Save to Pinterest 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 grilled shrimp bowl for a relaxed outdoor dinner with friends, and everyone loved how colorful and light it was. It quickly became a staple in my summer menu, especially when fresh corn is in season.
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 the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes
- Prepare Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (soak wooden skewers in water for 10 minutes first)
- Grill Shrimp:
- Grill shrimp for 2, 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat
- Make 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 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 to Pinterest My kids love building their own bowls for family taco night, and the mild smoky flavor of the shrimp makes it a hit for everyone—even picky eaters.
Required Tools
Grill or grill pan. Mixing bowls. Knife and cutting board. Skewers (if grilling shrimp)
Nutritional Information
Calories: 385. Total Fat: 15 g. Carbohydrates: 38 g. Protein: 25 g (per serving)
Dietary Notes
Gluten-free. Dairy-free. Can be made with plant-based protein for vegetarian version
Save to Pinterest This shrimp bowl is delicious served warm or chilled and makes for excellent leftovers. Enjoy the fresh flavors all season long.
Common Recipe Questions
- → Can I use frozen shrimp for this bowl?
Yes, thaw frozen shrimp completely and pat dry before marinating to ensure proper grilling and flavor absorption.
- → What can I substitute for rice in the base?
Quinoa, cauliflower rice, or mixed greens make great alternatives for a lower-carb or grain-free option.
- → How spicy is the avocado corn salsa?
It’s mild unless you add jalapeño. Skip or reduce jalapeño if you prefer less heat, or add more for extra spice.
- → Is this dish suitable for meal prepping?
Yes, prepare and store components separately in the fridge. Assemble bowls just before serving for best texture.
- → Can I replace shrimp with another protein?
Absolutely. Grilled chicken, tofu, or fish are delicious substitutions that work well with the same seasonings.
- → How do I avoid cross-contamination for allergies?
Use clean tools, check ingredient labels, and prepare allergen-free items separately to ensure safety for sensitive eaters.