Grilled Shrimp Bowl Avocado

This grilled shrimp bowl brings together smoky seafood, creamy avocado, and zesty corn salsa for a vibrant meal that feels like a restaurant quality dish made right in your kitchen. The combination of textures and flavors creates the perfect balance between healthy and satisfying, making it ideal for both quick weeknight dinners or impressive meals for guests.

I first created this recipe during a particularly hot summer when I wanted something light yet satisfying. It has since become my go to dish when entertaining friends who always ask for the recipe before leaving our dinner parties.

Ingredients

• Shrimp: Look for large or jumbo shrimp that are already peeled and deveined to save time. Fresh is best but frozen works wonderfully too just thaw completely before marinating
• Smoked paprika: This adds a wonderful smoky depth to the shrimp. Spanish paprika offers the most authentic flavor
• Avocados: Choose ones that yield slightly to gentle pressure for perfect ripeness
• Corn: Fresh corn cut from the cob provides the sweetest flavor during summer but frozen corn works great year round
• Red bell pepper: Adds a sweet crunch and vibrant color to the salsa. Look for firm peppers with glossy skin
• Greek yogurt or mayo: The base for the creamy sauce. Greek yogurt offers a tangier healthier alternative while mayo provides richness
• Lime juice: Always use fresh for the brightest flavor. Roll limes on the counter before juicing to extract more juice
• Cilantro: Adds a fresh herbal note throughout the dish. If you dislike cilantro substitute with fresh parsley

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper in a medium bowl. Whisk until fully incorporated then add the shrimp and toss gently to coat every piece. Allow to marinate for 15 to 20 minutes while you prepare the other components. The acid from the lime juice begins to firm up the shrimp while the spices infuse them with flavor.

Prepare the Corn Salsa:

Mix corn red bell pepper green onions cilantro and lime juice in a bowl. Season with salt and stir well to combine. The salt will help draw out moisture from the vegetables intensifying their flavors. Let this mixture rest in the refrigerator which allows the flavors to meld together beautifully.

Create the Avocado Mash:

Slice avocados in half remove pits and scoop the flesh into a bowl. Add lime juice salt and pepper then mash with a fork until you achieve a creamy texture with some small chunks remaining for texture. The lime juice prevents browning while adding brightness to the rich avocado.

Whisk the Creamy Sauce:

Combine mayo or Greek yogurt lime juice hot sauce if using garlic powder smoked paprika chopped cilantro and salt in a small bowl. Whisk until smooth and well blended. If the sauce seems too thick add a small splash of water one teaspoon at a time until you reach your desired consistency. This sauce should be thick enough to drizzle but not runny.

Grill the Shrimp:

Heat a grill pan or outdoor grill to medium high heat. Place marinated shrimp on the hot surface being careful not to overcrowd. Cook for approximately 2 to 3 minutes per side until they turn pink develop light char marks and curl into a C shape. Avoid overcooking as shrimp can quickly become tough and rubbery.

Assemble Your Bowl:

Start with a base of rice quinoa or cauliflower rice if using. Arrange sections of corn salsa and avocado mash around the bowl. Place grilled shrimp on top and drizzle generously with the creamy sauce. Finish with a sprinkle of fresh cilantro for color and a final pop of flavor.

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The combination of lime and cilantro throughout this dish is truly what makes it special to me. I discovered this flavor pairing during a cooking class in Mexico and it instantly transports me back to that beachside kitchen every time I make this recipe. My family now associates this meal with our summer gatherings by the pool.

Make Ahead Options

This bowl concept works beautifully for meal prep with a few adjustments. Prepare the shrimp marinade corn salsa and creamy sauce up to two days ahead and store in separate containers in the refrigerator. The avocado mash should be made just before serving to prevent browning. When ready to eat simply grill the shrimp which takes just minutes and assemble your bowl with the premade components.

Customization Ideas

This recipe serves as a wonderful template that welcomes variations. For a vegetarian version replace the shrimp with grilled halloumi cheese or crispy tofu. If you prefer a spicier dish add diced jalapeño to the corn salsa and increase the hot sauce in the creamy dressing. During colder months try roasting the corn and bell peppers to add a deeper caramelized flavor to the salsa.

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Nutritional Benefits

Beyond being delicious this bowl offers impressive nutritional value. The shrimp provides lean protein while the avocado contributes heart healthy fats. Corn delivers fiber and essential minerals like magnesium and potassium. The bell peppers are rich in vitamin C which helps your body absorb the iron from the other ingredients. By using Greek yogurt in the sauce instead of mayo you also add calcium and additional protein.

Recipe FAQs

→ Can I make this shrimp bowl ahead of time?

Yes! Prep the components separately: marinate the shrimp, make the corn salsa (without cilantro), prepare the sauce, and cook your grain base. Store everything separately in the refrigerator. When ready to serve, quickly grill the shrimp, add fresh cilantro to the salsa, mash the avocado, and assemble. The corn salsa and sauce will keep for 2-3 days, but make the avocado mash just before serving to prevent browning.

→ What's the best way to grill shrimp without overcooking?

Shrimp cook very quickly and can become rubbery when overdone. For perfect results, ensure your grill or pan is properly preheated to medium-high heat. Thread larger shrimp onto skewers to make flipping easier. Cook for only 2-3 minutes per side until they turn pink and opaque with slight char marks. Remove immediately when they form a 'C' shape - if they curl into an 'O' shape, they're overcooked.

→ Can I use frozen shrimp for this dish?

Absolutely! Frozen shrimp work great. Thaw them completely by placing in a colander under cold running water for 5-7 minutes or overnight in the refrigerator. Pat them thoroughly dry before marinating to ensure proper seasoning absorption and better grilling results. Frozen shrimp are often pre-cleaned, which saves prep time, but check if they need deveining after thawing.

→ How can I make this bowl dairy-free?

This bowl is easy to adapt for dairy-free diets. For the creamy sauce, simply use vegan mayo instead of Greek yogurt. The rest of the components (shrimp, corn salsa, avocado mash) are naturally dairy-free. The flavor profile remains delicious with these substitutions, and you'll still get that creamy texture that makes this dish so satisfying.

→ What can I substitute for avocado if it's not available?

If avocados aren't available or ripe, try a hummus base (store-bought or homemade) seasoned with lime and cilantro. Another option is a white bean mash with olive oil, lime juice and herbs. For a different approach, try a cucumber-yogurt sauce with lime and cilantro. These alternatives provide the creamy element that balances the bowl, though each brings its own unique flavor profile.

→ Can I make this bowl spicier?

Absolutely! There are several ways to increase the heat: add more chili powder or a pinch of cayenne to the shrimp marinade; include diced jalapeño or serrano pepper in the corn salsa; increase the hot sauce in the creamy dressing; or garnish with sliced fresh chilies or red pepper flakes. You can also serve with additional hot sauce on the side so everyone can adjust to their preferred spice level.