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- 1 lb large shrimp - 2 tablespoons olive oil - 1 cup cooked quinoa - 1 ripe avocado - 1 cup corn - Garlic powder, paprika, cumin - Salt and pepper - Red onion, cherry tomatoes, lime, cilantro The main ingredients for this grilled shrimp bowl are simple yet fresh. You need large shrimp, which are the stars of the dish. Olive oil adds a nice richness. Quinoa serves as a hearty base. Avocado provides creaminess, while corn adds sweetness. The seasonings elevate the flavor. Garlic powder, paprika, and cumin create a warm, smoky taste. You can adjust salt and pepper as you like. Red onion and cherry tomatoes add crunch and color. Fresh lime juice brightens the dish, and cilantro gives it a fresh finish. For the full recipe, check out the details. You’ll love how easy and tasty this shrimp bowl is! To start, you need to make a marinade for the shrimp. In a bowl, mix together: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - ½ teaspoon cumin - Salt and pepper to taste Toss the shrimp in the marinade until they are well coated. Let them sit for at least 15 minutes. This gives the shrimp time to soak in all those tasty flavors. While the shrimp marinates, you can make the avocado corn salsa. In a separate bowl, combine: - 1 cup corn (fresh or frozen) - 1 ripe avocado, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 lime, juiced Gently toss all the ingredients together. Be careful not to mash the avocado. If you're new to handling avocados, cut it in half, remove the pit, and scoop the flesh out. It helps to use a sharp knife to cut it into small pieces before you scoop. Now, let’s get to grilling. Preheat your grill or grill pan over medium-high heat. Skewer the marinated shrimp for easy grilling. Cook them for 2-3 minutes on each side. Look for the shrimp to turn pink and opaque. This shows they are done. Remove them from the grill and set aside. Now it’s time to build your delicious bowl. Start with a base of cooked quinoa in each serving bowl. Add the grilled shrimp on top of the quinoa. Spoon a generous portion of your avocado corn salsa over the shrimp. Sprinkle with fresh cilantro for extra flavor. Serve it while the shrimp is still warm. Enjoy the burst of flavors and the colorful look of your grilled shrimp bowl! For the full recipe, check the section above. To boost the taste, try adding more spices. A pinch of cayenne pepper gives heat. If you want a sweet twist, add honey to your marinade. You can also switch up the marinade. A mix of lime juice, soy sauce, and ginger can create a fresh flavor. Using skewers is a smart way to grill shrimp. Soak wooden skewers in water for 30 minutes before grilling. This prevents them from burning. When grilling, space the shrimp evenly. This helps them cook well. Avoid overcooking by watching the color. Once they turn pink and opaque, they’re done. Serve your shrimp bowl in deep, colorful dishes. This highlights the bright colors of the salsa. Add lime wedges on the side. They add a zesty touch and look great. For a final touch, sprinkle fresh cilantro on top. It adds flavor and makes the dish pop. {{image_2}} You can swap shrimp for chicken or tofu. Chicken thighs work well in this dish. Just cut them into bite-sized pieces and marinate as you would the shrimp. If you want a vegan option, try firm tofu. Press the tofu to remove extra water, then cut it into cubes. Marinate and grill until golden. Both options add great flavor and texture to your bowl. Corn salsa is so versatile! You can add different ingredients to change the flavor. Try diced bell peppers for crunch or black beans for protein. You can also add jalapeños for heat or a bit of honey for sweetness. Just remember to balance the flavors. A little spice can really wake up the dish, while sweetness can cool it down. Pair your grilled shrimp bowl with sides for a complete meal. You might serve it with a fresh green salad or some fluffy rice. A light, citrusy drink complements the flavors well. Think lemonade or iced tea with mint. These pairs enhance your meal and make it even more enjoyable. Don't forget to check the Full Recipe for more ideas! To keep your grilled shrimp bowl fresh, follow these steps: - Let the bowl cool to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to three days. Use glass or plastic containers with tight lids. They keep the shrimp and salsa safe and tasty. Avoid metal containers, as they can react with the ingredients. When you're ready to eat leftovers, reheat them with care. Here are some tips: - Use a microwave or stovetop for reheating. - Heat shrimp for 30 seconds at a time in the microwave. - For stovetop, place shrimp in a pan over low heat. Always check if the shrimp is warm but not dry. Overcooked shrimp can become tough. If you have leftover salsa, add it fresh after reheating the shrimp. This keeps it bright and flavorful. Enjoy your delicious meal again! Yes, you can marinate shrimp overnight. This helps the shrimp soak up more flavor. The longer they sit, the better they taste. However, be careful. Marinating too long can change the texture. Shrimp can become mushy if left too long in acidic marinades. Look for two key signs. First, the shrimp will turn pink. Second, they will be opaque, not translucent. If you press the shrimp, they should feel firm, not soft. Cooked shrimp curls into a "C" shape. If they curl into an "O," they may be overcooked. You can add heat in several ways. Try adding chopped jalapeños or red pepper flakes to the shrimp marinade. For the salsa, mix in diced serrano peppers. You can also use spicy sauces, like sriracha or hot sauce, for extra kick. Start with a small amount and taste as you go. Fresh corn is great, but it's not a must. Frozen corn works well too. It’s often picked at peak ripeness, so it can taste sweet. Just thaw it before adding to the salsa. Both fresh and frozen corn add a nice crunch and sweetness to the dish. You now have a tasty guide to create a grilled shrimp bowl. Use fresh shrimp, quinoa, and vibrant salsas for great flavor. Remember to adjust seasonings to match your taste. Enjoy experimenting with proteins and sides. Store your extras properly, so nothing goes to waste. This dish is easy to customize, making it great for all eaters. Now, gather your ingredients and start grilling! Your next meal will be fun and full of flavor.

Grilled Shrimp Bowl with Avocado Corn Salsa

Elevate your dinner with this delicious Grilled Shrimp Bowl with Avocado Corn Salsa! This vibrant dish combines juicy grilled shrimp, creamy avocado, and sweet corn, all on a bed of hearty quinoa. Discover how easy it is to impress your family and friends with fresh ingredients and bold flavors. Ready to make this delightful meal? Click through for the full recipe and step-by-step instructions to enjoy a colorful feast tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa

1 cup corn (fresh or frozen)

1 ripe avocado, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Shrimp: In a bowl, combine shrimp, olive oil, garlic powder, paprika, cumin, salt, and pepper. Toss to coat well. Let marinate for at least 15 minutes.

    Prepare the Corn Salsa: In a separate bowl, mix corn, diced avocado, chopped red onion, cherry tomatoes, and lime juice. Gently toss all the ingredients together, being careful not to mash the avocado. Set aside.

      Grill the Shrimp: Preheat the grill or grill pan over medium-high heat. Skewer the marinated shrimp and grill for 2-3 minutes on each side until they turn pink and opaque. Remove from the grill and set aside.

        Assemble the Bowl: In a serving bowl, start with a base of cooked quinoa. Top with grilled shrimp and spoon a generous portion of avocado corn salsa over the top.

          Garnish and Serve: Sprinkle with fresh cilantro for a burst of flavor and color. Serve immediately while the shrimp is still warm.

            Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4

              - Presentation Tips: Serve the shrimp bowl in deep, colorful bowls to highlight the vibrant colors of the salsa. Add lime wedges on the side for an extra zesty flavor enhancement.