Grilled Shrimp Avocado Bowl

This grilled shrimp bowl combines fresh ingredients into a vibrant, satisfying meal that's perfect for busy weeknights or casual entertaining. The combination of smoky grilled shrimp, creamy avocado, and sweet corn salsa creates layers of flavor and texture that make this dish far more exciting than your average dinner.

I first created this bowl when looking for a lighter alternative to taco night that would still satisfy my family's craving for bold flavors. Now it's requested at least twice a month especially during summer when we can grill outdoors.

Ingredients

• Shrimp: large ones work best as they stay juicier on the grill and provide more substantial bites in your bowl
• Smoked paprika: adds that distinctive smoky depth look for Spanish varieties which have more intense flavor
• Avocados: select ones that yield slightly to gentle pressure indicating perfect ripeness
• Corn: fresh corn cut from the cob offers the sweetest flavor but frozen works wonderfully in a pinch
• Lime juice: freshly squeezed provides brightness that balances the richness of the avocado and sauce
• Greek yogurt or mayo: offers versatility depending on whether you prefer tangy or rich sauce
• Bell peppers: add sweetness and crunch providing color contrast and vitamin C
• Cilantro: brings fresh herbal notes that tie all components together choose bunches with vibrant green leaves

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper in a bowl. The acid from the lime begins to slightly "cook" the shrimp while the oil helps the spices adhere. Allow shrimp to marinate for at least 15 minutes but not longer than 30 minutes as the lime juice can make them mushy if left too long.

Prepare the Corn Salsa:

Mix corn bell pepper green onions cilantro lime juice and salt in a bowl. Let the flavors meld while you prepare other components. This salsa develops better flavor if made at least 15 minutes before serving. The salt draws moisture from the vegetables creating a light natural dressing.

Create the Avocado Mash:

Scoop ripe avocado flesh into a bowl and add lime juice salt and pepper. Mash until creamy but maintain some texture for interest. The lime juice prevents browning while enhancing the avocado's natural richness. Use a fork rather than a blender for the best rustic texture.

Mix the Creamy Sauce:

Whisk together mayo or Greek yogurt lime juice hot sauce garlic powder smoked paprika cilantro and salt. Adjust consistency with water if needed. This versatile sauce brings everything together with its creamy texture and bright flavor. Taste and adjust seasoning adding more lime or hot sauce to achieve your preferred level of punch.

Grill the Shrimp:

Heat grill or grill pan until quite hot to achieve those beautiful char marks. Cook shrimp just until opaque and slightly charred usually 2 minutes per side. Overcooking will make them tough so watch carefully. The high heat caramelizes the natural sugars and spices creating complex flavor.

Assemble the Bowl:

Build your bowl starting with your base of choice rice quinoa or cauliflower rice. Add sections of corn salsa avocado mash and grilled shrimp. Drizzle with sauce and garnish with fresh cilantro. Creating defined sections allows each component to shine while letting diners mix according to preference.

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The smoked paprika is the secret hero in this recipe. I discovered its transformative power years ago when trying to recreate the flavor of outdoor grilling in my apartment kitchen. Now I keep several varieties in my spice cabinet and use it whenever I want that woodfired taste without the actual woodfire.

Make-Ahead Options

This bowl works beautifully for meal prep when components are stored separately. Prepare the corn salsa sauce and marinate the shrimp up to 24 hours ahead. The avocado mash is best made fresh but can be prepared a few hours in advance if covered directly with plastic wrap to prevent air exposure. Grill the shrimp just before serving for best texture.

Dietary Adaptations

For a lower carb version replace traditional rice with cauliflower rice or simply increase the vegetables. Those avoiding dairy can use mayonnaise or a plant based yogurt in the sauce. Vegetarians might substitute the shrimp with grilled halloumi cheese or marinated tofu using the same spice blend for consistent flavor profiles throughout the dish.

Serving Suggestions

Serve family style by arranging all components in separate bowls and letting diners build their own creations. This interactive approach makes dinner more engaging and ensures everyone gets their perfect ratio of ingredients. Consider offering additional toppings like pickled red onions toasted pepitas or crumbled cotija cheese for extra dimension.

Pro Tips

• Pat shrimp completely dry before marinating to ensure better spice adhesion and prevent steaming instead of searing
• Thread shrimp onto skewers for easier flipping and to prevent them from falling through grill grates
• Allow grilled shrimp to rest for 2 minutes before adding to bowls this helps seal in juices

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Frequently Asked Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the corn salsa, avocado mash, and creamy sauce up to 24 hours in advance. For the avocado mash, add extra lime juice and cover tightly with plastic wrap touching the surface to prevent browning. Marinate the shrimp for up to 4 hours in the refrigerator, and grill just before serving for the best texture and flavor.

→ How can I make this dish vegetarian?

To make this vegetarian, simply replace the shrimp with grilled tofu, tempeh, or roasted chickpeas seasoned with the same spice mixture. You could also use grilled portobello mushrooms or halloumi cheese as protein-rich alternatives that pair beautifully with the other components.

→ What can I substitute for avocado if I don't have any ripe ones?

If you don't have ripe avocados, you can substitute with store-bought guacamole or create a creamy element with hummus, refried beans mixed with lime juice, or even a cucumber-yogurt sauce. Any creamy component will work well to balance the other textures in the bowl.

→ Is this dish spicy?

The spice level is customizable. As written, it has a mild kick from chili powder and optional hot sauce in the creamy sauce. For less heat, reduce or omit the chili powder and hot sauce. For more heat, add diced jalapeños to the corn salsa or increase the hot sauce in the creamy dressing.

→ Can I use frozen shrimp?

Absolutely! Frozen shrimp works great in this recipe. Thaw completely before marinating, and pat dry with paper towels to ensure good browning when grilled. Frozen shrimp is often more economical and convenient, as it comes already peeled and deveined in many cases.

→ What's the best way to grill shrimp?

For perfect grilled shrimp, ensure your grill or pan is hot before adding the shrimp. Cook for just 2-3 minutes per side until they turn pink and opaque. Avoid overcooking, which can make shrimp tough and rubbery. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.