Grilled Shrimp Bowl
Bright, quick, and summer-ready, this grilled shrimp bowl pairs smoky seafood with creamy avocado and a bright corn salsa for an easy weeknight meal or casual dinner party showstopper.
Ingredients
For the shrimp
- 1 pound shrimp, peeled and deveined (16–20 count works well) Use medium to large shrimp for better bite.
- 1 tablespoon olive oil Can substitute with avocado oil if searing at higher heat.
- 1/2 teaspoon salt Adjusted to taste.
- to taste freshly ground black pepper
For the salsa
- 2 ripe avocados, diced Mix one ripe avocado with one slightly firmer one for creamier salsa.
- 1 cup corn (fresh off the cob or thawed frozen corn) Grilling fresh corn adds smoky depth.
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- to taste salt and pepper Adjust as needed.
Instructions
Preparation
- Preheat the grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it until very hot.
- In a medium bowl, toss the shrimp with the olive oil, salt, and a few grinds of black pepper. Thread shrimp onto skewers if desired for easier flipping.
Cooking
- Grill the shrimp for 2–3 minutes per side until opaque and just firm to the touch. Avoid overcooking.
- Meanwhile, in a separate bowl combine the diced avocado, corn, diced red bell pepper, red onion, lime juice, and a pinch of salt and pepper. Gently toss.
Assembly
- Spoon a generous bed of avocado-corn salsa into each bowl, top with the hot grilled shrimp, and garnish with chopped cilantro. Serve immediately.
Notes
Store components separately in airtight containers. Salsa with avocado is best eaten within 24 hours. Grilled shrimp will keep for 2 days in the fridge. For best textures, grill shrimp just before serving.