Grilled Shrimp with Avocado

This vibrant shrimp bowl brings together smoky grilled seafood, fresh corn salsa, and creamy avocado for a restaurant-quality meal you can easily make at home. The combination of flavors and textures creates a perfectly balanced dish that works for both weeknight dinners and casual entertaining.

I first created this bowl when looking for a lighter alternative to our usual taco night. The family loved it so much that it quickly became our go-to summer dinner when we want something fresh yet satisfying without heating up the kitchen.

Ingredients

• Shrimp: Large, peeled and deveined shrimp cook quickly and absorb flavors beautifully. Look for wild-caught when possible for the best taste and sustainability.
• Smoked paprika: This adds a deep, smoky flavor that elevates the entire dish. Spanish smoked paprika provides the most authentic taste.
• Fresh lime juice: Brightens everything and helps tenderize the shrimp. Always use fresh limes rather than bottled juice for the best flavor.
• Corn: Fresh summer corn cut off the cob offers the sweetest flavor, but frozen corn works wonderfully year-round.
• Avocados: Choose slightly soft avocados that yield to gentle pressure for the perfect creamy texture.
• Greek yogurt or mayo: The base for our creamy sauce. Greek yogurt offers a tangier, lighter option while mayo provides more richness.
• Cilantro: This herb ties all the components together. If you're not a cilantro fan, substitute with fresh parsley.

Step-by-Step Instructions

Marinate the shrimp:

Combine olive oil with the spice blend until it forms a paste-like consistency. Toss the shrimp thoroughly to coat each piece evenly. The acid from the lime juice begins tenderizing the shrimp while the spices infuse flavor. Let this rest while you prepare the other components.

Prepare the corn salsa:

Mix all salsa ingredients in a bowl, ensuring everything is evenly distributed. The lime juice will slightly pickle the vegetables as they sit, developing more flavor. This can be made up to a day ahead and stored in the refrigerator.

Create the avocado mash:

Use a fork to create a texture that's smooth but still has some small chunks for interest. The lime juice prevents browning while adding brightness. Season generously as the avocado will be a cooling element against the spiced shrimp.

Mix the creamy sauce:

Whisk all sauce ingredients until completely smooth. Adjust the thickness by adding water a teaspoon at a time until it reaches a drizzling consistency. The sauce should coat the back of a spoon but still flow easily.

Grill the shrimp:

Heat your grill or pan until it's very hot before adding the shrimp. This ensures proper caramelization and prevents sticking. Cook just until the shrimp turn pink and opaque, about 2 minutes per side. Overcooking will result in tough, rubbery shrimp.

Assemble your bowl:

Start with your base grain if using, then arrange components in sections for visual appeal. Drizzle the sauce over everything at the last moment and finish with fresh cilantro and an extra squeeze of lime juice.

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The smoked paprika in this recipe is my secret weapon. I discovered its transformative power during a cooking class in Barcelona, and now I use it in everything from this shrimp bowl to roasted vegetables. The depth it adds makes even simple dishes taste like they took hours to prepare.

Make-Ahead Tips

This bowl is perfect for meal prepping. The corn salsa can be made up to 24 hours ahead and stored in an airtight container in the refrigerator. The creamy sauce will keep for up to 3 days refrigerated. You can even marinate the shrimp for up to 8 hours before cooking, though the lime juice will begin to "cook" the shrimp if left too long.

Easy Substitutions

This recipe welcomes customization based on what you have available. No shrimp? Try using chunks of boneless chicken thighs or even tofu for a plant-based option. The corn salsa can incorporate diced mango or pineapple for a sweeter twist. For a lower-carb version, skip the grain base and double up on the vegetables or serve everything over tender greens.

Serving Suggestions

For a complete meal, serve these bowls with warm corn tortillas on the side for scooping up any extra toppings. A light side salad dressed with lime juice and olive oil complements the richness of the bowl. For entertaining, set up a build-your-own bowl bar with all components in separate serving dishes, allowing guests to customize their portions.

Frequently Asked Questions

→ How can I ensure the shrimp are perfectly cooked?

Cook the shrimp over medium-high heat for 2–3 minutes per side, until they turn pink and slightly charred. Avoid overcooking as they can become rubbery.

→ Can I make this dish ahead of time?

You can prepare the components, like the avocado mash, corn salsa, and creamy sauce, in advance. Grill the shrimp fresh for the best flavor and texture.

→ What are good substitutes for shrimp in this bowl?

You can use grilled chicken, tofu, or even fish like salmon to create a similar bowl with different proteins.

→ What base works best for this bowl?

Cooked rice, quinoa, or cauliflower rice are great options. The choice depends on your preference or dietary needs.

→ Is the creamy sauce spicy?

The sauce has a hint of heat if you add hot sauce, but it can be adjusted or omitted based on your spice tolerance.