Grilled Shrimp Bowl Avocado Salsa (Printable)
Grilled shrimp over rice with a vibrant avocado corn salsa for a fresh, hearty meal.
# What You’ll Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ For the Avocado Corn Salsa
09 - 2 ripe avocados, diced
10 - 1 cup cooked corn kernels
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup finely diced red onion
13 - 1/4 cup chopped fresh cilantro
14 - 1 jalapeño, seeded and finely chopped
15 - Juice of 1 lime
16 - 1/2 tsp salt
→ To Serve
17 - 2 cups cooked rice
18 - Lime wedges
19 - Additional cilantro for garnish
# How-to Steps:
01 - Combine the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
03 - While the shrimp grills, combine the avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Toss gently to mix without mashing the avocado.
04 - Divide the cooked rice among four bowls. Arrange the grilled shrimp on top of each portion and spoon a generous amount of avocado corn salsa over the shrimp. Garnish with lime wedges and extra cilantro.
05 - Serve immediately while the shrimp is warm and the salsa is fresh.
# Expert Advice:
01 -
- The smoked paprika on the shrimp creates a subtle char flavor that makes people think you labored over it for hours
- That avocado corn salsa is the kind of thing you will start putting on everything from eggs to tacos
02 -
- Do not marinate the shrimp for longer than 20 minutes because the lime juice will start breaking down the texture and make them mushy
- Pat the shrimp dry with a paper towel before grilling if they look wet because excess moisture prevents proper searing
03 -
- Let your grill pan get properly hot before adding any shrimp because that initial sizzle is what creates the char
- Make the salsa first and let it rest in the fridge for 15 minutes so the flavors meld before serving