If you are on the lookout for a vibrant, flavorful, and nourishing meal that feels like a celebration of fresh, wholesome ingredients, you absolutely cannot miss the Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe. This dish combines perfectly seasoned, tender grilled shrimp with a bright, zesty salsa bursting with creamy avocado and sweet corn, all served atop nutty brown rice. It is a harmonious blend of textures and flavors that is as delightful to eat as it is satisfying and nourishing—a perfect recipe for a quick weeknight dinner or a weekend treat with friends and family.
Ingredients You’ll Need
Getting this dish right is all about simple yet essential ingredients that each play a key role in building layers of enticing flavor and vibrant color. From the smoky, spiced shrimp to the fresh, sunny salsa, every component adds something special to your Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe.
- 1 pound large shrimp, peeled and deveined: The star protein that grills up juicy and flavorful.
- 1 tablespoon olive oil: Helps the shrimp marinade and grill perfectly without sticking.
- 1 tablespoon lime juice: Adds bright acidity to the marinade and salsa.
- 1 teaspoon ground cumin: Brings a warm, earthy spice to the shrimp.
- 1 teaspoon chili powder: Provides a gentle kick of smoky heat.
- 1/2 teaspoon garlic powder: Enhances the savory notes in the shrimp marinade.
- 1/4 teaspoon salt: A must-have to season and balance flavors.
- 1/4 teaspoon black pepper: Adds just a touch of mild spice.
- 2 cups cooked brown rice: The wholesome, nutty base that soaks up all the delicious juices.
- 1 cup corn kernels, fresh or thawed frozen: Sweet, juicy bursts that brighten the salsa.
- 1 avocado, diced: Creamy texture that complements the fresh salsa beautifully.
- 1/4 cup red onion, finely chopped: Adds crunch and a subtle sharpness.
- 1/4 cup red bell pepper, diced: Brings crunch and vibrant color to the salsa.
- 2 tablespoons fresh cilantro, chopped: Offers herby freshness that ties the salsa together.
- 1 teaspoon olive oil: Helps marry the salsa ingredients smoothly.
- 1/8 teaspoon salt: Enhances the salsa’s natural flavors.
- 1/8 teaspoon black pepper: Rounds out the seasoning with a touch of heat.
How to Make Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe
Step 1: Mix the marinade
The magic starts by whisking together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl. This simple blend creates a fragrant marinade that will infuse your shrimp with smoky, tangy, and savory flavors which are the foundation for a crave-worthy grilled dish.
Step 2: Marinate the shrimp
Add your peeled and deveined shrimp to the marinade and give everything a good toss to coat each piece evenly. Letting the shrimp rest in the marinade for 10 minutes allows the spices and citrus to really soak in, ensuring every bite is packed with flavor.
Step 3: Grill the shrimp
Heat your grill or grill pan over medium-high to get it nice and hot. Grill the shrimp for 2 to 3 minutes per side, until they turn opaque and just start to char. This quick cooking seals in juiciness while adding that smoky grilled aroma and enticing grill marks that make this bowl feel special.
Step 4: Prepare the avocado and corn salsa
While the shrimp grills, combine fresh or thawed corn kernels, diced avocado, finely chopped red onion, diced red bell pepper, chopped cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss gently to keep the avocado creamy and intact while blending the crisp, sweet, and bright salsa components into a harmonious topping.
Step 5: Assemble the bowls
Divide the warm, nutty brown rice among your serving bowls. Top each with the beautifully grilled shrimp, then generously spoon the avocado and corn salsa over the top to ensure each bite is packed with everything you love about this dish.
Step 6: Serve
Serve your Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe immediately. For an extra burst of vibrant citrus, add a wedge of lime on the side so everyone can squeeze on their favorite amount of tangy goodness.
How to Serve Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe
Garnishes
Adding fresh garnishes can elevate your bowl to the next level. Sprinkle a little extra chopped cilantro, a few thinly sliced green onions, or even a dusting of smoked paprika to bring a pop of color and flavor. A drizzle of Greek yogurt or a dollop of spicy salsa verde works beautifully too if you like a creamy or tangy topping.
Side Dishes
This bowl stands beautifully on its own but also plays well with simple sides. Serve alongside a crisp green salad with lemon vinaigrette for a light complement, or pair with warm, toasted pita bread to scoop up every last bite. Roasted vegetables or a fresh cucumber salad can also be wonderful partners on your plate.
Creative Ways to Present
Want to impress your guests? Serve this dish layered in clear glass jars or mason jars for a colorful, portable lunch option. Another fun idea is to serve it in edible tortilla bowls or on a bed of crispy tortilla chips for a playful twist. The vibrant layers and textures make it as much a feast for your eyes as your taste buds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe, store the components separately for best results. Keep the grilled shrimp and brown rice in airtight containers in the fridge, and store the avocado and corn salsa in a separate container to maintain freshness and prevent browning.
Freezing
The shrimp and rice can be frozen in airtight containers for up to one month, but it is best to freeze them without the avocado salsa, as the avocado does not freeze well and can become mushy and brown. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
Gently reheat the shrimp and brown rice in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the shrimp tender and juicy. Add the salsa fresh when serving to enjoy its full vibrant freshness.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works perfectly for this recipe just make sure to thaw them completely and pat dry before marinating so they grill evenly and get that perfect caramelized flavor.
Is brown rice the only option for the base?
Not at all. While brown rice adds nuttiness and fiber, you can swap it for quinoa, cauliflower rice, or even a bed of leafy greens depending on your dietary preferences or what you have on hand.
Can I make the salsa ahead of time?
Yes, but it’s best to prepare the avocado and corn salsa just an hour before serving to keep the avocado fresh and prevent browning. Keep it covered tightly with plastic wrap pressed onto the surface to minimize air contact.
What if I don’t have a grill or grill pan?
No problem! You can cook the shrimp under a broiler or in a regular skillet on the stovetop. Just watch closely as shrimp cook very quickly to avoid overcooking.
How spicy is this recipe?
This recipe has a mild to medium heat level thanks to the chili powder. You can easily adjust the spice by adding more chili powder or a pinch of cayenne pepper if you like it hotter, or keep it gentle for all palates.
Final Thoughts
There is something truly special about the Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe that makes it both comforting and exciting at the same time. It’s fresh, full of flavor, packed with nutrients, and comes together surprisingly fast. Whether you’re cooking for yourself, your family, or friends, I encourage you to give this recipe a try—it’s bound to become one of your favorite go-to meals that you’ll want to make again and again.
Print
Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe
- Prep Time: 12 minutes
- Cook Time: 6 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Healthy Grilled Shrimp Bowl with Avocado & Corn Salsa is a vibrant and nutritious meal featuring perfectly marinated shrimp grilled to juicy perfection, served over wholesome brown rice and topped with a fresh, zesty avocado and corn salsa. It’s quick to prepare, bursting with bold flavors, and ideal for a wholesome lunch or dinner.
Ingredients
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Bowl Base
- 2 cups cooked brown rice
Avocado & Corn Salsa
- 1 cup corn kernels, fresh or thawed frozen
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper to create a flavorful marinade for the shrimp.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, toss well to coat evenly, and let them sit for 10 minutes to absorb the flavors.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Cook the shrimp for 2 to 3 minutes on each side, or until they turn opaque and are cooked through, developing a slight char for added taste.
- Make the Avocado & Corn Salsa: In a separate bowl, combine corn kernels, diced avocado, finely chopped red onion, diced red bell pepper, chopped fresh cilantro, lime juice, olive oil, salt, and black pepper. Gently mix to combine, preserving the texture of the avocado.
- Assemble the Bowl: Divide the cooked brown rice evenly among serving bowls, top with the grilled shrimp, and generously spoon the avocado and corn salsa over the top of each bowl.
- Serve: Serve immediately while the shrimp is warm, optionally garnished with lime wedges for extra zest and freshness.
Notes
- For best results, use fresh shrimp and fresh corn kernels when in season.
- You can substitute brown rice with quinoa or cauliflower rice for a variation.
- Adjust the chili powder quantity to control the heat level to your preference.
- If you don’t have a grill or grill pan, shrimp can be cooked in a skillet over medium-high heat.
- This bowl can be prepared ahead by cooking the shrimp and making the salsa in advance; simply assemble before serving.
