Grilled Shrimp Bowl

This vibrant grilled shrimp bowl combines smoky seafood with fresh corn salsa and creamy avocado for a restaurant-quality meal that comes together in just 30 minutes. The layers of flavor and texture create a balanced dish that feels both nourishing and indulgent without hours in the kitchen.

I created this recipe last summer when I needed something special yet simple for an impromptu dinner with friends. It was such a hit that it's now in my regular rotation year round especially when I'm craving something that feels both healthy and satisfying.

Ingredients

• Large shrimp peeled and deveined: the star protein that cooks quickly and absorbs flavors beautifully look for wild caught when possible for best flavor
• Smoked paprika: adds a deep smoky flavor that makes the shrimp taste like they were cooked over an open flame
• Fresh corn: provides sweet pops of flavor and pleasant texture frozen works well when fresh isn't available
• Ripe avocados: creates a creamy base that balances the zesty flavors choose ones that yield slightly to gentle pressure
• Bell peppers: add crunch color and vitamin C select bright glossy peppers with firm skin
• Fresh lime juice: brightens all components and helps prevent the avocado from browning squeeze just before using
• Creamy base: mayo or Greek yogurt works perfectly depending on your preference for richness or tanginess
• Hot sauce: optional but adds a pleasant heat that complements the sweetness of the corn and shrimp

Step-by-Step Instructions

Marinate the Shrimp:

In a medium bowl combine olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper until smooth. Add your shrimp and toss gently to coat every piece evenly. Let them marinate for 15 minutes at room temperature which allows the flavors to penetrate without starting to cook the protein in the acidic lime juice.

Prepare the Corn Salsa:

Combine fresh or thawed corn kernels with diced red bell pepper sliced green onions chopped cilantro and fresh lime juice in a bowl. Season with salt and stir well. The lime juice will slightly pickle the vegetables while you prepare the other components enhancing their flavors and creating a bright contrast to the richness of the other elements.

Make the Avocado Mash:

Cut ripe avocados in half remove the pits and scoop the flesh into a bowl. Add fresh lime juice salt and pepper then mash with a fork leaving some texture rather than making it completely smooth. The slight chunkiness adds interest to the final dish and the lime prevents browning.

Whisk the Creamy Sauce:

In a small bowl combine mayo or Greek yogurt with lime juice hot sauce if using garlic powder smoked paprika and chopped cilantro. Whisk until completely smooth. If the sauce seems too thick add a teaspoon of water at a time until it reaches a drizzlable consistency that will distribute evenly over the bowl.

Grill the Shrimp:

Heat a grill pan or outdoor grill to medium high heat. When hot add the marinated shrimp in a single layer being careful not to crowd the pan. Cook for 2 minutes until pink and starting to curl then flip and cook for another 1 to 2 minutes. The high heat creates beautiful char marks while keeping the interior tender and juicy.

Assemble Your Bowls:

Start with your base of rice quinoa or cauliflower rice if using. Layer on the corn salsa and avocado mash in separate sections. Arrange the grilled shrimp on top then drizzle with the creamy sauce. Finish with a sprinkle of fresh cilantro and a lime wedge for squeezing at the table.

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This dish reminds me of coastal vacations where seafood is so fresh it practically jumps onto your plate. The smoked paprika is my secret weapon here it transforms simple shrimp into something that tastes like it was cooked over a beachside fire even when made in a city apartment kitchen.

Make Ahead Options

The beauty of this bowl is that most components can be prepared in advance. The corn salsa actually improves with time in the refrigerator as flavors meld together. You can mix the shrimp marinade and the creamy sauce up to two days ahead and store them in separate airtight containers. Even the shrimp can be marinated the morning before cooking. The only element that should be made just before serving is the avocado mash which will oxidize and turn brown even with lime juice if left too long.

Customization Ideas

This recipe welcomes creative variations to suit your taste and what you have on hand. For a lower carb option replace traditional rice with cauliflower rice or a bed of greens. Not a seafood fan? The marinade works beautifully with chicken thighs or even firm tofu for a plant based alternative. In summer try grilling fresh corn on the cob then cutting off the kernels for an even smokier flavor profile. During winter months a pinch of sugar added to store bought corn can brighten the flavor.

Serving Suggestions

These bowls are a complete meal on their own but pair wonderfully with a crisp green salad dressed simply with lime and olive oil. For a festive dinner party serve alongside a pitcher of homemade margaritas or sparkling water infused with cucumber and lime. Set up a build your own bowl bar with all components in separate dishes so guests can customize according to their preferences. This interactive approach makes dinner feel special while keeping your hosting duties manageable.

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Recipe FAQs

→ Can I make this grilled shrimp bowl ahead of time?

Yes! Prep the components separately and store in airtight containers: marinate the raw shrimp (up to 4 hours), make the corn salsa (lasts 2 days), prepare the sauce (lasts 3-4 days), and cook your grain base. The avocado mash should be made fresh to prevent browning. Grill the shrimp just before serving.

→ What can I substitute for shrimp if I have allergies?

Grilled chicken, salmon, or tofu work beautifully with the same marinade. For a plant-based option, try marinated and grilled portobello mushrooms or chickpeas tossed in the same spice blend and sautéed until crispy.

→ Is this shrimp bowl gluten-free?

Yes, this dish is naturally gluten-free when served with rice or quinoa. Just double-check that your hot sauce and other packaged ingredients don't contain hidden gluten if you have celiac disease or severe sensitivity.

→ Can I make the creamy sauce healthier?

Absolutely! Use Greek yogurt instead of mayo for a protein boost and fewer calories. For a dairy-free version, try blending soaked cashews with lime juice, garlic, and spices until smooth, adding water to reach your desired consistency.

→ What's the best way to grill shrimp without overcooking them?

Shrimp cook very quickly! Grill them over medium-high heat for just 2-3 minutes per side until they turn pink and opaque. They should form a slight C-shape when done - if they curl into a tight O-shape, they're overcooked. Using skewers can make them easier to flip and prevent them from falling through grill grates.

→ What other vegetables would work well in this bowl?

This versatile bowl welcomes many additions! Try diced cucumber, cherry tomatoes, roasted sweet potatoes, black beans, pickled red onions, or grilled zucchini. For extra crunch, add toasted pepitas or crushed tortilla chips as a topping.