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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup cooked quinoa or brown rice - 1 ripe avocado, diced - 1 cup corn kernels (fresh or frozen) - 1 small red onion, diced - 1 medium tomato, diced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice (for salsa) - Salt to taste - Grill or grill pan - Skewers (if using) - Mixing bowls - Extra cilantro - Lime wedges To make this grilled shrimp bowl special, gather the ingredients above. Start with fresh shrimp. They should be large, peeled, and deveined. This helps them cook evenly and stay juicy. Use good olive oil for flavor. Lime juice adds a bright touch and helps the shrimp marinate. Garlic powder and smoked paprika give that extra kick. For the base of your bowl, cooked quinoa or brown rice works great. Both are hearty and nutritious. The avocado and corn salsa adds creaminess and sweetness. Diced red onion and tomato bring freshness. Don't forget the cilantro; it ties everything together. You need a grill or grill pan to cook the shrimp. If you use skewers, soak them first. This keeps them from burning. Mixing bowls help combine the salsa ingredients easily. For garnishes, you can add extra cilantro or a wedge of lime on top. It makes the dish look pretty and adds more flavor. If you're ready to make this bowl pop, check out the Full Recipe for details on cooking methods. To start, you need to combine the shrimp with the marinade ingredients. In a bowl, mix together the shrimp, olive oil, lime juice, garlic powder, smoked paprika, salt, and pepper. Make sure all the shrimp get coated well. I recommend letting them marinate for about 15 minutes. This step adds a lot of flavor to the shrimp. While the shrimp marinates, you can prepare the corn salsa. In a separate bowl, mix together the corn, diced avocado, red onion, tomato, cilantro, lime juice, and a pinch of salt. Gently fold the ingredients together. Allow the salsa to sit for a bit. This time helps the flavors meld together beautifully. Next, we grill the shrimp. Preheat your grill or grill pan over medium-high heat. If you are using skewers, thread the marinated shrimp onto them. If your skewers are wooden, soak them in water for 10 minutes first. This keeps them from burning. Grill the shrimp for about 2-3 minutes on each side. They are ready when they turn pink and opaque. Remove them from the grill. Now it’s time to put it all together. In each serving bowl, place a scoop of cooked quinoa or brown rice at the bottom. Next, add the grilled shrimp. Finally, top it with a generous serving of corn salsa. If you like, add extra cilantro and a wedge of lime for some zest. Enjoy your delightful grilled shrimp bowl! For the full recipe, check out the details above. To make great grilled shrimp, marinating is key. I suggest using my marinade mix of olive oil, lime juice, garlic powder, and smoked paprika. Let the shrimp soak in this blend for about 15 minutes. This short time helps the shrimp soak up flavors without making them mushy. Avoid overcooking shrimp; they can become tough. Grill them for just 2-3 minutes on each side. Look for a pink color and an opaque center. This means they are perfectly done. For the corn salsa, you can swap fresh ingredients based on what you have. If you can’t find fresh corn, frozen works well too. You can also use green onions instead of red. This adds a milder taste. Adjust the spice level by adding diced jalapeños or a pinch of cayenne. Start small, taste, and add more if needed. This way, you control the heat to suit your taste. When serving, pair your grilled shrimp bowl with a light side. A fresh green salad or tortilla chips and salsa make great choices. To drink, try a cold lemonade or a crisp white wine. These drinks balance the flavors in the bowl. For the full recipe, check out the complete guide for more details. {{image_2}} If you want to switch up the protein, try chicken or tofu. Chicken offers a meaty texture. Just marinate it like the shrimp. Grill it until it's cooked through. For a plant-based option, use firm tofu. Press it to remove excess water, then marinate and grill it. Both choices fit well for many diets. You can change the base grain too. Wild rice brings a nutty flavor and chewy texture. Quinoa is lighter and packed with protein. If you need gluten-free options, both grains work well. You might also try brown rice for heartiness. Each grain adds a unique taste to your bowl. Using seasonal ingredients makes your salsa shine. In summer, fresh tomatoes and corn taste the best. In fall, add diced peppers and fresh herbs. Using local produce not only boosts flavor but also supports local farmers. Adjust your salsa based on what you find at the market. This approach keeps your dish fresh and exciting. To keep your grilled shrimp fresh, store it in an airtight container. Place the shrimp and corn salsa in separate containers. This helps keep the shrimp firm and the salsa fresh. The dish lasts up to three days in the fridge. Be sure to cool it down before storing to avoid warming your fridge. You can reheat grilled shrimp in a few ways. Use a skillet on low heat for best results. Stir gently to keep the shrimp from overcooking. You can also use a microwave. Heat it in short bursts, checking often. For the salsa, simply stir it into the shrimp while heating. This keeps the flavors vibrant. You can freeze grilled shrimp and corn salsa if you want. Place them in separate freezer bags and remove as much air as possible. The shrimp can stay frozen for up to three months, while the salsa lasts about two months. To thaw, place them in the fridge overnight. You can also use cold water for quicker thawing. Just make sure to cook the shrimp right after thawing for the best taste. You can tell shrimp are done when they turn pink and opaque. The tails will curl slightly, and they will be firm to the touch. If they look gray or translucent, they need more time. Overcooked shrimp can become tough, so watch closely. A good rule is to grill each side for 2-3 minutes. Yes, you can make the corn salsa ahead. It stays fresh for up to two days in the fridge. Just mix all your salsa ingredients together and store it in an airtight container. This allows the flavors to meld nicely. However, add the avocado right before serving to keep it from browning. You can serve your grilled shrimp bowl with a light salad or some fresh tortilla chips. A refreshing drink like iced tea or lemonade pairs well too. You could also offer some grilled veggies on the side for extra color and taste. Yes, this recipe is gluten-free. The main ingredients like shrimp, quinoa, and fresh veggies do not contain gluten. If you use a gluten-free grain like quinoa or rice, you’ll have a delicious gluten-free meal. Check labels if you use packaged ingredients to ensure they are gluten-free. For the full recipe, check out the Grilled Shrimp Fiesta Bowl. This blog post shares a simple grilled shrimp recipe with vibrant corn salsa. We reviewed essential ingredients, easy steps, and helpful tips. You can customize this dish with different proteins and grains. Proper storage ensures leftovers stay fresh. If you follow these tips, you’ll impress anyone at the table. Grilled shrimp bowls are a tasty and healthy meal you can enjoy any time. Remember, cooking is fun and experimenting is key. Stay curious and enjoy your culinary journey!

Grilled Shrimp Bowl with Avocado and Corn Salsa

Elevate your mealtime with a delicious Grilled Shrimp Fiesta Bowl that everyone will love! This vibrant dish features marinated grilled shrimp, fresh corn salsa, and a hearty base of quinoa or brown rice, all topped with creamy avocado and zesty cilantro. Perfect for healthy eating or meal prep, this recipe is quick and easy! Click through to explore this mouth-watering recipe and bring the fiesta to your table!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 ripe avocado, diced

1 cup corn kernels (fresh or frozen)

1 small red onion, diced

1 medium tomato, diced

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice (for salsa)

Salt to taste

Instructions
 

Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, lime juice, garlic powder, smoked paprika, salt, and pepper. Toss to coat the shrimp well and let marinate for about 15 minutes.

    Prepare the Corn Salsa: In a separate bowl, mix corn, diced avocado, red onion, tomato, cilantro, 2 tablespoons lime juice, and a pinch of salt. Gently fold to combine. Let the flavors meld while the shrimp marinates.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes prior to prevent burning). Grill shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Remove from grill.

        Assemble the Bowl: In each serving bowl, place a scoop of cooked quinoa or brown rice at the bottom. Top with grilled shrimp, followed by a generous serving of corn salsa.

          Garnish: Add extra cilantro on top if you desire, and a wedge of lime for an added zest.

            Prep Time: 15 min | Total Time: 30 min | Servings: 4