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- 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. - 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. - 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. 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. 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. 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. 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. 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. 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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!

- Grilled Shrimp Bowl with Avocado and Corn Salsa

Experience the flavors of summer with our Grilled Shrimp Bowl with Avocado and Corn Salsa Delight! This easy-to-make recipe features juicy shrimp marinated in spices alongside a refreshing, vibrant salsa that will tantalize your taste buds. Perfect for lunch or dinner, this dish is packed with nutrition and flavor.
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Ingredients
  

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

1 cup cooked quinoa

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

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with olive oil, garlic powder, smoked paprika, salt, and freshly ground black pepper. Toss the shrimp gently to ensure an even coating, then let it marinate at room temperature for 15-20 minutes to enhance the flavors.

    Prepare the Corn Salsa: In a separate bowl, combine the diced avocado, fresh corn kernels, finely chopped red onion, jalapeño, chopped cilantro, and the juice of half the lime. Using a soft spatula, gently fold the ingredients together until they are well mixed. Taste and adjust seasoning with salt or more lime juice if needed. Set the salsa aside to allow the flavors to meld.

      Grill the Shrimp: Preheat your grill or a grill pan over medium-high heat. Once hot, add the marinated shrimp to the grill. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Be cautious not to overcook them as they can become tough. Remove from the grill and keep warm.

        Assemble the Bowls: Begin by layering the cooked quinoa as the base in serving bowls. Arrange the grilled shrimp artfully on top, and then add a generous portion of the avocado and corn salsa over the shrimp.

          Final Touch: Squeeze additional lime juice over the assembled bowls for an extra burst of flavor, and sprinkle with extra chopped cilantro for garnish, if desired.

            Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 4

              - Presentation Tips: You can serve the bowls with lime wedges on the side for an eye-catching finish. For added texture, consider adding crispy tortilla strips on top before serving.