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To create your Grilled Shrimp Bowl with Avocado Corn Salsa, you will need fresh, quality ingredients. Here’s what you will gather: - 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1 cup cooked quinoa (or brown rice) - 1 ripe avocado, diced - 1 cup corn kernels (fresh, canned, or frozen) - 1 small red onion, finely chopped - 1 red bell pepper, chopped - Juice of 1 lime - 1/4 cup fresh cilantro, chopped These ingredients come together to create a colorful and tasty dish. The shrimp adds protein, while the avocado and corn provide healthy fats and sweetness. I love how fresh and bright the flavors are in this bowl. For the full recipe, make sure you check out the detailed cooking instructions. - In a medium bowl, add 1 lb of shrimp. - Pour in 2 tablespoons of olive oil. - Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder. - Add salt and pepper to taste. - Gently toss the shrimp until they are coated. - Let the shrimp marinate for 15-20 minutes. This helps the flavors soak in well. - In another bowl, combine 1 diced avocado, 1 cup of corn, and 1 small chopped red onion. - Add 1 chopped red bell pepper to the mix. - Squeeze the juice of 1 lime over the ingredients. - Toss in 1/4 cup of chopped cilantro. - Season with salt and pepper. Let this sit so the flavors blend nicely. - Preheat your grill or grill pan on medium-high heat. - Place the marinated shrimp in a single layer on the grill. - Grill for about 2-3 minutes on each side. - Look for the shrimp to turn pink and have grill marks. - Do not overcook the shrimp to keep them juicy. - In each serving bowl, put down a base of 1 cup of cooked quinoa or brown rice. - Layer the grilled shrimp on top. - Spoon generous amounts of the avocado corn salsa over the shrimp. - Drizzle more lime juice on top for extra flavor. - Garnish with extra cilantro and lime wedges. - This makes your dish look bright and fresh. For the full recipe, check the details above. To get juicy shrimp, avoid overcooking. Cook shrimp for only 2-3 minutes on each side. The heat should be medium-high, around 400°F to 450°F. You want that nice char without drying them out. Make your salsa unique! You can add diced tomatoes, bell peppers, or even mango. For a spicy kick, toss in some chopped jalapeños. The heat level is up to you! Prep your ingredients in advance. You can marinate shrimp up to 2 hours before grilling. Keep your salsa fresh by storing it in an airtight container. It stays good in the fridge for a day or two. {{image_4}} If you want to mix things up, try using chicken or tofu. Chicken breast works well. Just cut it into bite-sized pieces. Marinate it just like the shrimp. Grill until fully cooked. Tofu is a great choice for a vegetarian option. Use firm tofu for the best texture. Press it to remove excess water, then marinate and grill. Both options will add tasty protein to your bowl. The base of your bowl is flexible. While quinoa is great, you can also use brown rice. Couscous adds a light and fluffy texture. For a fun twist, try farro or barley. Each grain brings its own flavor and texture. You can even mix grains for a unique taste. Choose what you like best for a filling meal. To enhance the dish, add different spices or dressings. Try cumin or chili powder for warmth. A drizzle of lime crema can add creaminess and tang. You can also sprinkle feta cheese on top for a salty bite. Experiment with your favorite flavors to make this dish your own. Each addition can change the bowl’s character and keep it exciting. To keep your grilled shrimp and avocado corn salsa fresh, store them separately. Place the shrimp in a sealed, airtight container. This helps lock in moisture. For the salsa, use another container that’s also airtight. Make sure to cover it well to keep out air. Refrigerate both items. They will stay good for up to 3 days. When reheating grilled shrimp, use the stovetop for best results. Heat a non-stick pan over medium heat. Add the shrimp and warm them up for about 2-3 minutes. Avoid cooking them too long, as they can become tough. For the salsa, it’s best to serve it cold. If you want it warm, gently heat it in a pan, stirring often. This keeps the fresh flavors intact. You can freeze grilled shrimp, but it’s not ideal for the salsa. To freeze shrimp, place them in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can store them for up to 3 months. When ready to eat, thaw them in the fridge overnight. For the salsa, it’s best to make it fresh. Freezing can change its texture and flavor. You should grill shrimp for about 2 to 3 minutes on each side. When shrimp turn pink and have nice grill marks, they are done. Be careful not to overcook them. Overcooked shrimp can become tough and chewy. Keep an eye on them as they cook. Yes, you can use frozen shrimp. Just be sure to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15 to 20 minutes. This method works well and keeps the shrimp safe. After thawing, pat them dry with a paper towel before marinating. Consider serving this bowl with a side of grilled veggies or a fresh green salad. You might also enjoy it with tortilla chips and salsa. A cool, crisp drink, like lemonade or iced tea, pairs nicely too. These sides add variety and balance to your meal. Yes, the Grilled Shrimp Bowl with Avocado Corn Salsa is quite healthy. Shrimp are low in calories and high in protein. The avocado adds healthy fats, while corn provides fiber and nutrients. Overall, this bowl is a nutritious meal, perfect for a balanced diet. This blog post provided a clear guide on making a delicious grilled shrimp bowl. You learned about the key ingredients, step-by-step cooking instructions, and tips for flavor boosting. I shared options for substitutions and storage suggestions, ensuring your meal prep is easy and smart. In closing, this grilled shrimp bowl offers a balance of taste and health. You can customize it to suit your needs and enjoy every bite. Keep experimenting, and make this recipe your own!

- Grilled Shrimp Bowl with Avocado Corn Salsa

Savor the deliciousness of this Grilled Shrimp Bowl with Avocado Corn Salsa! Perfectly marinated shrimp paired with vibrant avocado and sweet corn create a colorful and flavorful meal. This recipe is quick, healthy, and ideal for any occasion. Discover how to grill shrimp to perfection and assemble a bowl that delights the senses. Click through to explore the full recipe and enjoy a taste sensation!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup cooked quinoa (or brown rice)

1 ripe avocado, diced

1 cup corn kernels (fresh, canned, or frozen)

1 small red onion, finely chopped

1 red bell pepper, chopped

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Instructions
 

Marinate the Shrimp: In a medium mixing bowl, add the peeled and deveined shrimp. Pour in the olive oil, then sprinkle with smoked paprika, garlic powder, and a pinch of salt and pepper. Toss the shrimp gently until they are evenly coated in the marinade. Allow them to marinate for 15-20 minutes, letting the flavors infuse.

    Prepare the Avocado Corn Salsa: In a separate bowl, combine the diced avocado, corn kernels, chopped red onion, and red bell pepper. Squeeze the lime juice over the mixture and toss in the chopped cilantro. Season with salt and pepper to enhance the flavors. Set the salsa aside to let the ingredients meld together.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat until hot. Place the marinated shrimp on the grill in a single layer, ensuring they are not overcrowded. Grill each side for about 2-3 minutes, or until the shrimp turn pink and have visible grill marks. Avoid overcooking to keep the shrimp tender and juicy.

        Assemble the Bowl: In each serving bowl, create a base with the cooked quinoa or brown rice. Layer the grilled shrimp on top, followed by generous spoonfuls of the avocado corn salsa.

          Serve and Enjoy: For an extra burst of flavor, drizzle additional lime juice over the assembled bowls. Garnish with extra cilantro and lime wedges, if desired, for a vibrant presentation.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4