35-Minute Grilled Shrimp Bowl with Avocado Corn Salsa
Too hot to turn on the oven? This grilled shrimp bowl is for you.
Summer is all about eating fresh and keeping things light. You deserve a meal that feels like a refreshing breeze on a warm evening. This bowl delivers bright citrus flavors and satisfying protein in every bite.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset after a busy weekend. It combines lean protein with heart-healthy fats from fresh avocado. You will love how the charred corn adds a smoky sweetness to the bowl.
It is incredibly fast to prepare on a busy weeknight. You can have a restaurant-quality meal on your table in just 35 minutes. Your family will appreciate the vibrant colors and the creamy garlic finish.
Simple Cooking Steps
Making this bowl is a simple and rewarding process. You start by letting the shrimp soak up a smoky citrus marinade. While they rest, you can quickly toss your fresh salsa together. Even if you are a beginner, you can master this grill recipe easily.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. We are using fresh seasonal produce to make the flavors really pop.
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 3 cups cooked jasmine rice
- 1.5 cups charred corn kernels
- 1 large avocado, cubed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, microplaned
- 1 tablespoon water to thin sauce
Step-by-Step Directions
- In a mixing bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper. Toss the shrimp in the mixture and marinate for 15 minutes.
- Prepare the salsa by combining charred corn, cubed avocado, red onion, cilantro, and 1 tablespoon of lime juice in a medium bowl; toss gently to avoid mashing the avocado.
- Create the garlic sauce by whisking the Greek yogurt, microplaned garlic, remaining 1 tablespoon of lime juice, and water until smooth.
- Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they reach an internal temperature of 145°F (63°C) and are opaque throughout.
- Assemble the bowls by placing 3/4 cup of warm jasmine rice in each of four bowls.
- Top each rice portion with equal parts grilled shrimp and avocado corn salsa.
- Finish by drizzling the creamy garlic sauce over the components and serve immediately.
Best Ways to Enjoy It
Serve your grilled shrimp bowl while the rice is still steaming. The contrast between warm shrimp and cool salsa is absolutely delicious. Add a few extra lime wedges on the side for a bright finish.
This is a wonderful choice for a patio dinner. Pour a glass of iced tea and enjoy the summer sunset. It also makes a fantastic office lunch the next day.
Storage & Reheating
Store the shrimp and rice in an airtight container for two days. Keep the avocado salsa in a separate container to stay fresh. The lime juice in the salsa helps prevent the avocado from browning. Reheat the shrimp and rice gently in the microwave for 60 seconds. Enjoy the sauce cold for the best flavor profile.
Tips for Best Results
- Do not overcook the shrimp or they will become rubbery.
- Use a microplane for the garlic to ensure a smooth sauce.
- Pat the shrimp dry before marinating for the best sear.
- Thaw frozen corn completely and pat dry before charring it.
- For a summer party, double the salsa recipe for dipping chips.
- Wait to cut the avocado until you are ready to assemble.
- Gently fold the salsa to keep the avocado cubes intact.
Ways to Switch It Up
- Swap jasmine rice for quinoa for an extra protein boost.
- Add a pinch of cayenne to the shrimp for more heat.
- Use grilled zucchini in summer if you want extra vegetables.
- Substitute honey for the water in the sauce for sweetness.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely in the fridge first. Pat them very dry before adding the marinade for perfect grilling results.
How do I char the corn easily?
You can char corn kernels in a dry cast iron skillet. Heat the skillet over high heat until it is very hot. Cook the corn for 3-5 minutes without stirring until golden brown spots appear.
I hope this fresh bowl brings a little sunshine to your dinner table. It is one of my favorite ways to celebrate the best of summer produce. Happy cooking!
— Clara
Ingredients
Method
- In a mixing bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper. Toss the shrimp in the mixture and marinate for 15 minutes.
- Prepare the salsa by combining charred corn, cubed avocado, red onion, cilantro, and 1 tablespoon of lime juice in a medium bowl; toss gently to avoid mashing the avocado.
- Create the garlic sauce by whisking the Greek yogurt, microplaned garlic, remaining 1 tablespoon of lime juice, and water until smooth.
- Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they reach an internal temperature of 145°F (63°C) and are opaque throughout.
- Assemble the bowls by placing 3/4 cup of warm jasmine rice in each of four bowls.
- Top each rice portion with equal parts grilled shrimp and avocado corn salsa.
- Finish by drizzling the creamy garlic sauce over the components and serve immediately.
