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 made these shrimp bowls for our first summer cookout this year and everyone raved about the salsa. It's a go-to when cravings hit for something light but 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 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
- 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 the Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak in water for 10 minutes first).
- Grill the Shrimp:
- Grill shrimp for 2, 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- 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.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and generous avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save My kids love building their own bowls, and it always turns into a fun dinner. We even let everyone pick their favorite salsa toppings for extra color!
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). Double-check ingredient labels for cross-contamination if serving to those with food allergies.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Save This shrimp bowl always brightens up the table and makes dinner easy. Serve with a crisp drink and enjoy the fresh flavors!
Recipe FAQ Section
- → How do you marinate the shrimp?
Toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it rest for 10 minutes before grilling.
- → Can the avocado corn salsa be made ahead?
Yes, you can prepare the salsa up to a few hours in advance and refrigerate it to let the flavors meld together.
- → What type of rice works best for the bowl?
Warm white or brown rice provides a fluffy base, but quinoa or cauliflower rice are great low-carb alternatives.
- → How should the shrimp be grilled?
Grill shrimp over medium-high heat for 2-3 minutes per side until opaque and lightly charred for the best texture.
- → What sauces or garnishes complement this bowl?
Fresh cilantro, lime wedges, and a light drizzle of extra lime juice enhance the bright and smoky flavors beautifully.
- → Are substitutions possible for the shrimp?
Grilled chicken or tofu can be used as alternatives for variation or dietary preferences.