Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil (divided)
- 1/4 cup fresh lime juice (divided)
- 1 cup frozen corn, thawed
- 1 large ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 cups cooked brown rice or quinoa
Instructions
- Step 1: Marinate the Shrimp. Toss the shrimp with 1 tablespoon of olive oil, half of the lime juice, salt, and pepper. Set aside for 10-15 minutes while you prepare the salsa.
- Step 2: Prepare the Salsa. In a medium bowl, combine the diced avocado, thawed corn, chopped cilantro, the remaining lime juice, and the remaining 1 tablespoon of olive oil. Gently stir to combine and season generously with salt and pepper.
- Step 3: Grill the Shrimp. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they are pink, opaque, and fully cooked. Remove from the heat immediately.
- Step 4: Assemble the Bowls. Divide the cooked rice or quinoa evenly among serving bowls. Top the base with the grilled shrimp and a generous portion of the avocado and corn salsa. Serve immediately.
Notes
- To keep leftovers fresh, store the grilled shrimp and rice base in a separate container from the avocado and corn salsa; the salsa is best consumed within 24 hours before the avocado begins to brown.
- Stick strictly to the 10-15 minute marinating time for the shrimp; acidic lime juice can "cook" delicate shrimp protein if left too long, resulting in a rubbery texture when grilled.
- For a next-day lunch, gently warm the shrimp and rice base separately in a skillet or microwave, then top with the refrigerated salsa immediately before serving.
- Elevate the bowl experience by adding a contrasting texture or a pop of heat, such as crumbling tortilla chips over the top or drizzling a light chipotle lime crema.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American