- Grilled Shrimp Bowl with Avocado and Corn Salsa

Elevate your dinner game with this delicious Grilled Shrimp Bowl with Avocado and Corn Salsa! This easy-to-follow recipe is bursting with juicy shrimp, creamy avocado, and sweet corn, making it a healthy and colorful meal perfect for any occasion. Discover step-by-step instructions for grilling shrimp and creating a fresh corn salsa. Click through to explore the full recipe and enjoy a flavorful dining experience!

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Ingredients

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup corn, fresh or canned (drained)

1 ripe avocado, diced

1/2 red onion, finely chopped

1 small jalapeño, deseeded and minced

1/4 cup cilantro, chopped

Juice of 1 lime

2 cups cooked quinoa (or brown rice)

Optional: Sliced lime and extra cilantro for garnish

Instructions

Prepare the Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Mix well and let it marinate for about 15-20 minutes while you prepare the salsa.

Make the Corn Salsa: In a large mixing bowl, add the corn, diced avocado, chopped red onion, minced jalapeño, cilantro, and lime juice. Gently toss until everything is well combined. Season with salt and pepper to taste, and set aside.

Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Skewer the shrimp (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the shrimp for about 2-3 minutes on each side, until they are opaque and have nice grill marks.

Assemble the Bowl: In serving bowls, start with a base of cooked quinoa (or brown rice). Top with the grilled shrimp and a generous portion of corn salsa.

Garnish and Serve: Optional - garnish each bowl with sliced lime and a sprinkle of extra cilantro for added freshness.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4