Description
Bright, smoky, and weeknight-fast, this Easy Grilled Shrimp Bowl with Avocado and Corn Salsa layers juicy grilled shrimp, charred-sweet corn salsa, and creamy avocado over your favorite base. It’s a high-protein, gluten-free, fresh bowl that nails both flavor and speed—perfect for quick breakfast (with eggs!), easy dinner, healthy snack-style mini bowls, and all your breakfast ideas, dinner ideas, easy recipe searches, and summer food ideas.
Ingredients
1 lb large shrimp (16/20), peeled and deveined, tails on optional
2 tbsp olive oil
3 tbsp fresh lime juice, divided
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt, divided
1/2 tsp black pepper
2 cups corn kernels (from ~3 ears or frozen)
1/2 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 medium avocados, diced or lightly mashed
3 cups cooked rice or quinoa (or mixed greens)
1 small jalapeño, seeded and minced (optional)
1/2 cup Greek yogurt (for crema, optional)
1 tsp minced chipotle in adobo (for crema, optional)
1 tsp honey (for crema, optional)
1–2 tbsp water, to thin (for crema, optional)
Instructions
1. Pat shrimp dry. Toss with olive oil, 2 tbsp lime juice, garlic, smoked paprika, cumin, 3/4 tsp salt, and black pepper. Marinate 10–15 minutes while the grill heats.
2. Preheat grill or grill pan to medium-high and oil the grates.
3. Grill shrimp 2–3 minutes per side until opaque with char marks; remove to a plate.
4. Char the corn in a hot skillet or on the grill until golden in spots, ~5 minutes.
5. Make corn salsa: combine charred corn, red onion, cilantro, remaining 1 tbsp lime juice, remaining 1/4 tsp salt, and jalapeño if using.
6. Season avocado with a pinch of salt and a squeeze of lime; keep it slightly chunky.
7. Optional crema: whisk Greek yogurt, chipotle, honey, and just enough water to drizzle; season with a pinch of salt.
8. Assemble bowls: add rice/quinoa/greens, spoon on corn salsa and avocado, top with grilled shrimp, and finish with crema and extra cilantro.
Notes
Marinate briefly: 10–15 minutes is plenty; longer can toughen shrimp.
Dry equals char: pat shrimp very dry before seasoning for the best sear.
Build to taste: salt and lime levels can vary with corn sweetness—taste and tweak.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 220 mg
Keywords: easy dinner, quick dinner, healthy bowl, grilled shrimp, avocado corn salsa, weeknight dinner, meal prep, gluten-free, high protein, summer recipe, easy recipe, dinner ideas, food ideas