Go Back
–+ servings

Grilled Shrimp Bowl with Avocado and Corn Salsa

A delicious and healthy meal featuring juicy shrimp, creamy avocado, and sweet corn, perfect for any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Mexican
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Shrimp and Marinade
  • 1 pound Shrimp Fresh or thawed frozen shrimp
  • 2 tablespoons Olive oil For marinating and grilling
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 lime Lime Juiced
Salsa Ingredients
  • 1 cup Corn Fresh or canned, drained
  • 1 large Avocado Diced
  • 1/2 cup Red onion Chopped
  • 1/4 cup Cilantro Chopped
Serving Base
  • 2 cups Cooked rice As a base for serving

Method
 

Preparation
  1. In a bowl, toss shrimp with olive oil, minced garlic, salt, pepper, and lime juice. Marinate for at least 15 minutes.
Grilling
  1. Grill shrimp until cooked through, about 5-7 minutes.
Salsa Mixing
  1. In another bowl, mix corn, diced avocado, chopped red onion, and cilantro to create the salsa.
Serving
  1. Serve shrimp over cooked rice topped with corn salsa.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 18gSaturated Fat: 2gSodium: 500mgFiber: 8gSugar: 5g

Notes

Serve hot with lime wedges for extra freshness. Store leftovers in an airtight container; shrimp lasts 2-3 days while salsa should ideally be eaten the same day.

Tried this recipe?

Let us know how it was!