Too hot to turn on the oven? This Grilled Shrimp Bowl is for you.
It delivers a fresh, restaurant-quality meal right in your own backyard. You will love how the smoky shrimp pairs with the sweet corn salsa.
Why This Grilled Shrimp Bowl Is a Winner
This recipe is perfect for busy summer weeknights when you want something light. It is a nutritious powerhouse that feels fancy but takes very little effort.
You get high protein from the shrimp and healthy fats from the avocado. The creamy garlic sauce ties everything together without being too heavy. Your family will ask for this fresh and vibrant meal every week.
Simple Cooking Steps
Making this bowl is incredibly straightforward and fast. You simply marinate the shrimp while you chop the fresh vegetables. Even a beginner can master the grill with this quick-cooking seafood.
The shrimp only need a few minutes to become tender and golden. Use a grill pan if you prefer to stay inside the kitchen. This meal comes together in just 35 minutes from start to finish.
Ingredients You’ll Need
Most of these items are fresh summer staples you might already have.
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 cups cooked jasmine rice
- 2 ears fresh corn, kernels removed
- 1/2 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, juiced
- 2 ripe avocados, sliced
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- In a medium mixing bowl, combine shrimp, olive oil, smoked paprika, cumin, salt, and pepper. Allow to marinate at room temperature for 10 minutes.
- Heat a grill or cast-iron grill pan to medium-high heat (approximately 400°F).
- Grill shrimp for 2 to 3 minutes per side until the internal temperature reaches 145°F and the flesh is opaque.
- In a separate bowl, mix the corn kernels, red onion, cherry tomatoes, cilantro, and lime juice to form the salsa.
- In a small whisking bowl, combine Greek yogurt, minced garlic, and lemon juice. Adjust consistency with a teaspoon of water if necessary until pourable.
- Divide cooked rice into four equal portions across serving bowls.
- Layer each bowl with equal portions of grilled shrimp, corn salsa, and sliced avocado.
- Drizzle the creamy garlic sauce over the assembled components and serve immediately.
Best Ways to Enjoy It
Serve these bowls warm for the best flavor experience. The contrast of warm shrimp and cool salsa is delightful. Pair this with a glass of iced tea or a light lime seltzer.
Set the table outside and enjoy the summer breeze while you eat. This is a great meal for a casual patio dinner with friends.
Storage & Reheating
Store the shrimp and rice in an airtight container for up to two days. Keep the salsa and sauce in separate small containers to stay fresh. Reheat the shrimp and rice gently in the microwave for one minute. Always add the fresh avocado and cold sauce just before serving your leftovers.
Tips for Best Results
- Do not overcook the shrimp or they will become rubbery.
- Pat the shrimp dry before marinating for the best sear.
- Use fresh corn cut off the cob for the sweetest summer flavor.
- If you are short on time, use pre-cooked frozen rice.
- For a party, double the batch and serve it buffet style.
- Add a pinch of cayenne if you want a little heat.
- Make the garlic sauce an hour early to let flavors meld.
Ways to Switch It Up
- Swap the rice for quinoa or cauliflower rice for a low-carb option.
- In winter, use canned or frozen roasted corn for the salsa.
- Replace the shrimp with grilled chicken breast if you prefer poultry.
- Add black beans to the salsa for extra fiber and heartiness.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this bowl. Just make sure to thaw them completely and pat them dry before adding the oil and spices.
How do I know when the shrimp is done?
Shrimp cook very quickly on a hot grill. They are finished when they turn pink and opaque and form a loose “C” shape.
Is this recipe good for meal prep?
Absolutely, this is a fantastic meal prep option for healthy lunches. Just keep the avocado and sauce separate until you are ready to eat.
I hope this fresh bowl brings some sunshine to your dinner table. It is the perfect way to enjoy a warm summer evening with the people you love. Happy cooking!
— Lidia
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 cups cooked jasmine rice
- 2 ears fresh corn, kernels removed
- 1/2 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, finely chopped
- 1 lime , juiced
- 2 ripe avocados , sliced
- 1/2 cup plain Greek yogurt
- 2 cloves garlic , minced
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium mixing bowl, combine shrimp, olive oil, smoked paprika, cumin, salt, and pepper. Allow to marinate at room temperature for 10 minutes.
- Heat a grill or cast-iron grill pan to medium-high heat (approximately 400°F).
- Grill shrimp for 2 to 3 minutes per side until the internal temperature reaches 145°F and the flesh is opaque.
- In a separate bowl, mix the corn kernels, red onion, cherry tomatoes, cilantro, and lime juice to form the salsa.
- In a small whisking bowl, combine Greek yogurt, minced garlic, and lemon juice. Adjust consistency with a teaspoon of water if necessary until pourable.
- Divide cooked rice into four equal portions across serving bowls.
- Layer each bowl with equal portions of grilled shrimp, corn salsa, and sliced avocado.
- Drizzle the creamy garlic sauce over the assembled components and serve immediately.
