Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
We first whipped up this shrimp bowl during a heatwave, when no one wanted a heavy meal. The combination of grilled seafood and cool salsa hit all the right notes for our family, instantly making it a warm-weather favorite.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp (plus 1/4 tsp for salsa)
- Black pepper: 1/4 tsp
- Lime juice: Juice of 1 lime (plus juice of 1 lime for salsa)
- Avocado: 1 large ripe avocado, diced
- Corn kernels: 1 cup cooked (fresh, frozen, or canned and drained)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Cilantro: 1/4 cup, chopped (plus extra for garnish)
- Jalapeño: 1, seeded and finely chopped (optional)
- Rice: 2 cups cooked white or brown rice (warm)
- Lime wedges: For serving
Instructions
- Marinate Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Preheat Grill:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (soak wooden skewers in water for 10 minutes first if using).
- Grill Shrimp:
- Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Prepare Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble Bowls:
- Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Save Our kids especially love building their own bowls, adding extra tomatoes and lime to suit their tastes. It's become a go-to meal when the family is craving something wholesome yet uncomplicated.
Serving Suggestions
Try swapping the rice for quinoa or cauliflower rice to cut down on carbs. Black beans and shredded lettuce add even more texture—plus it's fun to serve with crisp tortilla chips on the side.
Pairings
This bowl pairs beautifully with a crisp Sauvignon Blanc or a chilled light lager. For a non-alcoholic option, a cucumber lime spritzer is a refreshing match.
Nutritional Information
Each serving is approximately 385 calories, with 15 g fat, 38 g carbohydrates, and 25 g protein, making it both satisfying and nourishing.
Save This shrimp bowl comes together fast and is endlessly adaptable. Give it a try and bring summer right to your table!
Recipe Help & Answers
- → How long should shrimp be marinated?
Marinate shrimp for about 10 minutes to allow the spices and lime juice to infuse flavor without overpowering the delicate texture.
- → Can I use other types of rice for the bowl base?
Yes, brown rice, quinoa, or cauliflower rice work well as alternatives, providing different textures and nutritional benefits.
- → Is it necessary to soak wooden skewers before grilling?
Soaking wooden skewers for 10 minutes prevents them from burning during grilling, ensuring a safer and cleaner cooking process.
- → What can be substituted for shrimp if preferred?
Grilled chicken or tofu can be used as protein alternatives, offering flexibility for different dietary preferences.
- → How can I add extra crunch or fiber to this dish?
Incorporate black beans or shredded lettuce for added texture and nutritional fiber, enhancing the bowl's overall balance.