Save to Pinterest 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.
I first made this shrimp bowl on an unexpectedly warm Sunday, and we devoured it outside on the patio with crunchy salsa and cold drinks. The fresh lime and creamy avocado instantly won everyone over&it quickly became a family favorite.
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 jalapeóno, 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. 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 shrimp for 2,3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeóno (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- To 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.
Save to Pinterest When my kids help assemble the bowls, they love adding extra salsa and squeezing their own lime wedges, making dinner both fun and delicious.
Pairings
This dish pairs well with a crisp Sauvignon Blanc or a light lager. A chilled sparkling water with lime is great for non-drinkers.
Nutrition Info
Each serving has approximately 385 calories, 15 g total fat, 38 g carbohydrates, and 25 g protein.
Serving & Variations
Try quinoa or cauliflower rice as the base for a lower-carb option, or swap the shrimp for grilled chicken or tofu for a flexible protein switch.
Save to Pinterest With vibrant salsa and juicy shrimp, this bowl is an easy win for summer lunches or laid-back dinners. Enjoy every flavor-packed bite!
Answers to Recipe Questions
- → How should I marinate the shrimp for best flavor?
Toss the shrimp in olive oil, smoked paprika, garlic powder, ground cumin, salt, pepper, and lime juice, then let it sit for about 10 minutes to absorb the flavors.
- → Can I use an alternative grain instead of rice?
Yes, quinoa or cauliflower rice make great lower-carb options and pair well with the grilled shrimp and salsa.
- → What is the best way to grill the shrimp evenly?
Thread shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side until pink and lightly charred.
- → How can I add more texture to the bowl?
Incorporate black beans or shredded lettuce to introduce additional fiber and a satisfying crunch.
- → What beverages complement this dish well?
Light, crisp drinks such as Sauvignon Blanc or a refreshing lager pair beautifully with the bright flavors and grilled notes.