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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 ripe avocado, diced - 1 cup corn kernels (fresh, canned, or frozen) - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - Juice of 1 lime - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnish - 1 cup cooked quinoa When making this grilled shrimp bowl, it's key to gather all your ingredients first. Start with the shrimp. Choose large shrimp for the best bite. They are easy to grill and absorb flavors well. Next, olive oil adds a nice richness to the dish. Smoked paprika gives a lovely smoky taste. Garlic powder adds depth, and cumin brings warmth. The avocado adds a creamy texture. Corn adds sweetness and crunch. Don't forget the red onion for a sharp bite. Cherry tomatoes bring a fresh burst of flavor. The lime juice brightens everything up. Salt and pepper will enhance all these tastes, and cilantro is a must for garnish. Finally, quinoa serves as a great base. You can find the full recipe at the end of this section. Gather these ingredients, and you are ready to create a delicious meal! - In a medium bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, a pinch of salt, and freshly ground black pepper. - Add 1 pound of peeled and deveined shrimp to the bowl. Make sure each shrimp gets coated well with the marinade. - Cover the bowl with plastic wrap and refrigerate the shrimp for 15 to 20 minutes. This lets the flavors sink in. - In a separate bowl, combine 1 diced ripe avocado, 1 cup of corn kernels, 1 small finely chopped red onion, and 1 cup of halved cherry tomatoes. - Squeeze the juice of 1 lime over the mix and add a pinch of salt and pepper. - Gently stir the ingredients together with a spoon. Be careful not to mash the avocado. Set this aside to let it blend. - Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to avoid burning. - Thread the marinated shrimp onto the skewers in a single layer. - Grill the shrimp for 2 to 3 minutes on each side. They should turn opaque and look cooked through. - Start by adding a generous scoop of cooked quinoa to each serving bowl. - Carefully remove the shrimp from the grill and place them on top of the quinoa. - Spoon a hearty amount of the avocado corn salsa over the shrimp. Let it cascade down for a beautiful look. - Finally, sprinkle fresh cilantro leaves on top for a burst of flavor. For the full recipe, check the detailed instructions above. For the best flavor, marinate your shrimp for 15 to 20 minutes. This short time lets the shrimp soak in the spices. If you let them sit too long, they can become mushy. Keep the grill at medium-high heat. This temperature ensures the shrimp cook quickly and evenly. To keep your avocado fresh, use lime juice. The juice slows down browning. Store any leftover salsa in an airtight container. Press plastic wrap directly onto the surface to limit air exposure. This method helps maintain freshness. Pair your shrimp bowl with a side of black beans or a fresh green salad. These sides add color and complement the dish. For drinks, try a light beer or sparkling water with lime. To make your bowl look great, layer the quinoa, shrimp, and salsa neatly. A sprinkle of fresh cilantro on top adds a lovely touch. For more details, check out the Full Recipe. {{image_4}} You can switch shrimp for chicken or tofu. Chicken gives a hearty bite. Tofu offers a nice plant-based option. Both have great flavor when grilled. You may also try seafood like scallops or fish. Scallops cook fast and taste sweet. Fish adds a different texture and flavor. Each option can bring something new to your grilled shrimp bowl. If you like heat, add jalapeños to your corn salsa. They bring a nice kick. You can also change the spices in the marinade. Try adding chili powder or cayenne for some spice. Each tweak allows you to make the dish your own. You can turn the bowl into a wrap or taco. Use tortillas to hold all the goodies. It’s a fun way to serve this dish. You can also change the grain base. Instead of quinoa, use rice or farro. Each grain adds a different flavor and texture to your meal. To keep your grilled shrimp bowl fresh, store it right. First, let the bowl cool down. Then, place the shrimp and quinoa in a container. I use glass or BPA-free plastic containers. These keep the food fresh and avoid strong smells. Cover tightly to prevent air from getting in. When reheating, I recommend using the stovetop. Heat a non-stick pan over medium heat. Add a little olive oil, then add your shrimp and quinoa. Stir gently until warmed through. For the salsa, use a microwave. Heat it for just 15-20 seconds to keep its texture. Avoid overheating, or you may lose that fresh flavor! Yes, you can freeze this dish! However, I suggest freezing the shrimp and salsa separately. This keeps the textures nice. For shrimp, place them in a freezer-safe bag, removing as much air as possible. Salsa can go in a separate container. Label and date your containers so you remember when you made them. Enjoy your delicious grilled shrimp bowl later! For the full recipe, check out the detailed instructions! I suggest marinating the shrimp for 15 to 20 minutes. This time helps the shrimp soak up the flavors. If you marinate too long, the shrimp may become tough. A good balance is key for the best taste. Yes, you can prepare the salsa ahead of time. I recommend making it no more than 2 hours before serving. This keeps the avocado fresh and bright. If you make it too early, the avocado may brown and lose its nice color. You can use brown rice, couscous, or farro instead of quinoa. Each grain has a different cooking time. For brown rice, cook it for about 40 minutes. Couscous cooks quickly, needing just 5 minutes. Farro takes about 30 minutes to get tender. A gas grill works great for shrimp, but charcoal grills are also good. You can use grill baskets or skewers to keep the shrimp from falling through. If you have a grill mat, it will help too. Just make sure the grill is hot before you start cooking. Yes, this dish is gluten-free. All the main ingredients are gluten-free. Just ensure your quinoa and any store-bought items are labeled gluten-free. This way, you can enjoy this bowl without worry. This recipe makes 4 servings. If you need more, you can easily double the ingredients. Each bowl has a nice balance of shrimp, quinoa, and salsa, perfect for sharing. For the complete details on making the Grilled Shrimp Bowl with Avocado Corn Salsa, please refer to the Full Recipe. This blog post covered how to make a delicious grilled shrimp bowl. You learned about the main ingredients and exciting variations. I also shared tips for marinating shrimp and keeping salsa fresh. Remember that grilling shrimp takes just minutes, and you can customize your bowl easily. Whether you stick to shrimp or try chicken, the flavors are sure to impress. Enjoy creating your own version and delight in every bite!

Grilled Shrimp Bowl with Avocado Corn Salsa

Dive into a flavor-packed Grilled Shrimp Bowl with Avocado Corn Salsa! This delicious recipe features marinated shrimp, a quinoa base, and a vibrant topping of fresh avocado and corn salsa that’s both healthy and satisfying. Perfect for a light dinner or meal prep, this dish is easy to make and loaded with great flavors. Discover how to create this colorful bowl by clicking through for the full recipe and make it your new favorite!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

1 cup cooked quinoa

1 ripe avocado, diced

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

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

Juice of 1 lime

Fresh cilantro leaves, for garnish

Instructions
 

Marinate the Shrimp: In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, ground cumin, a pinch of salt, and freshly ground black pepper. Add the peeled and deveined shrimp to the bowl, ensuring they are evenly coated with the marinade. Cover the bowl with plastic wrap and allow the shrimp to marinate in the refrigerator for about 15 to 20 minutes to absorb all the flavors.

    Prepare the Corn Salsa: In another mixing bowl, gently combine the diced avocado, corn kernels, finely chopped red onion, halved cherry tomatoes, and the freshly squeezed lime juice. Season with a pinch of salt and freshly ground black pepper. Using a spoon, carefully mix the ingredients together to avoid mashing the avocado and set the salsa aside to let the flavors meld.

      Grill the Shrimp: Preheat your grill to a medium-high heat setting. If you are using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated shrimp onto the skewers in a single layer. Place the skewers on the grill and cook for approximately 2 to 3 minutes on each side, or until the shrimp turn opaque and are cooked through.

        Assemble the Bowl: Begin by spooning a generous amount of cooked quinoa into each serving bowl. Next, carefully remove the skewered shrimp from the grill and place the shrimp on top of the quinoa base. Follow this with a generous helping of the vibrant avocado corn salsa, allowing it to cascade over the shrimp and quinoa.

          Garnish and Serve: Add a sprinkle of fresh cilantro leaves over the top for a bright and fresh flavor. Serve the bowls immediately, accompanied by lime wedges on the side for an extra zing and freshness.

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