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 this shrimp bowl for a backyard cookout on a hot July evening and everyone loved how refreshing it was. The flavors of grilled shrimp paired with creamy avocado and juicy corn, all layered over warm rice, made this an instant summer favorite.
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, 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 Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare Grill:
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak them in water for 10 minutes first.
- Grill Shrimp:
- Grill shrimp for 2 (comma) 3 minutes per side, until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (optional), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save This shrimp bowl has become a weeknight favorite when my family craves something easy yet satisfying. Even the kids enjoy assembling their own bowls and trying new salsa combinations.
Variations
Swap the rice for quinoa or cauliflower rice for a lower-carb base. You can also replace shrimp with grilled chicken or tofu for a vegetarian option.
Serving Suggestions
Serve with extra lime wedges and a sprinkle of fresh cilantro. Pair with Sauvignon Blanc or a light lager for a full summer experience.
Storage Tips
Store leftover shrimp and salsa separately in airtight containers in the fridge for up to 2 days. Assemble fresh bowls when ready to eat for best texture.
Save A bowl so simple yet packed with flavor—give it a try for your next summer meal and enjoy the burst of fresh ingredients.
Recipe FAQ
- → How long should I marinate the shrimp?
Marinate the shrimp for 10 minutes to allow the flavors of olive oil, smoked paprika, garlic, cumin, and lime to infuse without overpowering the seafood's natural taste.
- → Can I use other types of rice for the bowl base?
Yes, warm white or brown rice works well. For a lower-carb option, consider quinoa or cauliflower rice as alternatives.
- → What is a good substitution for shrimp?
Grilled chicken or tofu can replace shrimp to create a similar protein-packed base with different textures and flavors.
- → How do I prepare the avocado corn salsa?
Combine diced avocado, cooked corn kernels, quartered cherry tomatoes, finely diced red onion, chopped cilantro, jalapeño if desired, lime juice, and a pinch of salt. Gently toss to blend flavors.
- → What grilling tips help achieve the best shrimp texture?
Grill shrimp 2-3 minutes per side until pink, opaque, and lightly charred to ensure they stay juicy without overcooking.
- → Are there any allergen considerations to keep in mind?
This dish contains shellfish from shrimp and is naturally gluten- and dairy-free. Confirm ingredient sources to avoid cross-contamination for sensitive individuals.