How do I grill shrimp without drying them out?

Grilling shrimp over medium-high heat for just 2-3 minutes per side ensures they're juicy and lightly charred.

Can I use frozen shrimp?

Yes, thaw frozen shrimp completely, pat them dry, and proceed as usual for the best texture and flavor.

Quinoa or cauliflower rice are excellent lower-carb alternatives that pair well with the bowl's flavors.

Yes, it is naturally gluten-free and dairy-free, but always verify your ingredient labels to avoid cross-contamination.

Absolutely! Try adding black beans, shredded lettuce, or extra cilantro for additional texture and flavor.

The level of spice depends on whether you include jalapeño and how much you use. You can adjust to your taste.

A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice&a perfect light meal for summer.

I first made this shrimp bowl for a backyard dinner and it was an instant hit&the tangy salsa and smoky shrimp together disappeared in minutes!

Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
Avocado Corn Salsa: 1 large ripe avocado, diced, 1 cup cooked corn kernels (fresh, frozen, or canned and drained), 1/2 cup cherry tomatoes, quartered, 1/4 cup red onion, finely diced, 1/4 cup fresh cilantro, chopped, 1 jalapeño, seeded and finely chopped (optional), juice of 1 lime, 1/4 tsp salt
Bowl Base: 2 cups cooked white or brown rice (warm), lime wedges, for serving

Marinate Shrimp:: In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
Preheat Grill:: Preheat a grill or grill pan over medium high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes first).
Grill Shrimp:: Grill shrimp for 2 3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
Prepare Salsa:: While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
Assemble Bowls:: Divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.

Making these shrimp bowls together is now a family tradition during warmer months&everyone enjoys building their own with favorite toppings!

Each serving contains 385 calories, 15 g total fat, 38 g carbohydrates, and 25 g protein.

Try quinoa or cauliflower rice for a lower carb option, or swap shrimp for grilled chicken or tofu.

This dish pairs well with a crisp Sauvignon Blanc or light lager.

Serve these bowls fresh and enjoy the colors and flavors for a true taste of summer. Enjoy leftovers chilled for a quick lunch!

→ How do I grill shrimp without drying them out?: Grilling shrimp over medium-high heat for just 2-3 minutes per side ensures they're juicy and lightly charred.
→ Can I use frozen shrimp?: Yes, thaw frozen shrimp completely, pat them dry, and proceed as usual for the best texture and flavor.
→ What are good substitutes for rice?: Quinoa or cauliflower rice are excellent lower-carb alternatives that pair well with the bowl's flavors.
→ Is this bowl suitable for those avoiding dairy or gluten?: Yes, it is naturally gluten-free and dairy-free, but always verify your ingredient labels to avoid cross-contamination.
→ Can I add more toppings?: Absolutely! Try adding black beans, shredded lettuce, or extra cilantro for additional texture and flavor.
→ How spicy is the salsa?: The level of spice depends on whether you include jalapeño and how much you use. You can adjust to your taste.