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This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce has become my go to when I want a meal that is bright fresh and packed with layers of flavor. Every bite stars juicy grilled shrimp balanced with sweet corn crunchy peppers creamy avocado and a zesty sauce that ties it all together. It is the kind of bowl that just feels like summer on a plate and I love that you can prep parts of it ahead for easy weeknight dinners.
I remember the first time I made this for a backyard dinner party and it disappeared before anything else on the table. Now it has a spot in my weeknight dinner rotation whenever shrimp goes on sale.
Ingredients
- Large shrimp: peeled and deveined brings a juicy meaty texture that grills beautifully and absorbs the smoky marinade. Look for firm shrimp with a clean ocean scent.
- Olive oil: helps the spices coat the shrimp and locks in moisture during grilling. Choose extra virgin for the best flavor.
- Smoked paprika: gives the shrimp a deep smoky undertone. Spanish smoked paprika has the best aroma.
- Cumin: provides earthy warmth that balances the spice.
- Chili powder: brings gentle heat and more color.
- Garlic powder: rounds out the flavor and keeps the marinade quick.
- Lime juice: adds fresh zing and helps tenderize the shrimp.
- Salt and pepper: the essentials for highlighting every ingredient.
- Fresh cilantro: brightens everything at the finish. Use freshly chopped for the most flavor.
- Corn: you can use fresh for maximum sweetness but frozen or canned work well in a pinch.
- Red bell pepper: adds crunch and color.
- Green onions: offer a mild sharp bite
- Cilantro (for salsa): makes it pop even more
- Lime juice (for salsa): keeps the flavors lively and balances the sweetness
- Avocados: give creaminess and richness. Choose ripe avocados that yield gently to pressure.
- Mayo or Greek yogurt (for sauce): both create a creamy base. I often use yogurt for extra tang and less fat.
- Hot sauce (optional): if you like a bit of fire in your sauce.
- Garlic powder and smoked paprika (for sauce): blend into the sauce giving flavor continuity throughout the dish.
- Cooked rice quinoa or cauliflower rice: makes a nutritious customizable base. Choose what you love or what you have on hand.
Instructions
- Marinate the Shrimp:
- In a large mixing bowl blend olive oil smoked paprika cumin chili powder garlic powder fresh lime juice salt and pepper until you have a vibrant marinade. Add the shrimp and use clean hands or a spatula to toss them gently making sure every piece is evenly coated. Cover and refrigerate for fifteen to twenty minutes. This bit of time helps the spices soak in so the shrimp will be flavorful all the way through.
- Prepare the Corn Salsa:
- Chop the red bell pepper and slice the green onions thin so every bite will get some crunch. Combine corn bell pepper green onions chopped cilantro lime juice and a pinch of salt in a bowl. Stir until evenly mixed then refrigerate while you prep the rest of the meal. Chilling lets the flavors marry and amps up the freshness.
- Mash the Avocado:
- Cut the ripe avocados in half remove the pit and scoop the flesh into a bowl. Add fresh lime juice a pinch of salt and pepper and mash with a fork. Leave it slightly chunky so you get pieces of creamy avocado in every forkful. Taste and adjust seasoning if needed.
- Make the Creamy Sauce:
- In a small bowl whisk together mayo or Greek yogurt with lime juice hot sauce garlic powder smoked paprika a tablespoon of chopped cilantro and salt. If it seems too thick add just a splash of water and whisk until you get a drizzling consistency. Taste and tweak the heat and tang.
- Grill the Shrimp:
- Heat an outdoor grill or a grill pan over medium-high. Once hot arrange the marinated shrimp in a single layer. Grill for two to three minutes per side until the shrimp turn pink and have a golden char. They cook fast so watch closely to avoid overcooking.
- Assemble the Bowl:
- Start with a scoop of rice or your chosen base in the bottom of each bowl. Arrange generous spoonfuls of corn salsa and mashed avocado over the rice. Top with a pile of hot grilled shrimp and finish with a good drizzle of the creamy sauce. Sprinkle fresh cilantro over everything for a burst of green.
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I always look forward to slicing open ripe avocados for this bowl. My kids have started calling it the lucky green cream and insist on licking the avocado masher clean when I am done. This bowl has become our reward meal after any long day.
Storage Tips
Store all of the components separately for the freshest leftovers. Keep shrimp in an airtight container and use within two days. Salsa and sauce will last up to three days in the fridge. Avocado is best eaten fresh but you can press plastic wrap right onto its surface to keep it green for a little longer.
Ingredient Substitutions
Swap shrimp for grilled chicken cubes or tofu if you prefer another protein. No fresh corn on hand You can use frozen straight from the bag or even canned drained well. Greek yogurt works as a lighter sauce base if mayo is not your thing.
Serving Suggestions
Serve these bowls layered up or set out all the components family style and let everyone build their own. This is great for parties because people can choose more or less of whatever they love most.
Cultural Context
Bowls like this pull inspiration from Latin and Southwestern flavors while blending modern meal-bowl style for portable easy dinners. Grilled shrimp with lime and avocado is a classic coastal combo in many cuisines and bringing it together in a bowl makes it feel both familiar and new.
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This bowl always gets a five star review from friends and family. There is something about the combo of smoky shrimp creamy avocado and tangy sauce that makes you want to come back for seconds or maybe even thirds if you are lucky enough to find any leftovers.
Frequently Asked Questions
- → How do I grill shrimp perfectly?
Marinate shrimp for up to 20 minutes. Grill over medium-high heat for 2–3 minutes per side until pink and charred.
- → Can I substitute another protein?
Yes, grilled chicken or tofu both work well as substitutes and pair nicely with the toppings.
- → What’s the best base for the bowl?
Steamed rice, quinoa, or cauliflower rice all make excellent foundations for layering the bowl.
- → How do I make creamy sauce healthier?
Use Greek yogurt instead of mayonnaise for a lighter, protein-rich option with the same tang.
- → Can I prepare components in advance?
Yes, you can make salsa, avocado mash, and sauce a few hours ahead and store them chilled.
- → Is this bowl gluten-free?
If you use gluten-free base options like rice or quinoa, this bowl is naturally gluten-free.