This Healthy Grilled Shrimp Bowl is packed with flavor and good for you! Tender shrimp are grilled to perfection and topped with a delicious avocado and corn salsa. Yum!
Every bite is a tasty surprise, especially with that fresh salsa! I love making this bowl for lunch because it’s colorful and filling—plus, it looks fancy without being hard to make!
Key Ingredients & Substitutions
Shrimp: Large shrimp are great here, but you can also use medium if you prefer. If you’re not a shrimp fan, replace it with grilled chicken or tofu for a different twist.
Olive Oil: This adds flavor and helps with grilling. If you want a lighter option, feel free to use cooking spray or avocado oil instead.
Corn: Fresh corn gives the best taste, but frozen corn works just as well. If corn is out of season, diced bell peppers can make a nice substitute.
Avocado: A fresh ripe avocado is a star ingredient here. If you want to avoid avocado, you can use guacamole or a yogurt-based dip for creaminess.
Greek Yogurt: This adds a creamy texture and tangy flavor. You can swap it with sour cream or a non-dairy yogurt to suit dietary needs.
How Do I Grill Shrimp Without Them Sticking?
Grilling shrimp can be simple, but preventing them from sticking can be tricky. Follow these steps for a great grilling experience:
- Preheat your grill thoroughly—medium-high heat is best.
- Make sure the grill grates are clean. A good scrub with a brush prior to grilling will help.
- Brush olive oil directly on the shrimp before putting them on the grill. This helps create a barrier between the shrimp and the grates.
- Do not move the shrimp around too soon; give them time to sear before flipping. About 2-3 minutes on each side will do!
Healthy Grilled Shrimp Bowl With Avocado & Corn Salsa
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup corn kernels (fresh or thawed if frozen)
- 1/4 cup red onion, finely diced
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt to taste
For the Avocado Base:
- 1 ripe avocado
- 1 tbsp lime juice
- Salt and pepper to taste
For the Creamy Sauce:
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional for creaminess)
- 1 tsp lime juice
- 1 small clove garlic, minced
- 1 tbsp fresh cilantro, finely chopped
- Salt and pepper to taste
- Splash of water to thin sauce as needed
How Much Time Will You Need?
This recipe takes about 25 minutes in total, with 10-15 minutes for marinating the shrimp and another 10-15 minutes for grilling and assembling the bowls. It’s a quick and healthy meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp Marinade:
In a bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let this marinate for about 10–15 minutes to soak in all those delicious flavors.
2. Make the Corn Salsa:
In another bowl, mix together the corn kernels, red onion, tomato, cilantro, jalapeño (if you’re using it), lime juice, and a pinch of salt. Stir everything well and set it aside so the flavors can meld together while you prepare the other components.
3. Prepare the Avocado Base:
In a bowl, mash the avocado with lime juice, salt, and pepper until it’s mostly smooth but still has a few chunks. This adds a lovely texture! Set it aside for later.
4. Make the Creamy Sauce:
In a small bowl, combine Greek yogurt, mayonnaise (if using), lime juice, minced garlic, cilantro, salt, and pepper. Mix well. If you’d like a thinner consistency, add a splash of water until you reach your desired thickness.
5. Grill the Shrimp:
Preheat your grill or grill pan to medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until they turn opaque and have beautiful grill marks. Make sure not to overcook them!
6. Assemble the Bowl:
To build your bowl, start with a generous scoop of the mashed avocado at the bottom. Layer the grilled shrimp over the avocado, and then add a healthy serving of the corn salsa next to it.
7. Serve:
Finally, drizzle some of the creamy sauce over the shrimp and dig in immediately for a satisfying meal!
Enjoy this vibrant, flavorful, and nutritious shrimp bowl!
FAQ for Healthy Grilled Shrimp Bowl With Avocado & Corn Salsa
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
Can I Make the Corn Salsa Ahead of Time?
Yes, you can! Prepare the corn salsa a few hours in advance and refrigerate it. This will allow the flavors to blend even more, making it even tastier!
How Should I Store Leftovers?
If you have leftovers, store each component separately in airtight containers in the fridge. The shrimp will stay fresh for 2-3 days. The corn salsa and avocado base are best eaten within a day for optimal freshness, but can be stored for up to 2 days. For the creamy sauce, keep it in the fridge and use it within 3 days.
What Can I Substitute for Avocado?
If you’re looking to replace avocado, you can use store-bought guacamole or a creamy yogurt-based spread. You could also try a mixture of ricotta cheese and lime juice for a different flavor profile!
