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.
Last summer, my family couldn't get enough of these shrimp bowls at dinner parties, and it's still our top pick for warm-weather gatherings.
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 shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let marinate for 10 minutes.
- Prepare Grill:
- Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers. Soak wooden skewers in water if using.
- Cook Shrimp:
- Grill shrimp for 2 3 minutes per side, until pink and lightly charred. Remove from heat.
- Make Salsa:
- While shrimp cooks, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (optional), lime juice, and salt in a bowl. Gently toss.
- Assemble Bowls:
- Divide rice among 4 bowls. Top with grilled shrimp and avocado corn salsa. Garnish with extra cilantro and lime wedges.
Save Making these bowls together always brings our family to the table quickly, and everyone enjoys customizing their toppings for a fun meal.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers
Allergen Information
This recipe contains shellfish. Double-check ingredient labels to avoid cross-contamination if serving to guests with allergies.
Nutritional Information
Per serving: 385 calories, 15 g fat, 38 g carbohydrates, 25 g protein
Save Serve immediately for maximum freshness and enjoy a bright, easy meal everyone will love.
Recipe FAQ
- → How long should shrimp be marinated before grilling?
Marinate the shrimp for about 10 minutes to absorb the flavors before grilling.
- → What rice works best as a base?
Both white and brown rice complement the grilled shrimp and salsa well; choose based on your preference.
- → Can the salsa be made ahead of time?
Yes, the avocado corn salsa can be prepared a few hours in advance and stored chilled.
- → What is an alternative protein for this bowl?
Grilled chicken or tofu can be substituted for shrimp to match dietary needs.
- → Which wine pairs well with this dish?
A crisp Sauvignon Blanc enhances the fresh flavors and complements the grilled shrimp.
- → Is this dish allergy-friendly?
It's gluten-free and dairy-free, but contains shellfish; always check ingredient labels for safety.