2 cups cooked rice (white, brown, or cilantro lime rice)
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10 minutes of cooking time, for a total of approximately 25 minutes. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper until they’re evenly coated. Let it marinate for about 10 minutes while you prepare the other ingredients.
2. Make the Creamy Sauce:
In a small bowl, mix together Greek yogurt (or sour cream), mayonnaise, lime juice, minced garlic, chopped cilantro, ground cumin, salt, and pepper until everything is smooth and well combined. Taste and adjust the seasoning if necessary. Place it in the fridge to chill.
3. Prepare the Avocado Corn Salsa:
In another bowl, gently combine the corn kernels, diced avocado, red onion, diced tomato, chopped cilantro, and lime juice. Season with salt and pepper to taste, then give it a gentle toss to not mash the avocado.
4. Cook the Shrimp:
Preheat your grill or grill pan over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side or until they are opaque and have a slight char. Make sure not to overcook them or they can get tough. Once cooked, remove them from the heat.
5. Assemble the Bowls:
In each bowl, start by dividing the cooked rice as the base. Then, top with a generous serving of the avocado corn salsa. Add a delightfully heaped portion of the grilled shrimp on top, and finish with a good drizzle of the creamy sauce.
6. Serve:
If you like, serve with lime wedges on the side for a fresh squeeze of lime just before eating. Enjoy your vibrant and delicious grilled shrimp bowl right away!
This recipe beautifully balances smoky grilled shrimp with the creamy texture of the avocado corn salsa, making for a delicious and nutritious meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. The best way to thaw them is to transfer them to the fridge overnight or submerge them in cold water for about 30 minutes, changing the water halfway through.
What Can I Substitute for Greek Yogurt?
If you’re not a fan of Greek yogurt, you can easily substitute it with sour cream or a dairy-free yogurt for a vegan option. Just make sure it’s plain and unsweetened for the best flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The shrimp and salsa can be reheated gently, but for the best texture, enjoy the salsa cold. Just be careful not to overheat the shrimp, as they can become tough.
Can I Add Other Vegetables to the Salsa?
Definitely! Feel free to get creative with your salsa. You can add diced bell peppers, jalapeños for a kick, or even cucumbers for crunch. Just remember to adjust the seasoning based on the additional ingredients!
