Grilled Shrimp Avocado Bowl (Ready-to-Print Version)
Smoky shrimp paired with creamy avocado and fresh corn salsa, topped with a zesty lime drizzle.
# What You’ll Need:
→ Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp ground cumin
05 -
1/2 tsp chili powder
06 -
1/4 tsp garlic powder
07 -
Juice of 1 lime
08 -
Salt to taste
09 -
Black pepper to taste
10 -
Fresh chopped cilantro (for garnish)
→ Corn Salsa
11 -
1 1/2 cups corn (fresh, frozen, or canned)
12 -
1/4 cup diced red bell pepper
13 -
1/4 cup chopped green onions
14 -
2 tbsp chopped cilantro
15 -
1 tbsp lime juice
16 -
Salt to taste
→ Avocado Mash
17 -
2 ripe avocados
18 -
Juice of 1/2 lime
19 -
Salt to taste
20 -
Black pepper to taste
→ Creamy Sauce
21 -
1/2 cup mayonnaise or Greek yogurt
22 -
1 tbsp lime juice
23 -
1 tsp hot sauce (optional)
24 -
1/2 tsp garlic powder
25 -
1/2 tsp smoked paprika
26 -
1 tbsp chopped cilantro
27 -
Salt to taste
→ Optional Base
28 -
Cooked rice, quinoa, or cauliflower rice
# Step-by-Step Guide:
01 -
In a medium bowl, whisk olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp gently to coat and let marinate for 15 to 20 minutes to develop flavor and firmness.
02 -
Combine corn, red bell pepper, green onions, cilantro, lime juice, and salt in a bowl. Stir thoroughly and refrigerate to meld flavors.
03 -
Halve avocados and remove pits. Scoop flesh into a bowl, add lime juice, salt, and pepper, then mash to a creamy yet textured consistency to prevent browning and add brightness.
04 -
Whisk together mayonnaise or Greek yogurt, lime juice, hot sauce if using, garlic powder, smoked paprika, chopped cilantro, and salt until smooth. Thin with water by teaspoons if needed for a drizzle consistency.
05 -
Preheat grill or grill pan to medium-high. Arrange shrimp without overcrowding and cook 2 to 3 minutes per side until pink, lightly charred, and curled into a 'C' shape. Remove promptly to avoid overcooking.
06 -
Place cooked rice, quinoa, or cauliflower rice as the base. Arrange corn salsa and avocado mash around the bowl, top with grilled shrimp and drizzle generously with creamy sauce. Garnish with fresh cilantro before serving.
# Handy Tips:
01 -
Pat shrimp dry prior to marinating to enhance flavor and caramelization. Avoid overcooking shrimp, as they continue to cook from residual heat. Cover avocado mash surface with plastic wrap if not serving immediately to prevent discoloration.