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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled Shrimp Bowl with Avocado and Corn Salsa for Quick Bliss

This Grilled Shrimp Bowl with Avocado and Corn Salsa offers a quick, healthy, gluten-free meal bursting with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Wild-caught shrimp Substitute frozen shrimp if fresh isn't available.
For the Dressing
  • 2 tablespoons Olive oil Can be replaced with avocado oil or a mild vegetable oil.
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 1 teaspoon Smoked paprika Substitute with regular paprika and a pinch of cayenne.
  • 1 teaspoon Chili powder Adjust according to your heat preference.
  • 1 teaspoon Cumin
  • Salt
  • Black pepper
  • 1 tablespoon Lime juice Fresh lime juice is best.
For the Corn Salsa
  • 1 cup Fresh corn Can substitute with frozen corn.
  • 1 medium Avocado Use ripe avocados.
  • 1 medium Diced red bell pepper
  • 1/2 cup Diced red onion Soak in water to reduce pungency if desired.
  • 1 medium Chopped jalapeño Optional for spice; adjust to taste.
  • 1/4 cup Chopped cilantro Use parsley for a milder flavor.

Equipment

  • grill
  • Mixing Bowl
  • Grill Pan

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt and black pepper. Add lime juice and mix well.
  2. Add raw shrimp to the marinade, ensuring they are evenly coated. Cover and let marinate at room temperature for at least 15 minutes.
  3. Grill fresh corn for about 5 minutes or thaw frozen corn. Ensure it has a sweet flavor.
  4. In a separate bowl, combine grilled corn, diced red bell pepper, diced red onion, chopped jalapeño, cilantro, lime juice, and salt and pepper.
  5. Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled.
  6. Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
  7. Assemble the bowl starting with rice or quinoa, then layer grilled shrimp, avocado slices, and corn salsa on top.
  8. Garnish with lime wedges and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Keep a close eye on shrimp while grilling to prevent overcooking. Use the freshest ingredients for the best flavor.

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