Grilled Shrimp Avocado Bowl (Print Format)
Smoky grilled shrimp paired with creamy avocado and fresh corn salsa, topped with a tangy-lime creamy drizzle.
# Ingredients:
→ Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp ground cumin
05 -
1/2 tsp chili powder
06 -
1/4 tsp garlic powder
07 -
Juice of 1 lime
08 -
Salt and black pepper to taste
09 -
Fresh chopped cilantro (for garnish)
→ Corn Salsa
10 -
1 1/2 cups corn (fresh, frozen, or canned)
11 -
1/4 cup diced red bell pepper
12 -
1/4 cup chopped green onions
13 -
2 tbsp chopped cilantro
14 -
1 tbsp lime juice
15 -
Salt to taste
→ Avocado Mash
16 -
2 ripe avocados
17 -
Juice of 1/2 lime
18 -
Salt and black pepper to taste
→ Creamy Sauce
19 -
1/2 cup mayonnaise or Greek yogurt
20 -
1 tbsp lime juice
21 -
1 tsp hot sauce (optional)
22 -
1/2 tsp garlic powder
23 -
1/2 tsp smoked paprika
24 -
1 tbsp chopped cilantro
25 -
Salt to taste
→ Optional Base
26 -
Cooked rice, quinoa, or cauliflower rice
# Steps:
01 -
In a medium bowl, whisk together olive oil, smoked paprika, ground cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and toss gently to coat. Let marinate for 15 to 20 minutes to allow flavors to infuse and shrimp to firm up.
02 -
Combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt in a bowl. Stir well, then chill in the refrigerator to meld the flavors.
03 -
Cut avocados in half, remove pits, and scoop flesh into a bowl. Add lime juice, salt, and pepper. Mash with a fork to a creamy consistency with some texture remaining. Lime juice prevents browning and adds brightness.
04 -
In a small bowl, combine mayonnaise or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Whisk until smooth. Add water by teaspoon increments if sauce is too thick, aiming for a drizzle-able consistency.
05 -
Preheat grill or grill pan to medium-high heat. Arrange marinated shrimp without overcrowding and cook 2 to 3 minutes per side until shrimp turns pink, forms light char marks and curls into a 'C' shape. Remove promptly to avoid toughness.
06 -
Place cooked rice, quinoa, or cauliflower rice as the base. Arrange corn salsa and avocado mash around the bowl. Top with grilled shrimp and drizzle generously with the creamy sauce. Garnish with fresh cilantro before serving.
# Tips:
01 -
Pat shrimp dry before marinating for better flavor and browning. Avoid overcooking shrimp as they continue cooking off heat. Press plastic wrap directly on avocado mash surface if not serving immediately to prevent browning.