Grilled Shrimp Avocado Bowl

This vibrant shrimp bowl combines perfectly grilled seafood with fresh, zesty toppings and a creamy sauce that ties everything together. The combination of flavors and textures creates a restaurant-quality meal you can easily make at home, perfect for warm evenings or when you want something that feels special but comes together quickly.

I first created this bowl when trying to recreate my favorite restaurant dish at home. Now it has become our go-to summer meal when the grill is hot and we want something that feels indulgent but won't weigh us down.

Ingredients

• Shrimp Large shrimp provide the perfect meaty texture and quick cooking time. Look for wild-caught when possible for the best flavor.
• Spice blend The combination of smoked paprika, cumin, and chili powder creates a smoky, slightly spicy crust on the shrimp.
• Fresh lime juice Brightens the entire dish and helps tenderize the shrimp slightly during marination.
• Corn Use fresh corn cut from the cob in summer for the sweetest flavor, though frozen works wonderfully year-round.
• Bell pepper Adds crunch and color to the salsa. Choose a vibrant red one for the best visual contrast.
• Avocados Select slightly soft avocados that yield to gentle pressure for the perfect creamy texture.
• Mayo or Greek yogurt Creates the base for the sauce. Greek yogurt offers a tangier, lighter alternative if preferred.
• Fresh cilantro This herb ties all components together with its bright, distinctive flavor.

Step-by-Step Instructions

Marinate the Shrimp

Combine olive oil with all spices, lime juice, salt and pepper in a medium bowl until well mixed. Add the shrimp and gently toss until each piece is thoroughly coated. Let the shrimp sit for at least 15 minutes but no longer than 30 minutes as the lime juice can start to "cook" the shrimp if left too long.

Prepare the Corn Salsa

Mix fresh or thawed corn kernels with the diced bell pepper, thinly sliced green onions, and chopped cilantro in a bowl. The key is uniform, small dice on the peppers so they distribute evenly. Add the lime juice and salt, then stir well and refrigerate to allow flavors to meld while you prepare other components.

Create the Avocado Mash

Cut avocados in half, remove pits, and scoop the flesh into a bowl. Add fresh lime juice immediately to prevent browning. Use a fork to mash to your desired consistency some texture adds interest to the final bowl. Season with salt and pepper, taste, and adjust seasoning if needed.

Whisk the Creamy Sauce

Combine mayo or Greek yogurt with lime juice, hot sauce if using, garlic powder, smoked paprika, and finely chopped cilantro in a small bowl. Whisk until completely smooth. The sauce should be pourable but not too thin. If too thick, add a teaspoon of water at a time until desired consistency.

Grill the Shrimp Perfectly

Preheat your grill or grill pan until quite hot. Remove shrimp from marinade and place on the hot surface without overcrowding. Cook for 2 minutes until pink and starting to curl, then flip and cook another 1 to 2 minutes until opaque throughout. The high heat creates beautiful char marks and locks in flavor.

Assemble Your Bowl

Start with a base of warm rice, quinoa, or cauliflower rice spread across the bottom of each bowl. Arrange separate sections of corn salsa and avocado mash side by side. Place the grilled shrimp on top, then drizzle generously with the creamy sauce. Finish with a sprinkle of fresh cilantro leaves.

Bookmark

The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend showed me how it can add depth to seafood dishes without overpowering the delicate flavors. Now I keep several varieties in my pantry at all times.

Make-Ahead Options

This bowl works beautifully for meal prep if you keep all components separate until serving time. The marinated shrimp can be refrigerated for up to 8 hours before cooking. The corn salsa actually improves with a few hours of refrigeration as flavors meld. The creamy sauce will keep for up to 3 days in an airtight container. The only component that should be made fresh is the avocado mash, as it will oxidize and brown even with lime juice if made too far ahead.

Ingredient Substitutions

If shrimp isn't your preference, this bowl works wonderfully with grilled chicken, salmon, or even firm tofu. Simply adjust cooking times accordingly. For a vegetarian version, try grilled halloumi cheese or roasted chickpeas seasoned with the same spice blend. The corn salsa can be customized with additional vegetables like cucumber, mango, or pineapple for different flavor profiles. For the creamy sauce, cashew cream makes an excellent dairy free and vegan alternative.

Serving Suggestions

While delicious on its own, this bowl pairs beautifully with a side of tortilla chips for scooping up extra salsa and sauce. For a more substantial meal, serve with warm flour tortillas on the side to create impromptu tacos. If serving for a gathering, consider setting up a "bowl bar" where guests can customize their own combinations from the separate components. A cold Mexican beer, sparkling water with lime, or a light margarita makes the perfect beverage pairing.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes! Prep the components separately up to 2 days ahead. Store the corn salsa, sauce, and marinated (uncooked) shrimp in separate containers in the refrigerator. Cook the shrimp and prepare the avocado mash just before serving for optimal freshness.

→ What's the best way to cook the shrimp if I don't have a grill?

A cast-iron skillet or non-stick pan works perfectly! Heat the pan over medium-high heat with a touch of oil, and cook the marinated shrimp for 2-3 minutes per side until pink and opaque. You can also broil them in the oven for 2-3 minutes per side.

→ How can I make this dish dairy-free?

Simply use mayonnaise instead of Greek yogurt for the creamy sauce. The mayo version is naturally dairy-free while still providing that creamy texture and tangy flavor that complements the other components.

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

If avocados aren't available, try a hummus spread or a black bean mash seasoned with lime and cilantro. These alternatives provide creaminess and substance while pairing well with the other flavors in the bowl.

→ How spicy is this dish, and how can I adjust the heat level?

As written, this dish has mild-to-medium heat from the chili powder and optional hot sauce. To reduce spiciness, omit the hot sauce and reduce or eliminate the chili powder. To increase heat, add more hot sauce to the creamy dressing or incorporate diced jalapeño into the corn salsa.

→ Can I use frozen shrimp for this dish?

Absolutely! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, pat dry thoroughly, then marinate and cook as directed. Frozen shrimp is often flash-frozen shortly after catching, making it a convenient and fresh-tasting option.