Name: Grilled Shrimp Avocado Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 to 1¼ pounds large shrimp (peeled and deveined); 1 to 2 tablespoons olive oil; 1 teaspoon paprika; ½ teaspoon garlic powder; ¼ teaspoon chili powder (optional); Salt and freshly ground black pepper (to taste); Juice of 1 lime or lemon; 1 to 1½ cups corn kernels (fresh, frozen and thawed, or canned and drained); 1 ripe avocado (diced); ½ small red onion (finely chopped); 1 small red bell pepper (diced (optional)); 2 tablespoons fresh cilantro (chopped); Juice of 1 lime; Salt (to taste); ½ cup mayonnaise or plain Greek yogurt (or a mix); 1 to 2 tablespoons lime juice; 1 clove garlic (minced); 1 to 2 tablespoons chopped cilantro; Salt and pepper (to taste); Cooked rice (quinoa, cauliflower rice, or mixed greens, for serving); Lime wedges (for garnish); Extra cilantro (sesame seeds, or sliced green onions, for garnish)

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Experience a vibrant fusion of smoky grilled shrimp paired with creamy avocado and freshly chopped vegetables in this delightful bowl. Perfectly balanced with a zesty lime dressing, this dish offers a refreshing and light meal that works wonderfully for lunch, dinner, or prepping ahead for a quick bite during the week.

Every bite bursts with contrasting textures and flavors — from tender shrimp kissed by the grill to the cool, buttery avocado, complemented by the sweet crunch of corn and crispness of bell pepper and red onion. This bowl is not only satisfying but packed with nutritious ingredients that cater to a wholesome lifestyle.

Why You’ll Love This Recipe

A refreshing combination of smoky shrimp and creamy avocado with bright, fresh veggies.
Quick to prepare and perfect as a light yet filling meal.
Versatile for meal prep and easily customizable for dietary preferences.

Ingredients

Large shrimp (450–500 g / 1 lb): Peeled and deveined shrimp provide a succulent seafood base with a slightly sweet flavor that grills beautifully.
Olive oil (1–2 tablespoons): Adds healthy fats and ensures shrimp stay juicy and lightly coated with flavorful spices.
Paprika (1 teaspoon): Gives a mild smoky aroma and vibrant color to the shrimp marinade, enhancing grilled flavor.
Garlic powder (½ teaspoon): Contributes a warm, savory undertone that complements both shrimp and salsa components.
Chili powder (¼ teaspoon, optional): Offers subtle heat and complexity, perfect for those who enjoy a little spice.
Salt and freshly ground black pepper: Essential seasonings that balance and bring out natural flavors throughout.
Lime juice (juice of 1 lime): Adds zesty citrus brightness to the shrimp and salsa, tying the dish together.
Corn kernels (1–1½ cups): Fresh, frozen (thawed), or canned corn adds sweet crunch and vibrant color to the salsa.
Ripe avocado (1): Creamy and buttery diced avocado adds richness and silky texture to the salsa.
Red onion (½ small): Finely chopped onion provides sharpness and slight bite to balance the creaminess.
Red bell pepper (1 small, optional): Adds sweetness and crispness for extra freshness and color variety.
Fresh cilantro (2 tablespoons): Bright, herbaceous notes that complement the lime and avocado beautifully.
Mayonnaise or plain Greek yogurt (½ cup, optional): Forms the base for a creamy lime sauce that enriches the bowl with tangy creaminess.
Garlic clove (1, minced): Infuses the creamy sauce with pungent depth and warmth.
Additional lime juice (1–2 tablespoons): Enhances the lime sauce for freshness and balance.

Instructions

Marinate the shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, fresh lime juice, paprika, garlic powder, chili powder (if using), salt, and pepper until evenly coated. Letting the shrimp rest for 10–15 minutes allows the marinade to infuse and gently tenderizes the shrimp, preparing them for optimal grilling flavor.
Make the corn and avocado salsa: Combine fresh or thawed corn kernels, finely chopped red onion, diced red bell pepper (if using), chopped cilantro, and lime juice in a medium bowl. Season lightly with salt to enhance natural sweetness. Gently fold in the diced avocado at the end to maintain its shape and creamy texture without mashing.
Grill the shrimp: Preheat a grill, grill pan, or heavy skillet over medium-high heat. Place the shrimp on the hot surface and cook for about 2–3 minutes per side, turning once. Grill until shrimp turn pink, opaque, and develop delightful Grill marks for smoky flavor. Remove from heat promptly to prevent overcooking and maintain juicy texture.
Prepare the creamy lime sauce (optional): Whisk together mayonnaise or Greek yogurt with lime juice, minced garlic, chopped cilantro, salt, and pepper in a small bowl. This tangy, herbaceous sauce adds a luscious creaminess to the bowl. Adjust its consistency with a splash of water or extra lime juice to suit your preference.
Assemble the bowls: Divide your preferred base—cooked rice, quinoa, cauliflower rice, or fresh mixed greens—between four bowls. Spoon a generous portion of corn and avocado salsa onto each. Arrange the grilled shrimp on top, then drizzle with the creamy lime sauce if desired. Garnish with extra cilantro, lime wedges, sesame seeds, or sliced green onions for added flavor and presentation.
Serve immediately: Enjoy this bowl fresh, while the shrimp are warm and the flavors are vibrant. This meal is perfect for a wholesome, satisfying lunch or dinner that feels light but nourishing.

You Must Know

Make it heartier by serving over grains like rice or quinoa to keep you full longer.
Add heat with fresh diced jalapeño or a pinch of cayenne in the salsa for extra spice.
For a dairy-free version, skip the creamy lime sauce or use a plant-based yogurt alternative.
Prepare the corn salsa and creamy sauce ahead to save mealtime; add avocado and grilled shrimp just before serving.

Storage Tips

Store grilled shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days. Add avocado fresh before serving to avoid browning. The creamy lime sauce can be stored up to 3 days refrigerated.

Serving Suggestions

Pair this bowl with a crisp green salad or tortilla chips for added texture. Serve lime wedges alongside for extra zing. It’s also wonderful with a chilled white wine or sparkling water to complement the fresh flavors.

Professional Tips

Use deveined shrimp for ease and a clean eating experience.
Marinate but don’t over-marinate shrimp to avoid mushy texture.
Grill shrimp quickly on high heat to seal in juices and obtain perfect char marks.
Gently fold avocado into salsa last to preserve its creamy chunks.

FAQs

Can I use frozen shrimp?: Yes, frozen shrimp works well. Thaw completely and pat dry before marinating to ensure even cooking and good flavor absorption.
What can I substitute instead of shrimp?: Chicken breast, firm tofu, or grilled vegetables can be great alternatives if you prefer no seafood.
Is this recipe gluten-free?: Yes, all ingredients are naturally gluten-free, great for gluten-sensitive diets.
How do I make this recipe vegan?: Replace shrimp with grilled marinated portobello mushrooms or chickpeas and use dairy-free yogurt for the lime sauce.
Can I make this recipe ahead of time?: Prepare the salsa and sauce in advance, grill shrimp the day of serving, and add avocado just before serving for best texture and freshness.
What is the best base to use?: Rice, quinoa, or mixed greens all work well depending on the texture and level of heartiness you want.
How spicy is this dish?: It’s mild by default but easy to adjust by including or omitting chili powder and adding jalapeños to the salsa.