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.
I first made these grilled shrimp bowls for a weekend patio dinner with friends. The colorful salsa and tangy lime made everyone reach for seconds and the simple preparation ensured we could relax and enjoy appetizers together while the shrimp marinated.
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 shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let 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 before using.
- Cook the Shrimp:
- Grill shrimp for 2 to 3 minutes per side until pink and lightly charred. Remove from heat.
- Make the Salsa:
- While shrimp grills, combine avocado, corn, tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Gently toss to mix.
- Assemble the Bowls:
- Divide warm rice among 4 bowls. Top each with grilled shrimp and avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save These shrimp bowls have quickly become one of our favorite family dinners. Even picky eaters love building their own bowls with salsa and fresh lime.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Allergen Information
Contains shellfish (shrimp). This recipe is gluten-free and dairy-free. Check ingredient labels for possible cross-contamination.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g
Save Serve these bowls with a crisp salad and your favorite summer drink—you will want to make them again and again!
Recipe Questions & Answers
- → How long should the shrimp be marinated?
Marinate the shrimp for about 10 minutes to absorb the spices and lime juice without losing texture.
- → Can I substitute the rice with a different base?
Yes, quinoa or cauliflower rice make excellent lower-carb alternatives while maintaining the bowl’s fresh profile.
- → What is the best method to grill shrimp evenly?
Thread shrimp onto skewers and grill 2-3 minutes per side over medium-high heat until opaque and slightly charred.
- → How can I adjust the salsa spice level?
Omit or reduce the jalapeño for a milder salsa or add more for extra heat, adjusting to personal taste.
- → Are there suitable protein substitutions?
Grilled chicken or tofu can replace shrimp to vary the protein while keeping the dish flavorful and light.