Sun-kissed Grilled Shrimp Bowl with Avocado and Corn Salsa

why make this recipe

Grilled Shrimp Bowl with Avocado and Corn Salsa is a delicious and healthy meal. It combines fresh flavors with great textures, making it perfect for lunch or dinner. This recipe is easy to make and is a great way to enjoy shrimp, a lean source of protein. The creamy avocado and sweet corn salsa add a refreshing touch, making each bite satisfying and fulfilling.

how to make Grilled Shrimp Bowl with Avocado and Corn Salsa

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 red onion, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
4. In another bowl, combine the diced avocados, corn, red bell pepper, red onion, lime juice, salt, and pepper. Stir gently to mix.
5. To assemble, place the grilled shrimp in a bowl and top with the avocado and corn salsa.
6. Garnish with fresh cilantro and serve immediately.

how to serve Grilled Shrimp Bowl with Avocado and Corn Salsa

Serve the Grilled Shrimp Bowl warm. You can enjoy it on its own or with a side of rice or tortillas for a more filling meal. This dish is also great for meal prep or as a light dinner option on warm evenings.

how to store Grilled Shrimp Bowl with Avocado and Corn Salsa

If you have leftovers, store the shrimp and salsa in separate airtight containers in the refrigerator. The shrimp can last for about 2-3 days, while the salsa is best eaten within 24 hours to keep the avocado fresh.

tips to make Grilled Shrimp Bowl with Avocado and Corn Salsa

• For extra flavor, add spices like paprika or garlic powder to the shrimp before grilling.
• Ensure your grill is well-heated to avoid the shrimp sticking.
• Use ripe avocados for the best taste and texture in the salsa.
• Customize the salsa by adding ingredients like tomatoes or jalapeños for a little heat.

variation

You can easily customize this recipe by adding other ingredients. Try adding diced mango for a sweet twist or swapping shrimp for chicken or tofu for a different protein option.

FAQs

1. Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before grilling.

2. What can I serve with this dish?
You can serve it with rice, tortillas, or by itself for a light meal.

3. Can I make the salsa ahead of time?
It’s best to make the salsa fresh to ensure the avocados do not brown. If needed, you can prepare the other ingredients in advance and mix them with the avocado just before serving.

Grilled Shrimp Bowl with Avocado and Corn Salsa

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• Author: angela
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A delicious and healthy grilled shrimp bowl topped with creamy avocado and sweet corn salsa.

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Ingredients

Scale 1x2x3x

• 1 pound shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 red onion, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, salt, and pepper in a bowl.
3. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
4. Combine the diced avocados, corn, red bell pepper, red onion, lime juice, salt, and pepper in another bowl. Stir gently to mix.
5. Assemble by placing the grilled shrimp in a bowl and top with the avocado and corn salsa.
6. Garnish with fresh cilantro and serve immediately.

Notes

Store leftovers in separate airtight containers; shrimp lasts 2-3 days, salsa best within 24 hours. Use ripe avocados for best flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 15g
• Cholesterol: 160mg