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
Scale
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.
