Shrimp Bowl with Avocado

This grilled shrimp bowl combines succulent seafood with fresh vegetables and a creamy sauce for a satisfying meal that's as nutritious as it is delicious. The contrast of warm grilled shrimp against cool avocado and the sweet pop of corn creates a perfect balance of flavors and textures in every bite.

I first made these bowls during a summer heatwave when I wanted something filling but refreshing. Now this has become my go to entertaining dish when friends come over since everyone can customize their toppings and sauce amounts.

Ingredients

• Large shrimp provides lean protein and cooks quickly for a fast meal
• Paprika adds beautiful color and mild smoky flavor to the shrimp
• Corn creates sweet pops of texture in every bite use frozen for year round availability
• Red onion offers sharp contrast and beautiful color to the salsa
• Avocado contributes creamy richness and healthy fats
• Mayonnaise and sour cream form the base for a luxurious sauce that ties everything together
• Fresh herbs particularly cilantro brighten the entire dish with aromatic freshness
• Lime juice adds necessary acidity that balances the richness

Step-by-Step Instructions

Marinate the Shrimp

Combine shrimp with olive oil paprika garlic powder salt pepper and optional cayenne in a bowl making sure each piece is well coated. The spices should form a light paste that adheres to the shrimp. Let sit for at least 5 minutes while you prepare other components allowing flavors to penetrate the seafood.

Prepare the Corn Salsa

Mix thawed corn with finely diced red onion minced jalapeño if using freshly chopped cilantro and fresh lime juice. The lime juice will slightly "cook" the onion reducing its sharpness while the corn provides sweet contrast. Season with salt to taste and allow flavors to meld while preparing other components.

Create the Creamy Garlic Sauce

Whisk together mayonnaise sour cream minced fresh garlic chopped cilantro and lemon juice until smooth and well incorporated. The sauce should have a pourable consistency that will coat the back of a spoon. Adjust seasoning with salt and pepper ensuring the garlic flavor comes through without overwhelming.

Grill the Shrimp

Heat a grill pan until quite hot then arrange seasoned shrimp in a single layer giving each piece space to cook properly. Grill for exactly 2 minutes on the first side until pink and slightly charred then flip and cook just 1 to 2 minutes more until opaque throughout. Overcooked shrimp becomes rubbery so watch carefully.

Assemble Your Bowl

Start with a base of corn salsa arranged in an even layer. Place grilled shrimp attractively over the salsa then arrange avocado slices or chunks alongside. Drizzle generously with the creamy garlic sauce creating an artistic pattern. Finish with a sprinkle of sesame seeds and sliced green onions for texture and visual appeal.

The corn salsa is truly the unsung hero of this dish. My grandmother used to make a similar version for summer cookouts and the sweet pop of corn against the sharp onion brings back memories of those long warm evenings. I sometimes make extra just to have with chips the next day.

Make Ahead Options

While this dish shines when freshly assembled you can prepare components ahead of time for easy weeknight meals. The corn salsa actually improves after a few hours in the refrigerator as flavors meld. The creamy garlic sauce will keep for up to three days in an airtight container. Marinate the shrimp up to four hours before cooking but not longer as the acid will begin to "cook" the delicate seafood.

Customize Your Heat Level

This recipe offers multiple opportunities to adjust spiciness according to your preference. For a mild version omit the cayenne pepper and jalapeño entirely. For medium heat include the cayenne but remove jalapeño seeds and membranes before mincing. Heat lovers can keep the jalapeño seeds and even add a dash of hot sauce to the creamy garlic sauce for an extra kick throughout the dish.

Serving Suggestions

Transform this bowl into a heartier meal by adding a base of cooked brown rice quinoa or cauliflower rice. For a beautiful presentation serve family style on a large platter with components arranged separately allowing guests to build their own bowls. This dish pairs wonderfully with a crisp Sauvignon Blanc or Mexican-style lager with a lime wedge.

Recipe FAQs

→ Can I use frozen shrimp for this bowl?

Yes, frozen shrimp works perfectly! Just make sure to thaw them completely and pat dry before seasoning and grilling. This ensures they cook evenly and get a nice sear without releasing excess moisture.

→ How can I make this dish dairy-free?

For a dairy-free version, replace the sour cream in the garlic sauce with dairy-free yogurt or additional mayonnaise. You can also use vegan mayonnaise for a completely dairy-free sauce that maintains its creamy texture.

→ What can I substitute for cilantro if I don't like it?

Fresh parsley makes an excellent substitute for cilantro. It provides a similar bright, herbal flavor without the soapy taste some people detect in cilantro. You could also try fresh basil or a smaller amount of mint for a different but complementary flavor profile.

→ Can I prepare any components ahead of time?

The corn salsa and creamy garlic sauce can be prepared up to 24 hours in advance and stored in the refrigerator. The shrimp can be seasoned a few hours ahead but are best grilled just before serving to maintain their tender texture and prevent them from becoming rubbery.

→ What's the best way to serve this if I'm meal prepping?

For meal prep, store the components separately: grilled shrimp, corn salsa, sliced avocado (tossed with lemon juice to prevent browning), and sauce in individual containers. When ready to eat, gently reheat the shrimp and assemble your bowl. This keeps each element fresh and prevents soggy textures.

→ How can I add more substance to this bowl?

Add a base of cooked rice, quinoa, or cauliflower rice to make the bowl more filling. Black beans or pinto beans would also add protein and fiber. For additional vegetables, consider adding roasted bell peppers, grilled zucchini, or a handful of mixed greens.