Grilled Shrimp Avocado Bowl

Grilled shrimp bowls are my go-to dinner when I want something fresh and colorful with a bit of smoky flavor and a zingy finish. The combo of juicy marinated shrimp, creamy avocado mash, bright corn salsa, and that swirly creamy sauce always feels restaurant-level but happens easily at home. You can even prep most of the parts ahead, making busy weeknights a breeze.

I first tossed these shrimp on the grill for a last-minute summer cookout. The crowd went crazy and now it is my secret weapon for family dinners and casual parties alike.

Ingredients

• Large shrimp peeled and deveined: Shrimp take on flavor so well and the larger size keeps them juicy. Quality wild-caught shrimp taste best
• Olive oil: Brings the marinade together. Look for cold pressed extra-virgin for best flavor
• Smoked paprika: Adds a deep smokiness that makes the shrimp taste like they came off a wood fire. Go for Spanish smoked paprika if available
• Ground cumin: Earthy warmth to round out the spices. Find freshly ground for the brightest taste
• Chili powder: Gives the dish gentle heat. I like to choose a mild blend for more control
• Garlic powder: Boosts savory notes. Go for a garlic powder without any caking agents if possible
• Lime juice: Brightens everything up. Look for limes that give slightly when squeezed for maximum juice
• Salt and pepper: Balances and enhances all flavors. Try flaky sea salt if you want an extra burst of flavor
• Corn: Sweet kernels add texture and balance. Use fresh when you can or go for frozen or canned in a pinch
• Red bell pepper: Offers crunch and sweetness. Pick one that feels heavy for its size
• Green onions: Brings a mild bite. Crisp and fresh green tops are best
• Cilantro: Adds herbal zest. Buy a bunch with no yellowing or limp leaves
• Avocados: Creamy richness. Opt for Hass avocados that give a little when pressed
• Mayonnaise or Greek yogurt: Creates that creamy dreamy sauce. I use Greek yogurt for a tangy boost and lighter option
• Hot sauce: For those who crave heat. Choose your favorite with clean ingredients
• Cooked rice quinoa or cauliflower rice: Gives the dish a nourishing base. Go for freshly steamed rice or fluffy quinoa

Step-by-Step Instructions

Marinate the Shrimp:

Toss the shrimp with a mixture of olive oil smoked paprika cumin chili powder garlic powder fresh lime juice salt and pepper. Cover every piece evenly and let it soak for at least 15 minutes at room temperature. The shrimp should look glossy and richly colored

Make the Corn Salsa:

Combine corn diced red bell pepper chopped green onions chopped cilantro lime juice and salt in a mixing bowl. Stir it all up then chill in the fridge for crispness. The flavors should meld without losing the crunch

Mash the Avocado:

Use a fork to scoop out the ripe avocados. Add fresh lime juice salt and pepper. Mash until creamy but leave some chunks for texture. The color should stay bright green thanks to the lime

Whip Up the Creamy Sauce:

Mix together mayonnaise or Greek yogurt more lime juice hot sauce garlic powder smoked paprika chopped cilantro and salt. Whisk briskly until smooth. Add a splash of water if it looks too thick. Taste and adjust the seasonings if needed

Grill the Shrimp:

Heat a grill or grill pan until very hot. Lay the marinated shrimp in a single layer. Grill for two to three minutes on each side until they turn pink with slightly crisp edges and gentle grill marks. The shrimp should be just cooked through and juicy

Assemble the Bowl:

Add a layer of cooked rice or quinoa to your serving bowl. Spoon on the tangy corn salsa. Add a generous scoop of avocado mash. Arrange the grilled shrimp on top. Drizzle with the creamy sauce and finish with a sprinkle of fresh cilantro

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You Must Know

• High in lean protein from the shrimp
• Great source of fiber thanks to the corn salsa and avocado
• Delicious served hot or cold for lunchboxes or picnics

The smoked paprika in the shrimp marinade is my favorite part It adds such depth that it almost tricks your taste buds into thinking the shrimp came off a wood-fired grill My kids always race for extra shrimp so I sometimes double the batch just for leftovers

Storage Tips

Store leftover shrimp and bowl components separately in airtight containers in the fridge for up to two days The avocado may darken but a squeeze of extra lime helps keep it bright The creamy sauce can be made ahead and stays smooth for several days

Ingredient Substitutions

You can swap shrimp for diced chicken breast or firm tofu and grill them the same way For the creamy sauce Greek yogurt keeps things lighter but regular mayo brings extra richness If fresh corn is not in season canned or frozen is totally fine just pat dry before mixing

Serving Suggestions

These bowls are hearty alone but also work well with crunchy tortilla chips on the side Try wrapping the fillings in warm tortillas for a handheld meal Sliced jalapeños or a handful of shredded cabbage add extra crunch

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Cultural Context

Shrimp bowls like this pull inspiration from coastal Mexican food with bright salsas hearty grains smoky spices and creamy sauces grilled seafood is a true staple I love how this dish brings those flavors together in an easy weeknight meal

Recipe FAQs

→ How do I ensure the shrimp stays tender?

Marinate for 15–20 minutes and avoid overcooking; grill just until pink and slightly charred.

→ What can I use as a base besides rice?

Quinoa, cauliflower rice, or mixed greens work well for a lighter or grain-free option.

→ Can I prepare components ahead of time?

Yes, marinate shrimp and prep salsa and avocado in advance; assemble just before serving.

→ How spicy is the creamy sauce?

Heat level depends on the amount of hot sauce added—adjust to your preference.

→ Are there substitution ideas for shrimp?

Chicken breast or tofu provide protein alternatives and absorb flavors beautifully in this bowl.

→ Is this dish suitable for meal prep?

Yes, store ingredients separately and assemble bowls when ready to eat for freshness and texture.