Hey food lovers! Oh my goodness, are you in for a treat today or what?! If you’re anything like me, you’re basically always on the lookout for meals that are crazy delicious, don’t make you feel like you need a nap an hour later, AND don’t have you slaving away in the kitchen for ages. Well, lemme tell ya, this Grilled Shrimp Bowl with Avocado is THE ONE. Seriously, it hits all those sweet spots.
I kinda stumbled into creating this bowl one sunny afternoon. You know those days? I was craving something super fresh, bursting with color, and, honestly, pretty quick. After a bit of tinkering in my kitchen – okay, okay, maybe more than a few test runs (my family were very willing guinea pigs, thankfully!) with the salsa and getting that creamy garlic sauce just right – it’s become a total rockstar in our meal rotation. You’ve got that amazing smoky char from the shrimp, the pop of sweetness from the corn salsa, that buttery avocado goodness, all drizzled with a garlic sauce that’s just… muah! Chef’s kiss! It’s basically a party in a bowl, and I’m SO stoked to share how you can make it too!
Ingredients List: What You’ll Need for Flavor Heaven
Alright, let’s chat about the yummy bits – the ingredients! I’ve laid it all out so it’s super easy to see what goes into each amazing part of your Grilled Shrimp Bowl with Avocado. And don’t worry, I’ve got a few swap ideas if your pantry’s looking a little different from mine!
For the Star of the Show – The Grilled Shrimp (The Main Event!):
- Shrimp, The Good Stuff: About 1 pound of large ones (figure 20-25ish), peeled and deveined. Fresh is fab, but frozen (just thaw ’em first!) works like a charm too.
- My little sanity-saver: If you spot “easy peel” shrimp, grab ’em! Your fingers will thank you.
- Olive Oil: Just a tablespoon. Helps get that gorgeous sear.
- Smoked Paprika: 1 teaspoon. This stuff is magic for a smoky vibe.
- Garlic Powder: ½ teaspoon. Because, well, garlic. Duh!
- Cumin: ½ teaspoon. Gives it a lovely earthy warmth.
- Chili Powder: ¼ teaspoon is a good start – throw in more if you like to feel the heat!
- No chili powder? A tiny pinch of cayenne will wake things up.
- Lime Juice: 1 tablespoon, and please, please use fresh if you can! It just hits different.
- Salt & Black Pepper: You do you! Taste and season.
For the Zesty Corn Salsa (Basically Sunshine in a Bowl!):
- Sweet Corn: 2 cups. Fresh off the cob is unreal, but frozen (thawed, of course) or even canned (drain it really well!) is totally cool.
- Wanna level up? If you’re using fresh corn, give it a quick char on the grill first. Oh. My. Word.
- Red Onion: ½ cup, chopped up nice and small. Adds that little zing.
- Too oniony for ya? Shallots or even green onions are a bit milder.
- Bell Pepper: 1 medium, any color you love, finely diced. I’m a sucker for red bell peppers – so sweet and pretty!
- Jalapeño: 1 small one, minced. Take the seeds out if you’re not looking for a fire alarm situation, or leave ’em in if you’re a daredevil!
- Friendly PSA: Jalapeños can be feisty! Wash your hands super well after chopping, or your eyes will NOT be happy later.
- Fresh Cilantro: ½ cup, chopped. This is where so much fresh flavor comes from!
- Cilantro taste like soap to you? (It’s a thing!) Parsley can step in, though it’ll taste a bit different.
- Lime Juice: 2 tablespoons of the fresh stuff. Non-negotiable for that salsa tang!
- Olive Oil: 1 tablespoon.
- Salt: To your liking.
For the Dreamy Creamy Garlic Sauce (Warning: Highly Addictive!):
- Plain Greek Yogurt: ½ cup. Makes it super creamy and sneaks in some protein.
- Out of Greek yogurt? Sour cream works, or even a good mayo. For a dairy-free vibe, a plain, unsweetened plant-based yogurt is your friend.
- Garlic: 2 cloves, minced up tiny or use a garlic press. Fresh is king here, trust me.
- Garlic lover? Me too! Don’t be shy, add another clove if your heart desires.
- Lime Juice: 1 tablespoon, fresh is best!
- Olive Oil: 1 tablespoon. Helps it all come together smoothly.
- Water: 1-2 tablespoons, just to get it to that perfect drizzly consistency.
- Dried Dill: ½ teaspoon. Or if you have fresh, use about 1 tablespoon, chopped.
- No dill? A little pinch of dried oregano could be a decent stand-in.
- Salt & Black Pepper: You know the drill.
For Assembling Your Glorious Bowl (The Fun Part!):
- Ripe Avocados: 1 or 2, sliced or diced. The creamier, the dreamier!
- Cooked Rice or Quinoa: About 2-3 cups, cooked however the package tells ya. Brown rice, fluffy white rice, maybe some cilantro-lime rice if you’re feeling fancy, or quinoa – all amazing choices for the base of your Grilled Shrimp Bowl with Avocado.
- Watching carbs? Cauliflower rice is a great shout, or even just a big ol’ bed of fresh greens like spinach or romaine.
- Lime Wedges: For serving. Because an extra squeeze never hurt anybody!
- Fun Extras (Optional, but Awesome!): Crumbled cotija cheese (if dairy is your jam), a sprinkle of toasted pepitas (pumpkin seeds) for a little crunch, or a few dashes of your go-to hot sauce.
Timing: How Long ‘Til We Eat This Awesomeness?
Okay, so you’re probably wondering just how long this whole delicious operation takes. Good news – it’s probably quicker than you think, especially once you’ve made it once or twice! Here’s the general idea:
- Prep Time (All the Chopping, Mixing & Marinating): Budget about 25-30 minutes. This is your chill time for dicing those veggies, whisking up that incredible sauce, and letting the shrimp get happy in their marinade. Put on some good tunes, maybe pour yourself something nice and cold to sip on. If you’re a whiz with a knife, you might even zoom through this faster!
- Cook Time (Basically Just the Shrimp!): A speedy 5-7 minutes! Shrimp are awesome like that – they cook in a flash.
- Assembly Time: Like 5 minutes, tops. Just layering all that gorgeousness into your bowls.
- Total Time: So, you’re looking at roughly 35-45 minutes from start to diving in. Not too shabby for a meal that looks and tastes this good, right? Totally doable for a weeknight feast or a lazy weekend lunch.
Step-by-Step Instructions: Let’s Build Your Grilled Shrimp Bowl!
Apron on? Cool. Let’s get down to the fun part – actually making your amazing Grilled Shrimp Bowl with Avocado! I’ll walk you through it step-by-step, and seriously, it’s way easier than it sounds.
Step 1: Get Those Shrimp Marinating!
First things first, let’s get our shrimp soaking up some serious flavor. In a medium bowl, gently toss your peeled and deveined shrimp with that tablespoon of olive oil, the smoked paprika, garlic powder, cumin, chili powder, a tablespoon of lime juice, plus some salt and pepper. Make sure every little shrimp gets some love. Cover the bowl and stick it in the fridge for at least 15 minutes. Don’t leave ’em much longer than 30 minutes, though, or the lime juice starts to get too friendly and can make the texture a bit weird. This little marinade hangout makes such a difference!
Step 2: Whip Up That Zesty Corn Salsa
While the shrimp are chilling and getting flavorful, let’s throw together that bright, happy corn salsa. In another bowl, combine your sweet corn, diced red onion, diced bell pepper, the minced jalapeño (if you’re using it!), and that lovely chopped cilantro. Drizzle over the 2 tablespoons of lime juice and 1 tablespoon of olive oil, then give it a sprinkle of salt. Mix it all up real good. Now, give it a taste – does it need a tiny bit more salt? A smidge more lime? Go on, make it perfect for you! Set this bowl of sunshine aside; the flavors will get even better as they mingle.
- Hot Tip: If you’ve got a few extra minutes and want to be a total rockstar, quickly charring your corn on a grill pan (or even under the broiler) before adding it to the salsa adds this incredible smoky sweetness. Just let it cool a bit before you mix it in. Game changer!
Step 3: Create the Dreamy Creamy Garlic Sauce
Sauce time, baby! In a small bowl, whisk together the Greek yogurt, minced garlic, that last tablespoon of lime juice, a tablespoon of olive oil, and the dill. Add salt and pepper to taste. Now, take a look at the consistency. If it’s a bit too thick to drizzle nicely, whisk in a tablespoon of water. Still too thick? Add another, just a bit at a time, until it’s perfectly pourable but not, you know, watery. Set this liquid gold aside. And hey, no judgment if you sneak a taste or two with a spoon… I’ve been there.
Step 4: Grill the Shrimp Like a Pro
Time to fire up your grill or a trusty grill pan over medium-high heat! If you’re using wooden skewers for your shrimp, hopefully you remembered to soak them in water for about 20-30 minutes – it stops ’em from turning into kindling. You can thread your marinated shrimp onto skewers (makes flipping easier!) or just cook ’em straight on the grill pan. Once your grill is nice and hot, lay those shrimp on. They only need about 2-3 minutes on each side. You’re looking for them to turn that lovely pink color, get a little opaque, and pick up some nice grill marks. Whatever you do, don’t overcook them! Overcooked shrimp are sad, rubbery shrimp, and nobody wants that.
- Super Important Tip for this Grilled Shrimp Bowl with Avocado: Shrimp cook FAST. Like, really fast. Don’t wander off! The second they curl up and aren’t see-through anymore, they’re pretty much good to go.
Step 5: Assemble Your Masterpiece Bowl!
This is it! The moment we’ve all been waiting for! Grab your prettiest serving bowls.
- Start by laying down a comfy bed of your cooked rice, quinoa, cauli rice, or greens.
- Next, arrange a generous helping of those perfectly grilled shrimp on one side. Don’t be shy!
- Spoon a good amount of that vibrant corn salsa right next to the shrimp. Color-tastic!
- Add those beautiful slices or dices of creamy avocado. It IS a Grilled Shrimp Bowl with Avocado, so load ’em up!
- Now, the grand finale: drizzle that dreamy creamy garlic sauce all over everything. Be generous!
- Pop a lime wedge or two on the side for anyone who wants an extra citrusy zing, and if you’re feeling fancy, add any of those optional toppings. Boom! Dinner is SERVED.
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Serving Suggestions: Make It Your Own Awesome Creation!
One of the absolute best things about this Grilled Shrimp Bowl with Avocado is how you can totally make it your own. It’s pretty stellar as is, but here are a few fun ideas if you feel like switching things up:
- Salad Extravaganza: Ditch the grains altogether and pile everything over a huge bed of crisp romaine lettuce or your favorite mixed greens. That creamy garlic sauce? Hello, amazing salad dressing!
- Taco Tuesday Vibes: Okay, so not exactly a bowl, but hear me out: warm up some corn or flour tortillas and stuff ’em with all these incredible components. You’ve basically got instant grilled shrimp tacos, and who wouldn’t want that?
- Spice It Up (or Keep It Chill): You’re the boss of the heat! Add more jalapeño to the salsa, or an extra pinch of chili powder to the shrimp if you like things fiery. And a dash of your favorite hot sauce right before you dig in? Always a good move in my book.
- Veg Out: Feel free to toss in other grilled or roasted veggies you love. Zucchini, asparagus, maybe some sweet potato wedges? All would be SO good in here.
- Meal Prep Hero: This bowl is a meal prepper’s dream! Cook the shrimp, make the rice/quinoa, and whip up the salsa and sauce ahead of time. Keep ’em in separate containers in the fridge. Then, when hunger strikes, just assemble your bowl! Add the avocado fresh though, so it doesn’t get all brown and sad. Healthy lunches or super quick dinners? Done and done.
- DIY Bowl Bar: This is super fun for a crowd (or just a picky family!). Set out all the different parts – the shrimp, salsa, sauce, base, toppings – buffet-style and let everyone build their own perfect Grilled Shrimp Bowl with Avocado. Zero complaints, guaranteed!
Why I’m Utterly Hooked on This Bowl (And You Will Be Too!)
Okay, for real, this Grilled Shrimp Bowl with Avocado has shot up the charts to become one of my all-time, hands-down favorite meals. I’m not even being dramatic! It’s just that perfect blend of smoky, zesty, creamy, and unbelievably fresh that makes your tastebuds do a little happy dance. Plus, it’s SO pretty to look at – like pure sunshine in a bowl, right? It feels like a special treat, but you’re actually loading up on really good-for-you stuff.
Whether I’m throwing it together for a quick dinner after a crazy busy day or making it when friends pop over, it’s always, always a winner.
I really, REALLY hope you give this recipe a go. It looks impressive, but it’s honestly so much simpler than you’d think, and the flavor payoff is just massive. When you do make it (and I know you’ll want to!), I’d be SO thrilled if you’d pop back and leave a comment below. Tell me how it turned out! Did you put your own spin on it? Let’s chat – I love hearing all about your kitchen adventures! Happy cooking, everyone!
Grilled Shrimp Bowl with Avocado
A vibrant Grilled Shrimp Bowl with Avocado featuring zesty corn salsa & creamy garlic sauce Easy healthy & quick meal Discover these amazing flavors
Ingredients
- Shrimp: 1 pound large peeled and deveined
- Olive Oil: 1 tablespoon
- Smoked Paprika: 1 teaspoon
- Garlic Powder: ½ teaspoon
- Cumin: ½ teaspoon
- Chili Powder: ¼ teaspoon or to taste
- Lime Juice: 1 tablespoon fresh
- Salt & Black Pepper: to taste
- Sweet Corn: 2 cups fresh frozen or canned
- Red Onion: ½ cup finely diced
- Bell Pepper: 1 medium any color finely diced
- Jalapeño: 1 small minced optional
- Fresh Cilantro: ½ cup chopped
- Lime Juice: 2 tablespoons fresh
- Olive Oil: 1 tablespoon
- Salt: to taste
- Plain Greek Yogurt: ½ cup
- Garlic: 2 cloves minced or pressed
- Lime Juice: 1 tablespoon fresh
- Olive Oil: 1 tablespoon
- Water: 1-2 tablespoons for consistency
- Dried Dill: ½ teaspoon
- Salt & Black Pepper: to taste
- Ripe Avocados: 1-2 sliced or diced
- Cooked Rice or Quinoa: 2-3 cups or cauliflower rice/greens
- Lime Wedges: for serving
Instructions
Notes
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Nutrition Information:
Yield: 2-3 servingsAmount Per Serving:Calories: 650 calories
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