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- 1 lb large shrimp, peeled and deveined - 2 cups cooked brown rice or quinoa - 2 tablespoons olive oil - 2 teaspoons smoked paprika - Juice of 1 lime - 1 avocado, diced - 1 cup sweet corn, canned or freshly cooked - 1/2 red onion, finely chopped To create the best Grilled Shrimp Bowl with Avocado Corn Salsa, gather all these ingredients. Fresh shrimp gives great flavor. Choose large shrimp for a hearty bite. Brown rice or quinoa serves as a healthy base. Both options add nutrition and texture. For seasoning, olive oil adds richness. Smoked paprika brings a lovely depth. Lime juice brightens the dish and adds zest. Use fresh lime for the best taste. The salsa is a great mix of flavors. Avocado adds creaminess, while sweet corn gives a nice crunch. Red onion adds a sharp bite. Together, they create a fresh topping for your shrimp bowl. This recipe is all about balance. Bright, fresh flavors complement the grilled shrimp. You can find the full recipe above for easy cooking. First, let's make the shrimp marinade. In a bowl, mix together: - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste Add the shrimp to the bowl and toss until they are well coated. Let them marinate for 15 to 20 minutes. This step adds great flavor to the shrimp. Now, if you don’t have cooked rice or quinoa, prepare them according to the package instructions. Both options work well for this dish. Set your cooked grains aside for later. Next, it's time to make the avocado corn salsa. In a separate bowl, combine: - 1 avocado, diced - 1 cup sweet corn, canned or freshly cooked - 1/2 red onion, finely chopped - 1 small jalapeño, seeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime Gently fold these ingredients together. This salsa adds freshness and texture to your bowl. Now, let’s grill the shrimp. Preheat your grill or grill pan over medium-high heat. If you're using wooden skewers, soak them in water for 30 minutes to avoid burning. Thread the marinated shrimp onto the skewers. Grill the shrimp for about 2 to 3 minutes on each side. They should turn pink and be cooked through. Remove them from heat when done. To assemble the bowls, start with a layer of your cooked rice or quinoa at the bottom. Top it with the grilled shrimp. Finally, add a generous scoop of the avocado corn salsa on top. This layering makes for a beautiful and tasty dish. Enjoy your Grilled Shrimp Bowl with Avocado Corn Salsa! For more detailed steps, check the Full Recipe. To avoid overcooking shrimp, watch the timing closely. Shrimp cook fast. Aim for 2-3 minutes per side on the grill. They should turn pink and opaque when done. If you cook them too long, they turn rubbery. For the best grilling methods, preheat your grill to medium-high heat. If using skewers, soak wooden ones in water for 30 minutes first. This step prevents burning. Always make sure the grill is hot before adding shrimp. This helps create a nice char. Choosing ripe avocados is key. Look for avocados that yield slightly when you press them. They should not feel mushy. If you find hard avocados, let them ripen at room temperature. Check them daily. When it comes to spice levels, adjust according to your taste. If you like heat, add more jalapeño. For a milder salsa, use less. You can also remove the seeds from the jalapeño for less heat. Taste the salsa as you mix it. This way, you can find the perfect balance. For recommended side dishes, consider a simple green salad or grilled veggies. These sides pair well with the shrimp bowl. You could also serve tortilla chips for a crunchy option. When it comes to beverage pairings, a chilled white wine or a light beer works great. If you prefer non-alcoholic drinks, try a refreshing lemonade or iced tea. Each option enhances the meal and balances the flavors. For the full recipe, check out the section above. {{image_2}} You can change the shrimp for chicken or tofu if you want. Chicken thighs work great. Just marinate them like the shrimp. Tofu is a nice choice too. Use firm tofu, and press it to remove extra water. You can cut it into cubes and marinate just like the shrimp. If you want to mix seafood, try scallops or fish. Salmon or cod will add different flavors. They also grill well and taste great with the salsa. To make the dish even more tasty, add spices or herbs. You could use cumin or cayenne for some heat. Fresh herbs like basil or dill give a nice twist. You can also add toppings like sliced radishes or crumbled feta cheese. These add crunch or creaminess and make the bowl more fun. If you need gluten-free options, this recipe is safe! All the ingredients are naturally gluten-free. Just check any packaged items like broth or sauces to be sure. For vegan adaptations, skip the shrimp and use mushrooms. Portobello mushrooms are a great choice. They have a hearty texture and soak up flavor well. You can still enjoy the avocado corn salsa, which is already vegan. For the full recipe, check out the detailed steps above. To store your leftover Grilled Shrimp Bowl with Avocado Corn Salsa, place it in an airtight container. Make sure to let the dish cool down before sealing it. This helps keep your shrimp and salsa fresh. In the fridge, your bowl stays good for about 2 to 3 days. After that, the shrimp can lose its texture, and the salsa may brown. If you want to keep the shrimp and salsa longer, freezing is a great option. For the shrimp, lay them flat on a baking sheet and freeze for about 1 hour. After freezing, transfer them to a freezer-safe bag. This way, they won’t stick together. For the salsa, you can freeze it too, but note that the avocado may change in texture. When you're ready to eat, thaw the shrimp and salsa in the fridge overnight. Reheat the shrimp in a pan over low heat until warm. Avoid reheating salsa, as it’s best fresh. For the full recipe, check out the Grilled Shrimp Bowl with Avocado Corn Salsa. I recommend marinating the shrimp for 15 to 20 minutes. This time allows the shrimp to soak up all the tasty flavors from the marinade. Be careful not to marinate too long, as shrimp can become tough. Yes, you can make the salsa ahead of time. However, I suggest serving it fresh for the best taste. If you prepare it early, store it in an airtight container. This helps keep the avocado from browning. Use it within a few hours for the best flavor. I love serving this dish with a side of grilled vegetables or a simple salad. You can also pair it with a refreshing drink, like iced tea or lemonade. These sides complement the shrimp and salsa well. Absolutely! This recipe works great for meal prep. You can cook the shrimp and make the salsa in advance. Store them separately in the fridge. This way, you can easily grab a bowl for lunch or dinner during the week. This blog post covers a tasty grilled shrimp bowl with fresh avocado corn salsa. You learned about the main ingredients, easy steps to prepare, and helpful tips for perfect grilling. You can adapt the recipe with different proteins and flavors, while also considering storage and meal prep options. Enjoy making this dish for yourself or a gathering. It’s healthy, simple, and delicious, fitting any occasion. Dive into your kitchen and have fun!

Grilled Shrimp Bowl with Avocado Corn Salsa

Savor the taste of summer with this Grilled Shrimp Bowl with Avocado Corn Salsa Delight! This easy recipe features smoky grilled shrimp paired with a fresh and zesty salsa, making it perfect for warm days or meal prep. Packed with flavor and nutrients, it's a dish that will impress your family and friends. Ready to create a delicious meal? Click through for the full recipe and cooking tips to make this delightful bowl in your kitchen!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 avocado, diced

1 cup sweet corn, canned or freshly cooked

1/2 red onion, finely chopped

1 small jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions
 

Prepare the Shrimp Marinade: In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.

    Cook the Rice or Quinoa: If not already cooked, prepare brown rice or quinoa according to package instructions. Set aside.

      Make the Avocado Corn Salsa: In a separate bowl, mix together the diced avocado, sweet corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Gently fold to combine and set aside.

        Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Grill shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat.

          Assemble the Bowls: In serving bowls, layer the cooked rice or quinoa as the base. Top with grilled shrimp and then add a generous scoop of avocado corn salsa on top.

            Serve: Garnish with additional lime wedges and fresh cilantro if desired.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | serves 4