why make this recipe
The Grilled Shrimp Bowl with Avocado Corn Salsa is a delicious, healthy meal that is easy to prepare. This recipe is perfect for a quick lunch or a dinner that impresses your family or friends. The combination of grilled shrimp, fresh veggies, and creamy sauce makes each bite delightful. Plus, it’s packed with protein and healthy fats, making it a nutritious choice for your next meal.
how to make Grilled Shrimp Bowl with Avocado Corn Salsa
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup corn kernels (fresh or thawed frozen)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon lemon juice
Directions:
- Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
- Prepare the salsa: In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
- Make the sauce: Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.
- Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
- Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.
how to serve Grilled Shrimp Bowl with Avocado Corn Salsa
Serve the grilled shrimp bowls warm, right after you finish assembling them. They look colorful and taste fresh, making them perfect for a friendly gathering or a cozy family dinner. You can serve extra lime wedges on the side for added zest.
how to store Grilled Shrimp Bowl with Avocado Corn Salsa
If you have leftovers, store the components separately in the refrigerator. Keep the shrimp, salsa, and rice or quinoa in airtight containers. They can last for up to 2 days. When ready to eat, simply reheat the shrimp and rice, and add the salsa fresh for best results.
tips to make Grilled Shrimp Bowl with Avocado Corn Salsa
- Make sure to marinate the shrimp for at least 15 minutes before grilling for better flavor.
- Choose ripe avocados for a creamier texture in your salsa.
- If you’re short on time, use frozen shrimp; just ensure they are fully thawed before cooking.
variation
You can customize this bowl by adding other toppings like black beans, cilantro, or jalapeños for extra flavor and texture. If you prefer a spicier kick, add some hot sauce to your creamy garlic sauce.
FAQs
Can I use a different type of seafood?
Yes, you can substitute shrimp with scallops, or fish like salmon or tilapia. Just adjust the cooking time as needed.Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.Can I make this dish vegetarian?
Absolutely! You can replace shrimp with grilled vegetables or tofu for a delicious vegetarian version. Just follow the same seasoning and grilling steps.
Grilled Shrimp Bowl with Avocado Corn Salsa
Ingredients
Method
- Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
- In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice to prepare the salsa. Set aside.
- Whisk together mayonnaise, minced garlic, water, and lemon juice for the sauce until smooth. Add a few drops of water if the sauce is too thick.
- Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
- Divide the cooked rice or quinoa among serving bowls and top with grilled shrimp.
- Spoon the avocado corn salsa over the shrimp and drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]