Easy Grilled Shrimp Bowl With Avocado & Corn Salsa
This vibrant grilled shrimp bowl combines smoky shrimp, creamy avocado, and zesty corn salsa for a quick weeknight meal. Naturally gluten-free and adaptable for dairy-free diets, it’s packed with fresh flavors and textures, making it a healthy, satisfying, and easy-to-assemble dish ideal for casual dinners.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste
For the Avocado:
2 ripe avocados, peeled and pitted
Juice of 1 lime
Salt, to taste
For the Corn Salsa:
1 cup fresh or frozen corn kernels, thawed if frozen
1/2 cup red onion, finely diced
1/2 cup red bell pepper, finely diced
1 cup cherry tomatoes or diced large tomatoes
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 jalapeño, seeded and finely chopped (optional)
Salt, to taste (optional: 1 tbsp olive oil for added richness)
Instructions
Preheat the grill to medium-high heat
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne (if using), salt, and pepper
Grill shrimp 2-3 minutes per side or until fully cooked. Set aside to cool
Slice avocados into a bowl, add lime juice, and season with salt
Prepare corn salsa by combining corn, red onion (fold into a small bowl with a splash of lime juice to prevent browning), red bell pepper, tomatoes, lime juice, cilantro, and jalapeño (if using)
Assemble each bowl: Place avocado mixture at the base, top with grilled shrimp and fresh corn salsa, and serve immediately
Notes
Use cherry tomatoes for easier preparation and texture contrast
Add a splash of vinegar to the red onion for extra brightness
Corn salsa can be prepared ahead and refrigerated up to 2 hours
Serve with brown rice, quinoa, or warm tortillas for a more filling option