Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice. It makes a perfect light meal for summer.
The first time I made this grilled shrimp bowl, my family devoured it in minutes and immediately asked for seconds. It’s now become our go-to meal for warm evenings when we’re craving something fresh but satisfying.
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 (plus 1/4 tsp for salsa)
- Black pepper: 1/4 tsp
- Lime juice: Juice of 2 limes (divided)
- Avocado: 1 large ripe avocado, diced
- Corn: 1 cup cooked corn kernels (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 (plus more for garnish)
- Jalapeño: 1, seeded and finely chopped (optional)
- Rice: 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 juice of 1 lime. Let it 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 them in water for 10 minutes first.
- Grill the shrimp:
- Grill shrimp 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Make the avocado corn salsa:
- While the shrimp cooks, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño if using, juice of 1 lime, and 1/4 tsp salt in a bowl. Gently toss to mix.
- Assemble the bowls:
- Divide rice among four bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and lime wedges.
Save One of our favorite summer memories is enjoying these shrimp bowls together on the patio at sunset, laughing and reaching for extra lime wedges.
Variations
Try substituting quinoa or cauliflower rice for a lower-carb base. Swap in grilled chicken or tofu if you prefer a different protein. Add black beans or shredded lettuce for extra texture and fiber.
Serving Suggestions
This bowl pairs perfectly with a crisp Sauvignon Blanc or refreshing light lager. For extra zest, serve with additional lime wedges and a sprinkle of chili flakes.
Required Tools
You'll need a grill or grill pan, mixing bowls, a knife and cutting board, and skewers if you're grilling the shrimp.
Save This grilled shrimp bowl celebrates the best of summer flavors in every bite. Prep extra salsa & enjoy leftovers for lunch the next day!
Recipe Guide
- → How do I prevent shrimp from sticking to the grill?
Make sure to oil the grill grates well and marinate the shrimp with olive oil beforehand to help prevent sticking.
- → Can I prepare the avocado corn salsa in advance?
Yes, prepare the salsa shortly before serving to keep avocado fresh and maintain its vibrant color and texture.
- → What are good substitutions for the rice base?
Quinoa or cauliflower rice work well as low-carb alternatives without compromising flavor or texture.
- → How can I add some heat to this dish?
Include finely chopped jalapeño in the avocado corn salsa or sprinkle with cayenne pepper for extra spice.
- → Is it necessary to soak wooden skewers before grilling?
Yes, soaking wooden skewers for 10 minutes prevents them from burning during grilling.