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For this tasty bowl, gather these key ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1 cup sweet corn (fresh, frozen, or canned) - 1/4 red onion, finely chopped - 1 tablespoon lime juice - Fresh cilantro for garnish These ingredients come together to create a vibrant dish full of flavor and color. The shrimp give a nice protein boost, while the quinoa adds a hearty base. The corn and avocado bring freshness and texture. You can elevate your bowl with these optional garnishes: - Lime wedges - Additional cilantro - Crumbled feta cheese - Sliced jalapeños These garnishes add a fun twist and enhance the flavor. Feel free to mix and match based on your taste. To make this dish, these tools will help you: - Grill or grill pan - Skewers (if using wooden skewers, soak them first) - Mixing bowls - Knife and cutting board Having the right tools makes cooking easier and more enjoyable. You can find the full recipe in the article to guide you through the steps! First, gather your ingredients. You need shrimp, olive oil, spices, and veggies. Rinse the shrimp under cold water. Peel and devein them if not done already. In a large bowl, mix the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Toss well so all the shrimp are coated. This adds great flavor. If you want, you can soak wooden skewers in water for 30 minutes. This helps prevent burning. Now, heat your grill or grill pan to medium-high heat. Once hot, thread the shrimp onto the skewers. This makes grilling easier. Place the skewers on the grill. Cook each side for 2-3 minutes. You want them to turn opaque and slightly charred. This will give them a nice taste. Remove the shrimp from the grill when done. It's time to build your bowl! Start with a layer of cooked quinoa. This will be your base. Next, add the grilled shrimp on top. Now, let's make the corn salsa. In a separate bowl, mix diced avocado, cherry tomatoes, corn, red onion, and lime juice. Season with salt and pepper to taste. Spoon the corn salsa over the shrimp. Finally, add fresh cilantro for a pop of color. You can find the full recipe for more detailed steps and tips. Enjoy your delicious meal! To grill shrimp well, start with large shrimp. They hold up better on the grill. Marinate them in olive oil, garlic powder, and paprika for flavor. Use salt and pepper to enhance their taste. Thread the shrimp onto skewers to make grilling easy. If you use wooden skewers, soak them in water for 30 minutes. This step keeps them from burning. Grill shrimp over medium-high heat for 2-3 minutes on each side. They should turn opaque and slightly charred when done. This quick cooking locks in flavor and moisture. Corn salsa adds freshness to the dish. Mix sweet corn with diced avocado, cherry tomatoes, and red onion. The lime juice gives it a nice tang. Use fresh corn if you can, but frozen or canned works too. Add a pinch of salt and pepper to taste. Mix gently to keep the avocado intact. This salsa contrasts the grilled shrimp nicely and brings color to your bowl. You can even add chopped jalapeños for some heat if you like spice. A well-presented dish makes your meal more enjoyable. Start by placing cooked quinoa at the bottom of the bowl. This provides a lovely base. Next, layer on the grilled shrimp. Finally, add a generous scoop of corn salsa on top. Garnish with fresh cilantro for a pop of green. Arrange everything neatly for a beautiful look. You can even serve this in a colorful bowl to enhance the visual appeal. The bright colors of the shrimp, salsa, and quinoa make the dish inviting and fun. For the complete recipe, check out the Full Recipe. {{image_2}} You can swap shrimp for many other proteins. Chicken works great in this bowl. Just cut it into bite-sized pieces. You can also use firm fish like salmon or tuna. If you want a plant-based option, try tofu or tempeh. Both soak up flavors well. Each protein brings its own taste and texture to the dish. Quinoa is nutritious, but you can change it up. Brown rice or cauliflower rice are good choices. Brown rice gives a chewy texture, while cauliflower rice adds lightness. You could also use couscous for a different bite. Each grain will change the flavor, so pick what you love best. Get creative with your corn salsa! Add diced bell peppers for crunch and color. You can mix in black beans for added protein. Fresh herbs like parsley or mint can brighten the flavor. Try a splash of hot sauce if you want some heat. These add-ins can make the salsa even more exciting and delicious. For the full recipe, check out the earlier section. To keep your grilled shrimp bowl fresh, place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure the shrimp and corn salsa are separated to keep the flavors fresh. If you layer them together, the shrimp may get mushy. When you're ready to enjoy the leftovers, reheat the shrimp in a pan over medium heat. This method keeps the shrimp juicy. You can also use the microwave, but do it in short bursts. Heat for 30 seconds at a time. Stir between heating intervals to avoid overcooking. The corn salsa is best served cold, so skip reheating it. If you want to save your grilled shrimp bowl for later, freezing is a great option. Place the shrimp and quinoa in a freezer-safe container. You can freeze the corn salsa too, but store it separately. Your bowl will stay good for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. For best results, eat it within a month for optimal taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. This keeps the shrimp fresh and tasty. Using frozen shrimp can save time and is often more convenient. Just be sure to pat them dry before cooking. You can replace quinoa with rice or couscous. Brown rice adds a nutty flavor. White rice is lighter and quicker to cook. Couscous cooks fast and has a nice texture. You can also use farro or barley for added chewiness. Choose what you enjoy most! To adjust spice levels, add more or less paprika. If you like it spicy, consider adding cayenne pepper. For milder flavor, skip the paprika or reduce it. Taste as you go for the best results. This way, you control the heat and make it just right for you. Grilling shrimp creates a tasty and fun dish. You learned about main ingredients, optional garnishes, and key cooking tools. I shared step-by-step instructions to help you grill shrimp and assemble a delicious bowl. Tips for perfect grilling, flavor-packed corn salsa, and attractive plating enhance your meal. You can try different proteins, grains, and add-ins for variety. Lastly, I provided storage info for leftovers and helpful answers to common questions. Enjoy making this easy shrimp bowl!

Grilled Shrimp Bowl with Avocado and Corn Salsa

Get ready to savor a delicious Grilled Shrimp Bowl with Avocado and Corn Salsa! This refreshing dish is packed with flavor and is super easy to make in just 30 minutes. With succulent grilled shrimp topped on a base of quinoa and a vibrant salsa, it's perfect for a healthy meal. Don’t miss out on this mouthwatering recipe—click to explore how to create this delightful bowl in your kitchen today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa

1 avocado, diced

1 cup cherry tomatoes, halved

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

1/4 red onion, finely chopped

1 tablespoon lime juice

Fresh cilantro for garnish

Instructions
 

Preheat your grill or a grill pan over medium-high heat.

    In a bowl, combine the shrimp, olive oil, paprika, garlic powder, salt, and pepper. Toss until the shrimp are well-coated.

      Thread the shrimp onto skewers for easier grilling (if using wooden skewers, soak them in water for 30 minutes beforehand).

        Grill the shrimp for about 2-3 minutes on each side, or until they are opaque and slightly charred. Remove from heat.

          In a separate bowl, combine the diced avocado, cherry tomatoes, corn, red onion, lime juice, salt, and pepper. Mix gently to create the corn salsa.

            To assemble the bowls, start with a base of cooked quinoa, then layer on the grilled shrimp and corn salsa.

              Garnish with fresh cilantro on top.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4