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To make a delicious grilled shrimp bowl with avocado and corn salsa, you need fresh, simple ingredients. Here’s what you'll need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 1 cup cooked quinoa or brown rice - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1 cup corn (fresh, frozen, or canned) - 1/4 cup red onion, finely chopped - 1 jalapeño, seeded and minced - Juice of 1 lime - Fresh cilantro, for garnish These ingredients come together to create a feast for the eyes and palate. Each item brings its own unique flavor, making your bowl both tasty and vibrant. You can mix it up even more with optional ingredients. Add extra spices for marinating if you like some heat. If you want to switch it up, consider substitutes for avocado or corn. You can also drizzle on dressings or sauces to enhance the flavor even more. For more details, check the Full Recipe to guide you in making this delightful dish. To start, mix your marinade. In a bowl, combine 2 tablespoons of olive oil, 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin. Add salt and pepper to taste. Toss in 1 pound of large shrimp, peeled and deveined. Make sure each shrimp gets coated well. Let it marinate for at least 15 minutes. This step adds bold flavor. Next, grab another bowl for the salsa. Mix together 1 ripe avocado, diced, and 1 cup of halved cherry tomatoes. Add 1 cup of corn, which can be fresh, frozen, or canned. Toss in 1/4 cup of finely chopped red onion and 1 minced jalapeño. Squeeze the juice of 1 lime over the mix. Gently combine everything and season with salt to taste. For the best taste, fresh corn is always a winner, but canned works too. Now, it's time to grill. Preheat your grill or grill pan over medium-high heat. Once it's hot, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side. You know they’re done when they turn opaque. This method keeps them juicy and tasty. To put everything together, start with a base. In serving bowls, layer 1 cup of cooked quinoa or brown rice. Next, add the grilled shrimp. Spoon a generous amount of your corn salsa on top. For an eye-catching finish, garnish with fresh cilantro and a lime wedge on the side. This adds a splash of color and flavor. Enjoy the bright flavors and lovely presentation of this dish. You can find the Full Recipe for more detailed instructions. To grill shrimp well, you need some good tools. A grill pan or outdoor grill works best. Use skewers or a grilling basket for easy handling. This keeps shrimp from falling through the grates. To avoid overcooking shrimp, keep an eye on the time. Grill shrimp for just 2-3 minutes on each side. They cook fast and turn pink when done. If they curl too tightly, they are likely overcooked. For a fun twist, you can change up the salsa. Try adding mango or pineapple for a sweet touch. You can also use different herbs like mint or basil for a fresh taste. If you like it hot, add more jalapeño or even a dash of hot sauce. To balance flavors, mix in a pinch of sugar. This can help round out the taste and enhance sweetness, especially if your corn is not sweet enough. When serving, choose vibrant bowls to make your dish stand out. Start with a layer of quinoa or rice, then add the shrimp. Spoon the colorful salsa on top for a great look. Garnish with fresh cilantro for a pop of color. A lime wedge on the side adds extra flair and flavor. This makes your grilled shrimp bowl not just tasty but also beautiful. {{image_2}} If you want to switch things up, you can easily replace shrimp with chicken or tofu. Both options work great on the grill. For chicken, use boneless, skinless thighs or breasts. Marinate them just like the shrimp. Grill for about 6-8 minutes on each side. If you choose tofu, use firm or extra-firm tofu. Cut it into cubes or slices, marinate, and grill for about 3-4 minutes on each side. This gives you a tasty alternative that still packs a punch. Choosing the right grain can change the whole bowl. Brown rice and quinoa are both excellent choices. Brown rice has a nutty flavor and is high in fiber. Quinoa is lighter and packed with protein. If you're looking for a low-carb option, try cauliflower rice. It cooks up quickly and adds a nice texture to the dish. Each option offers different health benefits while keeping the bowl satisfying. To keep things exciting, mix up the herbs and spices you use. Adding fresh cilantro or parsley can brighten the dish. If you like heat, consider adding cayenne or a dash of hot sauce. You can also create a zesty sauce with Greek yogurt and lime juice. Drizzle it over the bowl for an added kick. These changes keep your grilled shrimp bowl fresh and flavorful. To store leftovers, first let the shrimp bowl cool down. Place the shrimp and corn salsa in separate airtight containers. This keeps the shrimp tender and the salsa fresh. You can refrigerate them for up to three days. When reheating shrimp, do it gently. Use a skillet over low heat to keep them tender. Avoid the microwave, as it can make shrimp rubbery. For the salsa, heat it briefly on low to keep its fresh taste. Stir often to prevent burning. Yes, you can freeze grilled shrimp. Place them in a single layer on a baking sheet. Freeze for an hour, then transfer to a freezer bag. This method prevents clumping. For salsa, blend the ingredients and put them in a freezer-safe container. This way, you can enjoy it later! Grill shrimp for about 2 to 3 minutes on each side. You want them to turn pink and opaque. This quick cook time keeps shrimp tender and juicy. Overcooking shrimp makes them rubbery, so watch closely! Yes, you can prep some parts ahead. Marinate the shrimp a few hours in advance for better flavor. You can also make the corn salsa ahead. Just keep it in the fridge. Adding diced avocado right before serving keeps it fresh and green. Side dishes that pair well include: - A light salad - Grilled veggies - Fresh bread - Cold drinks like lemonade or iced tea These options add balance and freshness to your meal. Absolutely! You can make multiple servings and store them. Use airtight containers to keep everything fresh. Layer quinoa or rice, grilled shrimp, and salsa in each container. This makes for easy lunches or dinners throughout the week. You can find the Full Recipe with all the steps and ingredients in this article. Enjoy making your Grilled Shrimp Bowl with Avocado and Corn Salsa! You can now make a delicious shrimp bowl using simple ingredients and steps. We discussed marinating shrimp, preparing a fresh corn salsa, and grilling methods to keep shrimp tender. Remember, you can switch proteins or grains based on your taste. Don't forget to store your leftovers correctly for future meals. Cooking can be fun and easy, and I hope you feel inspired to try this recipe. Enjoy your shrimp bowl creation and get creative with variations!

Grilled Shrimp Bowl with Avocado and Corn Salsa

Indulge in a delicious Sizzling Grilled Shrimp Bowl with Avocado & Corn Salsa that's perfect for any meal! This recipe brings together marinated shrimp, fresh veggies, and fluffy quinoa or brown rice for a nutritious feast. With simple ingredients and quick prep, you'll be enjoying this vibrant dish in no time. Click through for the full recipe and delight your taste buds with this flavorful bowl today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 cup corn (fresh, frozen, or canned)

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Marinate the Shrimp: In a bowl, combine the olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat well. Let it marinate for at least 15 minutes.

    Prepare the Salsa: In a separate bowl, mix together the diced avocado, cherry tomatoes, corn, red onion, jalapeño, and lime juice. Gently toss to combine and season with salt to taste.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.

        Assemble the Bowl: In serving bowls, layer a base of cooked quinoa or brown rice. Top with the grilled shrimp and a generous spoonful of the avocado and corn salsa.

          Garnish: Finish with a sprinkle of fresh cilantro and a wedge of lime on the side for an extra kick.

            Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

              - Presentation Tips: Serve in vibrant bowls, arranging the shrimp neatly on top of the grain base and spooning the colorful salsa over it. Add a cilantro sprig on top for an extra pop of color.