Name: Grilled Shrimp Avocado Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound large shrimp (peeled and deveined); 1 –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; 1 to 1½ cups corn kernels (fresh, frozen thawed, or canned 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 –2 tablespoons lime juice; 1 clove garlic (minced); 1 –2 tablespoons chopped cilantro; Salt and pepper (to taste); Cooked rice (quinoa, cauliflower rice, or mixed greens (for serving)); Lime wedges (optional garnish); Extra cilantro (sesame seeds, or sliced green onions (optional garnish))

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Discover the vibrant harmony of smoky grilled shrimp paired with creamy avocado and fresh vegetables in this delightful bowl. Each bite bursts with a refreshing blend of textures and flavors that make it an ideal meal for lunch, dinner, or even prepping ahead for busy days.

This bright and colorful bowl combines perfectly seasoned shrimp, a zesty corn and avocado salsa, and a luscious creamy lime sauce, creating a refreshing yet satisfying dish that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

Combines fresh, seasonal ingredients with smoky grilled shrimp for a flavor-packed meal.
Versatile and suitable for meal prep, quick lunches, or dinner gatherings.
Includes creamy avocado and tangy lime dressing to balance the smoky and sweet flavors.

Ingredients

Large shrimp (450–500g): Peeled and deveined, these provide a smoky and succulent protein base for the bowl.
Olive oil (1–2 tablespoons): Used to coat the shrimp, ensuring even grilling and enhanced flavor.
Paprika (1 teaspoon): Adds mild smokiness and vibrant color to the shrimp marinade.
Garlic powder (½ teaspoon): Imparts a gentle garlicky aroma and depth to the shrimp seasoning.
Chili powder (¼ teaspoon, optional): Provides subtle heat and complexity for those who love a bit of spice.
Salt and freshly ground black pepper: Essential seasoning components to enhance all the flavors.
Juice of 1 lime: Adds bright acidity to the marinade and salsa, enhancing freshness.
Corn kernels (1–1½ cups): Fresh, frozen, or canned—these add natural sweetness and crunch to the salsa.
Ripe avocado (1): Provides creamy texture and rich, buttery flavor to the salsa.
Red onion (½ small): Finely chopped for a sharp, tangy note and slight crunch.
Red bell pepper (1 small, optional): Adds sweetness and vibrant color to the salsa.
Fresh cilantro (2 tablespoons): Chopped to infuse fresh, herbal brightness throughout the salsa and sauce.
Mayonnaise or Greek yogurt (½ cup): Base for the creamy lime sauce offering richness and a tangy finish.
Garlic clove (1, minced): Adds depth and subtle pungency to the creamy sauce.
Cooked rice, quinoa, cauliflower rice or mixed greens: Optional base to bulk up the bowl for a heartier meal.

Instructions

Marinate the Shrimp: In a bowl, gently toss the peeled and deveined shrimp with olive oil, fresh lime juice, paprika, garlic powder, optional chili powder, salt, and pepper. Allowing the shrimp to marinate for 10–15 minutes infuses the flavors deeply while keeping the shrimp juicy and tender when grilled.
Make the Corn & Avocado Salsa: Combine 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, then carefully fold in the diced avocado to keep it intact, creating a colorful salsa with bursts of freshness and a creamy contrast.
Grill the Shrimp: Preheat your grill, grill pan, or skillet over medium-high heat. Cook the shrimp for 2–3 minutes on each side until they turn pink, become opaque, and develop slight char marks. Quick cooking locks in juiciness and adds smoky flavor without overcooking.
Prepare the Creamy Lime Sauce (optional): In a small bowl, whisk together mayonnaise or Greek yogurt, lime juice, minced garlic, chopped cilantro, salt, and pepper until smooth. Adjust the consistency with a splash of water or extra lime juice if necessary. This creamy sauce adds a tangy, refreshing finish that complements the grilled shrimp beautifully.
Assemble the Bowls: Distribute your choice of base such as rice, quinoa, cauliflower rice, or mixed greens evenly among four bowls. Spoon a generous scoop of the corn and avocado salsa over each base, then top with the warm grilled shrimp. Drizzle the creamy lime sauce over everything and finish with optional garnishes like lime wedges, extra cilantro, sesame seeds, or sliced green onions for added texture and flavor.
Serve: Serve the bowls immediately while the shrimp are warm, ensuring the perfect blend of smoky, creamy, and fresh flavors is enjoyed. This dish shines when eaten fresh but can also be portioned for quick meals later.

You Must Know

For a heartier meal, serve the bowl over grains like rice or quinoa to boost fullness and texture.
Add a spicy kick by mixing diced jalapeño or cayenne pepper into the corn salsa.
Dairy-free eaters can substitute dairy-free yogurt or omit the creamy sauce altogether for a lighter version.
To keep the avocado fresh when meal prepping, add it just before serving to avoid browning.

Storage Tips

Store the corn salsa and creamy lime sauce separately in airtight containers in the refrigerator for up to 3 days. Keep grilled shrimp chilled and consume within 2 days. Add diced avocado fresh before serving to maintain its vibrant green color.

Serving Suggestions

Serve this bowl with warm tortillas or crusty bread for a satisfying accompaniment. A crisp green salad or lightly dressed mixed greens also pair well, keeping the meal fresh and balanced.

Professional Tips

Pat shrimp dry before marinating to help the spices adhere better and create a nice char when grilled.
Use medium-high heat for grilling to achieve the perfect sear while cooking shrimp quickly to avoid toughness.
Customize the spice levels and herbs in the salsa to match your taste for a personalized flavor profile.

FAQs

Can I use frozen shrimp for this recipe?: Yes, frozen shrimp can be used. Just make sure to thaw completely and pat dry before marinating to achieve the best texture and grill marks.
What can I substitute for the creamy lime sauce?: You can use a simple drizzle of olive oil mixed with lime juice and chopped herbs or a squeeze of fresh lime for a lighter option without dairy.
Is this recipe suitable for meal prep?: Absolutely! Prepare the shrimp, salsa, and sauce separately ahead of time. Add avocado and assemble bowls just before eating for freshness.
Can I cook the shrimp in a skillet instead of a grill?: Yes, a grill pan or regular skillet works well. Cook over medium-high heat to get a nice sear while avoiding overcooking.
What are good base options if I don’t want rice?: Try quinoa for a protein boost, cauliflower rice for low-carb, or mixed greens for a fresh, lighter bowl.
How do I keep avocado from browning in the salsa?: Fold avocado in gently and add lime juice which helps prevent browning. For longer storage, add avocado just before serving.
Can I add other vegetables to the salsa?: Definitely! Diced tomatoes, cucumber, or green chili work well to add additional flavor and texture.