![- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste The main stars of the dish are the large shrimp. They are meaty and take on flavor well. You want to peel and devein them to make eating easy. Olive oil is key for keeping the shrimp moist and adds a nice flavor. For spices, smoked paprika gives a great depth. Garlic powder brings in a tasty kick. Don’t forget to add salt and pepper to round out the flavors. - 1 avocado, diced - 1 cup fresh corn kernels (or canned, drained) - 1 small red onion, finely chopped - 1 medium tomato, diced - 1 lime, juiced Next, we have the salsa. The avocado adds a creamy texture. You can use fresh corn for a sweet crunch or canned corn if that's what you have. Red onion gives a nice bite, while the tomato adds freshness. A squeeze of lime juice brightens everything up. This salsa is not just tasty; it also adds color and texture. - 1 cup cooked quinoa - Fresh cilantro, chopped (for garnish) For the base, cooked quinoa gives a nutty flavor and is full of protein. It holds the bowl together and makes it filling. You can top your dish with fresh cilantro. It adds a burst of flavor and makes the bowl look amazing. This dish is perfect for a healthy meal that feels special. If you want the full recipe, check out the details above. Prepping the grill Start by preheating your grill to medium-high heat. If you use wooden skewers, soak them in water for thirty minutes. This step helps stop them from burning on the grill. Marinating the shrimp In a big bowl, mix the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp well so they get coated evenly. This marinade adds flavor and keeps the shrimp juicy. Grilling shrimp perfectly Once your grill is hot, it's time to grill the shrimp. If you want, thread the shrimp onto skewers. Grill each side for about two to three minutes. The shrimp will turn pink and opaque when done. Take them off the grill and set them aside. Making the avocado and corn salsa In a separate bowl, mix diced avocado, corn, red onion, tomato, and lime juice. Stir well and season with salt and pepper. This salsa adds a fresh and tasty crunch to your bowl. Layering ingredients for the bowl To build your bowl, start with a scoop of cooked quinoa at the bottom. Next, add the grilled shrimp on top. Finally, load it with a generous scoop of the avocado and corn salsa. Garnishing suggestions For the final touch, sprinkle freshly chopped cilantro on top. This adds a pop of color and flavor to your dish. Enjoy your Grilled Shrimp Bowl with Avocado and Corn Salsa! For the complete recipe, check [Full Recipe]. Grilling shrimp is easy, but a few tips help. First, make sure your grill is hot. The heat helps create a nice sear. Use a bit of oil on the grill grates to prevent sticking. Avoid overcooking shrimp. They cook fast, usually in 2-3 minutes per side. When they turn pink and opaque, they’re done. If you cook them too long, they get tough and rubbery. To enhance the flavor of your salsa, use fresh ingredients. Fresh lime juice adds a bright taste. You can also add a pinch of cumin for warmth. If you don’t have fresh corn, canned corn works well. If you want a twist, add diced mango or jalapeño for sweetness or heat. Make your dish pop with color. Start with a bed of quinoa in a bowl. Arrange the grilled shrimp on top. Add the avocado and corn salsa generously. For a final touch, sprinkle fresh cilantro on top. You can also serve with lime wedges on the side. This adds a fresh look and extra flavor. For the full recipe, check out the recipe section. {{image_2}} You can switch the shrimp for chicken or tofu. Chicken thighs work great. Just cut them into bite-sized pieces. Marinate them the same way as the shrimp. Grill until they reach 165°F. For tofu, choose firm tofu. Press it to remove excess water, then cut it into cubes. Toss with the same oil and spices. Grill until golden brown. Both options offer tasty and satisfying protein. Want to change the flavor? You can add spices like cumin or chili powder. These spices give the dish a nice kick. You can also use fresh herbs like basil or parsley for a twist. Adding different veggies can make it special. Try bell peppers, zucchini, or snap peas. Chop them small and mix them into the salsa for a colorful touch. Instead of quinoa, you can use rice or lettuce wraps. Brown rice adds a nutty flavor, while white rice keeps it light. For lettuce wraps, use large leaves, like romaine. Fill them with the shrimp and salsa for fun finger food. You can also serve the bowl with sides like black beans or a simple green salad for extra nutrition. For the full recipe, check out the instructions above to get started on your own grilled shrimp bowl with avocado and corn salsa! To keep your grilled shrimp fresh, store it in an airtight container. Place it in the fridge. Use it within 2 days for the best taste. Make sure the shrimp cools before you store it. For the salsa, transfer it to a separate airtight container. The salsa will stay fresh for up to 3 days. To prevent browning, add a little extra lime juice on top. To reheat shrimp, the best method is using the stovetop. Heat a skillet over medium heat. Add a splash of olive oil and warm the shrimp for about 2-3 minutes. Stir gently to avoid overcooking. For salsa, do not heat it. Serve it cold for the best flavor. If it sits too long, the flavors may change. Just mix it up before serving. You can prep ingredients a day ahead. Clean and devein shrimp then store it with seasoning in the fridge. It will save time during cooking. For the salsa, chop the veggies and mix them in a bowl. Store the salsa mix in the fridge. Keep the avocado separate until serving to keep it fresh. You should grill shrimp for about 2-3 minutes on each side. They cook quickly and will turn pink and opaque when done. Overcooking shrimp makes them tough. Keep an eye on them while grilling for the best texture. Yes, you can make the avocado and corn salsa in advance. However, it’s best to add the avocado right before serving. This keeps it fresh and green. Prepare the corn, onion, tomato, and lime juice ahead. Mix them, then add avocado later. If you want a substitute for quinoa, try brown rice or farro. Both work well and add great texture. You can also use cauliflower rice for a low-carb option. Each of these choices gives a nice base for your grilled shrimp bowl. For the full recipe, check out the Grilled Shrimp Bowl with Avocado and Corn Salsa ! This blog post outlined a delicious shrimp bowl you can easily make. You learned about the main ingredients, including shrimp and fresh salsa with avocado and corn. I shared step-by-step instructions to grill the shrimp and assemble the bowl. Helpful tips showed how to avoid common mistakes and make your dish shine. You can even switch proteins or bases for variety. With these guiding points, you'll create a tasty and vibrant meal. Enjoy experimenting and making this bowl your own!](https://flavorsprint.com/wp-content/uploads/2025/06/0e6e6647-269f-4b19-8444-bd5b88f756a9-768x768.webp)
If you’re craving a fresh and tasty meal, this Grilled Shrimp Bowl with Avocado and Corn Salsa is a must-try. Packed with juicy grilled shrimp, creamy avocado, and sweet corn, this dish is full of flavor and nutrients. I’ll show you how to whip it up easily, step by step. Perfect for lunch, dinner, or meal prep, you’ll enjoy every bite! Ready to dive in? Let’s get cooking!
Ingredients
Main Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
The main stars of the dish are the large shrimp. They are meaty and take on flavor well. You want to peel and devein them to make eating easy. Olive oil is key for keeping the shrimp moist and adds a nice flavor. For spices, smoked paprika gives a great depth. Garlic powder brings in a tasty kick. Don’t forget to add salt and pepper to round out the flavors.
Salsa Components
– 1 avocado, diced
– 1 cup fresh corn kernels (or canned, drained)
– 1 small red onion, finely chopped
– 1 medium tomato, diced
– 1 lime, juiced
Next, we have the salsa. The avocado adds a creamy texture. You can use fresh corn for a sweet crunch or canned corn if that’s what you have. Red onion gives a nice bite, while the tomato adds freshness. A squeeze of lime juice brightens everything up. This salsa is not just tasty; it also adds color and texture.
Serving Base
– 1 cup cooked quinoa
– Fresh cilantro, chopped (for garnish)
For the base, cooked quinoa gives a nutty flavor and is full of protein. It holds the bowl together and makes it filling. You can top your dish with fresh cilantro. It adds a burst of flavor and makes the bowl look amazing.
This dish is perfect for a healthy meal that feels special. If you want the full recipe, check out the details above.
Step-by-Step Instructions
Preparation Steps
Prepping the grill
Start by preheating your grill to medium-high heat. If you use wooden skewers, soak them in water for thirty minutes. This step helps stop them from burning on the grill.
Marinating the shrimp
In a big bowl, mix the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp well so they get coated evenly. This marinade adds flavor and keeps the shrimp juicy.
Cooking Process
Grilling shrimp perfectly
Once your grill is hot, it’s time to grill the shrimp. If you want, thread the shrimp onto skewers. Grill each side for about two to three minutes. The shrimp will turn pink and opaque when done. Take them off the grill and set them aside.
Making the avocado and corn salsa
In a separate bowl, mix diced avocado, corn, red onion, tomato, and lime juice. Stir well and season with salt and pepper. This salsa adds a fresh and tasty crunch to your bowl.
Bowl Assembly
Layering ingredients for the bowl
To build your bowl, start with a scoop of cooked quinoa at the bottom. Next, add the grilled shrimp on top. Finally, load it with a generous scoop of the avocado and corn salsa.
Garnishing suggestions
For the final touch, sprinkle freshly chopped cilantro on top. This adds a pop of color and flavor to your dish. Enjoy your Grilled Shrimp Bowl with Avocado and Corn Salsa! For the complete recipe, check [Full Recipe].
Tips & Tricks
Grilling Tips
Grilling shrimp is easy, but a few tips help. First, make sure your grill is hot. The heat helps create a nice sear. Use a bit of oil on the grill grates to prevent sticking.
Avoid overcooking shrimp. They cook fast, usually in 2-3 minutes per side. When they turn pink and opaque, they’re done. If you cook them too long, they get tough and rubbery.
Salsa Optimization
To enhance the flavor of your salsa, use fresh ingredients. Fresh lime juice adds a bright taste. You can also add a pinch of cumin for warmth.
If you don’t have fresh corn, canned corn works well. If you want a twist, add diced mango or jalapeño for sweetness or heat.
Presentation Ideas
Make your dish pop with color. Start with a bed of quinoa in a bowl. Arrange the grilled shrimp on top. Add the avocado and corn salsa generously.
For a final touch, sprinkle fresh cilantro on top. You can also serve with lime wedges on the side. This adds a fresh look and extra flavor. For the full recipe, check out the recipe section.
Variations
Protein Alternatives
You can switch the shrimp for chicken or tofu. Chicken thighs work great. Just cut them into bite-sized pieces. Marinate them the same way as the shrimp. Grill until they reach 165°F. For tofu, choose firm tofu. Press it to remove excess water, then cut it into cubes. Toss with the same oil and spices. Grill until golden brown. Both options offer tasty and satisfying protein.
Flavor Tweaks
Want to change the flavor? You can add spices like cumin or chili powder. These spices give the dish a nice kick. You can also use fresh herbs like basil or parsley for a twist. Adding different veggies can make it special. Try bell peppers, zucchini, or snap peas. Chop them small and mix them into the salsa for a colorful touch.
Serving Options
Instead of quinoa, you can use rice or lettuce wraps. Brown rice adds a nutty flavor, while white rice keeps it light. For lettuce wraps, use large leaves, like romaine. Fill them with the shrimp and salsa for fun finger food. You can also serve the bowl with sides like black beans or a simple green salad for extra nutrition.
For the full recipe, check out the instructions above to get started on your own grilled shrimp bowl with avocado and corn salsa!
Storage Info
Leftover Storage Tips
To keep your grilled shrimp fresh, store it in an airtight container. Place it in the fridge. Use it within 2 days for the best taste. Make sure the shrimp cools before you store it.
For the salsa, transfer it to a separate airtight container. The salsa will stay fresh for up to 3 days. To prevent browning, add a little extra lime juice on top.
Reheating Instructions
To reheat shrimp, the best method is using the stovetop. Heat a skillet over medium heat. Add a splash of olive oil and warm the shrimp for about 2-3 minutes. Stir gently to avoid overcooking.
For salsa, do not heat it. Serve it cold for the best flavor. If it sits too long, the flavors may change. Just mix it up before serving.
Meal Prep Ideas
You can prep ingredients a day ahead. Clean and devein shrimp then store it with seasoning in the fridge. It will save time during cooking.
For the salsa, chop the veggies and mix them in a bowl. Store the salsa mix in the fridge. Keep the avocado separate until serving to keep it fresh.
FAQs
How long should I grill shrimp?
You should grill shrimp for about 2-3 minutes on each side. They cook quickly and will turn pink and opaque when done. Overcooking shrimp makes them tough. Keep an eye on them while grilling for the best texture.
Can I make the avocado and corn salsa in advance?
Yes, you can make the avocado and corn salsa in advance. However, it’s best to add the avocado right before serving. This keeps it fresh and green. Prepare the corn, onion, tomato, and lime juice ahead. Mix them, then add avocado later.
What can I substitute for quinoa?
If you want a substitute for quinoa, try brown rice or farro. Both work well and add great texture. You can also use cauliflower rice for a low-carb option. Each of these choices gives a nice base for your grilled shrimp bowl.
For the full recipe, check out the Grilled Shrimp Bowl with Avocado and Corn Salsa !
This blog post outlined a delicious shrimp bowl you can easily make. You learned about the main ingredients, including shrimp and fresh salsa with avocado and corn. I shared step-by-step instructions to grill the shrimp and assemble the bowl. Helpful tips showed how to avoid common mistakes and make your dish shine. You can even switch proteins or bases for variety. With these guiding points, you’ll create a tasty and vibrant meal. Enjoy experimenting and making this bowl your own!
![- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste The main stars of the dish are the large shrimp. They are meaty and take on flavor well. You want to peel and devein them to make eating easy. Olive oil is key for keeping the shrimp moist and adds a nice flavor. For spices, smoked paprika gives a great depth. Garlic powder brings in a tasty kick. Don’t forget to add salt and pepper to round out the flavors. - 1 avocado, diced - 1 cup fresh corn kernels (or canned, drained) - 1 small red onion, finely chopped - 1 medium tomato, diced - 1 lime, juiced Next, we have the salsa. The avocado adds a creamy texture. You can use fresh corn for a sweet crunch or canned corn if that's what you have. Red onion gives a nice bite, while the tomato adds freshness. A squeeze of lime juice brightens everything up. This salsa is not just tasty; it also adds color and texture. - 1 cup cooked quinoa - Fresh cilantro, chopped (for garnish) For the base, cooked quinoa gives a nutty flavor and is full of protein. It holds the bowl together and makes it filling. You can top your dish with fresh cilantro. It adds a burst of flavor and makes the bowl look amazing. This dish is perfect for a healthy meal that feels special. If you want the full recipe, check out the details above. Prepping the grill Start by preheating your grill to medium-high heat. If you use wooden skewers, soak them in water for thirty minutes. This step helps stop them from burning on the grill. Marinating the shrimp In a big bowl, mix the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp well so they get coated evenly. This marinade adds flavor and keeps the shrimp juicy. Grilling shrimp perfectly Once your grill is hot, it's time to grill the shrimp. If you want, thread the shrimp onto skewers. Grill each side for about two to three minutes. The shrimp will turn pink and opaque when done. Take them off the grill and set them aside. Making the avocado and corn salsa In a separate bowl, mix diced avocado, corn, red onion, tomato, and lime juice. Stir well and season with salt and pepper. This salsa adds a fresh and tasty crunch to your bowl. Layering ingredients for the bowl To build your bowl, start with a scoop of cooked quinoa at the bottom. Next, add the grilled shrimp on top. Finally, load it with a generous scoop of the avocado and corn salsa. Garnishing suggestions For the final touch, sprinkle freshly chopped cilantro on top. This adds a pop of color and flavor to your dish. Enjoy your Grilled Shrimp Bowl with Avocado and Corn Salsa! For the complete recipe, check [Full Recipe]. Grilling shrimp is easy, but a few tips help. First, make sure your grill is hot. The heat helps create a nice sear. Use a bit of oil on the grill grates to prevent sticking. Avoid overcooking shrimp. They cook fast, usually in 2-3 minutes per side. When they turn pink and opaque, they’re done. If you cook them too long, they get tough and rubbery. To enhance the flavor of your salsa, use fresh ingredients. Fresh lime juice adds a bright taste. You can also add a pinch of cumin for warmth. If you don’t have fresh corn, canned corn works well. If you want a twist, add diced mango or jalapeño for sweetness or heat. Make your dish pop with color. Start with a bed of quinoa in a bowl. Arrange the grilled shrimp on top. Add the avocado and corn salsa generously. For a final touch, sprinkle fresh cilantro on top. You can also serve with lime wedges on the side. This adds a fresh look and extra flavor. For the full recipe, check out the recipe section. {{image_2}} You can switch the shrimp for chicken or tofu. Chicken thighs work great. Just cut them into bite-sized pieces. Marinate them the same way as the shrimp. Grill until they reach 165°F. For tofu, choose firm tofu. Press it to remove excess water, then cut it into cubes. Toss with the same oil and spices. Grill until golden brown. Both options offer tasty and satisfying protein. Want to change the flavor? You can add spices like cumin or chili powder. These spices give the dish a nice kick. You can also use fresh herbs like basil or parsley for a twist. Adding different veggies can make it special. Try bell peppers, zucchini, or snap peas. Chop them small and mix them into the salsa for a colorful touch. Instead of quinoa, you can use rice or lettuce wraps. Brown rice adds a nutty flavor, while white rice keeps it light. For lettuce wraps, use large leaves, like romaine. Fill them with the shrimp and salsa for fun finger food. You can also serve the bowl with sides like black beans or a simple green salad for extra nutrition. For the full recipe, check out the instructions above to get started on your own grilled shrimp bowl with avocado and corn salsa! To keep your grilled shrimp fresh, store it in an airtight container. Place it in the fridge. Use it within 2 days for the best taste. Make sure the shrimp cools before you store it. For the salsa, transfer it to a separate airtight container. The salsa will stay fresh for up to 3 days. To prevent browning, add a little extra lime juice on top. To reheat shrimp, the best method is using the stovetop. Heat a skillet over medium heat. Add a splash of olive oil and warm the shrimp for about 2-3 minutes. Stir gently to avoid overcooking. For salsa, do not heat it. Serve it cold for the best flavor. If it sits too long, the flavors may change. Just mix it up before serving. You can prep ingredients a day ahead. Clean and devein shrimp then store it with seasoning in the fridge. It will save time during cooking. For the salsa, chop the veggies and mix them in a bowl. Store the salsa mix in the fridge. Keep the avocado separate until serving to keep it fresh. You should grill shrimp for about 2-3 minutes on each side. They cook quickly and will turn pink and opaque when done. Overcooking shrimp makes them tough. Keep an eye on them while grilling for the best texture. Yes, you can make the avocado and corn salsa in advance. However, it’s best to add the avocado right before serving. This keeps it fresh and green. Prepare the corn, onion, tomato, and lime juice ahead. Mix them, then add avocado later. If you want a substitute for quinoa, try brown rice or farro. Both work well and add great texture. You can also use cauliflower rice for a low-carb option. Each of these choices gives a nice base for your grilled shrimp bowl. For the full recipe, check out the Grilled Shrimp Bowl with Avocado and Corn Salsa ! This blog post outlined a delicious shrimp bowl you can easily make. You learned about the main ingredients, including shrimp and fresh salsa with avocado and corn. I shared step-by-step instructions to grill the shrimp and assemble the bowl. Helpful tips showed how to avoid common mistakes and make your dish shine. You can even switch proteins or bases for variety. With these guiding points, you'll create a tasty and vibrant meal. Enjoy experimenting and making this bowl your own!](https://flavorsprint.com/wp-content/uploads/2025/06/0e6e6647-269f-4b19-8444-bd5b88f756a9-250x250.webp)
