![- 1 lb large shrimp, peeled and deveined - 2 cups cooked quinoa - 1 avocado, diced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 cup fresh or canned sweet corn - Fresh cilantro - Lime wedges - Diced red bell pepper This recipe is simple and fun, and it packs a punch of flavor. The shrimp stands out with its tender texture, while the quinoa adds a nice base. The diced avocado brings creaminess, and the corn adds sweetness. You can swap or add other veggies too! For the seasoning, the olive oil and garlic powder create a great marinade for the shrimp. The optional garnishes like cilantro and lime wedges give it that extra zing. Each bite is fresh and satisfying. You can find the complete preparation details in the Full Recipe, and I encourage you to play with the ingredients! To start, take your large shrimp. In a big bowl, mix them with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Toss everything until the shrimp are well coated. Let the shrimp sit for about 15 minutes. This step helps the shrimp soak in all the flavors. While the shrimp marinate, you can make the salsa. In another bowl, combine 1 diced avocado, 1 cup of sweet corn, 1/2 diced red bell pepper, and 1/4 finely chopped red onion. Add 2 tablespoons of chopped cilantro and the juice of 1 lime. Gently stir everything together. Season with salt if needed and set it aside. This salsa adds freshness to the bowl. Next, it’s time to grill. Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated shrimp onto them. If you use wooden skewers, soak them in water for 30 minutes first. Place the shrimp on the grill and cook for about 2-3 minutes on each side. They should turn pink and opaque when done. Now for the fun part—putting it all together! Take serving bowls and start with a layer of cooked quinoa. Place the grilled shrimp on top of the quinoa. Add a generous scoop of your avocado corn salsa. This layering creates a beautiful and tasty dish. For a finishing touch, sprinkle some extra cilantro on top. You can also add a lime wedge on the side. This adds a burst of freshness when you squeeze the lime over the bowl. Enjoy your Grilled Shrimp Bowl with Avocado Corn Salsa! For the full recipe, check the details above. Grilling shrimp can be simple if you know a few tricks. First, set your grill to medium-high heat. This temperature helps cook the shrimp quickly without drying them out. Aim for 2-3 minutes per side. When they turn pink and opaque, they are ready. Using skewers makes grilling easier. For wooden skewers, soak them in water for 30 minutes first. This helps prevent burning. Metal skewers are great too, and they don’t need soaking. Just remember to space the shrimp so they cook evenly. Your salsa can be your own creation. Start with the base of avocado and corn. Then, feel free to add spices like cumin or chili powder for heat. You can also mix in other veggies, such as diced tomatoes or jalapeños. Fresh ingredients always taste best, but canned corn works in a pinch. Just rinse it well before using. Toppings can change your bowl from good to great. Try adding crumbled feta or diced mango for extra flavor. You can also drizzle with a tangy yogurt sauce or a zesty vinaigrette. These small changes make a big impact on taste. Don't be afraid to experiment and find what you love. For the full recipe, check the main article. Enjoy your grilled shrimp bowl! {{image_2}} You can switch up the shrimp for other proteins. Chicken works great and adds a nice flavor. Just marinate it like the shrimp. Fish is another choice, and it cooks fast. Try salmon or tilapia for a tasty twist. If you want a meat-free option, tofu is perfect. Make sure to press the tofu to remove extra water. This helps it absorb flavors better. To make the bowl plant-based, skip the shrimp. Use more veggies instead. Try adding black beans or chickpeas for protein. You can also add extra greens like spinach or kale. Adjust the quinoa toppings to keep it filling and nutritious. A squeeze of lime juice adds a fresh taste to the dish. Get creative with your seasonings! Instead of garlic powder, try onion powder for a different taste. Lime zest can brighten up the dish. If you like heat, sprinkle some chili powder or cayenne pepper on the shrimp. Fresh herbs like mint or basil can also change the flavor. Play with these swaps to find your favorite mix. Check out the [Full Recipe] for more ideas! To keep your Grilled Shrimp Bowl fresh, store leftovers in airtight containers. Place shrimp, quinoa, and salsa in separate containers. This helps maintain texture and flavor. Refrigerate within two hours of cooking. Properly stored, shrimp lasts for up to three days. Quinoa can stay fresh for five days, while salsa is best used within two days. You can prep parts of this dish ahead of time. Cook the quinoa one day before serving. Store it in the fridge until you need it. Marinate the shrimp a few hours before grilling for more flavor. You can also chop veggies for the salsa the night before. Just keep everything in airtight containers. To safely reheat leftovers, use the microwave or stovetop. For quinoa, add a splash of water and cover the bowl. Heat for 1-2 minutes, stirring halfway. For shrimp, warm them in a skillet over medium heat for about 3-4 minutes. Stir gently to avoid overcooking. Salsa is best served cold, so no reheating needed. Enjoy your meal! Yes, you can use frozen shrimp. Just follow these best practices: - Thaw shrimp in the fridge overnight. - For quick thawing, place shrimp in a sealed bag and submerge in cold water for 15-20 minutes. - Pat them dry before marinating to help the flavors stick. Using frozen shrimp is a great option. They are often frozen right after catch, so they can be fresh and tasty. You can tell shrimp are done when they turn pink and opaque. Here are some key indicators: - Look for a C-shape; if they curl, they are cooked. - The internal temperature should reach 120°F. - Avoid overcooking, as shrimp can become tough and rubbery. Perfectly cooked shrimp are juicy and tender. To make your meal even better, consider these side dishes: - A fresh green salad with lemon dressing. - Grilled vegetables like bell peppers and zucchini. - Cornbread or tortilla chips for crunch. These sides enhance the flavors of the shrimp bowl. Leftovers can last in the fridge for about 3 days. Here are some tips for safety: - Store shrimp and quinoa in airtight containers. - Keep the avocado corn salsa separate to stay fresh longer. - Reheat shrimp gently to keep them tender. Always check for any off smells before eating leftovers. You can make the avocado corn salsa a few hours ahead. Here’s how to store it: - Keep it in an airtight container in the fridge. - To prevent browning, squeeze a little extra lime juice on top. - Stir gently before serving to mix flavors. Making salsa ahead saves time and allows the flavors to meld nicely. For the full recipe, check out the section above! In this article, I shared a recipe for a delicious grilled shrimp bowl. We covered key ingredients like shrimp, quinoa, and a fresh avocado corn salsa. I discussed easy steps to marinate shrimp and grill it perfectly. You can customize your bowl with different proteins or toppings to suit your taste. Proper storage tips ensure your leftovers stay fresh. This meal is tasty, easy to make, and full of healthy ingredients. Enjoy creating your shrimp bowl and experimenting with flavors!](https://emmasdish.com/wp-content/uploads/2025/04/5e4160d7-7f13-4d6e-8cc2-99a388ee62a6-768x768.webp)
If you crave a fresh and vibrant meal, you’re in for a treat! The Grilled Shrimp Bowl with Avocado Corn Salsa is easy to make and bursting with flavor. This dish features juicy shrimp marinated in garlic and olive oil, topped with creamy avocado and sweet corn salsa. Perfect for any day of the week, this bowl is a nutritious delight that will please family and friends alike. Let’s dive into the ingredients and get cooking!
Ingredients
Main Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 cups cooked quinoa
– 1 avocado, diced
Seasoning and Salsa Components
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 cup fresh or canned sweet corn
Optional Garnishes
– Fresh cilantro
– Lime wedges
– Diced red bell pepper
This recipe is simple and fun, and it packs a punch of flavor. The shrimp stands out with its tender texture, while the quinoa adds a nice base. The diced avocado brings creaminess, and the corn adds sweetness. You can swap or add other veggies too!
For the seasoning, the olive oil and garlic powder create a great marinade for the shrimp. The optional garnishes like cilantro and lime wedges give it that extra zing. Each bite is fresh and satisfying.
You can find the complete preparation details in the Full Recipe, and I encourage you to play with the ingredients!
Step-by-Step Instructions
Marinate the Shrimp
To start, take your large shrimp. In a big bowl, mix them with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Toss everything until the shrimp are well coated. Let the shrimp sit for about 15 minutes. This step helps the shrimp soak in all the flavors.
Prepare the Avocado Corn Salsa
While the shrimp marinate, you can make the salsa. In another bowl, combine 1 diced avocado, 1 cup of sweet corn, 1/2 diced red bell pepper, and 1/4 finely chopped red onion. Add 2 tablespoons of chopped cilantro and the juice of 1 lime. Gently stir everything together. Season with salt if needed and set it aside. This salsa adds freshness to the bowl.
Grill the Shrimp
Next, it’s time to grill. Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated shrimp onto them. If you use wooden skewers, soak them in water for 30 minutes first. Place the shrimp on the grill and cook for about 2-3 minutes on each side. They should turn pink and opaque when done.
Assemble the Bowl
Now for the fun part—putting it all together! Take serving bowls and start with a layer of cooked quinoa. Place the grilled shrimp on top of the quinoa. Add a generous scoop of your avocado corn salsa. This layering creates a beautiful and tasty dish.
Optional Garnish
For a finishing touch, sprinkle some extra cilantro on top. You can also add a lime wedge on the side. This adds a burst of freshness when you squeeze the lime over the bowl. Enjoy your Grilled Shrimp Bowl with Avocado Corn Salsa! For the full recipe, check the details above.
Tips & Tricks
How to Perfectly Grill Shrimp
Grilling shrimp can be simple if you know a few tricks. First, set your grill to medium-high heat. This temperature helps cook the shrimp quickly without drying them out. Aim for 2-3 minutes per side. When they turn pink and opaque, they are ready.
Using skewers makes grilling easier. For wooden skewers, soak them in water for 30 minutes first. This helps prevent burning. Metal skewers are great too, and they don’t need soaking. Just remember to space the shrimp so they cook evenly.
Making a Custom Salsa
Your salsa can be your own creation. Start with the base of avocado and corn. Then, feel free to add spices like cumin or chili powder for heat. You can also mix in other veggies, such as diced tomatoes or jalapeños. Fresh ingredients always taste best, but canned corn works in a pinch. Just rinse it well before using.
Enhancing Flavor
Toppings can change your bowl from good to great. Try adding crumbled feta or diced mango for extra flavor. You can also drizzle with a tangy yogurt sauce or a zesty vinaigrette. These small changes make a big impact on taste. Don’t be afraid to experiment and find what you love.
For the full recipe, check the main article. Enjoy your grilled shrimp bowl!
Variations
Protein Alternatives
You can switch up the shrimp for other proteins. Chicken works great and adds a nice flavor. Just marinate it like the shrimp. Fish is another choice, and it cooks fast. Try salmon or tilapia for a tasty twist. If you want a meat-free option, tofu is perfect. Make sure to press the tofu to remove extra water. This helps it absorb flavors better.
Vegetarian/Vegan Options
To make the bowl plant-based, skip the shrimp. Use more veggies instead. Try adding black beans or chickpeas for protein. You can also add extra greens like spinach or kale. Adjust the quinoa toppings to keep it filling and nutritious. A squeeze of lime juice adds a fresh taste to the dish.
Flavor Swaps
Get creative with your seasonings! Instead of garlic powder, try onion powder for a different taste. Lime zest can brighten up the dish. If you like heat, sprinkle some chili powder or cayenne pepper on the shrimp. Fresh herbs like mint or basil can also change the flavor. Play with these swaps to find your favorite mix. Check out the [Full Recipe] for more ideas!
Storage Info
Storing Leftovers
To keep your Grilled Shrimp Bowl fresh, store leftovers in airtight containers. Place shrimp, quinoa, and salsa in separate containers. This helps maintain texture and flavor. Refrigerate within two hours of cooking. Properly stored, shrimp lasts for up to three days. Quinoa can stay fresh for five days, while salsa is best used within two days.
Meal Prep Tips
You can prep parts of this dish ahead of time. Cook the quinoa one day before serving. Store it in the fridge until you need it. Marinate the shrimp a few hours before grilling for more flavor. You can also chop veggies for the salsa the night before. Just keep everything in airtight containers.
Reheating Instructions
To safely reheat leftovers, use the microwave or stovetop. For quinoa, add a splash of water and cover the bowl. Heat for 1-2 minutes, stirring halfway. For shrimp, warm them in a skillet over medium heat for about 3-4 minutes. Stir gently to avoid overcooking. Salsa is best served cold, so no reheating needed. Enjoy your meal!
FAQs
Can I use frozen shrimp for the recipe?
Yes, you can use frozen shrimp. Just follow these best practices:
– Thaw shrimp in the fridge overnight.
– For quick thawing, place shrimp in a sealed bag and submerge in cold water for 15-20 minutes.
– Pat them dry before marinating to help the flavors stick.
Using frozen shrimp is a great option. They are often frozen right after catch, so they can be fresh and tasty.
How do I know when the shrimp are done?
You can tell shrimp are done when they turn pink and opaque. Here are some key indicators:
– Look for a C-shape; if they curl, they are cooked.
– The internal temperature should reach 120°F.
– Avoid overcooking, as shrimp can become tough and rubbery.
Perfectly cooked shrimp are juicy and tender.
What can I serve with a Grilled Shrimp Bowl?
To make your meal even better, consider these side dishes:
– A fresh green salad with lemon dressing.
– Grilled vegetables like bell peppers and zucchini.
– Cornbread or tortilla chips for crunch.
These sides enhance the flavors of the shrimp bowl.
How long will leftovers last in the fridge?
Leftovers can last in the fridge for about 3 days. Here are some tips for safety:
– Store shrimp and quinoa in airtight containers.
– Keep the avocado corn salsa separate to stay fresh longer.
– Reheat shrimp gently to keep them tender.
Always check for any off smells before eating leftovers.
Can I make the Avocado Corn Salsa ahead of time?
You can make the avocado corn salsa a few hours ahead. Here’s how to store it:
– Keep it in an airtight container in the fridge.
– To prevent browning, squeeze a little extra lime juice on top.
– Stir gently before serving to mix flavors.
Making salsa ahead saves time and allows the flavors to meld nicely. For the full recipe, check out the section above!
In this article, I shared a recipe for a delicious grilled shrimp bowl. We covered key ingredients like shrimp, quinoa, and a fresh avocado corn salsa. I discussed easy steps to marinate shrimp and grill it perfectly. You can customize your bowl with different proteins or toppings to suit your taste. Proper storage tips ensure your leftovers stay fresh. This meal is tasty, easy to make, and full of healthy ingredients. Enjoy creating your shrimp bowl and experimenting with flavors!
![- 1 lb large shrimp, peeled and deveined - 2 cups cooked quinoa - 1 avocado, diced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 cup fresh or canned sweet corn - Fresh cilantro - Lime wedges - Diced red bell pepper This recipe is simple and fun, and it packs a punch of flavor. The shrimp stands out with its tender texture, while the quinoa adds a nice base. The diced avocado brings creaminess, and the corn adds sweetness. You can swap or add other veggies too! For the seasoning, the olive oil and garlic powder create a great marinade for the shrimp. The optional garnishes like cilantro and lime wedges give it that extra zing. Each bite is fresh and satisfying. You can find the complete preparation details in the Full Recipe, and I encourage you to play with the ingredients! To start, take your large shrimp. In a big bowl, mix them with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Toss everything until the shrimp are well coated. Let the shrimp sit for about 15 minutes. This step helps the shrimp soak in all the flavors. While the shrimp marinate, you can make the salsa. In another bowl, combine 1 diced avocado, 1 cup of sweet corn, 1/2 diced red bell pepper, and 1/4 finely chopped red onion. Add 2 tablespoons of chopped cilantro and the juice of 1 lime. Gently stir everything together. Season with salt if needed and set it aside. This salsa adds freshness to the bowl. Next, it’s time to grill. Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated shrimp onto them. If you use wooden skewers, soak them in water for 30 minutes first. Place the shrimp on the grill and cook for about 2-3 minutes on each side. They should turn pink and opaque when done. Now for the fun part—putting it all together! Take serving bowls and start with a layer of cooked quinoa. Place the grilled shrimp on top of the quinoa. Add a generous scoop of your avocado corn salsa. This layering creates a beautiful and tasty dish. For a finishing touch, sprinkle some extra cilantro on top. You can also add a lime wedge on the side. This adds a burst of freshness when you squeeze the lime over the bowl. Enjoy your Grilled Shrimp Bowl with Avocado Corn Salsa! For the full recipe, check the details above. Grilling shrimp can be simple if you know a few tricks. First, set your grill to medium-high heat. This temperature helps cook the shrimp quickly without drying them out. Aim for 2-3 minutes per side. When they turn pink and opaque, they are ready. Using skewers makes grilling easier. For wooden skewers, soak them in water for 30 minutes first. This helps prevent burning. Metal skewers are great too, and they don’t need soaking. Just remember to space the shrimp so they cook evenly. Your salsa can be your own creation. Start with the base of avocado and corn. Then, feel free to add spices like cumin or chili powder for heat. You can also mix in other veggies, such as diced tomatoes or jalapeños. Fresh ingredients always taste best, but canned corn works in a pinch. Just rinse it well before using. Toppings can change your bowl from good to great. Try adding crumbled feta or diced mango for extra flavor. You can also drizzle with a tangy yogurt sauce or a zesty vinaigrette. These small changes make a big impact on taste. Don't be afraid to experiment and find what you love. For the full recipe, check the main article. Enjoy your grilled shrimp bowl! {{image_2}} You can switch up the shrimp for other proteins. Chicken works great and adds a nice flavor. Just marinate it like the shrimp. Fish is another choice, and it cooks fast. Try salmon or tilapia for a tasty twist. If you want a meat-free option, tofu is perfect. Make sure to press the tofu to remove extra water. This helps it absorb flavors better. To make the bowl plant-based, skip the shrimp. Use more veggies instead. Try adding black beans or chickpeas for protein. You can also add extra greens like spinach or kale. Adjust the quinoa toppings to keep it filling and nutritious. A squeeze of lime juice adds a fresh taste to the dish. Get creative with your seasonings! Instead of garlic powder, try onion powder for a different taste. Lime zest can brighten up the dish. If you like heat, sprinkle some chili powder or cayenne pepper on the shrimp. Fresh herbs like mint or basil can also change the flavor. Play with these swaps to find your favorite mix. Check out the [Full Recipe] for more ideas! To keep your Grilled Shrimp Bowl fresh, store leftovers in airtight containers. Place shrimp, quinoa, and salsa in separate containers. This helps maintain texture and flavor. Refrigerate within two hours of cooking. Properly stored, shrimp lasts for up to three days. Quinoa can stay fresh for five days, while salsa is best used within two days. You can prep parts of this dish ahead of time. Cook the quinoa one day before serving. Store it in the fridge until you need it. Marinate the shrimp a few hours before grilling for more flavor. You can also chop veggies for the salsa the night before. Just keep everything in airtight containers. To safely reheat leftovers, use the microwave or stovetop. For quinoa, add a splash of water and cover the bowl. Heat for 1-2 minutes, stirring halfway. For shrimp, warm them in a skillet over medium heat for about 3-4 minutes. Stir gently to avoid overcooking. Salsa is best served cold, so no reheating needed. Enjoy your meal! Yes, you can use frozen shrimp. Just follow these best practices: - Thaw shrimp in the fridge overnight. - For quick thawing, place shrimp in a sealed bag and submerge in cold water for 15-20 minutes. - Pat them dry before marinating to help the flavors stick. Using frozen shrimp is a great option. They are often frozen right after catch, so they can be fresh and tasty. You can tell shrimp are done when they turn pink and opaque. Here are some key indicators: - Look for a C-shape; if they curl, they are cooked. - The internal temperature should reach 120°F. - Avoid overcooking, as shrimp can become tough and rubbery. Perfectly cooked shrimp are juicy and tender. To make your meal even better, consider these side dishes: - A fresh green salad with lemon dressing. - Grilled vegetables like bell peppers and zucchini. - Cornbread or tortilla chips for crunch. These sides enhance the flavors of the shrimp bowl. Leftovers can last in the fridge for about 3 days. Here are some tips for safety: - Store shrimp and quinoa in airtight containers. - Keep the avocado corn salsa separate to stay fresh longer. - Reheat shrimp gently to keep them tender. Always check for any off smells before eating leftovers. You can make the avocado corn salsa a few hours ahead. Here’s how to store it: - Keep it in an airtight container in the fridge. - To prevent browning, squeeze a little extra lime juice on top. - Stir gently before serving to mix flavors. Making salsa ahead saves time and allows the flavors to meld nicely. For the full recipe, check out the section above! In this article, I shared a recipe for a delicious grilled shrimp bowl. We covered key ingredients like shrimp, quinoa, and a fresh avocado corn salsa. I discussed easy steps to marinate shrimp and grill it perfectly. You can customize your bowl with different proteins or toppings to suit your taste. Proper storage tips ensure your leftovers stay fresh. This meal is tasty, easy to make, and full of healthy ingredients. Enjoy creating your shrimp bowl and experimenting with flavors!](https://emmasdish.com/wp-content/uploads/2025/04/5e4160d7-7f13-4d6e-8cc2-99a388ee62a6-250x250.webp)
