Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
I first made this dish for a backyard party: it was a hit with everyone, especially because it felt light but super satisfying. The bright salsa and smoky shrimp pair so well together (even picky eaters asked for seconds)!
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- Avocado Corn Salsa: 1 large ripe avocado (diced), 1 cup cooked corn kernels (fresh, frozen, or canned and drained), 1/2 cup cherry tomatoes (quartered), 1/4 cup red onion (finely diced), 1/4 cup fresh cilantro (chopped), 1 jalapeño (optional, seeded and finely chopped), juice of 1 lime, 1/4 tsp salt
- Bowl Base: 2 cups cooked white or brown rice (warm), lime wedges (for serving)
Instructions
- Marinate Shrimp:
- In a mixing bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let stand for 10 minutes.
- Prepare Grill:
- Preheat grill or grill pan over medium-high. Thread shrimp onto skewers (if using wooden skewers, soak in water for 10 minutes before using).
- Grill Shrimp:
- Grill shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- Mix avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss.
- Assemble Bowls:
- Divide rice among 4 bowls: top each with grilled shrimp and avocado corn salsa. Garnish with extra cilantro, serve with lime wedges.
Save This bowl is now our family’s go-to for easy summer dinners (the kids love loading their bowls with salsa and squeezing fresh lime for extra zest).
Serving Suggestions
Add black beans or shredded lettuce for extra texture and fiber. Enjoy with a crisp Sauvignon Blanc or light lager for a refreshing pairing.
Make It Your Way
Swap out the shrimp for grilled chicken or tofu if you prefer. Use quinoa or cauliflower rice for a lighter, lower-carb version—the salsa pairs with nearly everything!
Nutrition Facts
Each serving provides approximately: calories 385, total fat 15 g, carbohydrates 38 g, protein 25 g.
Save This shrimp bowl is colorful, full of flavor, and guaranteed to brighten up your table: try it next time you want an easy meal with wow factor!
Recipe Help & FAQs
- → How do I ensure the shrimp is juicy and tender?
Marinate the shrimp with lime juice and spices for at least 10 minutes, then grill briefly until opaque and lightly charred.
- → Can I substitute the rice base with other grains?
Yes, quinoa or cauliflower rice work well as lower-carb alternatives and complement the flavors nicely.
- → What adds the smoky flavor to the shrimp?
Smoked paprika paired with grilling over medium-high heat creates a subtle smoky taste.
- → How is the avocado corn salsa prepared?
Combine diced avocado, cooked corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt, then toss gently to mix.
- → Are there options for those avoiding shellfish?
Grilled chicken or tofu can be used as alternatives while keeping the dish fresh and flavorful.