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- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste The shrimp makes this dish shine. Start with large shrimp for a nice bite. Peel and devein them before marinating. This step ensures a clean taste. The olive oil keeps the shrimp moist. Smoked paprika adds a rich, smoky flavor. Garlic powder gives it a nice kick. Finally, salt and pepper enhance all these flavors. - 1 avocado, diced - 1 cup corn (fresh, frozen, or canned) - 1 medium red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup cilantro, chopped - Juice of 2 limes The salsa brings freshness to the bowl. Use a ripe avocado for creaminess. Corn adds sweetness and crunch. Diced red bell pepper gives color and crispiness. The red onion adds a nice bite. Fresh cilantro provides a burst of flavor. Lime juice ties it all together with brightness. - 1 cup cooked rice (white, brown, or quinoa) Rice forms the base of the bowl. You can use white rice for a classic taste. Brown rice offers a nutty flavor and more fiber. Quinoa is a great gluten-free option. Choose what you like best! Each option pairs well with the shrimp and salsa. First, gather your shrimp and ingredients. In a medium bowl, add the shrimp. Pour in two tablespoons of olive oil. Add two teaspoons of smoked paprika and one teaspoon of garlic powder. Sprinkle in salt and pepper to taste. Mix it all well to coat the shrimp evenly. Next, preheat your grill or grill pan over medium-high heat. Once hot, carefully add the marinated shrimp. Let them cook for 2-3 minutes on each side. You know they are done when they turn pink and opaque. Remove the shrimp from the grill and set them aside. Now, grab another bowl to mix the salsa. Start by adding one diced avocado. Then, toss in one cup of corn, whether fresh, frozen, or canned. Next, add one medium diced red bell pepper, and a quarter cup of finely chopped red onion. Don’t forget a quarter cup of chopped cilantro! Squeeze the juice of two limes into the bowl. Season with salt and pepper to your taste. Gently toss all the ingredients together until they combine well. To assemble, take four serving bowls and divide the cooked rice among them. You can use white rice, brown rice, or quinoa. Next, top each bowl with the grilled shrimp. Finally, spoon the fresh avocado corn salsa over the shrimp. If you like, garnish with extra lime wedges and cilantro. Enjoy your colorful and tasty shrimp bowls! To cook shrimp well, start with fresh or thawed shrimp. Toss them in olive oil, smoked paprika, garlic powder, salt, and pepper. This mix adds great flavor. Preheat your grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side. Look for a pink and opaque color. Remove them when done. Overcooking shrimp makes them tough, so watch them closely. For the best flavor, choose large shrimp. Look for bright shells and a fresh smell. Fresh corn gives a sweet crunch. If using frozen corn, thaw it before mixing. Pick ripe avocados that yield slightly when pressed. This ensures a creamy texture. A red bell pepper adds color and sweetness. Fresh cilantro and lime juice brighten the dish. Always taste and adjust salt and pepper. Serve the shrimp bowls with extra lime wedges on the side. This adds a zesty kick. Pair them with a light salad for freshness. You can also add tortilla chips for crunch. For drinks, try a cold lemonade or iced tea. These drinks balance the meal's flavors. Enjoy your vibrant, tasty shrimp bowls! {{image_2}} You can swap shrimp for other proteins. Chicken, beef, or tofu work great. Just adjust cooking times. For chicken, grill it for about 6-7 minutes per side. For beef, use flank steak; grill for 4-5 minutes per side. If you prefer tofu, press it to remove water. Marinate and grill it for 3-4 minutes per side. Each choice brings a new taste to your bowl. While rice is a classic base, you have many choices. Quinoa adds a nutty flavor and is packed with protein. Brown rice gives a hearty touch and a chewy texture. For a fun twist, try cauliflower rice. It’s light and low-carb, perfect for a fresh meal. Each grain gives a new texture and taste to your bowl, making it unique. The avocado corn salsa is so versatile. You can add black beans for extra protein and fiber. Diced tomatoes or mango can bring a sweet twist. If you like heat, add jalapeños or diced serrano peppers. Change up the herbs too; basil or parsley can brighten the flavor. These small tweaks let you create a salsa that fits your taste. To keep your grilled shrimp bowls fresh, place leftovers in an airtight container. Store in the fridge for up to three days. When storing, separate the shrimp and salsa from the rice. This helps maintain the texture and flavor of each component. You can freeze the shrimp and salsa for later use. Place cooked shrimp in a freezer-safe bag. Remove as much air as you can before sealing. The shrimp will keep for about three months. For the salsa, use a container that seals tightly. It can be frozen for up to two months. To reheat shrimp, thaw in the fridge overnight. Warm them in a skillet over medium heat for about three minutes. Stir gently to heat evenly. For the salsa, let it thaw in the fridge. Use it cold or warm it slightly in the microwave for about 30 seconds. Enjoy your delicious bowl again! Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15 minutes. This helps them defrost quickly. Make sure to drain and pat them dry before marinating. This way, they will soak up the flavors better. To make this recipe gluten-free, choose gluten-free rice or quinoa. The other ingredients, such as shrimp and veggies, are naturally gluten-free. Just check the labels on any sauces or extras you add. Most spices, like smoked paprika and garlic powder, are gluten-free too. You can use lemon juice as a substitute for lime juice. It has a similar tangy taste. Another option is vinegar, like apple cider or white vinegar. These can add a nice zing to the salsa. Just use a little less, since vinegar is stronger. This article covered how to make delicious grilled shrimp bowls. You learned about the key ingredients, from shrimp to the avocado corn salsa. The step-by-step guide showed you how to prepare everything. I also shared tips to cook shrimp perfectly and offered variations to customize your bowl. For storage, I presented ways to save leftovers and reheat them. In conclusion, these bowls are a tasty way to mix fresh flavors. Enjoy trying out different ingredients and make this meal your own!

Grilled Shrimp Bowls with Avocado Corn Salsa

Elevate your dinner game with these mouthwatering Grilled Shrimp Bowls topped with fresh Avocado Corn Salsa! This vibrant dish combines perfectly seasoned shrimp, creamy avocado, and crunchy corn for a delicious meal ready in just 30 minutes. Perfect for busy weeknights or weekend gatherings, these bowls are both nutritious and satisfying. Click through now to explore this easy recipe and indulge in a flavorful experience!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked rice (white, brown, or quinoa)

1 avocado, diced

1 cup corn (fresh, frozen, or canned)

1 medium red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

Juice of 2 limes

Instructions
 

In a medium bowl, combine the peeled shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat the shrimp evenly.

    Preheat a grill or grill pan over medium-high heat.

      Once hot, add the marinated shrimp to the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and set aside.

        In another bowl, mix together the diced avocado, corn, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste and toss gently until combined.

          To assemble the bowls, divide the cooked rice among four serving bowls, top each with grilled shrimp, and spoon the avocado corn salsa over the top.

            Garnish with extra lime wedges and cilantro if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4