Grilled Shrimp Avocado Bowl
This bowl combines smoky grilled shrimp, creamy avocado, fresh corn salsa, and a tangy lime sauce for a light and vibrant meal perfect for lunch, dinner, or meal prep.
Equipment
- 1 grill or grill pan medium-high heat
- 1 mixing bowl for marinating and salsa
- 1 small bowl for lime sauce
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)
Instructions
- Toss shrimp with olive oil, lime juice, paprika, garlic powder, chili powder (if using), salt, and pepper. Let marinate 10 to 15 minutes.
- Combine corn, red onion, bell pepper (if using), cilantro, and lime juice in a bowl. Add salt, then gently fold in diced avocado.
- Preheat grill or grill pan to medium-high heat. Grill shrimp for 2 to 3 minutes per side until pink and lightly charred.
- Whisk together mayonnaise or yogurt, lime juice, minced garlic, chopped cilantro, salt, and pepper until smooth. Adjust consistency with water or lime juice if needed.
- Divide your base (rice, quinoa, or greens) among bowls. Top with corn and avocado salsa, then grilled shrimp. Drizzle with creamy lime sauce and garnish as desired.
- Serve immediately while shrimp are warm and flavors are fresh.
Notes
- For a heartier meal, serve over rice, quinoa, or your preferred grain.
- Add diced jalapeño or cayenne to salsa for heat.
- Use dairy-free yogurt or skip sauce for a dairy-free option.
- Prepare salsa and sauce ahead; add avocado and shrimp just before serving for freshness.