Description
A vibrant and healthy Grilled Shrimp Bowl featuring succulent grilled shrimp paired with a fresh avocado and corn salsa, served over a base of rice or quinoa. This dish offers a perfect balance of smoky, tangy, and creamy flavors, ideal for a quick and nutritious meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Bowl Base
- 2 cups cooked rice or quinoa
Avocado & Corn Salsa
- 1 cup corn kernels, fresh or frozen
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Marinate the shrimp: In a bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice. Allow it to marinate for 10 to 15 minutes to absorb the flavors.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Cook the shrimp for 2 to 3 minutes on each side, until they turn pink and are cooked through. Remove from heat.
- Prepare the avocado corn salsa: In a separate bowl, combine the corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt. Mix gently to combine.
- Assemble the bowls: Divide the cooked rice or quinoa evenly into serving bowls. Top each bowl with grilled shrimp and generously spoon the avocado corn salsa on top.
- Serve immediately: Enjoy your fresh and flavorful grilled shrimp bowl right away for the best taste and texture.
Notes
- You can substitute chicken or tofu for shrimp if desired.
- Add black beans for extra protein.
- Drizzle with chipotle mayo for added flavor and a smoky kick.
