Easy Grilled Shrimp Bowl

Experience the perfect harmony of flavors and textures in this Easy Grilled Shrimp Bowl with Avocado Corn Salsa. Juicy grilled shrimp seasoned with smoky spices meet creamy ripe avocado, sweet corn, and zesty lime, all served over warm, fluffy rice. This vibrant, light meal is perfect for summer and offers a fresh twist on a classic bowl—easy to prepare yet bursting with deliciousness.

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This bowl combines simple ingredients to create a satisfying and nutritious meal that's as colorful as it is tasty. Whether you’re hosting a summer get-together or looking for a quick weeknight dinner, it’s an effortless crowd-pleaser. The balance of smoky shrimp, creamy avocado corn salsa, and fluffy rice delivers a refreshing and energizing experience every time.

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

1. 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.

2. Prepare the 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).

3. Grill the shrimp

Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.

4. Make the avocado corn 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.

5. Assemble the 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.

Zusatztipps für die Zubereitung

Für eine kohlenhydratarme Variante können Sie Quinoa oder Blumenkohlreis anstelle von herkömmlichem Reis verwenden. Achten Sie darauf, die Jalapeño nach Geschmack hinzuzufügen oder wegzulassen, um die Schärfe zu regulieren. Für saftige, gleichmäßig gegarte Garnelen können Sie die Marinierzeit nicht überschreiten.

Varianten und Anpassungen

Ersetzen Sie die Garnelen durch gegrilltes Hähnchen oder Tofu für eine andere Proteinquelle. Für zusätzliche Textur und Ballaststoffe können schwarze Bohnen oder geriebener Salat hinzugefügt werden. Dieses Gericht lässt sich leicht an unterschiedliche Ernährungsbedürfnisse anpassen.

Serviervorschläge

Servieren Sie den Bowl mit frischen Limettenspalten zum Beträufeln. Dieses Gericht passt hervorragend zu einem kühlen Sauvignon Blanc oder einem leichten Lagerbier und ist ideal für sommerliche Mahlzeiten auf der Terrasse.

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With its bright colors and fresh flavors, this Easy Grilled Shrimp Bowl with Avocado Corn Salsa is sure to become a summer favorite. Quick to prepare and packed with wholesome ingredients, it offers a delightful combination of smoky, creamy, and tangy that satisfies any craving for a light yet fulfilling meal.

Recipe Q&A

→ How do I prevent shrimp from sticking to the grill?

Make sure the grill is preheated and lightly oiled before placing the shrimp. Also, brushing the shrimp with olive oil helps create a non-stick surface.

→ Can I substitute the rice base with something else?

Yes, quinoa or cauliflower rice work well as lower-carb alternatives without compromising flavor or texture.

→ What is the best way to marinate the shrimp?

Combine olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice, then toss the shrimp in the mixture for about 10 minutes before grilling to infuse flavors.

→ Is it possible to prepare the avocado corn salsa in advance?

Yes, prepare the salsa up to 4 hours ahead and refrigerate. Add fresh lime juice and gently stir before serving to retain freshness.

→ How can I add more texture to the bowl?

Incorporate black beans, shredded lettuce, or diced jalapeño in the salsa for extra crunch and a spicy kick.