Save 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.
This shrimp bowl has become my go-to for simple weeknight dinners in warm weather. Light but satisfying it always wins rave reviews at my family table.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp for shrimp plus 1/4 tsp for salsa
- Black pepper: 1/4 tsp
- Lime juice: Juice of 1 lime for shrimp and 1 lime for salsa
- Avocado: 1 large ripe avocado diced
- Corn kernels: 1 cup cooked (fresh frozen or canned and drained)
- Cherry tomatoes: 1/2 cup quartered
- Red onion: 1/4 cup finely diced
- Fresh cilantro: 1/4 cup chopped
- Jalapeño: 1 seeded and finely chopped (optional)
- Rice: 2 cups cooked white or brown rice (warm)
- Lime wedges: for serving
Instructions
- Marinate 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 Grill:
- 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).
- Grill 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 a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save Pin We love making this on weekends when the whole family gathers by the patio grill. The kids love to help assemble their own bowls and every bite feels fresh and fun to share.
Serving Ideas
Add black beans or shredded lettuce for extra texture and fiber or swap in quinoa or cauliflower rice for a different base.
Swaps and Variations
Substitute grilled chicken or tofu for the shrimp to suit different preferences. You can also use pineapple or mango for a twist in the salsa.
Wine Pairing
This bowl pairs well with a crisp Sauvignon Blanc or a light lager—the flavors are vibrant and complement the shrimp perfectly.
Save Pin This easy grilled shrimp bowl will be on repeat all summer. The flavors are so fresh—you will crave it again and again.
Recipe FAQs
- → How do you prevent shrimp from overcooking on the grill?
Marinate the shrimp briefly and grill them quickly over medium-high heat, about 2-3 minutes per side, until just opaque and lightly charred. Removing them promptly avoids toughness.
- → Can I use other types of rice for the bowl base?
Yes, white, brown, quinoa, or cauliflower rice all work well. Choose based on preference or dietary needs to complement the shrimp and salsa.
- → What adds creaminess to the avocado corn salsa?
The ripe avocado provides a smooth, creamy texture that balances the sweet corn and zesty lime in the salsa.
- → Is it necessary to soak wooden skewers before grilling shrimp?
Soaking wooden skewers in water for about 10 minutes helps prevent them from burning or catching fire during grilling.
- → How can I incorporate more texture into the bowl?
Adding ingredients like black beans or shredded lettuce introduces extra texture and fiber, enhancing the overall mouthfeel.
- → What drinks pair well with this meal?
A crisp Sauvignon Blanc or a light lager complements the smoky and fresh flavors of the shrimp and salsa nicely.