Looking for a fresh, satisfying, and healthy meal that’s bursting with flavor? This Zesty Grilled Shrimp & Brown Rice Salad with Avocado Crema is everything you need – bright, wholesome, and perfect for lunch, dinner, or meal prep.
Made with leftover brown rice and packed with colourful veggies like bell peppers, onions, sweet corn, and black-eyed beans, this protein-packed salad gets a smoky twist from grilled shrimp and a creamy, tangy kick from the avocado crema. The best part? It’s incredibly easy to pull together and makes the most of ingredients you probably already have.
🥗 Why You’ll Love This Shrimp & Rice Salad
- ✅ Great use of leftovers
- ✅ Packed with fiber, protein, and healthy fats
- ✅ Gluten-free & nutrient-rich
- ✅ Super customizable
- ✅ Perfect for summer meals, BBQs, or quick dinners
🛒 Ingredients You’ll Need
For the Salad:
- 2 cups cooked brown rice (leftovers work great!)
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 cup black-eyed beans (rinsed and drained)
- A handful of fresh coriander/cilantro, chopped
- Juice of 1 lime
- Salt & pepper to taste
For the Grilled Shrimp:
- 300g raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Avocado Crema:
- 1 ripe avocado
- 1/4 cup plain yogurt
- 1 tbsp olive oil
- Juice of 1 lime
- Salt to taste
🔥 How to Make It
Step 1: Grill the Shrimp
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper. Grill in a hot pan or on a grill for 2–3 minutes per side until pink and cooked through. Set aside.
Step 2: Prepare the Salad
In a large bowl, mix the brown rice, chopped peppers, onions, corn, black-eyed beans, lime juice, and coriander. Season with salt and pepper and toss well.
Step 3: Make the Avocado Crema
In a blender or with a fork, mash together the avocado, yogurt, olive oil, and lime juice until smooth and creamy. Add a splash of water if needed to loosen the texture.
Step 4: Assemble & Serve
Spoon the rice and veggie mixture into bowls, top with grilled shrimp, and drizzle generously with the avocado crema. Garnish with extra coriander or lime wedges, if you like.
🥄 Make It Your Own
- Swap brown rice for quinoa or couscous
- Add a pinch of chili flakes for extra heat
- Use black beans or kidney beans if you don’t have black-eyed beans
💡 Final Thoughts
This shrimp and rice salad with avocado crema is a go-to recipe for when you want something quick, colourful, and packed with nourishing ingredients. It’s just as good served warm or cold, and the creamy avocado yogurt sauce takes it to the next level.
Make it once, and it’s bound to become part of your regular rotation, especially in warmer months when you want something light but satisfying. 🍤🥑
