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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled Shrimp Bowl with Avocado and Corn Salsa Bliss

A delicious Grilled Shrimp Bowl with Avocado and Corn Salsa, perfect for quick weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large, deveined shrimp wild-caught
  • 3 tablespoons olive oil can substitute with avocado oil
For the Spices
  • 1 teaspoon smoked paprika or regular paprika with a hint of cayenne
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon cumin
  • 1 teaspoon salt kosher recommended
  • 1 teaspoon black pepper freshly cracked
For the Corn Salsa
  • 2 ears corn or frozen corn
  • 1 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 teaspoon jalapeño optional
  • 1/4 cup fresh cilantro
  • 1 tablespoon lime juice fresh
For Serving
  • 1 medium ripe avocado sliced
  • 2 cups rice or quinoa for serving
  • 2 cups mixed greens

Equipment

  • Grill Pan
  • Medium bowl
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Prepare the marinade by whisking together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, and black pepper in a medium bowl.
  2. Add lime juice and whisk until combined.
  3. Marinate the shrimp in the prepared marinade for at least 15 minutes.
  4. While shrimp marinates, grill or sauté fresh corn until slightly charred.
  5. Combine grilled corn with red bell pepper, chopped red onion, cilantro, jalapeño, and lime juice for corn salsa.
  6. Preheat the grill or grill pan over medium-high heat then grill shrimp until cooked.
  7. Assemble bowls with rice or quinoa, grilled shrimp, avocado, and corn salsa.
  8. Garnish with lime wedges and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Serve warm. Store leftovers in an airtight container for up to 2 days in the fridge. For freezing, store shrimp and corn salsa separately.

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