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–+ servings
Emma

Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe Delight!

A delicious and healthy Grilled Shrimp Bowl topped with fresh avocado and corn salsa, perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1 cup corn fresh, frozen, or canned
  • 1 ripe avocado diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime

Method
 

  1. In a medium bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.
  2. Preheat the grill or a grill pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
  3. In a separate bowl, mix together the corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Stir gently to combine.
  4. To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with grilled shrimp and a generous scoop of the avocado and corn salsa.
  5. Serve immediately, or chill in the refrigerator for 15-30 minutes for a refreshing cold option.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 200mgSodium: 500mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeño to the corn salsa.
  • Substitute brown rice or cauliflower rice for quinoa for a different base.

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