Grilled Shrimp Bowl with Avocado Corn Salsa

What are we making here?

Okay, so I discovered this combo last summer when I was trying to eat healthier but still wanted something that tasted amazing. These bowls are basically summer on a plate – smoky grilled shrimp, creamy avocado, sweet corn, and all the fresh flavors you crave when it’s hot outside. It’s like if a taco bowl and a salad had a baby, and that baby was absolutely delicious. Plus, it’s one of those meals that looks super fancy but is actually pretty simple to throw together.

Why You’ll Love This Recipe

Trust me, this is about to become your go-to summer meal:

• It’s fresh and light but still totally satisfying – no “I’m still hungry an hour later” nonsense.
• The colors are Instagram-worthy if you’re into that sort of thing (I may have posted a few photos myself).
• You can prep most of it ahead of time, which is clutch for busy weeknights or meal prep.
• It’s healthy without being boring or bland – my kids actually ask for this!
• Grilled shrimp cooks in like 3 minutes, so it’s perfect when you don’t want to spend forever in the kitchen.
• Everything can be customized – spicy, mild, extra avocado, whatever floats your boat.
• It’s gluten-free and pretty darn nutritious without trying too hard.

The Good Stuff You’ll Need

For the Shrimp:

• 2 lbs large shrimp, peeled and deveined (buy them already cleaned if you value your sanity)
• 3 tablespoons olive oil
• 2 cloves garlic, minced (or use the jarred stuff, I won’t tell)
• 1 lime, juiced (about 2 tablespoons)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika (smoked if you have it)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne (optional, but I always add it)

For the Avocado Corn Salsa:

• 3 ears fresh corn (or 2 cups frozen corn, thawed – fresh is better but life is hard sometimes)
• 2 ripe avocados, diced (the kind that gives slightly when you press on it)
• 1 red bell pepper, diced small
• 1/2 red onion, finely diced (soak in cold water if you’re sensitive to raw onion)
• 1/4 cup fresh cilantro, chopped (or parsley if you’re team “cilantro tastes like soap”)
• 2 limes, juiced (about 1/4 cup)
• 2 tablespoons olive oil
• 1 jalapeño, seeded and minced (leave seeds if you like heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Bowls:

• 4 cups cooked quinoa or brown rice (I usually make a big batch on Sunday)
• 2 cups mixed greens or spinach
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup crumbled feta or cotija cheese (optional but highly recommended)
• Lime wedges for serving
• Hot sauce (because everything’s better with hot sauce)

For the Simple Lime Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey (or maple syrup for vegan)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Let’s Do This

Prep the Shrimp (10 minutes):

1. If your shrimp are frozen, make sure they’re completely thawed and patted dry. Wet shrimp won’t get those nice grill marks we’re after.
2. In a bowl, mix the olive oil, garlic, lime juice, and all the spices. Toss the shrimp in this mixture and let them hang out for at least 15 minutes. Longer is better if you have time – up to 2 hours in the fridge.

Make the Salsa (15 minutes):

1. If using fresh corn, grill it or char it in a cast iron pan until you get some nice blackened spots. Let it cool, then cut the kernels off the cob. If using frozen, just thaw it and maybe give it a quick sauté to get some color.
2. In a big bowl, gently combine the corn, diced avocado, bell pepper, red onion, cilantro, lime juice, olive oil, jalapeño, salt, and pepper. Taste and adjust – more lime if it needs brightness, more salt if it’s bland, more jalapeño if you want heat.
3. This salsa is best if it sits for at least 30 minutes, but you can eat it right away if you’re impatient (like me most days).

Grill the Shrimp (5 minutes):

1. Heat your grill or grill pan to medium-high. If you don’t have either, a regular skillet works fine too.
2. Thread the shrimp onto skewers if you have them (makes flipping easier), or just cook them loose on the grill.
3. Cook for about 2-3 minutes per side until they’re pink and slightly charred. Don’t overcook them or they’ll get rubbery – nobody wants bouncy shrimp.

Make the Dressing (2 minutes):

1. Just whisk everything together in a small bowl. Taste and adjust as needed.

Assemble Your Masterpiece:

1. Start with a base of quinoa or rice in each bowl.
2. Add a handful of greens, some cherry tomatoes, and cucumber.
3. Top with a generous scoop of that amazing avocado corn salsa.
4. Arrange the grilled shrimp on top (they look prettiest if you fan them out a bit).
5. Sprinkle with cheese if using, drizzle with the lime dressing, and serve with lime wedges and hot sauce on the side.

Serving Suggestions

• These are perfect for outdoor eating – all the components hold up well and nothing’s too messy.
• Make it a taco situation by serving with warm tortillas on the side. People can make their own shrimp tacos with the bowl ingredients.
• Add some pickled red onions if you’re feeling fancy – they add a nice tangy crunch.
• A cold beer or a frozen margarita pairs perfectly with this. Or if you’re being healthy, try sparkling water with lime and mint.
• For a heartier meal, add some black beans or pinto beans to the bowls.
• Tortilla chips on the side turn this into a fun, shareable meal.

Switch It Up

Got the basics down? Try these variations:

• Tropical Version: Add diced mango and pineapple to the salsa, use coconut rice as your base, and garnish with toasted coconut flakes.
• Mexican Street Corn Style: Mix mayo and cotija cheese into the corn before adding to the salsa, and add a squeeze of lime and chili powder.
• Asian Fusion: Marinate the shrimp in soy sauce, ginger, and sesame oil instead. Replace the salsa with an Asian slaw and serve over rice noodles.
• Mediterranean: Use Greek seasoning on the shrimp, add cucumber, olives, and feta to make it more like a Greek salad.
• Cajun Style: Season the shrimp with Cajun spices and add okra and bell peppers to the mix.
• Protein Swap: This works great with grilled chicken, fish, or even tofu if you’re vegetarian.

Make-Ahead Magic

• The shrimp can be marinated up to 24 hours ahead – actually gets better with time.
• Make the salsa in the morning, but add the avocado right before serving so it doesn’t get brown and sad.
• Cook your quinoa or rice ahead and store in the fridge for up to 5 days.
• The lime dressing keeps for about a week in the fridge.
• For meal prep, pack everything separately and assemble when you’re ready to eat. The components stay fresh for about 3 days.

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Questions People Actually Ask

Q: My avocados always turn brown before I can use them. Any tricks?
A: Choose avocados at different stages of ripeness, and keep the really ripe ones in the fridge to slow them down. When you cut them, toss immediately with lime juice – the acid prevents browning.

Q: I don’t have a grill. Can I still make this?
A: Absolutely! A grill pan, cast iron skillet, or even your oven broiler will work. You might not get the exact same smoky flavor, but it’ll still be delicious.

Q: How spicy is this with the jalapeño?
A: Pretty mild if you remove the seeds. If you want more heat, leave some seeds in or add a serrano pepper. If you want zero heat, just skip the jalapeño altogether.

Q: Can I use canned or frozen corn?
A: Sure, but try to get some color on it first by sautéing in a hot pan. Canned corn can be a bit mushy, so frozen is usually better if you can’t get fresh.

Q: I’m trying to watch calories. Any suggestions?
A: Skip the cheese and go light on the dressing. The avocado corn salsa is naturally pretty low-calorie and super filling. You could also serve over cauliflower rice instead of quinoa.

Q: My family doesn’t like cilantro. What can I substitute?
A: Fresh parsley, green onions, or even fresh mint work great. Each gives a different flavor profile but they’re all delicious in their own way.

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