Save to Pinterest 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.
I first made this bowl to celebrate a sunny weekend with friends. Everyone loved how the bright salsa paired perfectly with the smoky shrimp—the meal disappeared in minutes.
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.
- Preheat 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, 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.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with shrimp and avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save to Pinterest When my family asks for this meal, I know it means we'll sit outside and enjoy a light, easy dinner together. The leftover salsa also makes a great snack with tortilla chips.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish. Gluten-free and dairy-free. Check ingredient labels for allergies.
Nutritional Information
Per serving: Calories 385, Total Fat 15 g, Carbohydrates 38 g, Protein 25 g
Save to Pinterest This shrimp bowl is sure to become a summer favorite for any family meal. Prep everything ahead to make assembly extra quick.
Recipe FAQs
- → What type of shrimp works best?
Large peeled and deveined shrimp are ideal for quick grilling and absorbing the smoky spices well.
- → Can I substitute the rice base?
Yes, quinoa or cauliflower rice provide great low-carb alternatives while maintaining texture.
- → How do I avoid overcooking the shrimp?
Grill shrimp for 2-3 minutes per side until just opaque and lightly charred to keep them tender and juicy.
- → Is the avocado corn salsa spicy?
The salsa has a mild kick only if you add jalapeño; otherwise, it remains fresh and creamy with a touch of lime.
- → What drinks pair well with this bowl?
A crisp Sauvignon Blanc or a light lager complements the fresh and smoky flavors perfectly.