Shrimp Bowl with Avocado

This vibrant grilled shrimp bowl brings together succulent seafood, fresh vegetables, and bold flavors in one satisfying meal. The combination of grilled shrimp, sweet corn salsa, creamy avocado, and tangy garlic sauce creates a perfect balance of textures and tastes that will transport your taste buds to a coastal paradise.

I first created this recipe during a summer when I was craving something light yet satisfying. After experimenting with different flavor combinations, this bowl became my go-to meal for casual dinners with friends who always ask for the recipe after their first bite.

Ingredients

• For the Shrimp:
• 1 lb large shrimp: peeled and deveined, perfect for quick cooking and protein
• 1 tablespoon olive oil: helps shrimp brown beautifully on the grill
• 1 teaspoon paprika: adds smoky flavor and gorgeous color
• 1/2 teaspoon garlic powder: infuses savory notes throughout
• 1/4 teaspoon salt: enhances all flavors
• 1/4 teaspoon black pepper: adds subtle heat
• 1/4 teaspoon cayenne pepper: optional for those who enjoy a spicy kick

• For the Corn Salsa:
• 1 cup frozen corn: thawed, brings sweetness and texture
• 1/2 cup red onion: diced, adds color and sharp flavor
• 1/4 cup cilantro: chopped, provides fresh herbaceous notes
• 1 jalapeño: seeded and minced, optional for heat lovers
• 1 lime: juiced, brightens all the flavors
• Salt: to taste, balances the sweetness of corn

• For the Creamy Garlic Sauce:
• 1/2 cup mayonnaise: creates a rich base
• 1/4 cup sour cream: adds tanginess
• 1 tablespoon cilantro: chopped, ties the sauce to the salsa
• 1 tablespoon lemon juice: cuts through richness
• 1 clove garlic: minced, provides essential aromatic flavor
• 1/4 teaspoon salt: enhances all elements
• 1/4 teaspoon black pepper: adds depth

• For the Bowl:
• 1 avocado: sliced or mashed, adds creaminess and healthy fats
• Sesame seeds: for garnish, provides subtle crunch
• Green onions: chopped, adds fresh finishing flavor

Step-by-Step Instructions

Season the Shrimp:

In a medium bowl, combine the peeled and deveined shrimp with olive oil first to ensure even coating. Add paprika, garlic powder, salt, pepper, and cayenne if using. Toss thoroughly until each shrimp is evenly coated with the spice mixture. Let marinate for at least 5 minutes while preparing other components for maximum flavor absorption.

Prepare the Corn Salsa:

Combine the thawed corn kernels with finely diced red onion in a medium bowl. The contrast between sweet corn and sharp onion creates a perfect flavor foundation. Add minced jalapeño if you enjoy heat, then stir in fresh chopped cilantro. Squeeze fresh lime juice over the mixture and add salt to taste. Gently toss all ingredients together and allow to sit for flavors to meld while preparing remaining components.

Grill the Shrimp:

Preheat your grill or grill pan to medium high heat. Place seasoned shrimp on the hot surface in a single layer, being careful not to overcrowd. Cook for 2 to 3 minutes until the underside turns pink and slightly charred. Flip each shrimp and cook for another 2 minutes until fully opaque and slightly firm to the touch. Remove immediately to prevent overcooking which can make shrimp rubbery.

Mix the Creamy Sauce:

In a small bowl, combine mayonnaise and sour cream until smooth. Add minced garlic, ensuring it's finely chopped for even distribution. Stir in fresh cilantro, lemon juice, salt, and pepper. Whisk until completely incorporated and silky smooth. Taste and adjust seasoning if needed. The sauce should be tangy, creamy, and have a pronounced garlic flavor without being overwhelming.

Assemble the Bowls:

Start with a generous portion of corn salsa as the base in each serving bowl. Arrange the grilled shrimp atop the salsa, positioning them in a circular pattern for visual appeal. Add sliced or mashed avocado alongside the shrimp. Drizzle the creamy garlic sauce generously over everything, allowing it to cascade down the sides. Finish with a sprinkle of sesame seeds and freshly chopped green onions for color contrast and texture.

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The shrimp is truly the star of this dish. I discovered that a brief 5-minute marination makes all the difference in flavor development. My family particularly loves gathering around the grill on summer evenings while I prepare these bowls outdoors—they always mysteriously appear right when the shrimp starts sizzling on the grill.

Make Ahead Options

The components of this bowl work beautifully for meal prepping. Prepare the corn salsa up to two days ahead and store in an airtight container in the refrigerator. The creamy garlic sauce can be made up to three days in advance and actually improves in flavor as it sits. You can even season the shrimp a day ahead, though I recommend cooking them just before serving for the best texture. Keep avocado whole until ready to serve to prevent browning.

Ingredient Substitutions

This recipe welcomes customization based on what you have available. Chicken works wonderfully instead of shrimp for those with seafood allergies. Simply slice boneless chicken breasts thin and use the same seasoning blend. Greek yogurt can replace sour cream in the sauce for a tangier, lighter option. Fresh corn kernels cut from the cob make an excellent upgrade to frozen corn when in season. For a vegan version, substitute the shrimp with grilled tofu or tempeh and use plant-based mayo alternatives.

Serving Suggestions

These bowls are stunning served family style by placing all components in separate dishes on the table, allowing everyone to build their own perfect combination. For a more filling meal, add a base of cilantro lime rice or quinoa beneath the corn salsa. A side of black beans complements the flavors while adding extra protein and fiber. For entertaining, consider serving smaller portions as an appetizer in individual cups with the shrimp skewered on top for an impressive presentation.

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Frequently Asked Questions

→ Can I make this shrimp bowl ahead of time?

Yes, you can prep components separately up to 24 hours ahead. Grill the shrimp and make the corn salsa and garlic sauce in advance, storing them separately in the refrigerator. Just slice the avocado and assemble bowls right before serving to prevent browning and maintain freshness.

→ What can I substitute for shrimp if I have a seafood allergy?

Grilled chicken, tofu, or tempeh make excellent alternatives. Season them with the same spice mixture and cook until done. For a vegetarian option, try blackened or grilled portobello mushrooms cut into strips.

→ How spicy is this dish?

The heat level is adjustable based on your preference. The cayenne in the shrimp seasoning and jalapeño in the corn salsa provide mild to medium heat. For less spice, omit the cayenne and jalapeño. For more heat, include jalapeño seeds or add a dash of hot sauce.

→ Can I use frozen corn without thawing it first?

For best texture and flavor, thaw the frozen corn first. You can quickly thaw it by placing it in a colander and running warm water over it for a minute, or microwave it briefly. Alternatively, use fresh corn kernels cut from the cob during summer months.

→ What can I use instead of mayonnaise in the garlic sauce?

Greek yogurt makes an excellent substitute for a lighter version. You can also use all sour cream or try a plant-based mayo alternative. For a dairy-free option, use tahini thinned with a little water and lemon juice as your sauce base.

→ What's the best way to cook the shrimp if I don't have a grill?

A stovetop grill pan works well, or simply sauté the shrimp in a regular skillet over medium-high heat for 2-3 minutes per side. You can also broil them for 2-3 minutes per side for a similar charred effect.