This Grilled Shrimp Bowl is the Ultimate Summer Power Meal

Too hot to turn on the oven? This one’s for you.

This Grilled Shrimp Bowl is the refreshing blast your summer weeknight needs. It is juicy, bright, and incredibly satisfying. You will love how fast it comes together.

Why This Recipe Is a Winner

You need a meal that works as hard as you do. This bowl is a total healthy reset that tastes like a vacation.

It is packed with protein and fresh, seasonal produce. You get creamy avocado and charred corn in every single bite. Plus, it is ready in 35 minutes flat. It is the perfect easy cleanup meal for busy nights.

How to Make This Grilled Shrimp Bowl

Making this bowl is all about the layers of flavor. You start with a quick 15-minute marinade for the shrimp. While that sits, you whip up the fresh corn salsa and sauce.

The shrimp cook in just minutes on the grill. Even if you are a beginner, you can master this. It is simple, fast, and impossible to mess up.

Ingredients You’ll Need

This recipe uses fresh seasonal produce and simple pantry staples you likely have.

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 3 cups cooked jasmine rice
• 1.5 cups charred corn kernels
• 1 large avocado, cubed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, microplaned
• 1 tablespoon water to thin sauce

Step-by-Step Directions

1. In a mixing bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper. Toss the shrimp in the mixture and marinate for 15 minutes.
2. Prepare the salsa by combining charred corn, cubed avocado, red onion, cilantro, and 1 tablespoon of lime juice in a medium bowl; toss gently to avoid mashing the avocado.
3. Create the garlic sauce by whisking the Greek yogurt, microplaned garlic, remaining 1 tablespoon of lime juice, and water until smooth.
4. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they reach an internal temperature of 145°F (63°C) and are opaque throughout.
5. Assemble the bowls by placing 3/4 cup of warm jasmine rice in each of four bowls.
6. Top each rice portion with equal parts grilled shrimp and avocado corn salsa.
7. Finish by drizzling the creamy garlic sauce over the components and serve immediately.

Best Ways to Enjoy It

Serve this bowl warm for the best experience. The cold salsa against the hot grilled shrimp is incredible. Pair it with a crisp glass of iced tea.

It is a fantastic summer weeknight dinner for the whole family. You can also serve it with extra lime wedges. A side of tortilla chips adds a great crunch.

Storage & Reheating

Store the components in separate containers for the best results. The shrimp will stay fresh for two days. Keep the avocado salsa in an airtight container. The sauce lasts up to four days in the fridge. Reheat the shrimp gently so they stay tender.

Tips for Best Results

• Do not overcook the shrimp or they will become rubbery.
• Use a microplane for the garlic to ensure a smooth sauce.
• Char the corn in a dry pan for extra smoky flavor.
• Pat the shrimp dry before marinating for a better sear.
• Gently fold the salsa so the avocado stays in cubes.
• Use fresh lime juice rather than the bottled kind.
• Ensure your grill is fully preheated before adding the shrimp.

Ways to Switch It Up

• Swap jasmine rice for quinoa for extra fiber.
• Add a pinch of cayenne for a spicy kick.
• Use grilled chicken breast if you are out of shrimp.
• Top with pickled jalapeños for more tang.

Common Questions

Can I use frozen shrimp?

Yes, just ensure they are fully thawed and patted dry first.

What if I don’t have a grill?

A heavy cast-iron skillet on the stove works perfectly too.

Is this recipe meal-prep friendly?

It is great for prep if you keep the salsa separate.

Go make this bowl and feel like a kitchen rockstar!

— Jasmine

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 525

Ingredients Method

Ingredients

  

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 3 cups cooked jasmine rice
• 1.5 cups charred corn kernels
• 1 large avocado , cubed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 cup plain Greek yogurt
• 2 cloves garlic , microplaned
• 1 tablespoon water to thin sauce

Method

 

1. In a mixing bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper. Toss the shrimp in the mixture and marinate for 15 minutes.
2. Prepare the salsa by combining charred corn, cubed avocado, red onion, cilantro, and 1 tablespoon of lime juice in a medium bowl; toss gently to avoid mashing the avocado.
3. Create the garlic sauce by whisking the Greek yogurt, microplaned garlic, remaining 1 tablespoon of lime juice, and water until smooth.
4. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they reach an internal temperature of 145°F (63°C) and are opaque throughout.
5. Assemble the bowls by placing 3/4 cup of warm jasmine rice in each of four bowls.
6. Top each rice portion with equal parts grilled shrimp and avocado corn salsa.
7. Finish by drizzling the creamy garlic sauce over the components and serve immediately.