Pin 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.
The first time I made this shrimp bowl, my family was amazed by the flavors: the grilled shrimp adds a smoky touch, while the avocado corn salsa keeps it light and fresh. It's become our summer go-to when we want something easy and satisfying.
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, 1/2 cup cherry tomatoes, quartered, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 1 jalapeno, 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
- Marinate the Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare and Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers. Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeno if using, lime juice, and salt in a bowl. Toss gently to mix.
- 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.
Pin 
Enjoying this bowl together outdoors is one of our favorite family rituals in summer: everyone customizes their own bowl with extra salsa or lime wedges.
Required Tools
Grill or grill pan, mixing bowls, knife, cutting board, and skewers are recommended for easy prep and grilling.
Allergen Information
This meal is gluten-free and dairy-free: always check ingredient packaging for potential allergens.
Nutritional Information
Each serving: 385 calories, 15 g fat, 38 g carbohydrates, 25 g protein.
Pin Assembled in minutes, this colorful shrimp bowl brings a touch of summer to any meal. Feel free to personalize with extra salsa or fresh herbs.
Recipe Questions & Answers
- → How should I marinate the shrimp for best flavor?
Toss shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Allow to marinate for about 10 minutes before grilling to let the flavors infuse.
- → Can I use alternatives to white rice for the bowl base?
Yes, options like brown rice, quinoa, or cauliflower rice work well as they complement the bold shrimp and creamy avocado salsa.
- → What is the best way to grill shrimp evenly?
Preheat a grill or grill pan to medium-high heat and cook shrimp 2-3 minutes per side until pink and opaque, ensuring a light char for added flavor.
- → Is it possible to make the salsa spicier?
Adding finely chopped jalapeño or a pinch of chili flakes into the avocado corn salsa can increase the heat to suit your taste.
- → How do I keep the avocado from browning in the salsa?
Toss diced avocado with fresh lime juice and assemble the salsa right before serving to maintain its vibrant color and fresh taste.
- → Can this dish be prepared ahead of time?
You can prepare the salsa and marinate the shrimp in advance, but grill the shrimp just before serving to preserve texture and flavor.