As I stood in my kitchen, the tantalizing aroma of grilled shrimp mingled with zesty lime, instantly transporting me to a sun-soaked beachside taco stand. This Grilled Shrimp Bowl with Avocado Corn Salsa is my go-to recipe for both busy weeknights and occasions when I crave a burst of Tex-Mex flavors. Packed with around 30g of protein per serving, it’s not just a tasty meal; it’s a high-protein option that will keep you satisfied and guilt-free. What truly excites me about this dish is how quick it is to whip up—just about 25 minutes from start to finish—and how customizable it is. Whether you’re piling it high with your favorite toppings or prepping for a meal-prep extravaganza, this bowl is sure to please. Curious to see how it all comes together? Let’s dive into the details!
Why is this shrimp bowl a must-try?
Quick and Easy: This Grilled Shrimp Bowl with Avocado Corn Salsa can be put together in just 25 minutes, making it perfect for busy weeknights!
High in Protein: Packed with approximately 30g of protein per serving, it’s a nutritious way to fuel your day while enjoying a delicious meal.
Tex-Mex Delight: The combination of grilled shrimp and vibrant salsa creates a burst of exciting flavors that excite the taste buds.
Customizable: Add your favorite toppings or tweak the ingredients, like swapping rice for quinoa or serving it in tortillas for a fun twist.
Meal Prep Friendly: Ideal for meal prep, you can store components separately for freshness, allowing you to enjoy a wholesome meal any day of the week.
Explore more delightful recipes like the Grilled Chicken Bowl for easy home dining inspiration!
Grilled Shrimp Bowl with Avocado Corn Salsa Ingredients
For the Shrimp
- Large Shrimp (1 lb, 16/20 count) – Use wild-caught for better flavor or frozen shrimp if needed.
- Olive Oil (1 tbsp) – Adds moisture and helps the seasonings stick to the shrimp.
- Chili Powder (1 tsp) – Provides warmth and depth of flavor; adjust for spice preference.
- Cumin (1/2 tsp) – Enhances the flavor profile with earthy notes.
- Garlic Powder (1/2 tsp) – Adds garlic flavor without fresh preparation.
- Salt and Black Pepper – Essential for seasoning the shrimp to enhance overall flavor.
For the Salsa
- Avocado (1 large, diced) – Adds freshness and creaminess; ensure ripeness for the best texture.
- Corn (1 cup, fresh, frozen, or canned) – Provides sweetness and color; thaw and drain if using frozen.
- Red Onion (1/4 cup, finely diced) – Adds sharpness and crunch to the salsa.
- Fresh Cilantro (1/4 cup, chopped) – Brightens flavors in the salsa.
- Lime Juice (1 tbsp) – Balances the salsa with a touch of acidity.
For the Creamy Garlic Sauce
- Plain Greek Yogurt (1/2 cup) – Serves as a creamy base, adding both creaminess and protein.
- Mayonnaise (1/4 cup) – Contributes richness to the sauce.
- Garlic (2 cloves, minced) – Fresh garlic enhances the sauce’s flavor profile.
- Lime Juice (1 tbsp) – Adds a delightful tang and freshness to the sauce.
- Milk (1 tbsp, plus more to thin) – Adjust to achieve the desired consistency for the sauce.
For the Base
- Cooked Rice (2 cups, jasmine or brown) – Acts as the hearty base of the bowl; substitute with quinoa or other grains as desired.
Dive into the deliciousness of this Grilled Shrimp Bowl with Avocado Corn Salsa that’s not only quick to prepare but also a feast for both the eyes and palate!
Step‑by‑Step Instructions for Grilled Shrimp Bowl with Avocado Corn Salsa
Step 1: Prep Shrimp
Start by cleaning the shrimp under cold water, then pat them dry. In a large bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until they are evenly coated. Let the shrimp marinate for about 10 minutes, allowing the flavors to meld while you prepare your grill or skillet for cooking.
Step 2: Cook Shrimp
Preheat your grill or a non-stick skillet over medium-high heat. Once the surface is hot, add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side until they turn pink and curl slightly, which indicates they are perfectly done. Remove them from the heat and set aside to rest.
Step 3: Make Salsa
In a mixing bowl, combine the diced avocado, corn, finely diced red onion, chopped cilantro, lime juice, and a sprinkle of salt. Gently stir the mixture to combine, being careful not to mash the avocado. The vibrant colors and fresh ingredients come together to create a delicious Avocado Corn Salsa that will brighten up your Grilled Shrimp Bowl.
Step 4: Prepare Sauce
In another bowl, whisk together the plain Greek yogurt, mayonnaise, minced garlic, lime juice, and milk until smooth. Adjust the milk as needed to reach your desired sauce consistency—thicker for dipping or thinner for drizzling. This creamy garlic sauce serves as a delightful accompaniment to your grilled shrimp and enhances the overall flavor of the bowl.
Step 5: Assemble Bowls
To build your Grilled Shrimp Bowl, begin by dividing the cooked rice among serving bowls as the base. Next, top the rice with a generous portion of the grilled shrimp. Add a spoonful of the colorful avocado corn salsa on top and finish off with a drizzle of the creamy garlic sauce. Enjoy your delicious meal that showcases vibrant flavors and textures!
What to Serve with Grilled Shrimp Bowl with Avocado Corn Salsa
Experience a vibrant meal that brings warmth and flavor to your table, enhancing your culinary adventure!
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Creamy Mashed Potatoes: The rich, buttery texture of mashed potatoes serves as a comforting contrast to the spice of the shrimp.
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Garlic Bread: Crunchy and buttery, garlic bread complements the freshness of the salsa while adding satisfying texture.
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Fresh Guacamole: Creamy, savory guacamole enhances the avocado corn salsa, adding depth and an extra layer of flavor to your bowl.
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Mexican Street Corn Salad: This zesty corn salad brightens the dish with its tangy sauce and offers a delightful texture to enjoy.
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Cilantro Lime Rice: The light and zesty rice makes a perfect base for the shrimp, echoing the flavors of the salsa and the sauce.
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Margarita: Sip on a refreshing margarita with a hint of lime to balance the rich flavors of the dish and elevate your dining experience.
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Fruit Salad: A refreshing fruit salad provides a sweet contrast to the savory elements of the bowl, cleansing the palate between bites.
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Chocolate Flan: For dessert, a silky chocolate flan offers a rich yet light finish to your meal, adding a sweet twist to the evening.
Grilled Shrimp Bowl with Avocado Corn Salsa Variations
Feel free to get creative with this recipe and make it your own!
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Cauliflower Rice: Swap rice for cauliflower rice for a lower-carb, veggie-packed base. It’s light, fluffy, and absorbs flavors beautifully.
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Quinoa: Use quinoa instead of rice for added protein and a nutty flavor. It makes the dish even more filling and nutritious.
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Mixed Greens: Serve the shrimp and salsa over a bed of mixed greens instead of rice for a refreshing and lighter option. Perfect for warm days!
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Shrimp Tacos: For a fun twist, toss the shrimp and toppings into corn or flour tortillas to create delicious shrimp tacos. Add a squeeze of lime to elevate the flavors!
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Black Beans: Mix in some canned black beans to your shrimp bowl for an extra protein boost and a hearty touch. It adds a nice texture, too.
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Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the salsa for more heat. This will definitely excite the taste buds!
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Pineapple Salsa: Swap corn for diced pineapple in your salsa for a tropical twist that adds sweetness and tang. The unique flavor pairing with shrimp is a true delight.
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Zesty Dressing: Drizzle a lime vinaigrette over the assembled bowl for an extra punch of acidity that complements all the elements beautifully.
For delicious variations, don’t miss out on trying the Lime Chicken Avocado bowl or the creamy Dill Pickle Grilled Cheese Sandwich for a comforting twist!
Storage Tips for Grilled Shrimp Bowl with Avocado Corn Salsa
Room Temperature: Serve your Grilled Shrimp Bowl immediately for the best flavor and freshness. Do not leave it out for more than 2 hours to ensure food safety.
Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the shrimp, salsa, and sauce separate to maintain their textures and flavors.
Freezer: You can freeze cooked shrimp for up to 2 months. Allow it to cool entirely before placing it in a freezer-safe bag, removing as much air as possible.
Reheating: Reheat shrimp gently on the stovetop or microwave until warmed through, but avoid overcooking. For the best results, enjoy your grilled shrimp bowl fresh!
Expert Tips for Grilled Shrimp Bowl
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Perfectly Cooked Shrimp: Avoid overcooking by monitoring closely; shrimp should be pink and slightly curled. Overcooking results in rubbery shrimp.
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Flavor Boost: Don’t skip the marinating step! Allowing the shrimp to marinate for 10 minutes enhances the flavors of your Grilled Shrimp Bowl.
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Texture Matters: Use a grill or a cast-iron skillet for better char and flavor. Skipping this can lead to a less impressive taste experience.
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Salsa Freshness: Make the avocado corn salsa just before serving to maintain the freshness of the ingredients. Pre-made salsa can lose its vibrant texture.
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Storage Tips: If preparing ahead, store the components separately to maintain freshness, and consume the shrimp within two days for safety.
Make Ahead Options
These Grilled Shrimp Bowls with Avocado Corn Salsa are perfect for meal prep, saving you time on busy evenings! You can marinate the shrimp an up to 24 hours in advance to enhance the flavors. Additionally, the avocado corn salsa can be prepared and stored in the refrigerator for up to 3 days as long as you add a bit of lime juice to prevent browning. Just remember to keep all components separate until you’re ready to serve. When you’re ready to enjoy your meal, simply grill the shrimp for 2-3 minutes per side, assemble your bowls with rice and salsa, and drizzle with the creamy garlic sauce for a delicious and satisfying dish!
Grilled Shrimp Bowl with Avocado Corn Salsa Recipe FAQs
What type of shrimp should I use for the best flavor?
Absolutely! For the best taste, I recommend using wild-caught large shrimp (16/20 count) if possible. If wild-caught is not available, frozen shrimp can also work well. Just make sure to fully thaw them before cooking for the best texture and flavor.
How do I store leftovers of the Grilled Shrimp Bowl?
After enjoying your delicious meal, store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days. It’s a good idea to keep the shrimp, avocado corn salsa, and creamy sauce separate to maintain their freshness and prevent sogginess.
Can I freeze the shrimp, and if so, how?
Yes, you can freeze the grilled shrimp! Allow it to cool completely before transferring it to a freezer-safe bag. Make sure to remove as much air as possible to prevent freezer burn. The shrimp can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop.
What if my avocado isn’t ripe for the salsa?
If your avocado isn’t ripe, you can speed up the ripening process by placing it in a brown paper bag with an apple or banana at room temperature for a day or two. If you find yourself without a ripe avocado, consider using store-bought guacamole as a quick alternative for that creamy texture in your salsa.
How can I customize my Grilled Shrimp Bowl?
The more the merrier! This bowl is super versatile. You can swap out the rice for cauliflower rice or serve it over a bed of mixed greens for a lighter option. If you’d like extra protein, toss in some black beans, or for a fun twist, use the ingredients to make shrimp tacos in tortillas.
What should I do if the shrimp turns out rubbery?
To prevent rubbery shrimp, it’s crucial not to overcook them. They should be pink, opaque, and slightly curled when done. If you do find yourself with overcooked shrimp, try incorporating them into a flavorful stir-fry with sauce to help mask the texture. Remember, patience is key!
Delicious Grilled Shrimp Bowl with Avocado Corn Salsa Delight
Ingredients
Equipment
Method
- Start by cleaning the shrimp under cold water, then pat them dry. In a large bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until they are evenly coated. Let the shrimp marinate for about 10 minutes.
- Preheat your grill or a non-stick skillet over medium-high heat. Once the surface is hot, add the marinated shrimp in a single layer. Cook the shrimp for 2-3 minutes on each side until they turn pink and curl slightly. Remove them from the heat and set aside to rest.
- In a mixing bowl, combine the diced avocado, corn, finely diced red onion, chopped cilantro, lime juice, and a sprinkle of salt. Gently stir the mixture to combine, being careful not to mash the avocado.
- In another bowl, whisk together the plain Greek yogurt, mayonnaise, minced garlic, lime juice, and milk until smooth. Adjust the milk as needed to reach your desired sauce consistency.
- To build your Grilled Shrimp Bowl, begin by dividing the cooked rice among serving bowls. Top the rice with grilled shrimp, a spoonful of avocado corn salsa, and finish with a drizzle of the creamy garlic sauce.
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