Pin Recipe 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 shrimp bowl on a warm June evening after picking up fresh corn at the farmers market. The bright citrus and creamy avocado paired perfectly with smoky grilled shrimp—it instantly became a family favorite.
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, seeded and finely chopped (optional), 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, black pepper, and lime juice. Let it marinate for 10 minutes.
- Prepare Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak them in water for 10 minutes first.
- Grill Shrimp:
- Grill shrimp about 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- Combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Pin Recipe This is the kind of meal that brings everyone to the table, especially when we eat outdoors and pass around the salsa for extra scoops. My kids love customizing their bowls with extra lime!
Serving Suggestions
Enjoy with black beans or shredded lettuce for added texture, or pair with your favorite crisp Sauvignon Blanc for an easy entertaining option.
Required Tools
You'll need a grill or grill pan, mixing bowls, knife, cutting board, and skewers to make this recipe effortlessly.
Nutritional Information
Per serving: 385 calories, 15 g total fat, 38 g carbohydrates, 25 g protein—a balanced meal that feels light but satisfying.
Pin Recipe This shrimp bowl is light, vibrant, and sure to bring sunshine to your table. The avocado corn salsa makes every bite fresh and summery.
Recipe FAQs
- → How should the shrimp be prepared for grilling?
Marinate peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice for about 10 minutes before grilling.
- → What vegetables are included in the avocado corn salsa?
The salsa combines diced avocado, cooked corn kernels, cherry tomatoes, red onion, fresh cilantro, and optional jalapeño, all tossed with lime juice and a pinch of salt.
- → Can I substitute the rice base with something else?
Yes, quinoa or cauliflower rice work well as low-carb or gluten-free alternatives to the traditional white or brown rice base.
- → What grilling tools are recommended?
A grill or grill pan and skewers (soaked if wooden) are ideal for cooking the shrimp evenly and achieving a light char.
- → How can I add more texture to the bowl?
Adding black beans or shredded lettuce offers extra fiber and a satisfying crunch to complement the creamy and smoky elements.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it naturally contains no gluten or dairy ingredients, making it a safe option for those dietary needs.