![- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste - 1 cup cooked quinoa or rice - 1 avocado, diced - 1 cup corn (fresh, frozen, or canned) - 1 small red onion, finely chopped - 1 diced red bell pepper - 1 lime, juiced - 2 tablespoons chopped fresh cilantro When you gather your ingredients, start with the shrimp. You want fresh or thawed shrimp, peeled and deveined for easy eating. The olive oil helps the spices stick and adds flavor. Smoked paprika gives a nice depth, while garlic powder adds warmth. Don’t forget the salt and pepper; they bring out all the tastes. For the base, I love using quinoa or rice. They both add a great texture. Next, the salsa is key to this dish. The diced avocado brings creaminess, and corn adds a sweet crunch. Red onion and red bell pepper give it color and bite. A squeeze of lime brightens it all up. Finally, fresh cilantro ties everything together with its fresh flavor. This dish comes together quickly. Use the [Full Recipe] to guide you through each step. Enjoy the mix of flavors and textures in this vibrant bowl! First, I preheat the grill to medium-high heat. This step is key for a nice sear. Next, I prepare the shrimp by placing them in a bowl. I add 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and some salt and black pepper. I toss everything together until the shrimp are well coated. This mixture adds flavor and helps the shrimp cook nicely. Now, I thread the shrimp onto skewers. If I use wooden skewers, I soak them in water for 30 minutes first. I place the skewers on the grill, cooking the shrimp for 2-3 minutes on each side. I know they are done when they turn pink and opaque. Once grilled, I remove them from the heat and set them aside. In a separate bowl, I combine the salsa ingredients. I add 1 cup of corn, 1 diced avocado, 1 small chopped red onion, and 1 diced red bell pepper. Then, I squeeze in the juice of 1 lime and sprinkle in 2 tablespoons of chopped fresh cilantro. Gently, I toss the ingredients together. This salsa is fresh and bright, perfect for our grilled shrimp. To assemble the bowls, I start with a base of 1 cup of cooked quinoa or rice. I scoop it into each bowl. Then, I top the quinoa with the grilled shrimp. Finally, I add a generous scoop of the avocado and corn salsa on top. For extra flavor, I might drizzle a bit of olive oil and give it an extra squeeze of lime. This dish is colorful and full of flavor. For the complete recipe, check the [Full Recipe]. To get great shrimp, soak wooden skewers in water for 30 minutes. This stops them from burning on the grill. Grill the shrimp for 2-3 minutes on each side. Look for a bright pink color. When the shrimp turn opaque, they are ready. Don't overcook them; otherwise, they can become tough. You can change the ingredients in the salsa. If you don't have fresh corn, use frozen or canned corn. For more heat, add diced jalapeños or a sprinkle of cayenne pepper. You can also swap lime juice for lemon juice for a different taste. Try adding a dash of your favorite dressing for extra flavor. Make your bowl look nice. Serve each bowl with lime wedges and extra cilantro on top. A colorful plate makes the dish inviting. For drinks, serve with iced tea or a light beer. A simple green salad can be a great side dish to enjoy with your shrimp bowl. For the full recipe, check out the original guide. {{image_2}} You can switch up the protein in your grilled shrimp bowl. Try chicken for a heartier option. Simply grill chicken breast strips with the same spices. For a plant-based choice, tofu works great. Press it to remove water, then marinate it in olive oil, smoked paprika, and garlic powder. Grill until golden. Fish like salmon or tilapia can also shine in this dish. Just season and grill them like shrimp. Each choice brings a unique taste and texture. Instead of quinoa or rice, consider using couscous for a fluffy base. It cooks quickly and adds a nice texture. Rice pilaf is another tasty option, with a bit more flavor from herbs or spices. If you want a lighter meal, try lettuce wraps. Simply use large leaves and fill them with your grilled protein and salsa. These choices keep your bowl fresh and exciting. To elevate your dish, think about adding more spices or herbs. A pinch of cayenne can bring heat if you like spice. Fresh herbs like dill or basil can add brightness. For a citrus twist, swap lime for lemon or orange juice. These small changes can make a big difference in taste. Get creative with the flavors to make this dish your own. For the full recipe, check out the detailed steps above. To store your grilled shrimp bowl with avocado and corn salsa, you need a good plan. First, let everything cool to room temperature. Then, place the shrimp and salsa in separate airtight containers. This keeps flavors fresh. You can refrigerate them for up to three days. Always label your containers with the date. If you want to save the shrimp for later, freezing is a great choice. Place the shrimp in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. For the salsa, freeze it in a container, but know the texture may change. To reheat shrimp, thaw them in the fridge overnight. Then, warm them in a skillet. Ensure they reach a safe temperature of 145°F. The grilled shrimp can last in the fridge for about three days. The corn salsa, however, is best eaten within two days. After that, the avocado may brown and lose its flavor. Always check for any signs of spoilage before consuming leftovers. Keeping things fresh ensures you enjoy every bite of your grilled shrimp bowl with avocado and corn salsa. For the full recipe, visit the relevant section. To check if grilled shrimp is done, look for a few signs. First, the shrimp should turn bright pink. This color change shows they are cooking well. Second, they will curl into a C shape. This means they are tender and ready to eat. Lastly, the shrimp should be opaque, not translucent. Use these tips for perfect shrimp every time. Yes, you can make the avocado and corn salsa ahead of time. To prevent the avocado from browning, add lime juice to it right after you cut it. This juice acts as a barrier to keep the color fresh. Store the salsa in an airtight container in the fridge. This way, you can save time and enjoy your meal more. You can serve many sides with the Grilled Shrimp Bowl. Fresh salad adds crunch and color. A side of black beans gives extra protein. You might also try tortilla chips for a fun crunch. For a light touch, add grilled veggies like zucchini or peppers. Each of these sides pairs well with the shrimp and salsa. The Grilled Shrimp Bowl is quite healthy. Shrimp is low in calories and high in protein. It also contains important nutrients like iodine and selenium. The avocado adds healthy fats, which are good for your heart. Corn provides fiber, helping with digestion. Overall, this bowl is full of flavor and nutrition. Enjoy this dish without guilt! This blog post covered a delicious grilled shrimp bowl. I shared simple ingredients, step-by-step cooking instructions, and tips to make your dish shine. You learned about serving suggestions, how to store leftovers, and variations for different tastes. Remember, grilling shrimp takes just minutes for a tasty meal. Feel free to customize the salsa to match your flavor. This dish is quick, healthy, and full of fresh ingredients. Enjoy making it your own!](https://themomdish.com/wp-content/uploads/2025/04/906d0893-8b7d-4df3-935e-76a801c51133-300x300.webp)
- Grilled Shrimp Bowl with Avocado and Corn Salsa
Elevate your dinner with a vibrant Grilled Shrimp Bowl featuring Avocado and Corn Salsa! This quick and healthy dish is bursting with flavor and perfect for any occasion. Learn how to grill juicy shrimp and craft a fresh salsa that ties it all together. With simple ingredients and easy-to-follow steps, you'll impress everyone at your table. Click to explore the full recipe and start grilling tonight!