Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—it's a perfect light meal for summer. Simple steps and bright flavors make it ideal for busy evenings or a relaxing weekend lunch.
I first made this grilled shrimp bowl during a particularly hot weekend, and it's now my go-to for effortless summer dinners. The combination of smoky shrimp and creamy avocado salsa always wins over friends and family!
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt (shrimp): 1/2 tsp
- Black pepper: 1/4 tsp
- Lime (shrimp): Juice of 1 lime
- Avocado: 1 large ripe avocado, diced
- Corn kernels: 1 cup (fresh, frozen, or canned and drained)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Cilantro: 1/4 cup fresh, chopped
- Jalapeño: 1, seeded & finely chopped (optional)
- Lime (salsa): Juice of 1 lime
- Salt (salsa): 1/4 tsp
- Cooked rice (white or brown): 2 cups, warm
- Lime wedges: For serving
Instructions
- Marinate the Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let marinate for 10 minutes.
- Prepare for Grilling:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak in water for 10 minutes first).
- Grill the Shrimp:
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- 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.
- 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.
Save Whenever I serve this shrimp bowl, my kids ask for extra avocado salsa, and it quickly vanishes from the table. Sharing this meal on our sunny patio has become a family favorite tradition.
Serving Suggestions
Add black beans or shredded lettuce for extra texture and fiber. This bowl also pairs perfectly with a crisp Sauvignon Blanc or a light lager.
Make-Ahead & Storage
You can prep the shrimp and the salsa in advance—just store separately in airtight containers in the fridge for up to 1 day. Assemble just before serving for freshest flavor.
Allergen Notes
This recipe contains shellfish (shrimp). It is suitable for gluten-free and dairy-free diets, but always check your ingredients to avoid cross-contamination.
Save Bring a taste of summer to your table with this light, colorful shrimp bowl. Enjoy every zesty, refreshing bite!
Kitchen Guide
- → How do you grill shrimp for a bowl?
Toss shrimp with olive oil and spices, marinate, then grill on skewers over medium-high heat for 2-3 minutes per side.
- → Can I swap the protein for something else?
Yes, substitute grilled chicken, tofu, or even fish for shrimp—adjust grilling times to match the protein used.
- → Is this bowl gluten-free and dairy-free?
All ingredients are naturally gluten- and dairy-free. Always check labels to prevent allergen cross-contamination.
- → What can I use instead of white rice?
Try brown rice, quinoa, or cauliflower rice for a lower-carb or alternative base for your bowl.
- → How can I make the salsa spicier?
Add diced jalapeño for extra heat, or include a splash of hot sauce. Adjust spice level to your taste.
- → What sides or drinks pair well with this bowl?
Serve with a crisp Sauvignon Blanc or light lager. Black beans and shredded lettuce add extra texture and fiber.