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A colorful Grilled Shrimp Bowl topped with fresh avocado corn salsa and lime
Print Recipe

Grilled Shrimp Bowl with Avocado Corn Salsa

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

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.