Save 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 love making this shrimp bowl in the summer when fresh corn and avocados are at their peak. It always reminds me of casual backyard gatherings.
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
- Step 1:
- In a mixing bowl toss the shrimp with olive oil smoked paprika garlic powder cumin salt pepper and lime juice Marinate for 10 minutes.
- Step 2:
- 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).
- Step 3:
- Grill shrimp for 2-3 minutes per side or until pink opaque and lightly charred Remove from heat.
- Step 4:
- While the shrimp grills combine avocado corn cherry tomatoes red onion cilantro jalapeño (if using) lime juice and salt in a bowl Gently toss to mix.
- Step 5:
- To assemble bowls divide rice among 4 bowls Top each with grilled shrimp and a generous scoop of avocado corn salsa Garnish with extra cilantro and serve with lime wedges.
Save This recipe became a family favorite over weekend lunches spent outdoors enjoying warm weather and great company.
Suggested Variations
Try swapping shrimp with grilled chicken or tofu to suit dietary preferences. Add black beans for extra protein.
Serving Suggestions
Pair this bowl with a crisp Sauvignon Blanc or a light lager for a refreshing summer meal.
Storage Tips
Store leftover components separately in airtight containers up to 2 days to maintain freshness.
Save This grilled shrimp bowl delivers fresh flavors and colorful presentation making it perfect for any summer occasion.
Recipe Questions & Answers
- → How do I prevent shrimp from sticking to the grill?
Make sure to oil the grill grates well before heating and brush shrimp with olive oil. Preheating the grill helps sear shrimp quickly to avoid sticking.
- → Can I use frozen shrimp for this dish?
Yes, thaw shrimp completely and pat dry before marinating to ensure even grilling and good flavor absorption.
- → What type of rice works best as a bowl base?
Both white and brown rice work well; warm rice adds a comforting texture and balances the fresh salsa and grilled shrimp nicely.
- → What’s a good alternative for avocado if unavailable?
Try diced cucumber or mango for a fresh, cool contrast with the spicy and smoky shrimp.
- → How can I add more spice to the salsa?
Include extra jalapeño or a pinch of cayenne pepper to amplify the heat without overpowering the other flavors.