Pin It 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.
The first time I made this grilled shrimp bowl was during a family barbecue—it instantly became everyone's favorite summer dish. We love how the flavors and colors capture the best of the season.
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 Shrimp:
- In a mixing bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Set aside to marinate for 10 minutes.
- Prepare Grill:
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak in water for 10 minutes first.
- Grill Shrimp:
- Place skewered shrimp on grill and cook for 2-3 minutes per side, until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- In a bowl, gently mix avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of salsa. Garnish with cilantro and serve with lime wedges.
Pin It My kids love helping assemble their own bowls, adding extra salsa and lime. Sharing these colorful meals always makes dinner more fun together.
Serving Suggestions
This shrimp bowl pairs beautifully with a crisp Sauvignon Blanc or chilled lager. Add black beans or shredded lettuce for even more texture.
Variations
Swap out rice with quinoa or cauliflower rice for a lower-carb version, or substitute chicken or tofu in place of shrimp for a vegetarian twist.
Nutrition Facts
Each serving offers around 385 calories, 15 g total fat, 38 g carbohydrates, and 25 g protein.
Pin It This bowl is light yet satisfying—perfect for summer evenings. Enjoy all the vibrant flavors in each bite!
Recipe Questions & Answers
- → How do I marinate the shrimp for best flavor?
Toss the shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it sit for 10 minutes to soak up the spices.
- → Can I use a different grain instead of rice?
Yes, quinoa or cauliflower rice work well as alternatives for a lower-carb option.
- → How long should I grill the shrimp?
Grill the shrimp for 2-3 minutes per side until opaque and slightly charred for the best texture.
- → Is the avocado corn salsa spicy?
The salsa can be mild or have a gentle kick depending on whether you include jalapeño, which is optional.
- → What are good drink pairings for this dish?
A crisp Sauvignon Blanc or a light lager complements the fresh and vibrant flavors nicely.
- → Can I substitute shrimp with other proteins?
Grilled chicken or tofu are great substitutes that maintain the dish's balance of flavors and textures.