Grilled Shrimp Avocado Corn Bowl

Ready to shake up your dinner routine with something vibrant and satisfying This grilled shrimp bowl combines smoky tender shrimp with a generous scoop of creamy avocado corn salsa loaded with crunch and a tangy creamy sauce that ties it all together Every bite is layered with bold flavor and freshness making it my favorite for weeknights when I want something quick but restaurant worthy

The first time I made this it turned a regular Thursday into a mini celebration Now my partner requests it whenever we need a mood boost or a quick impressive dinner

Ingredients

• Large shrimp peeled deveined: Shrimp cook quickly and take on smoky flavors perfectly Look for wild caught for the cleanest taste
• Olive oil: Brings moisture and helps spices stick Use extra virgin for fruitier flavor
• Smoked paprika: Deepens the flavor and adds a subtle smokiness Look for true Spanish smoked paprika for the best result
• Cumin and chili powder: These spices add warmth and a gentle kick Seek out fresh spices for the boldest flavor
• Garlic powder: Lends savoriness without overpowering Buy from a store with quick turnover
• Fresh lime juice: Lifts the dish with brightness Use juicy limes for the most zing
• Salt and black pepper: A must to balance and sharpen all the flavors Use flaked sea salt if you have it
• Fresh cilantro: Roughly chopped for a burst of freshness Look for vibrant green leaves
• Corn fresh frozen or canned: Corn gives crunch and sweetness If using fresh select ears with tight husks and milky kernels
• Red bell pepper: Adds sweetness and color Use firm glossy peppers
• Green onions: Offers a mild onion bite Choose stalks with perky green tops
• Ripe avocados: Creamy and rich Hass avocados mash best Pick ones that give slightly when gently pressed
• Mayonnaise or Greek yogurt: Creates a lusciously creamy sauce Greek yogurt brings a tangy note Opt for full fat for the best texture
• Hot sauce: A hint of heat to balance richness Choose your favorite brand or skip for a mild sauce
• Cooked rice quinoa or cauliflower rice: A solid base that fits your needs Leftover rice works like a charm

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper in a bowl Stir until well mixed Then toss in shrimp making sure each piece is fully coated Let the shrimp sit covered for fifteen to twenty minutes Allowing shrimp to rest in the marinade gives them maximum flavor during grilling

Prepare the Corn Salsa:

In another bowl add corn diced red bell pepper chopped green onion cilantro lime juice and salt Stir until everything is combined Pop it in the fridge to let the flavors meld Slight chilling keeps the salsa crisp and bright

Mash the Avocado:

Scoop the flesh of your ripe avocados into a mixing bowl Add lime juice salt and pepper Mash the mixture using a fork until mostly smooth but still a bit chunky This keeps it fresh not pasty

Make the Creamy Sauce:

In a small bowl whisk together mayo or Greek yogurt lime juice hot sauce garlic powder smoked paprika cilantro and salt Thin with a splash of water if you want a perfect drizzle This sauce pulls the whole bowl together so taste and adjust seasoning if needed

Grill the Shrimp:

Preheat your grill or grill pan until it is hot but not smoking Arrange shrimp in a single layer Cook for about two to three minutes on each side until they are opaque pink and have charred edges Take care not to overcook or the shrimp will lose their tenderness

Assemble the Bowl:

Spoon your cooked rice quinoa or cauliflower rice into individual bowls Arrange the corn salsa avocado mash and grilled shrimp neatly on top Drizzle everything with the creamy sauce and finish with extra cilantro for freshness

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Corn is my favorite ingredient here because it sweetens each bite and adds such cheerful color I love watching my family top off their bowls with an extra scoop and argue over who gets the last grilled shrimp

Storage tips

Store leftover components shrimp salsa avocado and sauce separately in airtight containers They will each keep in the refrigerator for two days The shrimp can be enjoyed cold or quickly rewarmed in a skillet The avocado mash is best fresh but a squeeze of lime helps prevent browning

Ingredient substitutions

If you do not have shrimp you can use cubed chicken tofu or flaky white fish For the base swap rice with cauliflower rice for a low carb option or try farro for a hearty grain No cilantro Try parsley instead If corn is not in season frozen fire roasted corn is delicious

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Serving suggestions

Pile everything high on a bed of greens or stuff into tortillas for a taco style meal I sometimes add pickled red onions or sliced jalapenos for extra zip For heartier appetites serve with black beans on the side

Cultural context

Bowls like this are popular in Mexican and Californian inspired kitchens blending grilled seafood with salsas and creamy dressings They are a fun update to classic Mexican dishes celebrating color freshness and customizable toppings You get all the flavors of a street food favorite in a single meal

Recipe FAQs

→ How do you grill shrimp without overcooking?

Grill shrimp over medium-high heat for 2–3 minutes per side until pink and lightly charred. Remove promptly to prevent dryness.

→ Can I use frozen corn for the salsa?

Yes, frozen corn works well. Thaw and pat dry before mixing with bell pepper, green onion, cilantro, and lime juice for optimal texture.

→ What can I use as a base instead of rice?

Quinoa and cauliflower rice both work beautifully, offering either extra protein or a lower-carb alternative to rice.

→ Is Greek yogurt a good substitute for mayo in the sauce?

Absolutely. Greek yogurt lends a tangy, creamy texture and lightens the sauce, pairing perfectly with spicy lime flavors.

→ How far in advance can I prepare the components?

You can prep the salsa and sauce up to a day ahead. For best texture, grill shrimp and mash avocado just before serving.