A vibrant bowl with grilled shrimp, avocado corn salsa, and rice for a fresh, light summer dish.
# What You Need:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime
→ Avocado Corn Salsa
09 - 1 large ripe avocado, diced
10 - 1 cup cooked corn kernels, fresh, frozen, or canned and drained
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup fresh cilantro, chopped
14 - 1 jalapeño, seeded and finely chopped (optional)
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Bowl Base
17 - 2 cups cooked white or brown rice, warmed
18 - Lime wedges, for serving
# How to Make It:
01 - In a mixing bowl, toss shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice. Let marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers, soaking wooden skewers in water for 10 minutes beforehand if used.
03 - Grill shrimp for 2 to 3 minutes per side, until pink, opaque, and lightly charred. Remove from heat.
04 - While shrimp cooks, combine diced avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt in a bowl. Gently toss to blend flavors.
05 - Divide warmed rice evenly among four bowls. Top each with grilled shrimp and a generous portion of avocado corn salsa. Garnish with extra cilantro and lime wedges.
