Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
A perfectly balanced bowl featuring smoky paprika-spiced shrimp, creamy avocado mash, zesty corn salsa, and tangy sauce. Ready in 25 minutes with restaurant-quality flavors.
Ingredients
- For Grilled Shrimp:
- 1 lb large shrimp peeled and deveined (16-20 count)
- 2 tbsp olive oil extra virgin preferred
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
- For Corn Salsa:
- 1 1/2 cups corn kernels fresh, frozen, or canned
- 1/4 cup red bell pepper finely diced
- 1/4 cup green onions chopped
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice
- Salt to taste
- For Avocado Mash:
- 2 medium ripe avocados
- 1/2 lime juiced
- Salt and pepper to taste
- For Creamy Sauce:
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce optional
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp fresh cilantro chopped
- Salt to taste
- Optional Base:
- Cooked rice quinoa, or cauliflower rice as needed
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add shrimp and toss until completely coated. Let marinate for 15-20 minutes.
- Prepare the Corn Salsa: In a separate bowl, combine corn kernels, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and set aside.
- Make the Avocado Mash: Cut avocados in half, remove pits, and scoop flesh into a bowl. Add lime juice, salt, and pepper. Mash until smooth but still slightly chunky. Cover with plastic wrap touching the surface.
- Create the Creamy Sauce: In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, chopped cilantro, and salt. Blend until smooth and creamy.
- Grill the Shrimp: Heat grill pan or outdoor grill over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until opaque, pink, and nicely charred.
- Assemble Your Bowl: Start with your chosen base in serving bowls. Add portions of corn salsa and avocado mash. Top with warm grilled shrimp and drizzle generously with creamy sauce. Garnish with fresh cilantro and lime wedges.
Notes
Don't overcook shrimp - they turn rubbery quickly. Watch for the curl and pink color.
Pat shrimp dry before marinating for proper searing.
Choose ripe avocados that yield slightly to gentle pressure.
For meal prep: store components separately and assemble just before eating.
Make it low-carb by using cauliflower rice or serving over greens.
Frozen shrimp work well - just thaw completely and pat dry first.
Pat shrimp dry before marinating for proper searing.
Choose ripe avocados that yield slightly to gentle pressure.
For meal prep: store components separately and assemble just before eating.
Make it low-carb by using cauliflower rice or serving over greens.
Frozen shrimp work well - just thaw completely and pat dry first.
