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–+ servings
Grilled Shrimp Bowl

Delicious Grilled Shrimp Bowl with Fresh Avocado & Corn Salsa

This Grilled Shrimp Bowl features succulent shrimp, creamy avocado, and zesty corn salsa for a vibrant summer dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Shrimp
  • 1 pound large shrimp, peeled and deveined Choose large for a better flavor
  • 2 tablespoons olive oil Marinade base
  • 1 teaspoon smoked paprika Infuses smokiness
  • 1 teaspoon garlic powder Adds savory depth
  • 1 teaspoon onion powder Provides sweetness
  • 1/2 teaspoon cayenne pepper Adjust for spice preference
For the Rice Base
  • 2 cups cooked rice Use white or brown rice
For the Corn Salsa
  • 1 cup fresh corn kernels Canned corn is a substitute
  • 1 cup cherry tomatoes, halved Adds color
  • 1/4 cup red onion, finely chopped Adds crunch
  • 1 medium jalapeño, minced Delivers subtle heat
  • 1/4 cup fresh cilantro, chopped Brightens the salsa
  • 2 tablespoons lime juice Adds zing
For the Creamy Sauce
  • 1/2 cup Greek yogurt Smooth base
  • 2 tablespoons mayonnaise Enhances creaminess
  • 1 teaspoon hot sauce Optional for heat
For Serving
  • 1 medium avocado, sliced Creamy texture
  • 2 lime wedges For serving
  • 1/4 cup fresh cilantro, for garnish Enhances presentation

Equipment

  • Grill or Grill Pan
  • Mixing bowls
  • skewers

Method
 

Step-by-Step Instructions
  1. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss shrimp to coat and marinate for at least 15 minutes.
  2. Mix fresh corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro in a bowl. Add lime juice, salt, and pepper to taste. Let it sit for about 10 minutes.
  3. Whisk together Greek yogurt, mayonnaise, lime juice, and hot sauce in a mixing bowl until smooth and creamy. Adjust seasoning as needed.
  4. Preheat grill over medium-high heat. Thread marinated shrimp onto skewers and grill for 2-3 minutes on each side until cooked through.
  5. Divide cooked rice into serving bowls. Top with grilled shrimp, corn salsa, and avocado slices.
  6. Drizzle creamy sauce over each bowl. Serve with lime wedges and garnish with fresh cilantro.
  7. Enjoy your vibrant and delicious Grilled Shrimp Bowl immediately!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover components separately; shrimp, corn salsa, and sauce can stay fresh for up to 3 days in the fridge. Avocado should be consumed within 1-2 days.

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