Description
A vibrant grilled shrimp bowl featuring sweet corn salsa, creamy avocado, and a zesty lime squeeze — perfect for summer dinners in under 30 minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup corn (fresh or canned, drained)
- 1/4 red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh cilantro for garnish
- Optional: cooked rice, quinoa, or mixed salad greens
Instructions
- Preheat your grill to medium-high (about 400–450°F).
- Make the salsa: In a medium bowl, combine diced avocado, corn, diced red onion, halved cherry tomatoes, lime juice, olive oil, and a pinch of salt and pepper. Gently toss to coat.
- Prepare the shrimp: Pat shrimp dry and thread onto skewers, leaving space between each for heat circulation.
- Oil the grill grates lightly. Place shrimp on the grill and cook for 2–3 minutes per side until pink and opaque.
- Remove shrimp from heat and let them rest for 1–2 minutes.
- Build bowls: Place rice, quinoa, or greens in bowls, arrange grilled shrimp on top, spoon salsa over shrimp, and garnish with cilantro and lime wedges.
Notes
For a low-carb option, use more mixed greens instead of rice. Store components separately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican