Grilled Shrimp and Corn Salsa

This grilled shrimp bowl combines smoky seafood with fresh avocado mash and zesty corn salsa for a complete meal that's ready in just 30 minutes. The combination of textures and flavors creates a restaurant-quality dish that's surprisingly easy to make at home.

I first made these bowls during a summer when I was craving something light yet satisfying. After testing different combinations, this version became my absolute favorite – now my family asks for these "vacation bowls" whenever we need a quick mental getaway to somewhere tropical.

Ingredients

• Large shrimp: provides the perfect protein base absorbs flavors beautifully and cooks in minutes
• Smoked paprika: adds depth without heat use Spanish variety for authentic flavor
• Fresh corn kernels: bring natural sweetness frozen works too but fresh delivers that perfect pop
• Ripe avocados: create the creamy element choose ones that yield slightly to gentle pressure
• Lime juice: brightens every component use fresh not bottled for best flavor
• Greek yogurt: option makes the sauce lighter and adds protein while still maintaining creaminess

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil with smoked paprika, cumin, chili powder, garlic powder, and lime juice in a large bowl. The acid from the lime begins to "cook" the shrimp while the oil helps the spices cling to the surface. Let the shrimp marinate for exactly 15-20 minutes – any longer and the acid can begin to toughen the delicate flesh.

Make the Corn Salsa:

Mix corn kernels with diced red bell pepper, green onions, cilantro and lime juice. The combination creates a sweet and crunchy element that contrasts beautifully with the creamy avocado. If using frozen corn, thaw completely and pat dry to prevent diluting the flavors. Let the mixture sit while preparing other components – this allows flavors to meld together.

Prepare the Avocado Mash:

Scoop avocado flesh into a bowl and mash with lime juice until you achieve a texture with small chunks remaining. The lime prevents browning while adding brightness. Season generously with salt – avocado needs proper seasoning to shine. Keep covered with plastic directly touching the surface until ready to serve.

Mix the Creamy Sauce:

Whisk mayo or Greek yogurt with lime juice, hot sauce, garlic powder, smoked paprika and chopped cilantro until completely smooth. The sauce should be thick enough to drizzle but not too runny. Adjust seasoning and acid to taste – the sauce ties all components together so it should have balanced flavors of creaminess, acidity and subtle heat.

Grill the Shrimp:

Heat your grill or grill pan until smoking hot. Place shrimp in a single layer without overcrowding to ensure proper searing. Cook just until they turn pink and opaque with slight char marks, about 2 minutes per side. Overcooked shrimp become rubbery, so watch them carefully – they'll continue cooking slightly after removal from heat.

Assemble Your Bowl:

Start with your base grain if using, then arrange each component in separate sections. The visual appeal comes from seeing each element distinctly before mixing. Drizzle the sauce over everything just before eating and finish with fresh cilantro leaves and an extra squeeze of lime.

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You Must Know

• Perfect for meal prep all components last 2-3 days refrigerated separately
• Contains heart healthy fats from avocado and olive oil
• Can be adapted to gluten free or dairy free diets with simple substitutions

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power during a cooking class in Barcelona, and it elevates the shrimp from good to extraordinary. Even my spice-adverse children clean their plates when I make this dish.

Serving Variations

These bowls become an interactive dinner when served buffet style. Set out all components separately and let everyone build their own creation. Kids especially love this format, and they often try new ingredients when given control over their portions. For a more substantial meal, include additional toppings like black beans, crumbled cheese, or toasted pepitas.

Storage Tips

Store each component separately in the refrigerator for maximum freshness. The shrimp will keep for up to 2 days, the corn salsa for 3 days, and the sauce for up to 5 days. The avocado mash is trickiest – press plastic wrap directly onto its surface and add an extra squeeze of lime juice to prevent browning. Even with these precautions, it's best used within 24 hours.

Make It Your Own

This recipe welcomes adaptations based on what you have available. No shrimp? Try with chicken, salmon, or even tofu cubes. The marinade works beautifully with all of them. For the base, cauliflower rice creates a lighter option, while brown rice adds hearty whole grains. During corn season, grilling the corn before cutting it off the cob adds an incredible smoky dimension to the salsa.

Frequently Asked Questions

→ How do I marinate shrimp for grilling?

Combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the mixture and let it sit for 15–20 minutes before grilling.

→ What can I serve as the base of the bowl?

You can use cooked rice, quinoa, or cauliflower rice as the base for this bowl. Choose one that matches your dietary preference.

→ Can I make the corn salsa ahead of time?

Yes, the corn salsa can be prepared ahead of time and stored in the fridge. Just give it a quick toss before serving to refresh the flavors.

→ How do I adjust the spiciness of the creamy sauce?

Adjust the level of hot sauce in the creamy sauce to suit your taste. You can also skip it entirely for a milder flavor.

→ Can I use frozen or canned corn for the salsa?

Absolutely! If fresh corn isn’t available, frozen or canned corn works perfectly for the salsa. Just make sure to drain and pat it dry if using canned.