Too hot to turn on the oven? This Grilled Shrimp Bowl is the perfect solution for your next summer evening.
It is fresh, light, and full of bright colors. You can have a restaurant-quality meal on your table in just 30 minutes. Your family will love the smoky shrimp and creamy avocado together. It is the ultimate healthy reset after a busy weekend.
Why This Grilled Shrimp Bowl Is a Winner
This recipe is a total lifesaver for busy weeknights. It uses simple ingredients that pack a huge flavor punch. You get high-protein fuel that actually tastes amazing. The combination of warm shrimp and cool salsa is so satisfying. It is also naturally gluten-free and very filling. You will feel energized and light after eating this meal.
This bowl is also perfect for meal prep. You can cook the quinoa ahead of time. The shrimp grills so fast you won’t believe it. It is a great way to use up summer produce like corn and cilantro. Even picky eaters usually love the mild, sweet flavor of grilled shrimp.
Simple Method for Success
Making a Grilled Shrimp Bowl is much easier than it looks. You simply toss the shrimp in a quick marinade. While they soak up the flavor, you chop the fresh salsa ingredients. The shrimp only need a few minutes on the heat. You can use an outdoor grill or a simple stovetop grill pan. Even if you are a beginner, you can master this recipe today.
Ingredients You’ll Need
These ingredients are fresh and easy to find at any grocery store.
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup roasted corn kernels
- 1 large avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon jalapeño, minced
Step-by-Step Directions
- In a large bowl, whisk together 1 tablespoon olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper.
- Add shrimp to the marinade and toss to coat; let sit for 15 minutes.
- In a separate bowl, combine corn, avocado, red onion, cilantro, and jalapeño to create the salsa.
- Preheat a grill or grill pan to medium-high heat and lightly oil the surface.
- Grill the shrimp for 2 to 3 minutes per side until charred and cooked through.
- Divide cooked quinoa into four bowls.
- Top each bowl with equal portions of grilled shrimp and avocado corn salsa.
Best Ways to Enjoy It
Serve your bowls warm with an extra squeeze of fresh lime juice. A dollop of creamy Greek yogurt on top adds a nice tang. You can also serve this with a side of crunchy tortilla chips. For a date night at home, pair it with a crisp white wine. It looks beautiful and vibrant when served in wide, shallow bowls.
How to Store Leftovers
Store the shrimp and quinoa in an airtight container for up to three days. Keep the avocado salsa in a separate container if possible. Squeeze extra lime juice over the avocado to keep it from browning. To reheat, gently warm the shrimp and quinoa in a skillet. Avoid the microwave if you want to keep the shrimp tender. The salsa is best enjoyed cold or at room temperature.
Tips for Best Results
- Do not overcook the shrimp or they will become rubbery.
- Use a ripe avocado that gives slightly when pressed.
- Thaw frozen shrimp completely and pat them dry before marinating.
- Preheat your grill pan until it is very hot for those char marks.
- Swap quinoa for cauliflower rice for a lower carb option.
- Add a pinch of extra red pepper flakes for more heat.
- Make the quinoa the night before to save time during dinner.
Ways to Switch It Up
- Try using grilled chicken breast instead of shrimp.
- Use black beans instead of corn for extra fiber.
- Swap the quinoa for brown rice or farro.
- Add diced mango to the salsa for a sweet tropical twist.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just thaw it and pat it dry before mixing into the salsa. You can even char it in a pan first for extra flavor.
How do I know when shrimp is done?
Shrimp is finished cooking when it turns opaque and pink. It should form a loose ‘C’ shape. If it curls into a tight ‘O’, it may be overcooked.
I hope this fresh bowl brings a little sunshine to your dinner table. It is the perfect way to enjoy a healthy meal without any stress. Happy cooking!
— Katie Wood
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1 cup roasted corn kernels
- 1 large avocado , diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon jalape ño, minced
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper.
- Add shrimp to the marinade and toss to coat; let sit for 15 minutes.
- In a separate bowl, combine corn, avocado, red onion, cilantro, and jalapeño to create the salsa.
- Preheat a grill or grill pan to medium-high heat and lightly oil the surface.
- Grill the shrimp for 2 to 3 minutes per side until charred and cooked through.
- Divide cooked quinoa into four bowls.
- Top each bowl with equal portions of grilled shrimp and avocado corn salsa.
