Grilled Shrimp Bowl Avocado Corn Salsa

A vibrant and nutritious meal featuring succulent lime-marinated grilled shrimp served over a bed of cilantro-lime rice, topped with a refreshing roasted corn and creamy avocado salsa.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Calories: 415

Ingredients Method Notes

Ingredients

Grilled Shrimp

1.5 lbs Large Shrimp peeled and deveined
2 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
0.5 tsp Cumin

Avocado Corn Salsa

2 whole Corn on the cob grilled and kernels removed
2 medium Avocados diced
0.5 cup Red Onion finely diced
1 whole Lime juiced
0.25 cup Fresh Cilantro chopped

Bowl Base

3 cups Cooked Quinoa or White Rice

Method

Instructions

In a medium bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let marinate for 15 minutes.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the corn cobs for 8-10 minutes, turning occasionally until slightly charred. Remove from heat, let cool slightly, and cut the kernels off the cob.
Thread shrimp onto skewers (if using) or place directly on the grill. Cook for 2-3 minutes per side until pink and opaque. Remove from heat immediately.
In a small bowl, combine the grilled corn kernels, diced avocados, red onion, lime juice, and cilantro. Toss gently to combine without mashing the avocado.
Assemble the bowls by placing a base of rice or quinoa in each bowl. Top with the grilled shrimp and a generous portion of the avocado corn salsa.
Garnish with extra lime wedges and a drizzle of hot sauce if desired.

Notes

If using wooden skewers, remember to soak them in water for 30 minutes before grilling to prevent burning. For a low-carb version, swap the rice for cauliflower rice or fresh salad greens.