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Grilled Shrimp Bowl with Avocado and Corn Salsa

A vibrant dish where succulent grilled shrimp meet creamy avocado and corn salsa for a flavorful and fresh meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp, peeled and deveined Use fresh shrimp for best flavor.
  • 1 tablespoon olive oil For coating the shrimp.
  • to taste Salt and pepper Season to your preference.
For the Salsa
  • 1 avocado diced Ripe avocado adds creaminess.
  • 1 cup corn (fresh or canned) Sweet corn enhances the dish.
  • 1/4 cup red onion, diced Adds color and flavor.
  • 1/4 cup cilantro, chopped Fresh cilantro is essential.
  • 1 lime juiced For acidity and brightness.
For Serving
  • to taste Cooked rice or quinoa Base for the bowl.

Method
 

Preparation
  1. In a medium bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper.
  2. Combine the diced avocado, corn, red onion, cilantro, lime juice, salt, and pepper in a bowl and gently mix.
Grilling
  1. Preheat the grill or grill pan to medium-high heat.
  2. Place the shrimp on the grill and cook for 2-3 minutes on each side until they turn pink and opaque.
Assembly
  1. Layer a scoop of cooked rice or quinoa at the bottom of each bowl.
  2. Top with the avocado and corn salsa, followed by the grilled shrimp.
Serving
  1. Serve warm and enjoy the burst of flavors.

Notes

For added flavor, consider adding diced jalapeños or feta cheese. Store leftovers in an airtight container for up to 2 days, keeping avocado and salsa separate from shrimp and rice.