Grilled Shrimp Avocado Bowl

This vibrant grilled shrimp bowl transforms simple ingredients into a restaurant quality meal that's perfect for busy weeknights or weekend entertaining. The combination of smoky grilled shrimp, fresh corn salsa, and tangy garlic sauce creates layers of flavor that make every bite exciting. I discovered this recipe during a particularly hectic summer when I needed something healthy, colorful, and satisfying that wouldn't keep me in the kitchen for hours.

The first time I made this bowl, I was skeptical about how well the flavors would work together, but one bite convinced me this would become a regular rotation meal. My family now requests it weekly, especially during corn season when the salsa really shines with peak summer sweetness.

Ingredients

• For the Shrimp: 1 lb large shrimp, peeled and deveined – look for shrimp that smell fresh and ocean like, not fishy
• 1 tablespoon olive oil: extra virgin adds the best flavor for marinating
• 1 teaspoon paprika: smoked paprika works beautifully here for extra depth
• 1/2 teaspoon garlic powder: granulated works better than fresh for even coating
• 1/4 teaspoon salt: kosher salt distributes more evenly than table salt
• 1/4 teaspoon black pepper: freshly ground makes a noticeable difference
• 1/4 teaspoon cayenne pepper, optional: start with less if you're sensitive to heat
• For the Corn Salsa: 1 cup frozen corn, thawed – or use fresh corn cut from 2 ears when in season
• 1/2 cup red onion, diced: red onion adds color and mild bite
• 1/4 cup cilantro, chopped: fresh herbs are essential for bright flavor
• 1 jalapeño, seeded and minced, optional: remove seeds for less heat
• 1 lime, juiced: roll before cutting to get maximum juice
• Salt to taste: enhances all the other flavors
• For the Creamy Garlic Sauce: 1/2 cup mayonnaise – use quality mayo for the best texture
• 1/4 cup sour cream: adds tang and lightens the sauce
• 1 tablespoon cilantro, chopped: ties the sauce to the salsa flavors
• 1 tablespoon lemon juice: fresh squeezed brightens the whole sauce
• 1 clove garlic, minced: use a microplane for the finest texture
• 1/4 teaspoon salt: balances the richness
• 1/4 teaspoon black pepper: adds subtle warmth
• For Assembly: 1 avocado, sliced – choose one that yields slightly to pressure
• Sesame seeds for garnish: toasted seeds add wonderful crunch
• Green onions, chopped, for garnish: use both white and green parts

Step-by-Step Instructions

Prepare the Shrimp Marinade:

Pat the shrimp completely dry with paper towels, then place in a medium bowl. Add olive oil, paprika, garlic powder, salt, black pepper, and cayenne if using. Toss thoroughly with your hands to ensure every piece is evenly coated. The spices should cling to the shrimp without any dry patches remaining. Let this sit while you prepare the other components.

Make the Fresh Corn Salsa:

If using frozen corn, make sure it's completely thawed and drained of any excess water. Combine corn, diced red onion, chopped cilantro, minced jalapeño if using, and fresh lime juice in a bowl. Season with salt and taste, adjusting lime juice or salt as needed. The salsa should be bright and well balanced. Set aside to let flavors meld.

Prepare the Creamy Garlic Sauce:

In a small bowl, whisk together mayonnaise and sour cream until completely smooth. Add chopped cilantro, lemon juice, minced garlic, salt, and pepper. Whisk until well combined and taste for seasoning. The sauce should be creamy but not thick, with a bright garlic flavor that doesn't overpower.

Grill the Seasoned Shrimp:

Heat your grill pan or outdoor grill to medium heat. Cook the marinated shrimp for 2 to 3 minutes per side, watching for them to turn pink and opaque throughout. Don't overcook or they'll become rubbery. The spices should form a nice crust while keeping the inside tender and juicy.

Assemble Your Bowls:

Divide the corn salsa between two serving bowls as your base. Top with the warm grilled shrimp, arranging them attractively. Add sliced avocado around the bowl, then drizzle generously with the creamy garlic sauce. Finish with a sprinkle of sesame seeds and chopped green onions for color and crunch.

The creamy garlic sauce is my secret weapon in this recipe. I've found that the combination of mayonnaise and sour cream creates the perfect consistency that coats everything beautifully without being too heavy. My kids initially turned their noses up at the corn salsa, but now they ask me to make extra because they love eating it with tortilla chips as a snack.

Storage and Meal Prep

Store components separately in the refrigerator for best results. The corn salsa keeps for up to 3 days and actually improves in flavor as it sits. Cooked shrimp should be used within 2 days, though it's best served fresh and warm. The creamy sauce lasts up to 4 days covered. When meal prepping, assemble just before eating to prevent the avocado from browning and keep textures distinct.

Smart Substitutions

Replace shrimp with grilled chicken, salmon, or even seasoned black beans for different protein options. The corn salsa works wonderfully with roasted corn instead of raw for a smokier flavor. If you don't have sour cream, Greek yogurt makes an excellent substitute that adds extra protein. Swap cilantro for fresh basil or parsley if cilantro isn't your favorite herb.

Perfect Serving Suggestions

This bowl pairs beautifully with warm flour tortillas or crispy tortilla chips on the side. Add a cup of cooked brown rice or quinoa directly to the bowl for extra heartiness. A simple green salad with lime vinaigrette complements the flavors perfectly. For entertaining, set up a build your own bowl station with all components separated so guests can customize their portions.

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Recipe FAQs

→ How do I prevent shrimp from overcooking?

Grill shrimp on medium heat for 2-3 minutes per side until opaque and firm but still tender. Avoid leaving them on the heat too long to prevent toughness.

→ Can I use fresh corn instead of frozen?

Yes, fresh corn kernels can be used and provide a sweeter, crunchier texture to the salsa.

→ What are good substitutions for mayonnaise in the sauce?

Greek yogurt or a vegan mayo alternative can replace mayonnaise to reduce fat or accommodate dietary preferences.

→ Is the bowl suitable for meal prep?

Yes, you can prepare components in advance, but assemble just before serving to keep avocado fresh and textures vibrant.

→ How can I add heat to the dish?

Increase cayenne pepper in the shrimp marinade or add minced jalapeño to the corn salsa for more spice.