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Vibrant Grilled Shrimp Bowl showing succulent shrimp with dark char marks and red chili flakes.

Grilled Shrimp Bowl with Fluffy Quinoa and Fire-Roasted Corn

A vibrant Grilled Shrimp Bowl featuring charred succulent shrimp, fluffy white quinoa, and roasted corn kernels. Finished with a zesty lime dressing, creamy avocado, and a hint of red chili heat for a perfect healthy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 cup (185g) white quinoa rinsed well
  • 2 cups (480ml) water or vegetable broth
  • 1 lb (454g) large shrimp peeled and deveined, 16-20 count
  • 1 tbsp (15ml) olive oil for grilling
  • 1 tsp red chili flakes divided
  • 1 cup (160g) yellow corn kernels fresh or frozen
  • 1 medium Hass avocado sliced into a fan
  • 2 tbsp (30ml) fresh lime juice
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/4 cup (15g) fresh cilantro finely chopped
  • 1 pinch sea salt to taste

Equipment

  • 1 Cast Iron Grill Pan Essential for dark char marks.
  • 1 Small saucepan For cooking the quinoa.
  • 1 Chef's Knife For precise avocado slicing.

Method
 

Prepare the Foundation
  1. Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
  2. In a dry skillet over medium-high heat, roast corn kernels until they develop golden-brown toasted edges, about 5 minutes.
Grill and Assemble
  1. Toss shrimp with olive oil and chili flakes. Sear on a hot grill pan for 2 minutes per side until deep char marks form and shrimp are succulent.
  2. Whisk together lime juice and extra virgin olive oil until a thin, translucent glaze forms.
  3. Place quinoa in a white ceramic bowl. Top with 6 shrimp, a mound of corn, and fanned avocado. Scatter with cilantro, chili flakes, and sea salt. Drizzle with dressing and tuck in a lime wedge.

Notes

Pat the shrimp completely dry before grilling to ensure the best char marks.
Use a high-smoke point oil like avocado oil for the corn if it starts to smoke too much.