This Grilled Fish Shrimp Bowl with Avocado and Corn Salsa brings a burst of coastal freshness directly to your dining table. Every bite combines the smoky char of perfectly grilled seafood with the creamy richness of ripe avocado. The sweet, zesty crunch of the corn salsa provides a satisfying contrast that elevates the entire dish.
As a nutritionist, I value how this meal balances high-quality protein with healthy fats and complex carbohydrates. You will find that this Grilled Fish Shrimp Bowl with Avocado and Corn Salsa feels both light and deeply nourishing. It is the perfect choice for a clean, energizing dinner that supports your wellness goals while satisfying your cravings for bold, vibrant flavors.
Why You’ll Love This Grilled Fish Shrimp Bowl with Avocado and Corn Salsa
- Nutrient-Dense Fuel: This recipe provides a powerhouse of Omega-3 fatty acids, lean protein, and essential minerals like selenium and iodine.
- Vibrant Flavor Profile: The combination of smoky seafood and citrusy salsa creates a restaurant-quality experience in your own kitchen.
- Quick and Efficient: You can prepare the components of this Grilled Fish Shrimp Bowl with Avocado and Corn Salsa in under thirty minutes, making it ideal for busy weeknights.
- Clean Ingredients: We focus on whole, unprocessed foods that promote cellular health and steady energy levels throughout the evening.
Ingredients You’ll Need
Quality ingredients dictate the final outcome of your Grilled Fish Shrimp Bowl with Avocado and Corn Salsa. Choose wild-caught seafood and organic produce whenever possible to maximize the nutritional profile of your meal. High-quality fats and fresh herbs transform simple components into a culinary masterpiece.
| Category | Ingredient | Quantity/Notes |
|---|---|---|
| Seafood | White Fish (Cod, Mahi-Mahi, or Halibut) | 1 lb, cut into fillets |
| Seafood | Large Shrimp | 1 lb, peeled and deveined |
| Salsa | Fresh Sweet Corn | 2 ears (or 1.5 cups frozen) |
| Salsa | Ripe Avocado | 2 large, diced |
| Salsa | Red Onion | 1/2 cup, finely chopped |
| Salsa | Fresh Cilantro | 1/4 cup, chopped |
| Base | Cooked Quinoa or Brown Rice | 3 cups |
| Seasoning | Extra Virgin Olive Oil | 3 tablespoons |
| Seasoning | Lime Juice | 3 tablespoons, fresh squeezed |
| Seasoning | Smoked Paprika, Cumin, Garlic Powder | 1 teaspoon each |
| Seasoning | Sea Salt and Black Pepper | To taste |
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
Adaptability makes the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa a staple in any wellness-focused kitchen. If you prefer a lower carbohydrate option, swap the grain base for cauliflower rice or a bed of shredded kale. Those who enjoy a spicy kick can add diced jalapeños or a dash of cayenne pepper to the seafood rub.
For the fish component, you may substitute salmon for a richer dose of healthy fats. If corn is not in season, roasted red bell peppers offer a beautiful sweetness and a boost of Vitamin C. Always remember that the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa thrives on freshness, so prioritize what looks best at your local market.
For those looking to elevate their seafood experience, consider trying the Lemon Grilled Fish Fillet, which perfectly complements the flavors of your bowl. This versatile fish can be a great alternative or addition to the grilled shrimp.
Step-by-Step Instructions
- Prepare the Seafood: Pat the fish fillets and shrimp dry with paper towels. In a small bowl, whisk together two tablespoons of olive oil, the smoked paprika, cumin, garlic powder, salt, and pepper. Brush this mixture generously over both sides of the seafood.
- Grill the Corn: Preheat your grill to medium-high heat. Place the corn ears directly on the grates. Rotate them occasionally until the kernels are charred and tender. Remove the corn, let it cool, and then slice the kernels off the cob.
- Cook the Seafood: Place the fish fillets on the grill first. Cook for approximately four minutes per side, or until the fish flakes easily with a fork. Add the shrimp to the grill during the last few minutes, cooking for about two minutes per side until they turn opaque and pink.
- Assemble the Salsa: In a medium mixing bowl, combine the grilled corn kernels, diced avocado, red onion, and cilantro. Drizzle with one tablespoon of lime juice and a pinch of salt. Toss gently to avoid mashing the avocado.
- Build the Bowls: Divide your cooked quinoa or rice into four bowls. Top each bowl with a portion of the grilled fish and several grilled shrimp.
- Final Garnish: Spoon a generous amount of the avocado and corn salsa over the seafood. Squeeze extra lime juice over the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa for added brightness.
Pro Tips for Success
To achieve the best results with your Grilled Fish Shrimp Bowl with Avocado and Corn Salsa, ensure your grill is properly cleaned and oiled. This prevents the delicate fish from sticking to the grates. Use a fish spatula for gentle flipping.
Furthermore, do not overcook the shrimp; they require very little time to reach perfection. If you use frozen shrimp, thaw them completely and dry them thoroughly before seasoning. For the salsa, choose avocados that give slightly to gentle pressure.
If the avocados are too soft, the salsa will become mushy. Lastly, allow the grilled fish to rest for two minutes before serving to retain its natural juices. This attention to detail ensures your Grilled Fish Shrimp Bowl with Avocado and Corn Salsa tastes like a professional chef prepared it.
To learn more about perfect grilling techniques, check out our Herb Grilled Fish Platter. It offers tips on how to achieve the best results and ensure that your grilled fish remains flaky and delicious.
Storage & Reheating Tips
This Grilled Fish Shrimp Bowl with Avocado and Corn Salsa is best enjoyed fresh, but you can store leftovers effectively. Keep the seafood and grain base in an airtight container in the refrigerator for up to two days. Store the avocado and corn salsa in a separate container.
To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the salsa. When you are ready to eat, reheat the fish, shrimp, and grains gently in a skillet over low heat or in the microwave at reduced power.
Avoid high heat, as it will toughen the seafood. Add the cold salsa only after you have warmed the other components to maintain the temperature contrast that makes the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa so delicious.
What to Serve With This Recipe
While the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa is a complete meal on its own, you can enhance the table with light side dishes. A simple arugula salad with a lemon vinaigrette adds a peppery bite that complements the sweetness of the corn. Roasted sweet potatoes provide an extra dose of complex carbohydrates and Vitamin A.
If you want to lean into the coastal theme, serve this dish alongside a chilled hibiscus tea or sparkling water with fresh lime and mint. These pairings respect the clean eating philosophy while rounding out the sensory experience of your Grilled Fish Shrimp Bowl with Avocado and Corn Salsa.
If you’re looking for side dish inspiration to accompany your bowl, our Spicy Grilled Tilapia Meal provides ideas that harmonize beautifully with the coastal theme. Enhance your meal experience with complementary flavors and textures.
FAQs
Can I make this Grilled Fish Shrimp Bowl with Avocado and Corn Salsa on a stovetop?
Yes, you can easily adapt this recipe for indoor cooking. Use a cast-iron grill pan or a heavy skillet to sear the seafood and char the corn. Set the heat to medium-high to achieve a similar smoky flavor and charred texture. Ensure your kitchen is well-ventilated, as the spices and high heat may create a bit of smoke.
Is this recipe suitable for a meal prep routine?
The Grilled Fish Shrimp Bowl with Avocado and Corn Salsa works well for meal prep if you manage the components correctly. Cook the grains and seafood ahead of time. However, I recommend making the salsa fresh on the day you plan to eat, or at least adding the avocado at the last minute to ensure the best texture and color.
What is the best type of white fish for this bowl?
I recommend using firm white fish like Mahi-Mahi, Halibut, or Cod for the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa. These varieties hold their shape well on the grill and provide a mild flavor that allows the spices and the avocado corn salsa to shine. Avoid very thin fillets like tilapia, as they may fall apart more easily during the grilling process.
A Grilled Fish Shrimp Bowl with Avocado and Corn Salsa is not just a delicious meal but also a nutritious option, packed with Omega-3 fatty acids and lean protein. Many health-focused dishes incorporate fresh ingredients to boost flavor and nutrition, similar to the principles outlined in nutrition.
Nutrition Information (per serving)
This Grilled Fish Shrimp Bowl with Avocado and Corn Salsa offers a balanced macro-nutrient profile. It is high in lean protein and contains heart-healthy monounsaturated fats. The fiber content from the quinoa and vegetables supports digestive health and sustained satiety.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 38g |
| Total Fat | 18g |
| Saturated Fat | 2.5g |
| Carbohydrates | 42g |
| Dietary Fiber | 9g |
| Sugars | 4g |
| Sodium | 450mg |
By incorporating the Grilled Fish Shrimp Bowl with Avocado and Corn Salsa into your weekly rotation, you are choosing a meal that respects your body and your palate. The synergy of fresh seafood and vibrant produce creates a dining experience that is both therapeutic and indulgent. Enjoy the process of cooking with whole ingredients and savor the energy this meal provides to your day.
Print
Grilled Fish Shrimp Bowl with Avocado and Corn Salsa
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Grilled Fish Shrimp Bowl with Avocado and Corn Salsa brings a burst of coastal freshness directly to your dining table. Every bite combines the smoky char of perfectly grilled seafood with the creamy richness of ripe avocado. The sweet, zesty crunch of the corn salsa provides a satisfying contrast that elevates the entire dish.
Ingredients
1 lb White Fish (Cod, Mahi-Mahi, or Halibut)
1 lb Large Shrimp, peeled and deveined
2 ears Fresh Sweet Corn or 1.5 cups froze
2 large Ripe Avocado, diced
1/2 cup Red Onion, finely chopped
1/4 cup Fresh Cilantro, chopped
3 cups Cooked Quinoa or Brown Rice
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Lime Juice, fresh squeezed
1 teaspoon Smoked Paprika
1 teaspoon Cumi
1 teaspoon Garlic Powder
Sea Salt and Black Pepper to taste
Instructions
- Pat the fish fillets and shrimp dry with paper towels
- In a small bowl, whisk together two tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Brush this mixture generously over both sides of the seafood
- Preheat your grill to medium-high heat. Place the corn directly on the grates and rotate occasionally until charred and tender. Remove the corn, let it cool, and slice the kernels off the cob
- Place the fish fillets on the grill first. Cook for approximately four minutes per side, or until the fish flakes easily with a fork. Add the shrimp to the grill during the last few minutes, cooking for about two minutes per side until opaque and pink
- In a medium mixing bowl, combine the grilled corn kernels, diced avocado, red onion, and cilantro. Drizzle with one tablespoon of lime juice and a pinch of salt. Toss gently
- Divide the cooked quinoa or rice into four bowls. Top each bowl with a portion of the grilled fish and several grilled shrimp
- Spoon the avocado and corn salsa over the seafood. Squeeze extra lime juice over the dish before serving
Notes
Ensure your grill is properly cleaned and oiled to prevent sticking. Use a fish spatula for gentle flipping.
Avoid overcooking the shrimp, as they require very little time to cook.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 38 g
- Cholesterol: 205 mg