Grilled Shrimp Avocado Bowl

This grilled shrimp avocado bowl combines smoky, juicy shrimp with creamy avocado and a fresh corn salsa for a lively, satisfying dinner. The tangy lime drizzle ties everything together, making each bite bright and flavorful without weighing you down. Perfect for a moderate-skill cook looking to impress with balanced textures and bold tastes.

I first made this on a warm weekend and loved how the smoky shrimp and creamy avocado played so well together. Now, it’s a staple when friends come over for an easy but elegant dinner.

Ingredients

• Large shrimp: peeled and deveined for quick grilling and tender meat
• Olive oil: to help spices stick and keep shrimp juicy
• Smoked paprika: for that deep smoky flavor Spanish smoked paprika is best if you can find it
• Ground cumin: brings earthiness to balance the heat
• Chili powder: adds warmth and subtle spice
• Garlic powder: for an easy depth of flavor
• Fresh lime juice: brightens the shrimp and helps tenderize
• Salt and black pepper: to taste, the basic seasoning foundation
• Fresh chopped cilantro: adds herbaceous freshness and garnish pop
• Corn (fresh preferred): for sweet crunch in the salsa
• Red bell pepper: for color and natural sweetness
• Green onions: give a subtle sharpness and texture
• Avocados: must be ripe but firm for creamy mash without mushiness
• Mayonnaise or Greek yogurt: creates the creamy sauce base, choose yogurt for tanginess and lighter profile
• Hot sauce: optional depending on your heat preference
• Cooked rice quinoa or cauliflower rice: makes a customizable, gluten-free base

Instructions

Sauté the Aromatics:

Not needed here but the marinade step is crucial to build flavor.

Marinate the Shrimp:

In a medium bowl, whisk olive oil with smoked paprika ground cumin chili powder garlic powder lime juice salt and black pepper until fully combined. Add the peeled shrimp and toss gently to coat each piece. Let the shrimp marinate for 15 to 20 minutes so the citrus and spices can infuse and help the shrimp firm up without losing moisture.

Prepare the Corn Salsa:

Combine corn diced red bell pepper chopped green onions chopped cilantro lime juice and salt in a bowl. Stir well until everything is evenly mixed. Refrigerate the salsa for a bit to allow the flavors to marry and intensify.

Make the Avocado Mash:

Cut avocados in half remove the pits and scoop the flesh into a bowl. Add lime juice salt and pepper. Use a fork to mash leaving some texture so it is creamy yet chunky. The lime juice prevents the avocado from browning and adds freshness.

Whisk the Creamy Sauce:

In a small bowl mix mayonnaise or Greek yogurt with lime juice hot sauce garlic powder smoked paprika chopped cilantro and salt. Whisk until smooth. If the sauce is too thick add a teaspoon of water at a time until the consistency is right for drizzling.

Grill the Shrimp:

Preheat your grill or grill pan to mediumhigh heat. Arrange the marinated shrimp without overcrowding so they cook evenly. Grill each side for 2 to 3 minutes until pink with light charring and the shrimp curls into a C shape. Remove promptly to avoid overcooking which makes shrimp tough.

Assemble the Bowl:

Place your chosen base like cooked rice quinoa or cauliflower rice in a bowl. Arrange the corn salsa and avocado mash around the sides. Top with the grilled shrimp and drizzle the creamy sauce generously. Add a sprinkle of fresh cilantro on top for brightness and garnish.

Avocado is my favorite ingredient because it adds so much creaminess and richness without the heaviness of dairy. One summer family BBQ, I brought this bowl along and it was the only dish that disappeared fast. Everyone loved how the shrimp's smoky flavor paired so well with the cool avocado and tangy lime.

Storage Tips

Keep shrimp and sauce separate if making ahead. Store avocado mash tightly covered with plastic wrap pressed directly on the surface to prevent browning. Corn salsa can be refrigerated in an airtight container for up to two days but tastes best fresh.

Ingredient Substitutions

Use firm tofu or grilled chicken breast in place of shrimp if preferred. Swap Greek yogurt for mayonnaise to lighten the sauce or use vegan mayo for dairy-free. Frozen corn works great if fresh is not available.

Serving Suggestions

Pair the bowl with a simple green salad or grilled vegetables for a fuller meal. Serve with lime wedges for extra zing. A chilled light lager or citrusy white wine complements the flavors beautifully.

Enjoy this bright easy bowl any night you want a flavorful balanced meal. It scales well for guests or quick meal prep.

Your Recipe Questions Answered

→ How do I prevent the shrimp from overcooking?

Cook shrimp 2-3 minutes per side until they turn pink and curl slightly. Remove promptly to avoid toughness.

→ Can I substitute the base with something other than rice?

Yes, quinoa or cauliflower rice make excellent low-carb alternatives for the base.

→ What spices are used to marinate the shrimp?

Smoked paprika, ground cumin, chili powder, garlic powder, lime juice, salt, and pepper are combined for a smoky, tangy marinade.

→ How can I keep the avocado mash from browning?

Add lime juice to the mash and press plastic wrap directly on the surface if not serving immediately to prevent browning.

→ Is the creamy sauce dairy-free?

You can make the sauce dairy-free by using vegan mayonnaise instead of mayonnaise or Greek yogurt.