This Healthy Grilled Shrimp Bowl is a fresh delight! Juicy shrimp are grilled to perfection and paired with a tasty avocado and corn salsa that adds a pop of color and flavor.
Honestly, it’s like a sunny beach day in a bowl! 🌞 I love how quick it is to whip up, making dinner feel fancy without the fuss. Serve it up with a squeeze of lime, and you’re golden!
Key Ingredients & Substitutions
Shrimp: Large shrimp is the star of the dish, bringing a lovely seafood flavor. If you’re not a shrimp lover, you can substitute with chicken breast or tofu for a different protein option.
Olive oil: This is used for marinating the shrimp. Avocado oil is a great alternative with a high smoke point, meaning it’s perfect for grilling.
Spices: Smoked paprika is my favorite for adding a nice depth of flavor. If you can’t find it, regular paprika or cayenne pepper can work, although the heat level may change. Add just a pinch if swapping!
Corn: Fresh corn is sweet and crunchy in this dish. If it’s out of season, use canned corn (rinsed), or frozen corn, which is often just as good once thawed.
Avocado: Besides being creamy and delicious, avocado is packed with healthy fats. If you’re allergic or want a lighter option, try mashed white bean or hummus as a spread.
How to Grill Shrimp Perfectly?
Grilling shrimp can be tricky, but a few simple tips will help you get it right! The key is to avoid overcooking them, or they’ll turn rubbery.
- Preheat your grill or grill pan to medium-high heat before adding the shrimp.
- Cook shrimp for 2-3 minutes on each side. They’re done when they turn pink and opaque.
- Keep an eye on them; shrimp can cook quickly! It’s better to take them off slightly early as they will continue to cook from residual heat.
With these tips, you’ll have perfectly grilled shrimp for a vibrant bowl that you can enjoy any time!
Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa
Ingredients You’ll Need:
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup fresh corn kernels (or frozen and thawed)
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime, divided
For the Avocado Base:
- 1 avocado, diced or mashed
For the Creamy Dressing:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional, for creamy dressing)
- 1 clove garlic, minced
- 1 tsp honey or agave syrup
- Salt and pepper to taste
For Serving:
- Cooked rice or quinoa (optional)
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and cook. It’s quick and perfect for a healthy weeknight lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, stir together the olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper. Toss the shrimp in this flavorful mixture until they are completely coated.
2. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Cook the shrimp for about 2-3 minutes on each side, or until they turn opaque and have a nice char. Once grilled, set them aside.
3. Make the Corn Salsa:
In another bowl, combine the fresh corn (or thawed frozen corn), red onion, diced cherry tomatoes, chopped cilantro, jalapeño (if using), half of the lime juice, and a pinch of salt. Stir everything together and set this salsa aside.
4. Prepare the Avocado:
For the avocado base, you can choose to mash it with a little salt and the remaining lime juice or keep it diced for added texture. Choose your preference!
5. Whip Up the Creamy Dressing:
In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), minced garlic, honey, and a squeeze of lime juice. Taste and season with salt and pepper as needed.
6. Assemble Your Bowls:
If you decided to use rice or quinoa, place a bed of it at the bottom of each serving bowl. Next, add a layer of your avocado, followed by a generous scoop of corn salsa on top. Finally, pile on the grilled shrimp!
7. Finish with the Dressing:
Drizzle the creamy dressing over the shrimp and serve immediately. Your vibrant, healthy meal is now ready to enjoy!
Enjoy a vibrant, healthy meal packed with smoky shrimp, fresh veggies, and creamy avocado—perfect for warm weather or anytime you want a light, flavorful dish!
FAQ for Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to completely thaw the shrimp before marinating them. You can do this overnight in the fridge or by placing them in a sealed bag and submerging it in cold water for about 30 minutes.
How Do I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 2 days. Keep the shrimp, corn salsa, and dressing separate to maintain freshness. Reheat the shrimp gently on the stovetop or in the microwave before serving again.
Can I Substitute the Greek Yogurt in the Dressing?
Yes! If you prefer a dairy-free or lighter dressing, try using a dairy-free yogurt or even a tahini-based dressing. A simple vinaigrette made with olive oil, mustard, and lemon juice works well too!
What Can I Use Instead of Avocado?
If you’re not a fan of avocado, you can replace it with a zesty guacamole or a spread made from mashed beans or hummus. Another option is to use a cucumber salad for a refreshing crunch!
