Description
This fresh grilled shrimp bowl features juicy, smoky shrimp atop fluffy rice, crowned with a zesty avocado corn salsa. It’s a quick, healthy dinner packed with bold flavors, vibrant veggies, and good-for-you fats—perfect for busy weeknights or meal prep.
Ingredients
- 1 lb large raw shrimp, peeled and deveined (21–25 count, tail-on or tail-off)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Juice and zest of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large ripe avocado, diced
- 1 cup cooked corn kernels (fresh or thawed frozen)
- 1/4 cup finely diced red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown or white rice (or quinoa or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup shredded red cabbage (optional)
- Lime wedges, for serving
- Extra cilantro, for garnish
Instructions
- In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, cayenne pepper (if using), juice and zest of 1 lime, kosher salt, and black pepper. Add shrimp and toss to coat. Marinate for at least 10 minutes (up to 30 minutes in the fridge).
- If using wooden skewers, soak them in water for 10 minutes to prevent burning.
- In a mixing bowl, gently combine diced avocado, cooked corn, red onion, minced jalapeño, chopped cilantro, juice of 1 lime, salt, and pepper. Toss carefully to keep avocado chunky.
- Warm cooked rice or grain of choice. Fluff with a fork. If using cauliflower rice, sauté for 2-3 minutes with a splash of olive oil and salt.
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers or place directly on grill. Grill shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.
- Divide rice among four serving bowls. Top each with grilled shrimp, a generous scoop of avocado corn salsa, cherry tomatoes, diced cucumber, and red cabbage if using. Garnish with extra cilantro and lime wedges.
- Serve immediately for best texture and flavor.
Notes
Marinate shrimp for no more than 30 minutes to avoid mushy texture. Pat shrimp dry before grilling for better sear. Prep salsa and toppings while shrimp marinates for efficiency. For meal prep, store components separately and combine just before serving. Swap rice for cauliflower rice for a low-carb option, or use grilled chicken or tofu for a different protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 410
- Sugar: 5
- Sodium: 750
- Fat: 16
- Saturated Fat: 2.5
- Carbohydrates: 40
- Fiber: 7
- Protein: 28
Keywords: grilled shrimp bowl, avocado corn salsa, healthy dinner, shrimp recipe, meal prep, gluten-free, summer bowl, easy shrimp bowl, rice bowl, seafood