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- Large shrimp: 1 lb, peeled and deveined - Cooking base: 2 cups cooked quinoa or brown rice - Avocado corn salsa components: corn kernels, avocado, tomato, red onion - Extra virgin olive oil: 2 tablespoons - Spices: smoked paprika, garlic powder, ground cumin - Seasoning: sea salt and black pepper - Fresh cilantro for garnish - Lime for zest and flavor When I make my Grilled Shrimp Bowl with Avocado Corn Salsa, I focus on fresh ingredients. Using large shrimp makes a big difference. They grill up juicy and plump. You want the shrimp peeled and deveined for easy eating. For the base, I often choose quinoa or brown rice. Both add a nutty flavor and nice texture. They also help fill you up. The avocado corn salsa adds brightness. You need corn kernels, ripe avocado, diced tomato, and finely chopped red onion. This mix gives a crunchy and creamy contrast. The marinade is key for flavor. I use two tablespoons of extra virgin olive oil. Then, I add smoked paprika, garlic powder, and ground cumin. These spices give the shrimp a smoky, savory kick. Season it with sea salt and freshly ground black pepper for balance. For garnishing, I love to sprinkle fresh cilantro on top. It adds color and freshness. Don’t forget lime juice! It brightens up the whole dish. This bowl is not just a meal; it's a feast for the eyes too. For the full recipe, check out the details I’ve laid out for you. To start, gather your shrimp and marinade. You will need 1 pound of large shrimp, peeled and deveined. In a bowl, mix the shrimp with 2 tablespoons of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, sea salt, and freshly ground black pepper. Toss the shrimp gently until they are fully coated. Cover the bowl and let it marinate for 15 minutes. This step adds flavor and makes the shrimp juicy. Next, get your grill ready. Set it to medium-high heat, about 375-400°F. Clean the grill grates and oil them lightly. This helps prevent the shrimp from sticking. A well-prepped grill ensures your shrimp cook evenly and get those nice grill marks. Once your grill is hot, it’s time to grill. If you’re using wooden skewers, soak them in water for 30 minutes. Then, thread the marinated shrimp onto the skewers. Grill the shrimp for 2-3 minutes on each side. Look for a pink color and a slight char. When done, remove the skewers and let them cool for a bit. This step locks in the flavor and keeps the shrimp tender. While the shrimp cools, let’s make the salsa. In a medium bowl, combine 1 cup of corn kernels, 1 diced avocado, 1 diced tomato, and 1/4 finely chopped red onion. Squeeze the juice of 1 lime over the mix. Season with salt and pepper. Gently combine everything with a spatula. Be careful not to mash the avocado. This salsa adds a fresh and vibrant touch to the bowl. Now, it’s time to put everything together. In serving bowls, add a layer of 2 cups of cooked quinoa or brown rice as the base. Place the grilled shrimp on top of the grain. Finally, spoon a generous amount of avocado corn salsa over the shrimp. This creates a beautiful and colorful dish. For the final touch, sprinkle freshly chopped cilantro on each bowl. Add lime wedges on the side for an extra burst of flavor. Your Grilled Shrimp Bowl with Avocado Corn Salsa is now ready to enjoy! This dish not only looks great but tastes even better. For the full recipe, check the details above. To grill shrimp well, start by preventing them from sticking to the grill. Here are some tips: - Clean the grill grates: A clean surface helps the shrimp slide right off. - Oil the grates: Use a paper towel dipped in oil and wipe the grates before grilling. For juicy shrimp, cook them for the right amount of time. Grill the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Overcooking makes shrimp tough, so watch them closely. Selecting the perfect avocado is key for your salsa. Look for avocados that feel slightly soft when you press them gently. They should not feel mushy. To handle and dice an avocado, first cut it in half and remove the pit. Use a spoon to scoop out the flesh. Then, slice it into cubes while it is still in the skin. This method helps you keep the pieces intact. For a stunning bowl, choose shallow and wide bowls. This shape lets the colors of the salsa pop. When serving, you can add lime wedges on the side. They not only look great, but they also add more flavor. Consider placing fresh cilantro on top for extra color and taste. For the full recipe, check the section above. {{image_4}} You can switch out shrimp for chicken or tofu. Chicken adds a nice twist. Tofu is a great choice for vegans. Both options taste great with the same marinade. For the base, try using farro or white rice instead of quinoa. Each grain brings a unique flavor and texture. Quinoa is nutty, while farro is chewy. Choose what you like best! Want to spice things up? Add some cayenne or chili powder to the marinade. This will give your shrimp a nice kick. You can also add fresh herbs like dill or basil for extra flavor. In the salsa, feel free to mix in bell peppers or cucumbers. These veggies add crunch and freshness. You can even toss in some black beans for added protein. To make this dish gluten-free, simply ensure your grains are gluten-free. Quinoa and brown rice are safe bets. They work well with the other ingredients. For vegetarian or vegan options, use tofu and skip the shrimp. You can also add more beans to boost protein. This makes a filling meal that everyone can enjoy. Check out the Full Recipe for all the details! To keep your leftover grilled shrimp bowl fresh, use airtight containers. Glass or plastic containers work well. Store them in your fridge right away. This helps keep the shrimp and salsa safe to eat. You should eat leftovers within three days for the best taste. When it’s time to eat, you can reheat the shrimp and grains easily. Use a microwave or a skillet. If using a microwave, heat in short bursts. Stir in between to heat evenly. In a skillet, warm them over medium heat. Add a splash of water to keep them moist. This helps avoid drying out the shrimp. You can freeze the shrimp and salsa if you have extra. Place the shrimp in a freezer-safe bag. Remove as much air as possible. Salsa can also freeze, but the texture may change. For best results, freeze the salsa without the avocado. When ready to eat, thaw in the fridge overnight. Reheat the shrimp and mix with fresh salsa for a tasty meal. For the full recipe, check out the Grilled Shrimp Bowl with Avocado Corn Salsa. You can store grilled shrimp in the fridge for one to two days. Make sure to place them in an airtight container. This keeps them fresh and safe to eat. Check for any off smells or changes in texture before enjoying them again. Yes, you can use frozen shrimp for this dish. First, thaw the shrimp in cold water. This takes about 15-20 minutes. Avoid using hot water as it can cook the shrimp. Once thawed, pat them dry with a paper towel before marinating. If you need a substitute for quinoa, try brown rice, farro, or couscous. Each grain has a different cooking time. For brown rice, cook it for about 40-45 minutes. Farro cooks in about 30 minutes, while couscous only takes about 10 minutes. Shrimp are cooked when they turn pink and opaque. They should curl into a “C” shape. Avoid overcooking, as shrimp can become tough. A good rule is to grill them for 2-3 minutes on each side. For more details, check the Full Recipe. This grilled shrimp bowl combines fresh shrimp, flavorful marinade, and a tasty avocado corn salsa. You learned to marinate, grill, and assemble layers for a delightful meal. Remember, you can customize and store this dish easily. With basic tips, you'll achieve juicy shrimp and vibrant flavors. Enjoy experimenting with variations to suit your taste. I hope this recipe inspires many delicious meals in your kitchen. Cook well, and savor every bite!

Grilled Shrimp Bowl with Avocado Corn Salsa

Looking for a quick and delicious meal? Try my Grilled Shrimp Bowl with Avocado Corn Salsa Delight! This vibrant dish combines juicy grilled shrimp with creamy avocado and sweet corn, creating a feast that's not only tasty but also customizable. Packed with flavor and healthy ingredients, it's perfect for any occasion. Click through to explore the full recipe and make this colorful bowl today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Sea salt and freshly ground black pepper, to taste

2 cups cooked quinoa or brown rice (your choice)

1 cup corn kernels (fresh or frozen, thawed if frozen)

1 ripe avocado, diced

1 medium tomato, diced

1/4 red onion, finely chopped

Juice of 1 lime (about 2 tablespoons)

Fresh cilantro, chopped, for garnish

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and freshly ground black pepper. Gently toss the shrimp until they are evenly coated with the marinade. Cover and let it marinate at room temperature for at least 15 minutes while preparing the rest of the ingredients.

    Preheat the Grill: Preheat your grill to a medium-high temperature, around 375-400°F (190-200°C). Ensure that the grill grates are clean and well-oiled to prevent the shrimp from sticking during cooking.

      Grill the Shrimp: Once the grill reaches the right temperature, if using wooden skewers, soak them in water for at least 30 minutes beforehand to avoid burning. Thread the marinated shrimp onto the skewers. Grill the shrimp for approximately 2-3 minutes on each side until they are pink, opaque, and slightly charred. Remove the skewers from the grill and set aside to cool slightly.

        Prepare the Avocado Corn Salsa: In a medium-sized bowl, combine the corn kernels, diced avocado, diced tomato, and finely chopped red onion. Squeeze the juice of one lime over the mixture, then season with salt and pepper. Gently fold the ingredients together with a spatula, taking care not to mash the avocado.

          Assemble the Bowl: In serving bowls, create a base layer with the cooked quinoa or brown rice, ensuring it covers the bottom of the bowl. Arrange the grilled shrimp on top, then generously spoon the avocado corn salsa over the shrimp.

            Garnish and Serve: Finish the dish by sprinkling freshly chopped cilantro over each bowl for extra flavor and a burst of color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For a vibrant presentation, use a shallow, wide bowl that allows the colors of the salsa to shine through. Serve with lime wedges on the side for an extra zing!