Grilled Shrimp with Avocado

This grilled shrimp bowl is all about bright, fresh flavors paired with smoky, savory shrimp and creamy avocado mash. It comes together in just 30 minutes, making it a perfect choice for busy weeknights when you want something healthy yet satisfying. Each component from the corn salsa to the tangy cream sauce brings its own unique element, creating a meal that’s as colorful as it is delicious.

I first created this dish during a hot summer when I needed something both light and filling. It quickly became a favorite for entertaining friends who always ask for the recipe before leaving.

Ingredients

• Shrimp: Look for large shrimp that are peeled and deveined for easy prep Fresh is best but thawed frozen shrimp are fine too
• Smoked paprika: Adds a smoky depth to the shrimp Spanish paprika offers the most authentic flavor
• Avocados: Choose ripe ones that yield to gentle pressure for creamy texture
• Corn: Fresh corn cut from the cob provides the sweetest flavor Frozen corn works well year-round
• Red bell pepper: Adds sweet crunch and vibrant color to the salsa Pick firm peppers with shiny skin
• Greek yogurt or mayo: The creamy sauce base Greek yogurt is tangier and healthier Mayo adds richness
• Lime juice: Always use fresh limes Roll them before juicing for extra juice
• Cilantro: Adds fresh herbal brightness Substitute with parsley if you dislike cilantro

Step-by-Step Instructions

Marinate the Shrimp:

Mix olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper in a bowl until combined Add shrimp and toss gently ensuring every piece is coated Let marinate for 15 to 20 minutes The acid firms the shrimp while spices infuse flavor

Prepare the Corn Salsa:

Combine corn red bell pepper green onions cilantro and lime juice in a bowl Add salt and stir well The salt draws out moisture enhancing the flavors Chill this mixture in the refrigerator to let the flavors meld

Create the Avocado Mash:

Halve the avocados remove pits and scoop the flesh into a bowl Add lime juice salt and pepper Mash with a fork leaving some small chunks The lime juice prevents browning and adds brightness

Whisk the Creamy Sauce:

In a bowl combine mayo or Greek yogurt lime juice hot sauce if using garlic powder smoked paprika chopped cilantro and salt Whisk until smooth Add a splash of water if needed to reach a drizzle-able consistency

Grill the Shrimp:

Heat grill or grill pan to medium high Place shrimp on the hot surface without crowding Cook 2 to 3 minutes per side until pink with light char marks and curled into a C shape Avoid overcooking as shrimp become tough quickly

Assemble Your Bowl:

Start with rice quinoa or cauliflower rice Arrange sections of corn salsa and avocado mash around the bowl Top with grilled shrimp Drizzle generously with creamy sauce Finish with a sprinkle of fresh cilantro

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Storage Tips

You can prepare the shrimp marinade corn salsa and creamy sauce up to two days ahead Store them separately in airtight containers in the refrigerator For best freshness make the avocado mash just before serving to prevent browning When ready quickly grill shrimp and assemble the bowls The salsa and sauce will keep for a few days making this a perfect meal prep option

Ingredient Substitutions

If you want a vegetarian version swap shrimp for grilled halloumi cheese or crispy tofu For extra heat add diced jalapeño to the corn salsa or increase hot sauce in the creamy dressing During cooler months roast the corn and bell peppers for a deeper caramelized flavor If you do not have avocado try hummus or white bean mash flavored with lime and cilantro to maintain creaminess

Serving Suggestions

This bowl can be served over your choice of rice quinoa or even low carb cauliflower rice For a fresh crunch consider adding a handful of shredded lettuce or cabbage on the side A squeeze of extra lime juice or a few slices of fresh chilies on top can elevate the flavor to another level Pair with a light green salad or chilled cucumber slices for a refreshing contrast

Cultural and Historical Context

This recipe draws on Mexican-inspired flavors with the classic use of lime and cilantro alongside smoky spices Fish and seafood bowls are popular in coastal Mexican cuisine for their vibrant fresh ingredients and balanced flavors The emphasis on layering textures and temperatures reflects traditional approaches to making meals exciting and satisfying without being heavy

Recipe FAQs

→ Can I prepare the shrimp bowl ahead of time?

Yes, you can marinate the shrimp, make the corn salsa, and prepare the creamy sauce up to two days ahead. Keep them refrigerated separately. Make the avocado mash fresh before serving to avoid browning, and grill the shrimp just before eating for best texture.

→ How to grill shrimp without overcooking?

Preheat your grill to medium-high and cook shrimp for 2–3 minutes per side until they turn pink with light char marks and curl into a C shape. Remove immediately to keep them tender and juicy.

→ Are frozen shrimp suitable for this dish?

Absolutely! Thaw frozen shrimp completely and pat dry before marinating and grilling to ensure proper flavor and texture.

→ How can I adapt this for a dairy-free diet?

Use vegan mayo instead of Greek yogurt in the creamy sauce. The rest of the ingredients are naturally dairy-free and maintain the fresh, creamy balance.

→ What can substitute avocado if unavailable?

Try hummus seasoned with lime and herbs or a white bean mash with olive oil and lime juice for creamy texture. Cucumber-yogurt sauce with lime and cilantro also works well.

→ How to adjust the spice level in this bowl?

Increase chili powder in the shrimp marinade, add diced jalapeños to the corn salsa, or boost hot sauce in the creamy dressing. Fresh chili slices are great for topping as well.