Grilled Shrimp Bowl with Avocado (Print Version)
Smoky grilled shrimp paired with avocado mash, corn salsa and spicy-lime dressing for a quick, flavor-packed summer meal.
# Ingredients:
→ Grilled Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp cumin
05 -
1/2 tsp chili powder
06 -
1/4 tsp garlic powder
07 -
Juice of 1 lime
08 -
Salt and pepper, to taste
09 -
Fresh chopped cilantro, for garnish
→ Corn Salsa
10 -
1 1/2 cups corn (fresh, frozen, or canned)
11 -
1/4 cup diced red bell pepper
12 -
1/4 cup chopped green onions
13 -
2 tbsp chopped cilantro
14 -
1 tbsp lime juice
15 -
Salt, to taste
→ Avocado Mash
16 -
2 ripe avocados
17 -
Juice of 1/2 lime
18 -
Salt and pepper, to taste
→ Creamy Sauce
19 -
1/2 cup mayo or Greek yogurt
20 -
1 tbsp lime juice
21 -
1 tsp hot sauce (optional, to taste)
22 -
1/2 tsp garlic powder
23 -
1/2 tsp smoked paprika
24 -
1 tbsp chopped cilantro
25 -
Salt, to taste
→ Optional Base
26 -
Cooked rice, quinoa, or cauliflower rice
# Steps to Follow:
01 -
In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes.
02 -
In another bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix and refrigerate until ready to serve.
03 -
Scoop avocado into a bowl, mash with lime juice, salt, and pepper until creamy but slightly chunky.
04 -
Whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Thin as needed with a splash of water.
05 -
Preheat a grill or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and lightly charred.
06 -
Add rice, quinoa, or cauliflower rice to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce. Garnish with fresh cilantro.