Description: This Grilled Shrimp Bowl is a vibrant and flavorful dish that combines succulent grilled shrimp with a refreshing avocado corn salsa and a luscious creamy cilantro-lime dressing. It’s a perfect balance of smoky, sweet, tangy, and creamy textures, making it an ideal meal for a light lunch, a satisfying dinner, or even a crowd-pleasing appetizer.
Why You Will Love This Recipe:
- Fresh and Flavorful: The combination of grilled shrimp, fresh avocado corn salsa, and creamy cilantro-lime dressing creates an explosion of flavors that will tantalize your taste buds.
- Healthy and Nutritious: Packed with protein, healthy fats, and vitamins, this bowl is a nutritious and satisfying meal that will leave you feeling energized.
- Quick and Easy to Make: With minimal prep time and simple cooking techniques, this recipe is perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen.
- Customizable: Easily adapt the ingredients and flavors to your preferences. Add more spice, substitute different vegetables, or use a different type of seafood.
- Visually Appealing: The vibrant colors and textures of this bowl make it a visually appealing dish that is perfect for entertaining or impressing your family and friends.
Introduction
The inspiration for this Grilled Shrimp Bowl stems from my love for fresh, vibrant flavors and easy, healthy meals. I wanted to create a dish that captures the essence of summer, with its abundance of fresh produce and the ease of grilling. Grilling shrimp provides a smoky char that complements the sweetness of the corn and the creaminess of the avocado. The cilantro-lime dressing ties everything together, adding a zesty and refreshing touch. This bowl is a celebration of flavors and textures, a perfect harmony of sweet, savory, creamy, and tangy. Whether you’re looking for a quick weeknight dinner or a light and refreshing lunch, this Grilled Shrimp Bowl is sure to become a new favorite. Its versatility allows you to easily adapt the ingredients to your taste preferences and dietary needs. Feel free to experiment with different vegetables, spices, and sauces to create your own unique version of this delicious bowl.
Ingredients:
- 1 lb large shrimp, peeled and deveined (ensure tails are removed, unless desired for presentation)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, diced
- 1 cup corn kernels (freshly cut from the cob, or frozen and thawed)
- 1/2 small red onion, finely chopped
- 1/2 cup fresh cilantro leaves, roughly chopped
- Juice of 1 medium lime (about 2 tablespoons)
- 1/4 cup sour cream (or plain Greek yogurt for a lighter option)
- 2 tablespoons mayonnaise (or avocado oil mayonnaise for a healthier option)
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey (or agave nectar for a vegan option)
- 1/2 teaspoon chili powder (adjust to your preferred level of spice)
- Salt, to taste
- Optional: Cooked quinoa, brown rice, or lettuce cups for serving as a base
Preparation:
Step 1: Prepare the Shrimp Marinade. In a medium bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Mix well to create a flavorful marinade. Add the peeled and deveined shrimp to the bowl and toss to coat evenly. Ensure each shrimp is well-covered with the marinade. Let the shrimp marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This allows the flavors to penetrate the shrimp, resulting in a more delicious and aromatic final product. While the shrimp marinates, you can prepare the avocado corn salsa and the creamy cilantro-lime dressing.
Step 2: Grill the Shrimp. Preheat your grill to medium-high heat (approximately 375-450°F or 190-230°C). If using a gas grill, preheat with the lid closed. If using a charcoal grill, ensure the coals are evenly distributed. Once the grill is hot, lightly oil the grates to prevent the shrimp from sticking. Grill the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked. Be careful not to overcook the shrimp, as they can become rubbery. The internal temperature of the shrimp should reach 145°F (63°C). Remove the grilled shrimp from the grill and set aside.
Step 3: Prepare the Avocado Corn Salsa. While the shrimp is grilling, in a medium bowl, combine the diced avocado, corn kernels (fresh or thawed), finely chopped red onion, and chopped cilantro. Add the juice of one lime and gently mix everything together. Be careful not to overmix, as the avocado can become mushy. Taste and adjust seasoning with salt, if needed. This salsa adds a burst of freshness and flavor to the bowl, complementing the smoky grilled shrimp.
Step 4: Make the Creamy Cilantro-Lime Dressing. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise (or avocado oil mayonnaise), lime juice, olive oil, honey (or agave nectar), chili powder, and salt. Whisk until the dressing is smooth and creamy. Taste and adjust seasoning with salt, lime juice, or honey, according to your preference. This dressing adds a creamy and tangy element to the bowl, tying all the flavors together.
Step 5: Assemble the Grilled Shrimp Bowl. To assemble the bowl, start with a base of cooked quinoa, brown rice, or lettuce cups (optional). Arrange the grilled shrimp on top of the base. Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy cilantro-lime dressing. Garnish with extra cilantro, a wedge of lime, or a sprinkle of chili flakes, if desired. Serve immediately and enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a light lunch or dinner.
- Serve as an appetizer at a party or gathering.
- Serve with a side of tortilla chips or plantain chips.
- Add grilled vegetables, such as bell peppers or zucchini, to the bowl.
- Top with a sprinkle of cotija cheese or crumbled queso fresco.
Tips:
- For best results, use fresh shrimp. If using frozen shrimp, thaw them completely before grilling.
- Marinate the shrimp for at least 15 minutes to allow the flavors to penetrate.
- Do not overcook the shrimp, as they can become rubbery.
- Use fresh corn kernels for the best flavor.
- Adjust the amount of chili powder in the dressing to your preferred level of spice.
- Make the avocado corn salsa just before serving to prevent the avocado from browning.
- Store leftover grilled shrimp, avocado corn salsa, and creamy cilantro-lime dressing separately in airtight containers in the refrigerator.
Prep Time:
15 minutes
Cook Time:
5-7 minutes
Total Time:
20-22 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 450-550 calories per serving
Protein: Approximately 30-35 grams per serving
Sodium: Approximately 300-400 mg per serving
Conclusion
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Cilantro-Lime Dressing is a delightful and satisfying meal that is perfect for any occasion. Its vibrant flavors, healthy ingredients, and ease of preparation make it a winner in my book. The combination of smoky grilled shrimp, fresh avocado corn salsa, and creamy cilantro-lime dressing is simply irresistible. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be customized to your liking. So, fire up the grill, gather your ingredients, and get ready to enjoy a truly delicious and unforgettable meal. I hope you enjoy this recipe as much as I do!
Questions and Answers about this Recipe:
Q1: Can I use frozen shrimp for this recipe?
A: Absolutely! Using frozen shrimp is perfectly acceptable and convenient. Just be sure to thaw them completely before grilling. The best way to thaw shrimp is to place them in a colander under cold running water for about 10-15 minutes, or until they are no longer frozen. You can also thaw them overnight in the refrigerator. Once thawed, pat them dry with paper towels before marinating to ensure they grill properly. Remember, thoroughly dried shrimp will get a better sear on the grill.
Q2: I don’t have a grill. Can I cook the shrimp another way?
A: Yes, definitely! If you don’t have a grill, you can easily cook the shrimp using a stovetop method. A grill pan is a great option as it will still provide some of the char that makes this recipe so delicious. Alternatively, you can sauté the shrimp in a skillet over medium-high heat. Just be sure to use a generous amount of olive oil to prevent sticking. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are fully cooked. Another option is to bake the shrimp in the oven at 400°F (200°C) for about 8-10 minutes, or until they are cooked through. No matter what method you use, remember not to overcook the shrimp to keep them tender and juicy.
Q3: I’m allergic to mayonnaise. Can I substitute it in the creamy cilantro-lime dressing?
A: Of course! If you have a mayonnaise allergy, there are several substitutes you can use in the creamy cilantro-lime dressing. Plain Greek yogurt is an excellent option, as it adds a similar creaminess and tanginess. You can also use avocado oil mayonnaise, which is a healthier alternative that is often suitable for people with mayonnaise sensitivities. Another option is to use cashew cream, which is made by soaking cashews and blending them into a smooth and creamy sauce. To make cashew cream, soak 1 cup of raw cashews in hot water for at least 30 minutes, then drain and blend them with a little water until smooth. Adjust the amount of water to achieve the desired consistency.
Q4: How long can I store leftovers of this Grilled Shrimp Bowl?
A: To maintain the best quality and safety, it is recommended to store the components of the Grilled Shrimp Bowl separately in airtight containers in the refrigerator. The grilled shrimp can be stored for up to 3 days, the avocado corn salsa for up to 2 days (the avocado may brown slightly, so it’s best to consume it sooner), and the creamy cilantro-lime dressing for up to 5 days. When you’re ready to enjoy the leftovers, you can gently reheat the shrimp in a skillet or microwave (be careful not to overcook) and assemble the bowl with the fresh salsa and dressing.
Q5: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply replace the shrimp with grilled halloumi cheese or tofu. Cut the halloumi or tofu into cubes and marinate them in the same marinade as the shrimp. Grill or sauté them until they are golden brown and cooked through. To make the recipe vegan, replace the shrimp with grilled tofu or tempeh, and substitute the sour cream in the dressing with a plant-based sour cream alternative or blended silken tofu. Also, make sure to use agave nectar instead of honey in the dressing. With these substitutions, you can enjoy a delicious and flavorful vegetarian or vegan version of this Grilled Shrimp Bowl.
