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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled Shrimp Bowl with Avocado and Corn Salsa Bliss

Enjoy a delightful Grilled Shrimp Bowl with Avocado and Corn Salsa, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • grill
  • Medium bowl
  • large skillet

Method
 

Preparation
  1. In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, and a pinch of salt and black pepper.
  2. Add lime juice to the marinade and mix thoroughly.
  3. Add shrimp to the marinade, toss to coat, cover, and let marinate in the refrigerator for at least 15 minutes.
  4. Prepare corn by grilling fresh kernels or thawing frozen corn.
  5. In a separate bowl, combine corn with diced red bell pepper, chopped red onion, minced jalapeño, cilantro, lime juice, and season with salt and pepper to taste.
  6. Preheat the grill to medium-high heat.
  7. Grill marinated shrimp for 2-3 minutes on each side until pink and opaque.
  8. Assemble bowls with cooked rice or quinoa topped with mixed greens, grilled shrimp, sliced avocado, and corn salsa.
  9. Garnish with lime wedges and extra cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping shrimp and salsa separate. Best eaten fresh!

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