Grilled Shrimp Avocado Corn Bowl (Printable)
Succulent grilled shrimp over rice with vibrant avocado corn salsa — fresh, hearty, and healthy in just 30 minutes.
# What You'll Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ For the Avocado Corn Salsa
09 - 2 ripe avocados, diced
10 - 1 cup cooked corn kernels
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup finely diced red onion
13 - 1/4 cup chopped fresh cilantro
14 - 1 jalapeño, seeded and finely chopped
15 - Juice of 1 lime
16 - 1/2 tsp salt
→ To Serve
17 - 2 cups cooked rice
18 - Lime wedges
19 - Additional cilantro for garnish
# How To Make It:
01 - Combine the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
03 - While the shrimp grills, combine the avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Toss gently to combine without mashing the avocado.
04 - Divide the cooked rice among four bowls. Arrange the grilled shrimp on top and spoon a generous portion of avocado corn salsa over each. Garnish with lime wedges and extra cilantro.
05 - Serve the bowls right away for the best flavor and texture.
# Expert Tips:
01 -
- It hits that perfect spot between feeling like a treat and actually being good for you
- The salsa alone is something you will start putting on everything
02 -
- Overcooking shrimp is the number one way to ruin this entire meal so set a timer if you need to
- The salsa does not sit well for more than an hour so make it fresh right before serving
03 -
- Let the grill pan get properly hot before adding shrimp so you get real char instead of steamed pale protein
- Taste the salsa before serving and adjust lime and salt because avocados vary in richness and tomatoes vary in acidity