Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa

Imagine the sizzle: perfectly spiced shrimp meeting the creamy dreaminess of avocado, all tied together with bright lime and garden freshness. This is not just dinner; it’s a spontaneous vacation in a bowl, and mastering thisEasy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsais significantly easier than navigating airport security. You deserve a meal that is light, explosive with flavor, and requires minimal kitchen acrobatics, allowing you to maximize summer enjoyment.

If your summer calendar is booked solid with spontaneous adventures but your stomach demands gourmet quality, this is your new culinary champion. This recipe delivers a huge flavor payout with surprisingly little effort, transforming humble ingredients into a centerpiece worthy of any festive table.

• Effortless preparation, requiring about 30 minutes from start to finish, perfect for weeknight heroics when your schedule feels overwhelming and time is short.
• A vibrant flavor profile featuring smoky grilled shrimp contrasted beautifully with tangy lime vinaigrette and the satisfying sweetness of fresh corn kernels.
• Stunning visual appeal boasting a rainbow of fresh colors—ideal for impressing guests at your next backyard barbecue or simply brightening up a routine weeknight meal.
• Incredible versatility, allowing you to easily substitute grains or proteins, making it endlessly adaptable to your pantry staples and personal preferences.

The Saga of the Stress-Free Summer Meal

I’m convinced that summer cooking should follow the “maximum flavor, minimum fuss” philosophy. Nobody wants to be chained to a hot stove while the sun is shining outside, especially when there are important matters like hammock testing and iced tea brewing to attend to. For years, I struggled with summer meals that felt either too heavy, requiring too much cleanup, or frankly, just too boring. There’s a certain melancholy that washes over you when your plate looks beige in July.

That all changed the year I accidentally invented this bowl. It wasn’t a moment of brilliant culinary genius; it was a moment of panicked pantry raiding. I had invited friends over for a supposed barbecue, and then—disaster!—the main grill element decided to retire permanently, leaving me with only a tiny tabletop griddle. I looked at the bag of frozen shrimp, the heap of avocados destined for guacamole, and a few rogue ears of corn, and the Grilled Shrimp Bowl was born. It was messy, slightly chaotic, and utterly magnificent. The key is balance: the heat from the grilled elements needs the coolness of the fresh salsa, and the spicy marinade requires the creamy antidote provided by the avocado.

What makes this particular combination so magical is the corn salsa. We aren’t just dumping canned corn onto lettuce; we are utilizing the sweet, crunchy burst of freshly cooked corn, mixing it with sharp cilantro and jalapeño for a zing. When you combine that bright salsa with perfectly charred shrimp and place it over a bed of fluffy quinoa or brown rice, you have created a complete, nutrient-packed meal that genuinely feels celebratory. It’s the kind of dish that makes people ask for the recipe before they’ve even finished the first bite. It’s also incredibly flexible; if you don’t have shrimp, you can easily use cubed chicken breast or firm tofu, and the flavor profile holds up beautifully. This recipe ensures you spend less time sweating over dinner and more time enjoying the glorious weather.

Ingredients for Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa

Here’s what you’ll need to make this delicious dish:

• Large Shrimp (Prawns)Ensure they are peeled, deveined, and thawed if frozen; large shrimp absorb the marinade best and hold up beautifully to grilling.
• Olive OilUsed both for mixing the marinade and for lightly dressing the cooked grains and vegetables, offering a clean base flavor.
• Lime Juice and ZestEssential for brightness, the acidity tenderizes the shrimp slightly while adding that signature Latin American zing to the entire bowl.
• Chili Powder and CuminThese spices form the backbone of the marinade, providing warmth and a slight smoky depth without being overwhelmingly hot.
• Fresh Corn KernelsYou can use fresh corn cut right off the cob after a quick blanch, or opt for thawed frozen corn; the sweetness is vital for balancing the spice.
• Red OnionFinely diced red onion provides a sharp, pungent bite to the salsa, which mellows nicely when combined with lime juice.
• CilantroA non-negotiable herb for this type of fresh bowl, offering a powerful aromatic lift and distinctive grassy flavor.
• AvocadoCubed or sliced avocado provides the necessary creaminess and healthy fats, ensuring the bowl feels substantial and satisfying.
• Quinoa or Brown RiceCooked according to package directions, this serves as the foundational base for soaking up all the amazing dressing and juices.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa

Follow these simple steps to prepare this delicious dish:

1. Step 1: Marinate the Shrimp

   In a medium bowl, combine the shrimp, two tablespoons of olive oil, the juice and zest of one lime, chili powder, and cumin. Toss well until the shrimp are evenly coated. Allow the shrimp to marinate for at least 15 minutes, but no more than 30 minutes, to prevent the lime juice from “cooking” them.

2. Step 2: Prepare the Corn Salsa Base

   While the shrimp marinates, prepare the salsa. In a separate large bowl, combine the corn kernels, finely diced red onion, chopped cilantro, and a small, finely minced jalapeño (if using). Set aside, reserving the addition of lime juice and salt until just before serving to keep the vegetables crisp.

3. Step 3: Grill the Shrimp

   Preheat your grill or indoor griddle pan to medium-high heat. If using skewers, thread the shrimp onto them for easier turning. Grill the shrimp for 2 to 3 minutes per side, depending on size, until they turn opaque pink and are slightly charred. Be careful not to overcook, as rubbery shrimp are a culinary tragedy.

4. Step 4: Assemble the Vinaigrette and Toss the Salsa

   Whisk together the remaining lime juice, a tablespoon of olive oil, salt, and black pepper to create a quick vinaigrette. Add half of this dressing mixture to the reserved corn salsa bowl and toss gently. Taste and adjust seasoning as needed.

5. Step 5: Build the Bowls

   Start with a base layer of cooked quinoa or brown rice in each bowl. Arrange the warm grilled shrimp artfully over the grain base. Spoon a generous amount of the vibrant corn salsa alongside the shrimp.

6. Step 6: Finish and Serve

   Top the bowls with slices or cubes of fresh avocado. Drizzle the remaining lime vinaigrette over the avocado and the grilled shrimp just before presenting. A final sprinkle of extra cilantro or a dash of hot sauce ties the flavors together perfectly.

Transfer the beautifully constructed bowls to your table and serve immediately while the shrimp is still warm, offering a truly sensational contrast of temperatures and textures.

Customizing Your Grilled Shrimp Bowl Experience

One of the best features of this Easy Grilled Shrimp Bowl Recipe is its inherent adaptability. Since the focus is on fresh, bright flavors, you can easily swap out elements based on seasonal availability or dietary preferences without losing the integrity of the meal.

Swapping the Base Grain

While quinoa and brown rice provide great nutritional value, sometimes you need a change of pace. Consider using black beans mixed with a touch of chili powder for a protein-rich, grain-free option, or try fluffy basmati rice if you prefer a lighter texture. If you are really craving crunch, a bed of finely shredded cabbage or romaine lettuce works wonderfully to transform this into a heartier salad.

Protein Alternatives and Flavor Boosts

If shrimp isn’t available, chicken or turkey breast cut into cubes works well with this marinade, though you will need to increase the grilling time to about 6 to 8 minutes total. For plant-based eaters, halloumi cheese or extra-firm tofu marinated in the same spices and grilled until crisp provides a robust alternative. You can also elevate the salsa by adding diced mango or pineapple for a tropical sweetness that pairs exceptionally well with the grilled seafood.

Tips for Achieving Perfectly Grilled Shrimp

Grilling shrimp can feel intimidating because they cook so quickly, often going from perfect to rubbery in seconds. However, a few simple tricks guarantee success every time.

Don’t Over-Marinate

Shrimp is delicate, and the acids in lime juice start the cooking process (chemically denaturing the protein). Thirty minutes is the absolute maximum marinating time for this recipe. If you leave them longer, they will become tough or mushy before they even hit the heat.

Use Skewers for Even Cooking

If you are using a standard grill grate, always thread the shrimp onto metal or wooden skewers (if wooden, soak them first). This prevents the small shrimp from falling through the grates, makes turning them simultaneous, and ensures all pieces cook at the same rate, resulting in a more uniform texture across the batch.

High Heat, Short Time

Shrimp love high heat and quick cooking. Ensure your grill is properly preheated before you lay down the shrimp. They require intense heat for only a very brief period—2 to 3 minutes per side—to develop those beautiful char marks without drying out the interior. Watch them closely; the moment they curl into a C-shape and turn pink, pull them off the heat immediately.

Addressing Common Questions About Shrimp Bowls

How far ahead can I prepare the corn salsa?

You can chop all the vegetables—the corn, red onion, and cilantro—up to 24 hours in advance. However, do not mix in the lime juice or salt until about 30 minutes before serving. Adding acid and salt too early will draw out moisture, resulting in a watery, less vibrant salsa.

What is the best way to defrost frozen shrimp quickly?

The safest and quickest method is to place the frozen shrimp in a large bowl under cold running water for about 10 to 15 minutes, or until fully thawed. Never use hot water, as this can affect the texture of the meat.

Can I substitute frozen corn for fresh corn in the salsa?

Absolutely. If using frozen corn, ensure you thaw it completely and pat it dry with a clean paper towel before incorporating it into the salsa. Excess moisture will dilute the flavor of the vinaigrette and make the salsa less appealing.

What sides pair well with this shrimp bowl?

Since the bowl itself is a complete meal, accompanying sides should be light and simple. A side of tortilla chips with extra lime wedges is always welcome, or perhaps a simple cucumber salad dressed with apple cider vinegar and a touch of sugar for added crunch and tanginess.

How should I store leftovers?

Store the components separately if possible. Keep the grilled shrimp and the cooked grains refrigerated in airtight containers for up to 3 days. Store the salsa without avocado, adding fresh avocado only when you reheat and assemble a new bowl, as avocado turns brown rapidly once cut.

Embrace the ease and the explosive flavors of this dish. Whether you are hosting a casual gathering or just treating yourself to a wholesome, flavor-packed dinner, this bowl is guaranteed to become a reliable staple in your warm-weather cooking rotation.

The Day the Dinner Crisis Was Averted

There are days when you feel like a culinary wizard, and then there are Tuesdays. Tuesdays demand maximum flavor with minimal effort, especially when the temperature outside rivals the surface of the sun. I remember one summer evening, utterly exhausted after trying to assemble flat-pack furniture—a task far more grueling than any professional kitchen challenge. My family was starving, and I realized my usual elaborate dinner plans were a non-starter.

I needed speed, freshness, and something that tasted like a vacation. That is how I perfected the ultimate weeknight hero: theEasy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa. It’s vibrant, ridiculously satisfying, and best of all, the total active cooking time barely exceeds the length of a catchy pop song. Forget the complicated marinades and hours of prep; we’re talking about smoky grilled seafood paired with a crunchy, zesty salsa that makes the dish truly sing.

If you have twenty minutes, a grill pan (or an actual grill), and a deep appreciation for healthy, flavor-packed meals, prepare to meet your new favorite dinner. This bowl isn’t just a meal; it’s proof that culinary brilliance can thrive even on the most frantic of evenings. Let’s dive into the simple secrets of making this light and incredibly satisfying grilled shrimp bowl.

Building the Flavor Foundation: Shrimp Marinade and Salsa

The Zesty Shrimp Prep

The beauty of quick-cooking shrimp lies in its ability to absorb flavors rapidly. We need a marinade that punches above its weight without requiring an overnight soak. Think bright citrus, sharp spices, and just a hint of smoke to prepare it for the grill. We use a base of olive oil, fresh lime juice, smoked paprika, cumin, and a dash of cayenne pepper for a gentle kick. Make sure your shrimp is peeled and deveined before tossing it generously in this mixture. Even ten minutes in this marinade is enough to transform the seafood from bland blank slate to flavor powerhouse.

When selecting shrimp, choose medium to large sizes. Smaller shrimp tends to overcook quickly, resulting in a rubbery texture. We want plump, juicy bites. While the shrimp is soaking up the marinade magic, focus your energy on the real star of the show—the salsa.

Crafting the Cool, Creamy Avocado & Corn Salsa

Every great bowl needs texture and contrast. The hot, smoky grilled shrimp deserves a cool, refreshing companion, and this avocado and corn salsa delivers exactly that. It balances the heat beautifully and introduces fresh, summery notes. The salsa forms the core identity of this Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa.

Start with fire-roasted corn if you can find it; the smoky char adds depth. If not, simple steamed or canned corn works fine, just pat it dry. Combine the corn with finely diced red onion, fresh cilantro, jalapeño (seeds removed for less heat), and, crucially, perfectly ripe avocado. The avocado provides that creamy, luxurious mouthfeel that holds the salsa together. Dress it simply with fresh lime juice, a splash of apple cider vinegar for brightness, and a pinch of salt. Resist the urge to overmix the avocado; we want defined chunks, not guacamole.

The Essential Ingredients List

For the Grilled Shrimp

• 1.5 lbs large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Juice of 1 large lime
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For the Avocado & Corn Salsa

• 2 cups cooked corn kernels (fresh, frozen, or canned)
• 1 large ripe avocado, diced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely diced
• Juice of 1/2 lime
• 1 tablespoon apple cider vinegar
• Salt to taste

For Assembling the Bowl

• 4 cups cooked brown rice, quinoa, or salad greens (as your base)
• Optional: Shredded lettuce, cotija cheese (or firm white cheese substitute), or hot sauce

Cooking Instructions: From Prep to Plate

The key to a quick weeknight meal is timing. If you prepare the rice or quinoa ahead of time, this meal comes together in under fifteen minutes. If you’re starting from scratch, begin cooking your base layer (rice/quinoa) first, as it takes the longest. Once the salsa is mixed and the shrimp is marinated, it’s grilling time.

Grilling the Perfect Shrimp

Preheat your grill or grill pan to medium-high heat. Lightly brush the grates with oil to prevent sticking. Thread the marinated shrimp onto skewers if desired, or place them directly onto the hot grill surface. Grill for about 2 to 3 minutes per side. Shrimp cooks very quickly; you know they are done when they turn opaque pink and curl into a C-shape. Overcooked shrimp turns into an O-shape—a sign they are tough and chewy. Remove them immediately once perfectly cooked.

While the shrimp is resting for a moment, assemble your bowls. Start with the warm grain or greens, then generously spoon over the vibrant avocado and corn salsa. Finally, top the bowl with the hot, smoky grilled shrimp. A final squeeze of lime juice over everything ties the entire Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa together.

Perfecting the Cooking Process

For peak efficiency, start cooking the rice or quinoa first since it requires the most time. While the base cooks, quickly mix the shrimp marinade and prepare the fresh avocado and corn salsa. Only grill the shrimp right before serving, ensuring they come off the heat hot and juicy, ready to top the cool, fresh bowl components.

Chef’s Pro Tips for Bowl Bliss

I once served this bowl at a casual backyard gathering, and my notoriously picky neighbor, Bob, asked if I had quit my day job to open a food truck. The biggest difference between a good bowl and a great bowl comes down to attention to simple details.

• Ensure the shrimp is completely dry before marinating; this allows the spices to adhere better and promotes a superior sear on the grill surface.
• Do not make the avocado and corn salsa more than two hours in advance. The acid from the lime delays browning, but freshness is essential for that signature bright flavor.
• Use a very hot grill surface for the shrimp. High heat minimizes the cooking time, ensuring the shrimp remains tender and doesn’t dry out while developing attractive grill marks.

Add Your Touch

Customize this bowl easily by swapping the base for black beans or thinly sliced bell peppers. If shrimp is unavailable, grilled chicken strips or marinated tofu make excellent protein substitutes. Try adding a drizzle of smoky chipotle crema or substituting mango for the corn in the salsa for a tropical twist.

Storing & Reheating

Store the components separately for the best results. Keep the grilled shrimp and grain base sealed in airtight containers in the refrigerator for up to three days. Store the avocado and corn salsa separately; do not refrigerate avocado for long periods. Reheat the shrimp gently in a skillet or microwave and assemble just before eating.

Bringing Dinner Back to Life

I genuinely believe that weeknight dinners should bring joy, not stress. This bowl is inherently flexible, allowing you to incorporate whatever fresh produce you have lying around. It celebrates bright, clean flavors and proves that a satisfying, healthy meal doesn’t require complex techniques or excessive time spent in the kitchen.

There is nothing quite like the combination of the smoky char on the grilled seafood, the cool burst of lime from the salsa, and the creamy richness of the avocado that makes this dish so successful. If you are looking for that ultimate summer recipe that’s guaranteed to be a hit with everyone at the table, look no further than this incredibly flavorful and Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa.

Frequently Asked Questions About Bowl Preparation

How long can I marinate the shrimp?

Shrimp is delicate, so avoid marinating it for more than 30 minutes. If left too long in the acidic lime juice, the texture can become tough or mushy, similar to ceviche, which is not what we want for grilling.

Can I prepare the salsa ahead of time?

You can chop the corn, onions, and cilantro a day ahead. However, you should only dice and mix the avocado and add the lime juice right before serving to prevent the avocado from browning and losing its appealing fresh texture.

What is the best alternative to using a grill?

If you do not have access to an outdoor grill or a grill pan, you can easily cook the shrimp in a hot skillet on the stovetop. Use a small amount of oil and cook them quickly until pink and opaque, about 4 minutes total. You can also roast them in a hot oven (400°F) for 6–8 minutes.

How do I ensure my shrimp is not rubbery?

The single biggest mistake is overcooking. Use high heat and short cooking times (2-3 minutes per side is usually sufficient for large shrimp). Watch closely for the color change from translucent gray to opaque pink, and remove them immediately when they form a gentle C-shape.

The Quest for the Perfect Weeknight Dinner Solution

We all know the scenario: it’s 6 PM, your energy reserves are running on fumes, and the thought of dirtying every pot and pan in the kitchen seems absolutely apocalyptic. You want something vibrant, fresh, satisfying, and fast. Forget the takeout menus—we are diving into a recipe that delivers maximum flavor with minimal effort. This dish isn’t just a meal; it’s a vacation in a bowl, perfect for those evenings when you need a speedy, nutritious lift.

The secret to surviving the dinner rush is simplicity, and this particular dish shines because most of the prep involves just chopping and marinating. The grill does the heavy lifting, delivering perfectly tender shrimp in minutes. Trust me, once you experience the explosion of textures—the smoky grilled shrimp, the creamy avocado, and the crunchy, sweet corn salsa—you will add this simple grilled shrimp bowl to your regular rotation immediately. It’s light, protein-packed, and visually stunning, making you look like a culinary genius even when you’re wearing sweatpants.

Mastering the Marinade: Flavor Without the Fuss

Shrimp responds incredibly well to quick marinades, soaking up flavor like a tiny sponge. We aim for brightness and a slight tang here, ensuring the final grilled result cuts beautifully through the richness of the avocado. Remember, don’t over-marinate delicate shrimp; about 20 to 30 minutes is the sweet spot. Any longer, and the acid might start to “cook” the edges, yielding a slightly tougher result.

Ingredients for the Zesty Marinade

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 lime, freshly juiced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

Combine all the marinade ingredients in a bowl. Toss the shrimp until fully coated. While the shrimp marinates, you have exactly the right amount of time to prepare the star supporting character: the dazzling salsa.

Building the Brightest Corn and Avocado Salsa

This salsa is non-negotiable. It provides the essential cooling element and the satisfying textural contrast that elevates the whole bowl experience. We use fresh or frozen (thawed) corn, which adds a wonderful sweetness. If you really want to level up the flavor, try grilling the corn cobs briefly before cutting off the kernels. This adds a smoky depth that pairs beautifully with the grilled shrimp.

Ingredients for the Avocado & Corn Salsa

• 1 large avocado, diced
• 1 cup corn kernels (fresh or grilled)
• 1/2 red bell pepper, finely chopped
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, freshly juiced
• Pinch of salt

Gently combine the avocado, corn, pepper, onion, and cilantro in a medium bowl. Dress it simply with lime juice and salt. Handle the mixture delicately to ensure the avocado maintains its shape. Set this aside, ready for assembly.

Assembly Time: Perfecting the Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa

Preheat your grill or grill pan to medium-high heat. Skewer the marinated shrimp if desired, or cook them individually on the grates. Grill for about 2 to 3 minutes per side, until pink, opaque, and beautifully charred. These cook rapidly, so keep a watchful eye!

To assemble your incredible bowl, start with a base of fluffy rice, quinoa, or even some crisp lettuce if you prefer a lower-carb option. Layer the freshly grilled shrimp over the base. Next, spoon a generous amount of the vibrant corn and avocado salsa mixture alongside the shrimp. Drizzle the whole affair with an extra squeeze of lime if your soul demands it. This whole dish comes together in under 30 minutes, proving that peak flavor doesn’t require a weekend commitment. Enjoy this delightful and easy grilled shrimp bowl!

Conclusion for Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa

This recipe proves that incredible, complex flavor does not require complex cooking techniques. The Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa delivers a perfect trifecta: zesty marinated shrimp, creamy avocado, and crunchy corn salsa, all assembled quickly. It is the ultimate solution for weeknight exhaustion, providing a fresh, protein-rich meal that satisfies without weighing you down. By following the simple steps for the marinade and focusing on proper grilling time, you can consistently achieve tender, flavorful results. Say goodbye to dull dinners and hello to your new favorite healthy bowl!

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FAQs

How can I ensure my shrimp remains tender and not rubbery when grilling for this Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa?

The key to perfect, tender grilled shrimp lies in two factors: marinade time and cooking duration. Do not allow the shrimp to sit in the acidic marinade for more than 30 minutes; the acid starts to break down the protein and leads to a rubbery texture. Secondly, shrimp cooks incredibly fast on a hot grill—usually two to three minutes per side is sufficient. Watch for the color change; once they turn pink and opaque with slight char marks, pull them off immediately. Overcooked shrimp loses its succulent texture quickly, so vigilance is your best tool for success when preparing this delicious bowl.

What are the best rice or grain alternatives to use as the base for this simple grilled shrimp bowl?

While white or brown rice is a classic foundation, several other grains complement the bright flavors of the Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa beautifully. Quinoa provides a complete protein and a nutty flavor that holds up well against the zestiness of the lime and paprika. Couscous is another excellent, fast-cooking option that offers a lighter texture. For a carb-free base, consider using shredded butter lettuce, mixed greens, or even cauliflower rice. Each alternative provides a different mouthfeel, allowing you to tailor this versatile recipe to your personal dietary needs and preferences easily.

Can I prepare the corn and avocado salsa ahead of time for efficiency?

While you can chop the corn, onions, and bell pepper components of the salsa ahead of time, it is highly recommended to add the avocado and lime dressing only just before serving the Easy Grilled Shrimp Bowl Recipe with Avocado & Corn Salsa. Avocado oxidizes quickly upon exposure to air, resulting in browning and a loss of its vibrant green color and fresh taste. If you absolutely need to pre-prep, keep the chopped vegetables separate from the avocado, and mix everything together no more than 30 minutes before mealtime. The fresh citrus juice helps slow down the browning process effectively.

I do not have access to a grill; how can I cook the shrimp while maintaining a smoky flavor profile?

If grilling outdoors isn’t an option, you can achieve excellent results using a cast iron grill pan on your stovetop, preheated to medium-high heat. Ensure the pan is screaming hot before adding the marinated shrimp to mimic the charring effect of an outdoor grill. Alternatively, broiling the shrimp on a baking sheet yields a similar smoky flavor and rapid cooking time. To enhance the smokiness in the absence of an open flame, slightly increase the amount of smoked paprika used in the marinade. This trick helps ensure your simple grilled shrimp bowl still retains that coveted depth of flavor.