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Grilled Shrimp Bowl with Avocado

Savory Grilled Shrimp Bowl with Avocado for a Quick Feast

This Grilled Shrimp Bowl with Avocado combines smoky shrimp, creamy avocado, and vibrant corn salsa for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Substitute with grilled chicken or tofu if desired.
  • 2 tablespoons Olive Oil Essential for marinating.
  • 1 teaspoon Paprika Choose sweet or smoked.
  • 1 teaspoon Garlic Powder A little goes a long way.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper Adjust based on spice tolerance.
For the Corn Salsa
  • 1 cup Thawed Frozen Corn Fresh corn works wonders when in season.
  • 1/4 cup Red Onion Diced.
  • 1 small Jalapeño Remove seeds for less heat.
  • 1/4 cup Cilantro Can substitute with parsley.
  • 2 tablespoons Lime Juice Can swap with lemon juice.
For the Creamy Garlic Sauce
  • 1/2 cup Mayonnaise Choose good quality.
  • 1/2 cup Sour Cream Greek yogurt can be used for a lighter option.
  • 2 cloves Minced Garlic Adjust according to taste.
For Garnishing
  • 2 tablespoons Sesame Seeds For added crunch.
  • 2 tablespoons Green Onions Chopped.

Equipment

  • grill
  • mixing bowl
  • Whisk
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Let the shrimp marinate for about 10 minutes.
  2. In another bowl, mix together thawed corn, diced red onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt.
  3. Bring your grill or grill pan to medium heat. Grill the marinated shrimp for 2-3 minutes per side until they turn pink and opaque.
  4. While the shrimp grill, whisk together mayonnaise, sour cream, lime juice, minced garlic, salt, and pepper until smooth and creamy.
  5. Assemble your bowls by dividing the corn salsa between servings, placing grilled shrimp on top, followed by slices or scoops of creamy avocado.
  6. Sprinkle sesame seeds and chopped green onions on top to finish. Serve immediately while warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in the fridge for up to 2-3 days in an airtight container. Can freeze shrimp and corn salsa separately for up to 2 months.

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