Welcome to a taste of summer! Our Grilled Shrimp Bowl with Avocado and Corn Salsa Delight is a vibrant dish bursting with flavor. Imagine juicy shrimp marinated in spices, paired with a fresh, zesty salsa that brightens your meal. This easy recipe offers a healthy and satisfying option for lunch or dinner. Stick around as I guide you through simple steps to create this delicious bowl that will impress your taste buds!
Ingredients
Main Ingredients for the Grilled Shrimp Bowl
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and freshly ground black pepper to taste
The main stars of this dish are the large shrimp. They soak up flavor well, making them perfect for grilling. The olive oil adds richness and helps the spices stick. Garlic powder and smoked paprika give a nice, warm flavor. Don’t forget salt and black pepper for balance.
Ingredients for Avocado and Corn Salsa
– 1 ripe avocado, diced
– 1 cup fresh corn kernels (frozen corn can also be used, thawed)
– 1/2 medium red onion, finely chopped
– 1 small jalapeño, finely chopped (seeds removed for milder flavor)
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
The avocado in the salsa adds creaminess. Fresh corn gives a sweet crunch. Red onion adds a bit of bite, while jalapeño gives a hint of heat. Cilantro brightens the dish, and lime juice ties it all together with acidity.
Suggested Serving Garnishes
– Crispy tortilla strips
– Lime wedges
For a fun touch, sprinkle crispy tortilla strips on top. They add texture and crunch. Lime wedges on the side let you add a splash of fresh juice right before you dig in.
You can find the full recipe to make this delicious dish.
Step-by-Step Instructions
Marinate the Shrimp
To start, take your large shrimp and place them in a mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Sprinkle in salt and black pepper to taste. Mix everything well to coat the shrimp evenly. Let the shrimp marinate for 15 to 20 minutes. This helps the flavors soak in.
Prepare the Corn Salsa
While the shrimp marinates, you can make the corn salsa. In another bowl, combine 1 diced avocado, 1 cup of fresh corn kernels, and 1/2 a finely chopped red onion. Add a small chopped jalapeño and 2 tablespoons of chopped cilantro. Gently fold the ingredients together. Squeeze the juice of half a lime over the mix, and adjust the taste with salt if needed. Set the salsa aside.
Grill the Shrimp
Now, heat your grill or grill pan to medium-high. Once it’s hot, add the marinated shrimp. Cook them for about 2 to 3 minutes on each side. Look for the shrimp to turn pink and opaque. Be careful not to overcook them, as they can become tough. Once cooked, remove them from the grill and keep them warm.
Assemble the Bowls
To build your bowls, start with a base of 1 cup of cooked quinoa in each serving dish. Next, layer the grilled shrimp on top of the quinoa. Finally, add a generous amount of the avocado and corn salsa over the shrimp. This creates a colorful and tasty dish.
Final Touch
For the last touch, squeeze some extra lime juice over the bowls. This adds freshness and flavor. If you like, sprinkle some more chopped cilantro on top for garnish. Enjoy your beautiful and flavorful grilled shrimp bowl!
For the full recipe, be sure to check the detailed steps and tips.
Tips & Tricks
Perfecting the Grilled Shrimp
To get the best grilled shrimp, avoid overcooking them. Shrimp cook fast, usually in just 2-3 minutes per side. They turn pink and opaque when done. If they get tough, they are overcooked. To prevent this, keep a close eye on the grill. Use medium-high heat for even cooking. If you use a grill pan, ensure it is hot before adding shrimp.
Enhancing Flavor in the Salsa
For the salsa, consider adjusting your seasoning. More lime juice adds brightness. If you like heat, add extra jalapeño. Fresh corn gives a sweet crunch. If using frozen corn, make sure to thaw it first. This keeps the texture nice. Fresh corn can be cut right off the cob for best results.
Presentation Tips for Serving
When you serve, make it look pretty! Layer the cooked quinoa first in the bowl. Then, arrange the grilled shrimp on top. Spoon the avocado and corn salsa generously over the shrimp. For a pop of color, add lime wedges on the side. Crispy tortilla strips on top add great texture too. This makes the dish look appealing and taste great.
Variations
Alternative Proteins
You can easily swap shrimp for other proteins. Chicken works great here. Use grilled or sautéed chicken breast for a tasty option. Tofu is another good choice. For a vegan option, try firm tofu. Just marinate and grill it like the shrimp.
Different Base Options
Instead of quinoa, you can use brown rice or mixed greens. Brown rice adds a nutty flavor and chewy texture. Mixed greens give a fresh crunch and lightness to the dish. Choose what you love best to make this bowl your own.
Spice Level Adjustments
You can customize the spice level of your salsa. For a mild version, skip the jalapeño seeds. You can also use sweet bell peppers instead. If you like it spicy, add more jalapeño or even some diced serrano peppers. Adjust the heat to fit your taste.
Storage Info
Storing Leftovers
To store your grilled shrimp bowl, let it cool first. Place the shrimp and salsa in separate airtight containers. This helps keep the shrimp juicy. You can store the cooked quinoa in another container. Make sure to label the containers with the date. Keeping them sealed will help maintain freshness.
Reheating Tips
When reheating shrimp, do it slowly. This keeps the shrimp tender. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Check every 30 seconds to avoid drying out. If you use a skillet, add a splash of water. Cover it with a lid and heat on low. This method helps keep the shrimp moist and tasty.
Shelf Life
The grilled shrimp bowl lasts up to three days in the fridge. Make sure to consume it within this time. If you see any changes in color or smell, toss it out. Keeping the shrimp, salsa, and quinoa separate can help extend shelf life. Always check for freshness before eating leftovers.
FAQs
Can I make the shrimp in advance?
Yes, you can make the shrimp ahead of time. Cook the shrimp and let them cool. Store them in a sealed container in the fridge for up to two days. When you are ready to eat, just reheat them gently. Avoid high heat to keep them tender.
What can I substitute for avocado?
If you don’t have avocado, try using diced mango or creamy hummus. Both give a nice texture and flavor. You can also use Greek yogurt for a tangy touch. Each option adds a unique taste to your bowl.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. All the ingredients used, like shrimp, quinoa, and vegetables, are free from gluten. Always double-check any packaged items for hidden gluten. Stick with fresh ingredients for the best results.
How can I make it a vegan dish?
To make this bowl vegan, skip the shrimp. Use grilled tofu or chickpeas for protein. You can still enjoy the corn salsa and quinoa. Add more veggies like bell peppers or zucchini for extra flavor and color.
What other vegetables can I add to the salsa?
You can add many veggies to the salsa. Diced tomatoes add sweetness. Chopped bell peppers bring crunch. Cucumbers add freshness. Even black beans make a great mix. Feel free to get creative with your favorite vegetables!
This grilled shrimp bowl blends fresh flavors and easy steps. You marinate shrimp, whip up a tasty salsa, and grill to perfection. Each bite is a burst of flavor, with options to suit any palate. Remember to store leftovers properly to enjoy later. Experiment with proteins and base options to keep meals fun. Whether for a weeknight dinner or a gathering, this dish shines. Dive into your next cooking adventure with these tips, and enjoy the bright tastes of the shrimp bowl!
