Grilled Shrimp Bowl Avocado Corn Salsa is a vibrant and healthy meal that’s perfect for a quick weeknight dinner or a flavorful lunch. This recipe offers a delicious and satisfying way to enjoy fresh, seasonal ingredients, making it a go-to for busy home cooks seeking a nutritious and impressive dish.
Key Ingredients for Grilled Shrimp Bowl Avocado Corn Salsa:
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon lime juice (from about 1/2 lime)
- 1 cup corn kernels (freshly cut from 2 ears of corn, or frozen and thawed)
- 1 ripe avocado, diced
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups cooked quinoa or brown rice, for serving
- Optional toppings: extra cilantro, lime wedges, hot sauce, a dollop of plain Greek yogurt or sour cream
How to Make Grilled Shrimp Bowl Avocado Corn Salsa:
This Grilled Shrimp Bowl Avocado Corn Salsa recipe is incredibly easy to assemble, promising a burst of fresh flavors and a satisfying, healthy meal in under 30 minutes. The combination of tender grilled shrimp and a zesty, creamy avocado corn salsa makes for a truly delightful dining experience. Preparation time is approximately 20 minutes for cooking and 10 minutes for assembling.
Step-by-Step Instructions:
- Marinate the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Ensure each shrimp is evenly coated. Let it marinate for at least 10 minutes while you prepare the salsa.
- Prepare the Avocado Corn Salsa: In a separate medium bowl, gently combine the corn kernels, diced avocado, finely diced red onion, and chopped fresh cilantro.
- Dress the Salsa: Squeeze 1 tablespoon of lime juice over the salsa ingredients. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine, being careful not to mash the avocado too much. Set aside.
- Grill the Shrimp: Preheat your grill or a grill pan to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
- Cook the Shrimp: Place the marinated shrimp in a single layer on the hot grill. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Avoid overcooking, as shrimp can become tough quickly.
- Assemble the Bowls: Divide the cooked quinoa or brown rice evenly among serving bowls.
- Add the Toppings: Top the quinoa or rice with the grilled shrimp.
- Finish with Salsa: Spoon a generous portion of the avocado corn salsa over the shrimp and grains.
- Garnish and Serve: Garnish with additional cilantro, a squeeze of fresh lime juice, and any other desired toppings like hot sauce or a dollop of Greek yogurt. Serve immediately.
Why You’ll Love This Grilled Shrimp Bowl Avocado Corn Salsa:
You’ll absolutely adore this Grilled Shrimp Bowl Avocado Corn Salsa for its incredibly fresh and vibrant taste, making it a fantastic alternative to heavier, more time-consuming meals. The star here is the perfectly grilled, subtly spiced shrimp paired with the creamy, zesty avocado corn salsa, offering a delightful tropical-inspired flavor profile that’s both healthy and incredibly satisfying. Making this at home is far more budget-friendly than restaurant takeout, allowing you to control the quality of ingredients and tailor it to your preferences, transforming simple components into a gourmet experience.
Forget those bland store-bought bowls; this recipe elevates your weeknight dinners with its colorful presentation and a symphony of textures and flavors, from the juicy shrimp to the crisp corn and smooth avocado. It’s a dish that truly sings of summer, even in the depths of winter. Give this Grilled Shrimp Bowl Avocado Corn Salsa a try; your taste buds (and your wallet) will thank you!
Storing and Reheating Tips:
To store leftovers of your Grilled Shrimp Bowl Avocado Corn Salsa, it’s best to keep the components separate to maintain freshness and prevent the avocado from browning. Store the cooked grains and grilled shrimp in airtight containers in the refrigerator for up to 2-3 days. The avocado corn salsa should be stored separately in an airtight container and will also keep for 1-2 days, though the avocado may darken slightly.
When reheating, gently warm the grains and shrimp either in a microwave on low power or in a skillet over low heat. It’s best to add the avocado corn salsa fresh when serving, or gently fold it in after the grains and shrimp are warmed. Freezing this dish is not recommended due to the avocado component, which changes texture significantly when frozen and thawed.
Final Thoughts:
This Grilled Shrimp Bowl Avocado Corn Salsa is a testament to how simple, fresh ingredients can create an unforgettable meal. We hope you’ll gather your ingredients and whip up this delightful bowl at home for a taste of sunshine and satisfaction.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Grilled Shrimp Bowl Avocado Corn Salsa
Ingredients
Equipment
Method
- In a medium bowl, toss the peeled and deveined shrimp with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Ensure each shrimp is evenly coated. Let it marinate for at least 10 minutes while you prepare the salsa.1.5 pounds large shrimp, peeled and deveined, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste salt and freshly ground black pepper
- In a separate medium bowl, gently combine the corn kernels, diced avocado, finely diced red onion, and chopped fresh cilantro.1 cup corn kernels (freshly cut from 2 ears of corn, or frozen and thawed), 1 ripe avocado, diced, 1/2 red onion, finely diced, 1/4 cup chopped fresh cilantro
- Squeeze 1 tablespoon of lime juice over the salsa ingredients. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine, being careful not to mash the avocado too much. Set aside.1 tablespoon lime juice (from about 1/2 lime), 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your grill or a grill pan to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
- Place the marinated shrimp in a single layer on the hot grill. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Avoid overcooking, as shrimp can become tough quickly.1.5 pounds large shrimp, peeled and deveined
- Divide the cooked quinoa or brown rice evenly among serving bowls.6 cups cooked quinoa or brown rice, for serving
- Top the quinoa or rice with the grilled shrimp.1.5 pounds large shrimp, peeled and deveined
- Spoon a generous portion of the avocado corn salsa over the shrimp and grains.1 ripe avocado, diced, 1 cup corn kernels (freshly cut from 2 ears of corn, or frozen and thawed), 1/2 red onion, finely diced, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice (from about 1/2 lime)
- Garnish with additional cilantro, a squeeze of fresh lime juice, and any other desired toppings like hot sauce or a dollop of Greek yogurt. Serve immediately.1/4 cup chopped fresh cilantro, 1 tablespoon lime juice (from about 1/2 lime)