Bright shrimp bowl with avocado, corn salsa and rice—ready in 30 minutes for an easy, flavorful summer meal.
# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime
→ Avocado Corn Salsa
09 - 1 large ripe avocado, diced
10 - 1 cup cooked corn kernels, fresh or frozen and drained
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup fresh cilantro, chopped
14 - 1 jalapeño, seeded and finely chopped (optional)
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, served warm
18 - Lime wedges, for serving
# Preparation Steps:
01 - Combine shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a mixing bowl. Toss well and allow to marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak them in water for 10 minutes prior to use.
03 - Grill shrimp for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from the grill once cooked.
04 - Gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if desired), lime juice, and salt in a mixing bowl. Toss to mix evenly.
05 - Divide warm rice among four bowls. Arrange grilled shrimp and a generous portion of salsa over the rice. Garnish with additional cilantro and serve with lime wedges.
