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 bowl on a sunny weekend when my family wanted something light but satisfying. The combination of grilled shrimp and the avocado corn salsa quickly became a favorite at our cookouts.
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 the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Prepare to 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 first).
- Grill the Shrimp:
- Grill shrimp for 2 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), 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 My kids especially enjoy helping assemble their own bowls: a hands-on dinner that brings everyone together at the table.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers if grilling shrimp.
Notes
Try swapping rice for quinoa or cauliflower rice, or substitute grilled chicken or tofu for shrimp. Add black beans or lettuce for extra texture.
Nutritional Information
Per serving: Calories: 385, Total Fat: 15 g, Carbohydrates: 38 g, Protein: 25 g.
Save This bowl is perfect for laid back family meals or summer entertaining: quick to make and a hit with everyone.
Recipe Guide
- → How long should the shrimp be marinated?
Marinate the shrimp for 10 minutes to allow the flavors of olive oil, smoked paprika, garlic, cumin, and lime to infuse.
- → Can I substitute the rice base?
Yes, quinoa or cauliflower rice make excellent lower-carb alternatives to the traditional white or brown rice base.
- → What grilling method is recommended?
Preheat a grill or grill pan over medium-high heat and cook shrimp 2-3 minutes per side until charred and opaque.
- → Is the avocado corn salsa spicy?
The salsa includes optional jalapeño for a gentle heat, which can be adjusted or omitted based on preference.
- → What are good beverage pairings?
This dish pairs well with crisp Sauvignon Blanc or a light lager, enhancing its fresh and smoky flavors.