Grilled Shrimp Avocado Corn Bowls

$- 1 pound large shrimp, peeled and deveined - 2 avocados, diced - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Optional: tortilla chips (for crunch) To marinate the shrimp, mix the shrimp with olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Make sure all shrimp are well coated. Let them rest for about 20 minutes. This helps the shrimp soak up all the flavors. Next, preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers. Grill the shrimp for about 2-3 minutes per side. You want them to turn pink and opaque. Once done, take them off the grill and keep warm. For the corn, you have two choices. If you use fresh corn, grill the cobs for about 8-10 minutes until they are charred. Then cut the kernels off. For frozen corn, sauté it in a pan over medium heat for 5-7 minutes. This way, it gets warm and slightly caramelized. {{ingredient_image_1}} To avoid overcooking shrimp, watch the cooking time closely. Shrimp cook fast. Grill them for just 2-3 minutes per side. You want them pink and opaque. If they curl tightly, they are overdone. For even charring on corn, turn the cobs every few minutes. This way, all sides get that nice char. If you use frozen corn, sauté it until it's golden. This adds good flavor without the grill. To add extra flavor, consider spices like smoked paprika or cumin. Fresh herbs like cilantro or parsley can brighten the dish. Fresh lime juice is key. It adds zing and balances the flavors. Squeeze some over the shrimp and corn mixture. You can add more to taste. Just remember, lime juice can be strong, so start small. Each serving has around 400 calories. This dish is high in protein from shrimp and healthy fats from avocado. It fits well for gluten-free and keto diets. The shrimp and veggies provide essential nutrients. Plus, the avocado adds fiber. It’s a tasty choice for many dietary needs. You can easily change the main protein in this dish. If you don't like shrimp, try chicken. Just marinate it like the shrimp. You can also use tofu for a plant-based option. For vegetables, feel free to mix it up. You can add diced zucchini, cherry tomatoes, or even black beans. These swaps will bring new textures and tastes to your bowl. This dish is great on its own, but some sides can make it even better. Consider adding a fresh salad or a side of rice. Tortilla chips add a nice crunch too. For parties, set up a build-your-own bowl station. Have bowls of shrimp, corn, and toppings. Let guests create their own tasty meals. This way, everyone can customize their dish just how they like it. To keep your leftovers fresh, store them in an airtight container. Place the shrimp and corn mixture in the fridge right after your meal. It will taste best if used within three days. When you're ready to eat leftovers, reheat them gently. You can use a skillet over low heat. This method keeps the shrimp and corn moist. Stir often to make sure everything heats evenly. Avoid high heat to keep the flavors and texture just right. Pro Tips Marinate Longer for Flavor: For a deeper flavor, consider marinating the shrimp for at least 30 minutes instead of just 20. This allows the spices to penetrate the shrimp more thoroughly. Perfect Grill Timing: Keep an eye on the shrimp while grilling; they cook quickly. As soon as they turn pink and opaque, they are done to perfection. Fresh vs. Frozen Corn: If using fresh corn, grilling it adds a wonderful smoky flavor. However, frozen corn can be just as delicious when sautéed until caramelized. Customize Your Bowls: Feel free to add other toppings like diced tomatoes, jalapeños, or even a drizzle of your favorite hot sauce for an extra kick! {{image_2}} To check if shrimp is done, look for color and texture. Cooked shrimp turns pink and opaque. They should curl into a "C" shape. If they stay straight, they may be overcooked. The shrimp should feel firm but not hard. This simple check helps ensure you get juicy shrimp every time. Yes, you can make parts of this dish ahead of time. Marinate the shrimp a few hours before cooking. You can also prepare the corn and veggie mix early. Just store them in the fridge until you are ready to assemble. For best taste, grill the shrimp just before serving. This keeps them fresh and tasty. There are many tasty options to serve with these bowls. You can add a fresh green salad for extra crunch. Cornbread pairs well if you want something warm. For drinks, try a cold lemonade or a light beer. These pairings enhance the meal and make it even more enjoyable. This blog post shared how to create grilled shrimp avocado corn bowls. We covered key ingredients, like shrimp, avocados, and corn. I explained how to marinate and grill the shrimp for best flavor. You learned tips to perfect your grill technique and enhance taste with spices. We also explored variations and storage methods for leftovers. In the end, these bowls are easy to make and tasty. Customize them to match your style or dietary needs. Enjoy this fun and healthy meal with friends or family!$

Grilled Shrimp Avocado Corn Bowls

A delicious and fresh bowl featuring grilled shrimp, creamy avocado, and sweet corn.

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Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Calories 350 kcal

Ingredients

1 pound large shrimp, peeled and deveined
2 whole avocados, diced
2 cups corn kernels (fresh or frozen)
1 whole red bell pepper, diced
1 small red onion, finely chopped
1 whole lime, juiced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
to taste salt and pepper
to taste fresh cilantro, chopped (for garnish)
optional tortilla chips (for crunch)

Instructions

In a bowl, combine shrimp, olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Let it marinate for about 20 minutes.
Preheat your grill or grill pan over medium-high heat. Thread shrimp onto skewers for easy grilling. Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove from heat and keep warm.
If using fresh corn, grill the corn cobs for about 8-10 minutes until charred, then cut the kernels off the cob. If using frozen corn, sauté it in a pan over medium heat for about 5-7 minutes until heated through and slightly caramelized.
In a large bowl, mix together the grilled corn, diced avocados, red bell pepper, and chopped red onion. Season with extra lime juice, salt, and pepper to taste.
In serving bowls, layer the corn and avocado mixture, then top with grilled shrimp.
Sprinkle fresh cilantro over the top and serve immediately. Optionally, serve with tortilla chips on the side for an extra crunch.

Notes

Serve with tortilla chips for added crunch.

Keyword avocado, bowl, corn, grilled, shrimp