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For the grilled shrimp bowl, you will need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cooked quinoa (or brown rice) These ingredients are key. They create a rich and tasty flavor for the shrimp. The olive oil helps the spices stick, while the smoked paprika adds a nice depth. For the avocado corn salsa, gather these: - 1 avocado, diced - 1 cup corn kernels (fresh, canned, or frozen) - 1 small red onion, finely chopped - 1 red bell pepper, chopped - 1 lime, juiced - 1/4 cup fresh cilantro, chopped This salsa brings freshness to the bowl. The creamy avocado pairs well with the sweet corn. The lime juice adds a zesty kick that brightens the whole dish. If you're looking for alternatives, consider these options: - Swap shrimp for chicken or tofu for a different protein. - Use brown rice instead of quinoa for a heartier base. - Try different herbs like parsley instead of cilantro for a new flavor. Using these alternatives can change the dish while keeping it delicious. You can make this meal fit your taste and dietary needs. For the full recipe, check out the earlier section. Start by getting a mixing bowl. Add the shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure all the shrimp are coated well. This will bring out great flavors. Let the shrimp sit for 15 to 20 minutes. This time helps the shrimp soak up the spices. Grab another bowl for the salsa. Mix the diced avocado, corn, red onion, red bell pepper, lime juice, and cilantro. Stir it gently to combine. Season with salt and pepper to taste. Let it sit for a bit. This allows the flavors to mix and become tasty. Now, heat up your grill or grill pan over medium-high heat. Make sure it’s hot before adding the shrimp. Place the marinated shrimp in a single layer on the grill. Grill for about 2 to 3 minutes on each side. You want the shrimp to turn pink and get some nice grill marks. Don’t overcook them. They should be juicy and soft. Take a serving bowl and add a base of cooked quinoa or brown rice. This gives a nice texture. Next, place the grilled shrimp on top. Finally, add generous spoonfuls of your avocado corn salsa. This makes the dish colorful and fresh. You can drizzle more lime juice on top if you like. It adds a bright flavor that enhances the dish. For the full recipe, check out the recipe section! To make the best grilled shrimp, start with fresh shrimp. Look for shrimp with a firm texture and a slight ocean smell. When you marinate, use olive oil, smoked paprika, and garlic powder. This mix not only adds flavor but also helps keep the shrimp moist. Grill them on medium-high heat for 2-3 minutes per side. When they turn pink and slightly charred, they are ready. Avoid cooking too long; overcooked shrimp can be rubbery. For a zesty avocado corn salsa, you want balance. Fresh lime juice adds a bright kick. Pair this with diced avocado, sweet corn, and crunchy red onion. Adding red bell pepper gives more color and sweetness. Don’t forget to season with salt and pepper to taste. Let the salsa sit for a few minutes. This helps the flavors blend. Consider adding a pinch of cumin or chili powder for extra depth. Presentation matters, especially for this dish. Start with a base of quinoa or brown rice in a bowl. This makes a nice canvas for the colorful shrimp and salsa. Arrange the shrimp on top in a fan shape for a lovely look. Spoon the salsa generously over the shrimp. Add a lime wedge on the side for a pop of color. Fresh cilantro sprinkled on top adds a vibrant finish. A well-presented meal makes it even more enjoyable! For the full recipe, check out the details above. {{image_2}} If you want to switch up the shrimp, you have great options. You can use scallops or chicken. Both can soak up the same marinade. They will grill nicely too. Be sure to adjust the cook time. Scallops need about 2-3 minutes on each side. Chicken takes longer, about 5-7 minutes per side, depending on thickness. For a vegan twist, replace shrimp with grilled tofu or tempeh. Both soak up flavors well. Cut them into cubes and marinate just like the shrimp. You can also use mushrooms for a meaty texture. Portobello or shiitake mushrooms work best. Grill them until they are tender and charred. The base of your bowl can change too. While quinoa is great, brown rice is another tasty option. You could also use farro or barley for a nutty flavor. Cauliflower rice is an excellent low-carb choice. Each of these grains adds its unique taste and texture to the bowl. Choose what you enjoy most and feel free to mix it up! To store leftovers, place the shrimp and salsa in separate airtight containers. This keeps the flavors fresh and the shrimp juicy. Make sure to cool them down to room temperature before sealing. In the fridge, they last for about three days. To reheat the shrimp, use a skillet over medium heat. Add a splash of olive oil to keep them moist. Heat for about 2-3 minutes until warm. Avoid the microwave, as it can make shrimp rubbery. You can serve the salsa cold right from the fridge. For longer storage, freeze the shrimp and salsa separately. Place them in freezer-safe bags, removing as much air as possible. They can last up to three months in the freezer. To use, thaw the shrimp in the fridge overnight before reheating. The salsa can be enjoyed cold after thawing. For the full recipe, check the details above. The best way to cook shrimp is on a hot grill. Grilling gives shrimp a nice char and locks in flavor. After marinating, place the shrimp on the grill. Cook for about 2-3 minutes on each side. Look for a pink color and firm texture. Avoid overcooking; this helps keep them juicy and tender. You can also sauté or boil shrimp, but grilling adds a unique taste. Yes, you can make the salsa in advance. Prepare it a few hours before you eat. Just mix the ingredients and store it in the fridge. The flavors will blend well and taste even better. If you make it too early, the avocado may brown. To prevent this, squeeze some lime juice on the avocado before storing. This helps keep the color bright and fresh. You can serve many things with a grilled shrimp bowl. Try a side salad for a fresh crunch. You can also add tortilla chips for some texture. If you want more carbs, serve with rice or quinoa. A light dressing or sauce can enhance the dish too. Feel free to experiment with side options to find what you love most. For the full recipe, check the earlier section. We explored the key ingredients for your grilled shrimp bowl, from marinating shrimp to making avocado corn salsa. You learned tips for grilling, serving, and creating variations with different proteins and grains. Storing leftovers and reheating properly keeps your meals fresh. Remember, great cooking is about fun and creativity. Don’t hesitate to try new flavors. Enjoy each bite and share your delicious results!

- Grilled Shrimp Bowl with Avocado Corn Salsa

Indulge in a delicious Grilled Shrimp Bowl with Avocado Corn Salsa that’s perfect for a healthy and flavorful meal! This recipe features juicy grilled shrimp, vibrant avocado, and sweet corn mixed with zesty lime. Ready in just 40 minutes, it's a quick and satisfying dish for any occasion. Gather your ingredients and dive into this vibrant bowl of goodness! Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa (or brown rice)

1 avocado, diced

1 cup corn kernels (fresh, canned, or frozen)

1 small red onion, finely chopped

1 red bell pepper, chopped

1 lime, juiced

1/4 cup fresh cilantro, chopped

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat and let it marinate for 15-20 minutes.

    Prepare the Salsa: In another bowl, mix together the diced avocado, corn, red onion, red bell pepper, lime juice, and cilantro. Season with salt and pepper to taste. Set aside for flavors to meld while you grill the shrimp.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Grill for about 2-3 minutes on each side or until they're pink and charred. Avoid overcooking to ensure they remain juicy.

        Assemble the Bowl: Start with a base of cooked quinoa or brown rice in each serving bowl. Top with the grilled shrimp and generous spoonfuls of avocado corn salsa.

          Serve and Enjoy: Drizzle additional lime juice over the top if desired, and garnish with extra cilantro or lime wedges for a pop of flavor.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4