Grilled Shrimp Bowl with Avocado Recipe

Introduction

This Grilled Shrimp Bowl with Avocado is a vibrant and flavorful meal perfect for a quick weeknight dinner or a casual weekend feast. Juicy shrimp seasoned with smoky spices pair beautifully with fresh corn salsa and a creamy garlic sauce, creating a balanced bowl full of texture and zest.

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• Salt to taste
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon cilantro, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, sliced (optional, for serving)

Instructions

1. Step 1: In a large bowl, combine olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Add the shrimp and toss to coat evenly. Let it marinate for 10-15 minutes.
2. Step 2: Meanwhile, prepare the corn salsa by mixing thawed corn, diced red onion, chopped cilantro, jalapeño, lime juice, and salt in a bowl. Set aside to let flavors meld.
3. Step 3: For the creamy garlic sauce, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to use.
4. Step 4: Heat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
5. Step 5: Assemble the bowls by layering grilled shrimp, corn salsa, sliced avocado, and a drizzle of creamy garlic sauce. Serve immediately and enjoy.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cumin to the corn salsa.
• Use Greek yogurt instead of sour cream for a lighter sauce.
• If you don’t have a grill, cooking shrimp in a hot skillet works just as well.
• Add cooked rice or quinoa to make the bowl more filling.

Storage

Store any leftover grilled shrimp, corn salsa, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or microwave before serving. The avocado is best added fresh to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before marinating to ensure even seasoning and better grilling.

Is the creamy garlic sauce spicy?

No, the sauce is mild and tangy. If you prefer a bit of heat, you can add a dash of hot sauce or extra minced jalapeño.

Grilled Shrimp Bowl with Avocado Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Grilled Shrimp Bowl with Avocado features juicy, seasoned shrimp grilled to perfection, paired with a vibrant corn salsa and a creamy garlic sauce. The combination of smoky spices, fresh vegetables, and a zesty sauce makes this dish a healthy and flavorful meal that’s perfect for a quick lunch or dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: American
• Diet: Low Fat

Ingredients

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Grilled Shrimp

• 1 lb. large shrimp peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Corn Salsa

• 1 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• Salt to taste

Creamy Garlic Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon cilantro, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Additional

• 1 ripe avocado, sliced (recommended for serving)

Instructions

1. Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Ensure all shrimp are evenly coated with the seasoning mixture.
2. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
3. Make the Corn Salsa: In a bowl, combine the thawed corn, diced red onion, chopped cilantro, minced jalapeño if desired, lime juice, and salt to taste. Mix well and let the flavors meld while assembling the bowl.
4. Prepare the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.
5. Assemble the Bowl: In serving bowls, arrange the grilled shrimp alongside the corn salsa and slices of ripe avocado. Drizzle the creamy garlic sauce over the top or serve it on the side for dipping.
6. Serve: Enjoy immediately while the shrimp is warm and fresh with the cool creaminess of avocado and the zesty, fresh corn salsa.

Notes

• You can substitute fresh corn for frozen if it’s in season for a sweeter, fresher salsa.
• Adjust the amount of jalapeño and cayenne pepper according to your heat preference.
• The creamy garlic sauce can be made ahead and stored in the refrigerator for up to 2 days.
• For a low-fat option, substitute mayonnaise and sour cream with Greek yogurt.
• Serve with cooked rice, quinoa, or lettuce as a base to make it a more filling meal.

Keywords: grilled shrimp bowl, shrimp avocado bowl, corn salsa, creamy garlic sauce, healthy shrimp recipe, summer shrimp bowl