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.
We started making these shrimp bowls for busy summer evenings and they became an instant hit. The combination of the smoky shrimp and creamy salsa really brightens up the meal.
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 the Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare the 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 the Shrimp:
- Grill shrimp for 2, 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble the Bowls:
- To 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.
Save My kids love these bowls and everyone can customize their toppings: making dinners a breeze. Serving this with lime wedges around the table always adds a little extra excitement.
Required Tools
Grill or grill pan: Mixing bowls: Knife and cutting board: Skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp): Gluten-free: Dairy-free: Check ingredient labels for cross-contamination risk.
Nutritional Information (per serving)
Calories: 385: Total Fat: 15 g: Carbohydrates: 38 g: Protein: 25 g
Save Serve these bowls fresh for the best flavor and don't forget a squeeze of lime. Perfect for lunch or a quick weeknight dinner.
Recipe FAQs
- → How should the shrimp be seasoned before grilling?
Toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice, then marinate for 10 minutes to enhance flavor.
- → Can I use a different base instead of rice?
Yes, cooked quinoa or cauliflower rice work well as lower-carb alternatives for the base.
- → What is the best method to grill the shrimp?
Thread shrimp onto soaked wooden skewers and grill over medium-high heat for 2-3 minutes per side until lightly charred and opaque.
- → Is the avocado corn salsa spicy?
The salsa can be mild or have a slight kick if you include the jalapeño; adjust the heat based on preference.
- → Can the shrimp be substituted with other proteins?
Grilled chicken or tofu make great alternatives if you want to switch up the protein while keeping the fresh flavors.