Too hot to turn on the oven? This one’s for you. This Grilled Shrimp Bowl is the ultimate refreshing summer dinner. It is light, bright, and full of garden-fresh flavors. Your family will love how colorful and fun these bowls look on the table.
Making a healthy meal doesn’t have to be a chore. This recipe brings together smoky shrimp and sweet corn. It feels like a restaurant-quality meal right in your own backyard. You can have everything ready in just 30 minutes tonight.
Why You’ll Love This Recipe
This bowl is a total winner for busy summer weeknights. It is a nutritious powerhouse that actually tastes amazing. The combination of warm rice and chilled salsa is so satisfying. Even your pickiest eaters will enjoy the mild, sweet flavors.
You will love how customizable these bowls are for everyone. Everyone can build their own bowl just the way they like it. It is a budget-friendly way to enjoy seafood at home. Plus, the cleanup is incredibly fast and easy.
Simple Method
The process for these bowls is very straightforward and fast. You will start by letting the shrimp soak up some quick spices. While they marinate, you can toss the fresh salsa together. Grilling the shrimp only takes a few minutes per side.
Even if you are new to grilling, you can do this. Shrimp are very forgiving and cook almost instantly. Once the components are ready, you just layer them up. It is a stress-free cooking experience from start to finish.
Ingredients You’ll Need
Most of these items are fresh staples you might already have. The corn and lime make everything taste so vibrant.
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 2 cups cooked jasmine rice
- 2 ripe avocados, sliced
- 1.5 cups roasted corn kernels
- 0.25 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 small jalapeno, minced
- 0.5 cup sour cream
- 1 clove garlic, minced
Step-by-Step Directions
- In a medium bowl, toss shrimp with olive oil, chili powder, cumin, and salt.
- Let the shrimp marinate for 10 minutes to soak up the flavor.
- Combine corn, red onion, 2 tablespoons cilantro, 1 tablespoon lime juice, and jalapeno in a bowl.
- Whisk together sour cream, garlic, remaining lime juice, and cilantro until smooth.
- Preheat your grill to medium-high heat.
- Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- Divide the cooked jasmine rice among four serving bowls.
- Top the rice with grilled shrimp, corn salsa, and sliced avocado.
- Drizzle the creamy sauce over each bowl and serve immediately.
Best Ways to Enjoy It
Serve these bowls while the shrimp are still warm and juicy. I love to add an extra squeeze of fresh lime. You can serve this with a side of crunchy tortilla chips. It is the perfect meal for a lazy patio dinner.
Set the table with colorful napkins and enjoy the breeze. Pair it with a cold glass of iced tea or lemonade. This meal makes you feel fueled and refreshed without feeling heavy. It is a wonderful way to celebrate summer produce.
How to Store Leftovers
Store the shrimp and rice in airtight containers in the fridge. They will stay fresh for up to two days. Keep the corn salsa in a separate small container. Reheat the shrimp gently in a pan so they stay tender.
Wait to slice the avocado until you are ready to eat. This keeps the fruit from turning brown and messy. The creamy sauce keeps well for about three days. It makes a fantastic prep-ahead lunch for the next day.
Tips for Best Results
- Don’t overcook the shrimp or they will become rubbery.
- Use frozen roasted corn to save time on busy nights.
- Pat the shrimp dry before oiling for a better char.
- Make the sauce an hour early to let flavors meld.
- For a crowd-pleaser, serve the toppings in separate bowls.
- Add extra jalapeno if you love a spicy kick.
- Swap the jasmine rice for quinoa for a protein boost.
- Always use fresh lime juice instead of the bottled kind.
Ways to Switch It Up
- Swap the shrimp for grilled chicken or firm tofu.
- Use cauliflower rice for a low-carb option.
- Add black beans to the salsa for more heartiness.
- In winter, use canned corn sautéed in a hot pan.
- Try Greek yogurt instead of sour cream for extra tang.
Common Questions
Can I use frozen shrimp?
Yes, just make sure they are fully thawed first. Pat them very dry with a paper towel before marinating. This helps them sear perfectly on the hot grill.
Is this recipe spicy?
It has a very mild heat from the chili powder. You can remove the seeds from the jalapeno to keep it kid-friendly. The creamy sauce helps cool everything down beautifully.
What if I don’t have a grill?
You can easily use a cast-iron skillet on the stove. Heat it over medium-high heat with a little oil. Cook the shrimp for the same amount of time until pink.
I hope this fresh Grilled Shrimp Bowl brings a little sunshine to your dinner table. It is such a joy to cook with simple, bright ingredients. Happy cooking!
— Lidia
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 2 cups cooked jasmine rice
- 2 ripe avocados , sliced
- 1.5 cups roasted corn kernels
- 0.25 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 small jalapeno , minced
- 0.5 cup sour cream
- 1 clove garlic , minced
Instructions
- In a medium bowl, toss shrimp with olive oil, chili powder, cumin, and salt; let marinate for 10 minutes.
- To make the corn salsa, combine corn, red onion, 2 tablespoons cilantro, 1 tablespoon lime juice, and jalapeno in a bowl; season with salt to taste.
- To make the creamy sauce, whisk together sour cream, garlic, remaining 1 tablespoon lime juice, and 1 tablespoon cilantro until smooth.
- Preheat grill to medium-high heat and grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- Divide cooked rice among four bowls.
- Top rice with grilled shrimp, corn salsa, and sliced avocado.
- Drizzle the creamy sauce over each bowl and serve immediately.
