Pin A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—this is a perfect light meal for summer.
I first made these bowls for a summer picnic, and everyone loved the lively colors and fresh taste. It is now a regular on our warm-weather dinner rotation.
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 the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it marinate for 10 minutes.
- Prepare 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 shrimp:
- Grill the shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
- Make 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.
Pin This dish always reminds me of sunny afternoons on the patio with my family, enjoying a meal everyone can customize to their taste.
Required Tools
Grill or grill pan, mixing bowls, knife and cutting board, skewers (if grilling shrimp)
Nutritional Information
Per serving: Calories 385, Total Fat 15 g, Carbohydrates 38 g, Protein 25 g
Allergen Information
Contains shellfish. Always double-check ingredient labels to avoid cross-contamination if serving to those with allergies.
Pin Bring this shrimp bowl to your next outdoor gathering—you will be amazed at how quickly it disappears and how simple it is to prepare.
Recipe Q&A
- → How should the shrimp be marinated?
Toss shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let it sit for about 10 minutes for optimal flavor absorption.
- → What is the best way to grill the shrimp?
Preheat the grill to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink, opaque, and lightly charred.
- → Can I substitute the rice base with other grains?
Yes, quinoa or cauliflower rice can be used as a lower-carb alternative to the white or brown rice base.
- → How is the avocado corn salsa prepared?
Combine diced avocado, cooked corn kernels, cherry tomatoes, red onion, cilantro, jalapeño (optional), lime juice, and salt. Gently mix to combine flavors.
- → What are some suggested variations for the protein?
Substitute grilled shrimp with chicken or tofu for different protein options while maintaining the dish’s fresh flavors.