Try This Zesty Grilled Shrimp Bowl with Avocado Corn Salsa Recipe

Summer nights call for a zesty grilled shrimp bowl that dances with vibrant flavors and colors.

Crisp corn and buttery avocado create a perfect harmony in this refreshing dish.

Succulent seafood nestles atop a bed of fluffy rice, promising a delightful culinary adventure.

Fresh herbs and a creamy sauce add unexpected depth to each carefully crafted bite.

Bright ingredients mingle like old friends, creating a symphony of textures and tastes.

Quick to prepare and impossible to resist, this bowl transforms ordinary ingredients into something extraordinary.

Dive into this recipe and let your taste buds celebrate!

Shrimp Bowl With Creamy Avocado and Salsa

• Speedy Weeknight Wonder: Whip up this delicious shrimp bowl in just 20 minutes, perfect for busy professionals craving a quick, nutritious meal without spending hours in the kitchen.
• Flavor Explosion: Packed with bold spices like smoked paprika and chili powder, this recipe delivers a mouthwatering taste experience that transforms ordinary ingredients into an extraordinary dish.
• Health-Conscious Delight: Loaded with protein-rich shrimp, fresh vegetables, and avocado, this bowl offers a balanced meal that supports wellness without sacrificing incredible flavor or satisfaction.
• Customizable Crowd-Pleaser: Easily adapt the recipe by adjusting spice levels, swapping rice types, or accommodating dietary preferences, making it ideal for families and gatherings with diverse tastes.

Grilled Shrimp Bowl with Avocado Corn Salsa Ingredients

• Shrimp: Tender seafood protein that will be the star of the dish, select fresh or high-quality frozen shrimp.

• Olive Oil, Garlic Powder, Smoked Paprika, Cumin, Chili Powder, Salt, Black Pepper: Flavor enhancers that create a robust and aromatic profile for the shrimp, choose fresh spices for maximum taste.

• Corn, Avocado, Red Onion, Cherry Tomatoes, Cilantro, Jalapeno, Lime Juice, Salt, Black Pepper: Fresh ingredients that create a vibrant and zesty salsa, use ripe avocados and sweet corn for best results.

• Greek Yogurt, Sour Cream, Mayonnaise, Lime Juice, Garlic Powder, Cumin, Salt, Black Pepper: Smooth and tangy sauce that complements the grilled shrimp, adjust consistency as needed.

• Rice, Mixed Greens, Shredded Lettuce: Versatile foundation for the bowl, can use various rice types based on preference.

Shrimp Bowl with Avocado Salsa Guide

Step 1: Marinate Shrimp Sensation

• Shrimp
• Olive oil
• Garlic powder
• Smoked paprika
• Cumin
• Chili powder
• Salt
• Black pepper
• Lime juice

Toss everything together, ensuring each shrimp gets coated in the zesty marinade.

Let it sit and soak up those incredible flavors for 15-20 minutes.

Step 2: Create Vibrant Avocado Corn Salsa

• Corn
• Diced avocado
• Finely chopped red onion
• Halved cherry tomatoes
• Chopped cilantro
• Diced jalapeno (optional)
• Lime juice
• Salt
• Black pepper

Gently mix to keep the avocado chunks intact and let the flavors mingle.

Step 3: Whip Up Creamy Dream Sauce

• Greek yogurt
• Mayonnaise
• Lime juice
• Garlic powder
• Cumin
• Salt
• Black pepper

Stir until the sauce becomes silky and well-combined.

Step 4: Grill Shrimp to Perfection

Heat your grill or grill pan to medium-high.

Cook the marinated shrimp for 2-3 minutes per side until they turn pink and develop beautiful char marks.

Step 5: Assemble Your Epic Bowl

• Cooked rice
• Mixed greens
• Grilled shrimp
• Avocado corn salsa
• Drizzle of creamy sauce

Serve immediately and enjoy your flavor-packed meal!

Grilled Shrimp Bowl Tips with Avocado Salsa Perfection

• Choose high-quality, firm shrimp without discoloration or strong fishy smell for the best grilling results.
• Use medium-high heat and cook shrimp 2-3 minutes per side to avoid overcooking, which can make them rubbery and dry.
• Adjust spice by adding more or less chili powder and jalapeno, or remove jalapeno seeds for milder flavor without losing pepper's taste.
• Prepare corn salsa and creamy sauce earlier in the day, storing separately in refrigerator to enhance flavors and save time during meal preparation.

Reheat Grilled Shrimp Bowl with Salsa

• Store leftover shrimp, salsa, and sauce separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 2 days.
• Place grilled shrimp in a sealed container to maintain moisture and prevent drying out. Consume within 1-2 days for best quality.
• Keep avocado corn salsa in a tight container, pressing plastic wrap directly on the surface to minimize browning. Consume within 1 day for freshest taste.
• Gently warm shrimp in a skillet over low heat or microwave in short 15-second intervals to prevent overcooking. Add a splash of water to maintain moisture and prevent rubbery texture.

Grilled Shrimp Bowl with Avocado Salsa Great Sides

• Pair Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the zesty lime and spicy shrimp flavors, cutting through the richness of avocado and creamy sauce.
• Boost Margarita Magic: Classic or spicy margarita matches the Mexican-inspired ingredients, enhancing the dish's bold spices and providing a refreshing citrus kick.
• Match Fresh Beer Style: Light Mexican lager or wheat beer cleanse the palate, balancing the grilled shrimp's smoky notes and cool salsa's freshness.
• Serve Sparkling Water Twist: Lime-infused sparkling water offers a non-alcoholic option that mirrors the recipe's bright, tangy profile while keeping the meal light and hydrating.

Shrimp Bowls with Avocado Salsa Additions

• Seafood-Free Version: Replace shrimp with grilled tofu or plant-based chicken strips marinated in same spices for a vegetarian alternative.
• Keto-Friendly Adaptation: Swap rice with cauliflower rice, use full-fat Greek yogurt, and increase healthy fat content by adding extra avocado and olive oil.
• Low-Carb Option: Skip rice completely, serve shrimp and salsa over mixed greens with additional protein like chopped hard-boiled eggs or sliced almonds.
• Dairy-Free Modification: Use coconut yogurt instead of Greek yogurt, replace mayonnaise with mashed avocado for creamy sauce, ensuring same tangy flavor profile.

FAQs

• Can I substitute the shrimp with another protein?

Yes, you can easily swap shrimp with grilled chicken, fish, or tofu for a different protein option while keeping the same delicious seasonings and flavors.

• Is this recipe spicy?

The recipe has mild spice from chili powder and optional jalapeno. You can control the heat by adjusting the amount of chili powder or removing the jalapeno completely for a milder version.

• How can I make this recipe gluten-free?

This recipe is naturally gluten-free. Just ensure your rice and any additional ingredients are certified gluten-free, especially if using pre-made sauces or seasonings.

• What if I don't have fresh cilantro?

No problem! You can skip cilantro or use fresh parsley as a substitute. The recipe will still taste great, though the flavor profile will be slightly different.

Yummy Grilled Shrimp Bowl With Avocado Corn Salsa And Creamy Sauce Recipe

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4.7 from 33 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Summer’s sizzling Grilled Shrimp Bowl brings coastal flavors dancing across your plate with zesty avocado corn salsa and silky cream sauce. Succulent shrimp and fresh ingredients combine for a quick, delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) shrimp, peeled and deveined

Spices and Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon cumin
• 0.5 teaspoon chili powder
• Salt, to taste
• Black pepper, to taste

Oils and Liquids:

• 1 tablespoon olive oil
• Juice of 1 lime

Salsa Vegetables:

• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, diced
• 0.5 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 0.25 cup fresh cilantro, chopped
• 1 jalapeno, finely diced (optional for spice)
• Juice of 1 lime
• Salt, to taste
• Black pepper, to taste

Creamy Sauce Ingredients:

• 0.25 cup Greek yogurt or sour cream
• 1 tablespoon mayonnaise (optional for extra creaminess)
• 1 tablespoon lime juice
• 0.5 teaspoon garlic powder
• 0.5 teaspoon cumin
• Salt, to taste
• Black pepper, to taste

Bowl Base Options:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 2 cups mixed greens or shredded lettuce

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Instructions

1. Prepare the marinade by whisking olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, black pepper, and lime juice in a mixing bowl.
2. Add shrimp to the marinade, gently toss to coat evenly, and let rest for 10-15 minutes at room temperature.
3. While shrimp marinates, create the avocado corn salsa by combining corn, diced avocado, red onion, cherry tomatoes, cilantro, jalapeno, lime juice, salt, and black pepper in a separate bowl.
4. Mix the creamy sauce ingredients – Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and black pepper – until smooth and well integrated.
5. Preheat grill or grill pan to medium-high heat, ensuring surface is hot and lightly oiled.
6. Grill marinated shrimp for 2-3 minutes per side, or until they turn pink and develop light char marks.
7. Warm the rice in a microwave or on stovetop.
8. Assemble bowls by layering mixed greens, rice, grilled shrimp, and top with avocado corn salsa.
9. Drizzle creamy sauce generously over the assembled bowl.
10. Garnish with additional cilantro if desired and serve immediately.

Notes

• Marinate shrimp for at least 15 minutes to intensify flavor absorption and ensure tender, juicy results.
• Pat shrimp completely dry before grilling to achieve perfect caramelization and prevent steaming instead of searing.
• Swap Greek yogurt with dairy-free alternatives like coconut yogurt for vegan or lactose-intolerant diet modifications.
• Use cauliflower rice as a low-carb, keto-friendly base that keeps the dish nutritious and light.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 6 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 150 mg