Introduction to Grilled Shrimp Bowl with Avocado Corn Salsa
Indulge in a burst of fresh, vibrant flavors with this Grilled Shrimp Bowl topped with a zesty Avocado Corn Salsa! The perfectly grilled shrimp pairs beautifully with the creamy avocado, sweet corn, and tangy lime, creating a refreshing and satisfying dish. Whether you’re craving a light, healthy meal or a colorful addition to your dinner rotation, this bowl is a true taste of bliss. Simple to make and bursting with flavor, it’s the perfect way to treat yourself to something delicious!
Why You’ll Love This Grilled Shrimp Bowl with Avocado Corn Salsa
This Grilled Shrimp Bowl with Avocado Corn Salsa is a game-changer for busy days. It’s quick to prepare, taking just 25 minutes from start to finish. The combination of succulent shrimp and fresh salsa creates a burst of flavor that’s simply irresistible. Plus, it’s healthy and gluten-free, making it a guilt-free indulgence. You’ll love how easy it is to impress your family with this colorful, nutritious meal!
Ingredients for Grilled Shrimp Bowl with Avocado Corn Salsa
Gathering the right ingredients is the first step to creating your Grilled Shrimp Bowl with Avocado Corn Salsa. Here’s what you’ll need:
Shrimp: Large, peeled, and deveined shrimp are perfect for grilling. They cook quickly and soak up flavors beautifully.
Extra Virgin Olive Oil: This adds richness and helps the spices adhere to the shrimp. It’s a heart-healthy fat!
Onion Powder: A great way to add depth without the hassle of chopping onions. It’s a pantry staple!
Smoked Paprika: This spice brings a warm, smoky flavor that elevates the shrimp. It’s like a hug for your taste buds!
Sea Salt: Essential for enhancing all the flavors in your dish. A little goes a long way!
Black Pepper: Freshly ground black pepper adds a subtle kick. It’s the perfect finishing touch.
Quinoa: A nutritious base for your bowl, packed with protein and fiber. It’s gluten-free and filling!
Corn: Fresh, frozen, or canned corn adds sweetness and crunch. It’s a versatile ingredient that brightens up the dish.
Avocado: Creamy and rich, diced avocado adds a luxurious texture. Plus, it’s loaded with healthy fats!
Grape Tomatoes: These little bursts of sweetness add color and freshness to your salsa.
Red Bell Pepper: Finely diced, it contributes a sweet crunch and vibrant color to the mix.
Fresh Parsley: Chopped parsley adds a pop of freshness and a hint of earthiness.
Lime Juice: Freshly squeezed lime juice brightens the flavors and adds a zesty kick.
Greek Yogurt: This creamy element serves as a base for the zesty sauce, adding protein and tang.
Lime Zest: A sprinkle of lime zest enhances the citrus flavor, making it even more refreshing.
Chili Powder: For those who like a bit of heat, chili powder adds a warm spice to the yogurt sauce.
For exact measurements, check the bottom of the article where you can find everything available for printing. Feel free to get creative with your ingredients! Swap quinoa for brown rice or mix in some beans for added texture. The possibilities are endless!
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa
Now that you have all your ingredients ready, let’s dive into making this delicious Grilled Shrimp Bowl with Avocado Corn Salsa. Follow these simple steps, and you’ll have a vibrant meal on the table in no time!
Step 1: Prepare the Grill
First things first, heat your grill or grill pan to medium-high heat. This is crucial for achieving that perfect char on the shrimp. If you’re using a grill pan, a little drizzle of olive oil can help prevent sticking. You want it hot enough that the shrimp sizzle when they hit the surface!
Step 2: Season the Shrimp
In a mixing bowl, combine your shrimp with the extra virgin olive oil, onion powder, smoked paprika, sea salt, and black pepper. Use your hands or a spoon to ensure each shrimp is evenly coated. This step is key to infusing flavor into every bite!
Step 3: Skewer the Shrimp
If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This prevents them from burning. Thread the seasoned shrimp onto the skewers, leaving a little space between each one. This allows for even cooking and that lovely grill mark!
Step 4: Grill the Shrimp
Place the skewers on the grill and cook for about 2-3 minutes on each side. You’ll know the shrimp are done when they turn pink and opaque. Be careful not to overcook them, or they’ll become rubbery. Once cooked, remove them from the grill and let them rest for a minute.
Step 5: Make the Avocado Corn Salsa
In a separate bowl, gently mix together the corn, diced avocado, halved grape tomatoes, red bell pepper, chopped parsley, and lime juice. Stir carefully to avoid mashing the avocado. This fresh salsa is the star of the dish, adding a burst of color and flavor!
Step 6: Prepare the Zesty Yogurt Sauce
In a small bowl, whisk together the Greek yogurt, lime zest, and chili powder until smooth and creamy. This zesty sauce adds a tangy kick that complements the shrimp and salsa beautifully. It’s a simple yet delicious finishing touch!
Step 7: Assemble the Bowls
Now it’s time to build your bowls! Start with a generous portion of cooked quinoa as the base. Layer the grilled shrimp on top, followed by a hearty scoop of the avocado corn salsa. Finish it off with a drizzle of the zesty yogurt sauce. Serve immediately and enjoy the vibrant flavors!
Tips for Success
Make sure your grill is hot enough for a good sear on the shrimp.
Don’t overcrowd the grill; give each shrimp space for even cooking.
Use ripe avocados for the best flavor and texture in your salsa.
Feel free to customize the salsa with your favorite veggies or herbs.
Prep your ingredients ahead of time to save on cooking time!
Equipment Needed
Grill or Grill Pan: Essential for cooking the shrimp. A stovetop grill pan works well if you don’t have an outdoor grill.
Skewers: Wooden or metal skewers are great for grilling shrimp. If using wooden, remember to soak them first!
Mixing Bowls: A couple of bowls for seasoning shrimp and mixing the salsa.
Whisk: Perfect for blending the zesty yogurt sauce smoothly.
Variations
Spicy Kick: Add diced jalapeños to the avocado corn salsa for an extra layer of heat.
Protein Swap: Substitute shrimp with grilled chicken or tofu for a different protein option.
Grain Alternatives: Use brown rice, farro, or cauliflower rice instead of quinoa for a unique twist.
Vegan Option: Replace Greek yogurt with a dairy-free yogurt alternative for a vegan-friendly dish.
Herb Infusion: Experiment with different herbs like cilantro or basil in the salsa for a fresh flavor boost.
Serving Suggestions
Pair your Grilled Shrimp Bowl with a light, refreshing salad for added crunch.
A chilled glass of white wine or sparkling water with lime complements the flavors beautifully.
For a festive touch, serve with tortilla chips on the side for dipping in the salsa.
Garnish with extra lime wedges and fresh herbs for a vibrant presentation.
FAQs about Grilled Shrimp Bowl with Avocado Corn Salsa
Can I make the Grilled Shrimp Bowl with Avocado Corn Salsa ahead of time?
Absolutely! You can prepare the shrimp and salsa in advance. Just store them separately in the fridge. When you’re ready to eat, simply reheat the shrimp on the grill or in a pan, and assemble your bowl. It’s a great way to save time on busy nights!
What can I substitute for quinoa in this recipe?
If quinoa isn’t your thing, don’t worry! You can easily swap it for brown rice, farro, or even cauliflower rice for a low-carb option. Each alternative brings its own unique flavor and texture to the dish.
Is this recipe suitable for meal prep?
Yes, this Grilled Shrimp Bowl with Avocado Corn Salsa is perfect for meal prep! Just portion out the quinoa, shrimp, and salsa into containers. It keeps well in the fridge for a few days, making it a convenient and healthy option for lunch or dinner.
Can I use frozen shrimp for this recipe?
Definitely! Frozen shrimp work just as well. Just make sure to thaw them completely before seasoning and grilling. They’ll still be delicious and save you some time!
How can I make this dish spicier?
If you’re looking for a spicy kick, consider adding diced jalapeños to the avocado corn salsa or a sprinkle of cayenne pepper to the shrimp seasoning. You can also drizzle some hot sauce over the finished bowl for an extra layer of heat!
Final Thoughts
Creating this Grilled Shrimp Bowl with Avocado Corn Salsa is more than just cooking; it’s about bringing joy to your table. The vibrant colors and fresh flavors make every bite a celebration. I love how this dish transforms a simple meal into something special, perfect for family gatherings or a cozy dinner at home. Plus, it’s quick enough to fit into our busy lives, allowing us to savor delicious, healthy food without the fuss. So, gather your loved ones, dig in, and enjoy the delightful experience this bowl brings to your dining table!
A delicious and vibrant Grilled Shrimp Bowl topped with a fresh Avocado Corn Salsa, perfect for a healthy meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked quinoa
1 cup corn (fresh, frozen, or canned)
1 ripe avocado, diced
1/2 cup grape tomatoes, halved
1/4 cup finely diced red bell pepper
1/4 cup fresh parsley, chopped
Juice of 1 lime
1/2 cup Greek yogurt
1 tablespoon lime zest
1 teaspoon chili powder
Instructions
Heat your grill or a grill pan to medium-high heat.
In a mixing bowl, combine the shrimp with olive oil, onion powder, smoked paprika, sea salt, and black pepper, ensuring each shrimp is evenly coated.
Once the grill is hot, skewer the shrimp (if using wooden skewers, soak them in water for 30 minutes first).
Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove them from the grill and set aside to rest.
In another bowl, mix together the corn, diced avocado, grape tomatoes, red bell pepper, parsley, and lime juice. Stir gently to combine all the ingredients.
In a small bowl, whisk together the Greek yogurt, lime zest, and chili powder until smooth and creamy.
To build your fiesta bowls, start by placing a generous portion of cooked quinoa in each bowl. Layer the grilled shrimp on top, followed by a hearty scoop of the avocado-corn relish. Finish with a drizzle of the zesty yogurt sauce.
Serve right away and savor the vibrant flavors!
Notes
For an extra kick, add diced jalapeños to the avocado-corn relish.
Swap out quinoa for brown rice or use a mix of beans for added texture and nutrition.
