Go Back
Grilled Shrimp Bowl Avocado Corn Salsa

Grilled Shrimp Bowl Avocado Corn Salsa

This Grilled Shrimp Bowl Avocado Corn Salsa 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. Perfect for a quick weeknight dinner or a flavorful lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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

Equipment

  • Grill or Grill Pan
  • Medium Bowls

Method
 

  1. 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
  2. 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
  3. 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
  4. Preheat your grill or a grill pan to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
  5. 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
  6. Divide the cooked quinoa or brown rice evenly among serving bowls.
    6 cups cooked quinoa or brown rice, for serving
  7. Top the quinoa or rice with the grilled shrimp.
    1.5 pounds large shrimp, peeled and deveined
  8. 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)
  9. 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)

Notes

Store components separately to maintain freshness. Do not freeze due to avocado.
QR Code linking back to recipe