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.
The first time I made this shrimp bowl, it immediately became a family favorite for warm evenings. We love the way the avocado corn salsa brings it all together with a pop of color and taste.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp, for coating shrimp
- Smoked paprika: 1 tsp, adds subtle smokiness
- Garlic powder: 1/2 tsp, for flavor
- Ground cumin: 1/2 tsp, warm earthy note
- Salt: 1/2 tsp (plus 1/4 tsp for salsa)
- Black pepper: 1/4 tsp
- Lime: Juice of 1, for shrimp and salsa
- Avocado: 1 large, ripe and diced
- Corn kernels: 1 cup cooked (fresh, frozen, or canned and drained)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Fresh cilantro: 1/4 cup, chopped (plus extra for garnish)
- Jalapeño: 1, seeded and finely chopped (optional)
- Rice: 2 cups cooked white or brown (warm), for base
- Lime wedges: For serving
Instructions
- Marinate the shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let marinate for 10 minutes.
- Prep the grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers if needed.
- Grill shrimp:
- Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Mix salsa:
- Meanwhile, 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 with grilled shrimp, avocado corn salsa, extra cilantro, and serve with lime wedges.
Save We love making these bowls as a family — everyone can assemble their own, adding as much salsa or extra lime as they like!
Serving Suggestions
Serve these shrimp bowls with a side of tortilla chips, fresh green salad, or sliced cucumbers for additional crunch and color.
Variations
Try substituting grilled chicken or tofu for the shrimp, or swap in quinoa or cauliflower rice for a lower-carb base. Adding black beans or shredded lettuce gives extra texture and fiber.
Nutrition Information
Each serving has about 385 calories, 15 g total fat, 38 g carbohydrates, and 25 g protein.
Save This easy grilled shrimp bowl is sure to become a staple on your summer menu. Enjoy the fresh flavors with your favorite toppings!
Kitchen Guide
- → How long should I marinate the shrimp?
Marinate the shrimp for about 10 minutes to allow the spices and lime juice to infuse flavor without compromising texture.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely before marinating and grilling to ensure even cooking and proper flavor absorption.
- → What can I substitute for rice in the bowl?
Quinoa or cauliflower rice works well as lower-carb alternatives while maintaining a pleasant texture under the toppings.
- → How spicy is the avocado corn salsa?
The salsa has a mild kick, thanks to optional jalapeño; you can adjust or omit jalapeño based on your heat preference.
- → What is the best way to grill the shrimp evenly?
Thread shrimp onto soaked wooden skewers and grill over medium-high heat for 2-3 minutes per side until pink and slightly charred.
- → Can this dish be made dairy-free and gluten-free?
Yes, the ingredients are naturally dairy-free and gluten-free, making this a suitable choice for those dietary needs.