Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—this is a perfect light meal for summer.
The first time I tossed this avocado corn salsa over grilled shrimp, my whole family was hooked with the mix of fresh veggies and tangy lime juice. It’s become a go-to weeknight dinner when I crave something satisfying yet light.
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:
- 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 Gathering around the table with these shrimp bowls always brings lively conversation and happy faces—everyone can build their bowl just how they like it.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). Always double-check ingredient labels if serving to guests with allergies.
Nutritional Information
Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g (per serving)
Save Serve immediately for the best texture—these bowls are perfect for impressing guests or adding summer sunshine to your weeknight dinner.
Recipe FAQ
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp before marinating and grilling for best results and flavor.
- → Is this dish suitable for gluten-free diets?
Absolutely. All ingredients are naturally gluten-free and safe for most dietary restrictions.
- → What can I substitute for rice?
Quinoa or cauliflower rice works well, delivering lower carbs and similar texture.
- → How spicy is the salsa?
Jalapeño adds mild heat. Omit or adjust amount to customize the spice level to your taste.
- → Can I grill the shrimp indoors?
Yes, a grill pan on the stovetop will achieve similar results for the shrimp.
- → Are there alternative proteins?
Grilled chicken or tofu are great substitutes if you want a variation on this bowl.