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The Grilled Shrimp Bowl with Avocado and Corn Salsa is a delightful and nutritious dish that embodies the essence of fresh, vibrant flavors, making it an enticing choice for any meal. This recipe brings together the succulent taste of grilled shrimp, the creamy texture of avocado, and the sweet crunch of corn, all beautifully complemented by a zesty salsa. Not only does this dish tantalize your taste buds, but it also offers a healthy meal option ideal for lunch, dinner, or even a festive gathering.

Grilled Shrimp Bowl with Avocado and Corn Salsa

Discover the vibrant flavors of a Grilled Shrimp Bowl with Avocado and Corn Salsa, perfect for any meal. This nutritious dish features succulent grilled shrimp, creamy avocado, and sweet corn, all topped with a zesty salsa that dances on your taste buds. With wholesome ingredients like quinoa or rice as a base, this bowl offers a healthy option rich in protein, fiber, and vital nutrients. Learn how to make this delicious recipe step-by-step and impress your family and friends!
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Ingredients
  

For the Grilled Shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

Juice of 1 lime

For the Avocado and Corn Salsa:

1 cup fresh corn kernels (can use canned corn, drained)

1 ripe avocado, diced into cubes

½ medium red onion, finely chopped

1 medium ripe tomato, diced

¼ cup fresh cilantro, finely chopped

Juice of 1 lime

Salt and black pepper, to taste

For the Bowl:

2 cups cooked quinoa or rice (white, brown, or any preferred variety)

1 cup baby spinach or mixed greens

Lime wedges for garnish

Instructions
 

Prepare the Shrimp Marinade: In a large mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, ground cumin, salt, black pepper, and lime juice until fully combined.

    Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for 20 to 30 minutes to enhance the flavors.

      Make the Avocado and Corn Salsa: In a separate bowl, mix together the fresh corn kernels, diced avocado, finely chopped red onion, diced tomato, and chopped cilantro. Squeeze the juice of one lime over the mixture, and season with salt and pepper to taste. Gently fold all ingredients together to maintain the avocado's form. Set the salsa aside.

        Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. For easier handling, consider skewering the shrimp. Grill the marinated shrimp for approximately 2-3 minutes on each side, or until they turn pink and opaque, indicating they are fully cooked.

          Assemble the Bowls: In each serving bowl, create a base layer with cooked quinoa or rice. Top with a handful of fresh baby spinach or mixed greens. Arrange the grilled shrimp over the greens and generously spoon the vibrant corn salsa on top.

            Serve and Enjoy: Garnish the bowls with lime wedges for an extra zesty touch. Serve immediately to enjoy a delightful mix of flavors and textures in your grilled shrimp bowl!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                Presentation Tips: For an attractive presentation, serve the bowls on colorful plates and sprinkle additional chopped cilantro on top for a fresh pop of color.