Grilled Shrimp Bowl with Avocado

The first time I made these bowls, it was a Tuesday evening and I'd completely forgotten to plan dinner. I threw together whatever was in the fridge and those shrimp came off the grill with this gorgeous char. My husband took one bite and actually asked if we'd ordered takeout.

Last summer I served these at a small dinner party when friends dropped by unexpectedly. Everyone gathered around the grill, drinks in hand, while the shrimp sizzled away. Something about building your own bowl just makes people comfortable and happy.

Ingredients

• Large shrimp: Buy them already peeled and deveined to save precious time, but leave the tails on for that restaurant presentation
• Paprika and cayenne: This spice blend gives the shrimp that beautiful reddish color and just enough heat to wake up your palate
• Frozen corn: Thawed and mixed with fresh ingredients, it's surprisingly sweet and crisp, much better than you'd expect
• Mayonnaise and sour cream: The combination creates the perfect rich but not heavy base for the garlic sauce
• Fresh cilantro: Don't skip it, it brings that bright herbal note that cuts through all the creamy elements
• Avocado: Get it perfectly ripe, it adds that buttery texture that makes every bite feel luxurious

Instructions

Season the shrimp:

Toss them gently with the olive oil and spices until every piece is coated in that reddish mixture. Let them sit while you heat the grill, they'll absorb more flavor that way.

Grill to perfection:

Get your grill pan nice and hot, then cook the shrimp just 2 to 3 minutes per side. Watch for that pink color and slight char, don't overcook them or they'll turn rubbery.

Mix the corn salsa:

Combine the thawed corn with diced red onion, chopped cilantro, lime juice and salt. Let it hang out while you grill, the flavors meld together beautifully.

Whisk the garlic sauce:

Blend the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt and pepper until completely smooth. The garlic should be punchy but not overwhelming.

Build your bowls:

Start with rice or greens if you like, then pile on the corn salsa, those gorgeous grilled shrimp, and creamy avocado slices. Finish with a generous drizzle of that garlic sauce.

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My daughter claimed she didn't like shrimp until she tried these bowls. Now she requests them weekly and has started helping with the corn salsa, which she calls 'the rainbow part.' Kids somehow eat anything when they get to assemble it themselves.

Make Ahead Magic

The corn salsa and garlic sauce both keep beautifully in the fridge for 2 to 3 days. I often double both recipes and use them throughout the week for quick lunches. The shrimp really are best fresh off the grill though.

Base Options

While rice and quinoa are classic choices, I've discovered that warm roasted sweet potato cubes add incredible depth. Greens work wonderfully for a lighter version, especially baby spinach which wilts slightly under the warm shrimp.

Customization Ideas

These bowls are endlessly adaptable based on what you have on hand. The formula really is grilled protein, fresh salsa, creamy sauce, and something green. Once you understand that rhythm, you can change every element.

• Add black beans to the corn salsa for extra protein and fiber
• Swap the shrimp for grilled chicken breast or flank steak
• Stir some chipotle powder into the garlic sauce for a smoky kick

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There's something so satisfying about a meal that comes together this quickly but feels special enough for company. These bowls have become our go-to for those nights when we want something healthy but still crave something indulgent.

Recipe FAQs

→ Can I cook the shrimp on a stovetop?

Yes, use a grill pan or cast iron skillet over medium-high heat. Cook for 2-3 minutes per side until pink and opaque throughout.

→ What can I substitute for the shrimp?

Grilled chicken breast strips, scallops, or even firm tofu work well. Adjust cooking time accordingly—chicken needs about 5-6 minutes per side.

→ How long does the garlic sauce keep?

The creamy garlic sauce stays fresh in an airtight container for up to 5 days refrigerated. Give it a good stir before using.

→ Can I make the corn salsa ahead?

Absolutely. Prepare the corn salsa up to 24 hours in advance and store it refrigerated. The flavors actually develop nicely overnight.

→ Is this bowl freezer-friendly?

Individual components like the grilled shrimp freeze well for up to 3 months. However, assemble bowls fresh since avocado and sauce don't freeze well.

→ What rice works best as a base?

Long-grain white rice, jasmine, or cilantro-lime rice complement the flavors beautifully. For a healthier option, try brown rice or cauliflower rice.