Print

Grilled Shrimp Bowl with Avocado & Corn Salsa

Grilled Shrimp Bowl with Avocado & Corn Salsa
Print Recipe

A fresh and vibrant Grilled Shrimp Bowl with Avocado & Corn Salsa combining succulent grilled shrimp with a creamy, zesty salsa made of avocado, corn, and fresh herbs. This healthy, quick, and versatile meal bursting with flavor and texture is perfect for any season and easy to customize to your taste.

Ingredients

Scale

Shrimp and Marinade

  • 1 lb medium-sized, peeled and deveined shrimp
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Avocado & Corn Salsa

  • 1 ripe avocado, diced
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, finely chopped (seeds removed for milder heat)
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil (optional, for richness)

Base Options

  • Cooked rice, quinoa, or leafy greens (such as kale or mixed greens), about 2 cups

Optional Garnishes

  • Fresh cilantro sprigs
  • Crumbled feta or cotija cheese
  • Extra lime wedges

Instructions

  1. Marinate the Shrimp: Combine olive oil, lime juice, cumin, paprika, salt, and black pepper in a bowl. Toss the peeled and deveined shrimp in the marinade, making sure each piece is coated. Let the shrimp soak up the flavors for at least 15 minutes to ensure they stay juicy and flavorful after grilling.
  2. Prepare the Avocado & Corn Salsa: While the shrimp marinates, gently mix diced avocado, corn kernels, finely chopped red onion, jalapeño, cilantro, and lime juice in a medium bowl. Stir carefully to keep the avocado pieces intact and evenly coat them with the fresh salsa ingredients.
  3. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and develop slight char marks. Remove from heat and set aside.
  4. Assemble the Bowl: Place your choice of base such as rice, quinoa, or leafy greens in a bowl. Arrange the grilled shrimp on top, then spoon generous portions of the avocado and corn salsa over everything. Garnish with extra lime wedges or cilantro as desired.

Notes

  • Don’t overcook shrimp: cook just until pink to avoid rubbery texture.
  • Use ripe avocados for creamy, smooth salsa without mushiness.
  • Prepare the salsa just before serving to prevent browning of avocado.
  • Toast corn slightly before mixing to enhance sweetness and add smoky notes.
  • Adjust heat level by removing seeds from jalapeño or adding more for spice.

Nutrition

Keywords: grilled shrimp bowl, avocado corn salsa, healthy shrimp recipe, gluten free shrimp bowl, quick shrimp dinner, summer shrimp recipe

Find it online: https://gourmetglazing.com/grilled-shrimp-bowl-with-avocado-corn-salsa/