Description

Craving a fresh, vibrant meal that’s bursting with flavor and perfect for a quick dinner? What if you could whip up a Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce in just 35 minutes, combining smoky shrimp, creamy avocado, zesty corn salsa, and a tangy sauce? This colorful recipe is a balanced, customizable dish that’s ideal for summer gatherings, weeknight meals, or meal prep, offering a delightful mix of textures and tastes. Beginner-friendly with bold, restaurant-quality results, this bowl is sure to impress.

Ingredients

For the Grilled Shrimp

Large Shrimp (1 lb, peeled and deveined): Tender, quick-cooking protein with a sweet, oceanic flavor.
Olive Oil (2 tbsp): Helps the marinade adhere and promotes grilling.
Smoked Paprika (1 tsp): Adds smoky depth to the shrimp.
Cumin (½ tsp): Brings warm, earthy notes.
Chili Powder (½ tsp): Provides mild heat and complexity.
Garlic Powder (¼ tsp): Infuses savory, aromatic flavor.
Lime Juice (Juice of 1 lime, ~2 tbsp): Adds bright, tangy zest.
Salt and Pepper (to taste): Enhances overall flavor.
Fresh Chopped Cilantro (for garnish): Adds fresh, herbaceous finish.

For the Corn Salsa

Corn (1½ cups, fresh, frozen, or canned): Offers sweet, crunchy texture.
Red Bell Pepper (¼ cup, diced): Adds vibrant color and mild sweetness.
Green Onions (¼ cup, chopped): Provide a mild, oniony bite.
Cilantro (2 tbsp, chopped): Brings fresh, citrusy flavor.
Lime Juice (1 tbsp): Enhances brightness and balances sweetness.
Salt (to taste): Elevates the salsa’s flavors.

For the Avocado Mash

Ripe Avocados (2): Create a creamy, rich component.
Lime Juice (Juice of ½ lime, ~1 tbsp): Prevents browning and adds tang.
Salt and Pepper (to taste): Seasons the mash for balance.

For the Creamy Sauce

Mayo or Greek Yogurt (½ cup): Forms a creamy, tangy base.
Lime Juice (1 tbsp): Adds zesty brightness.
Hot Sauce (1 tsp, optional): Provides customizable heat.
Garlic Powder (½ tsp): Infuses savory depth.
Smoked Paprika (½ tsp): Adds smoky warmth.
Cilantro (1 tbsp, chopped): Brings fresh, herbaceous notes.
Salt (to taste): Enhances overall flavor.

Optional Base

Cooked Rice, Quinoa, or Cauliflower Rice: Provides a hearty, customizable foundation.

Substitutions and Variations

Shrimp: Swap with scallops, chicken breast, or tofu for vegetarian/vegan; adjust cooking time (chicken: 5–6 minutes per side).
Olive Oil: Use avocado oil or grapeseed oil for high-heat cooking.
Spices: Replace smoked paprika with regular paprika or cayenne for more heat; omit chili powder for milder flavor.
Lime Juice: Substitute with lemon juice or orange juice for varied citrus notes.
Corn: Use grilled zucchini, diced tomatoes, or black beans for a different texture.
Mayo/Greek Yogurt: Use vegan mayo, sour cream, or cashew cream for dietary needs.
Hot Sauce: Swap with sriracha, chili oil, or omit for no heat.
Base: Use lettuce wraps, farro, or couscous for variety.
Vegetarian/Vegan: Use tofu or mushrooms, vegan mayo or cashew cream, and ensure spices are vegan.
Gluten-Free: Naturally gluten-free; ensure hot sauce and base (if using quinoa or rice) are gluten-free certified.

Optional Additions

Toppings: Sprinkle with crumbled feta, cotija cheese, or toasted pepitas for extra flavor.
Veggies: Add ¼ cup diced cucumber or jicama to the salsa for crunch.
Herbs: Mix in 1 tbsp chopped basil or parsley for a different herbaceous note.

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Instructions

Marinate the Shrimp:
- In a medium bowl, whisk together 2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp chili powder, ¼ tsp garlic powder, juice of 1 lime, and salt and pepper to taste (about ½ tsp each).
- Add 1 lb peeled and deveined shrimp and toss to coat evenly.
- Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).
- Tip: Pat shrimp dry before marinating for better adhesion; don’t marinate longer than 1 hour to avoid over-tenderizing.
Prepare the Corn Salsa:
- In a separate bowl, combine 1½ cups corn (thawed if frozen, drained if canned), ¼ cup diced red bell pepper, ¼ cup chopped green onions, 2 tbsp chopped cilantro, 1 tbsp lime juice, and salt to taste.
- Mix well and refrigerate to chill until ready to serve.
- Tip: Dice bell pepper finely for even texture; use fresh corn for the sweetest flavor if available.
Make the Avocado Mash:
- Scoop the flesh of 2 ripe avocados into a small bowl.
- Add juice of ½ lime, salt, and pepper to taste, and mash with a fork until creamy but slightly chunky.
- Cover and refrigerate until ready to assemble.
- Tip: Leave some avocado chunks for texture; cover tightly to prevent browning.
Prepare the Creamy Sauce:
- In a small bowl, whisk together ½ cup mayo or Greek yogurt, 1 tbsp lime juice, 1 tsp hot sauce (if using), ½ tsp garlic powder, ½ tsp smoked paprika, 1 tbsp chopped cilantro, and salt to taste.
- Add a splash of water (1–2 tsp) if needed to reach a drizzling consistency.
- Tip: Adjust hot sauce to taste; refrigerate sauce to meld flavors if prepping ahead.
Grill the Shrimp:
- Preheat a grill or grill pan to medium-high heat (400°F/200°C); lightly oil the grates or pan.
- Thread shrimp onto skewers (optional for easier flipping) or place directly on the grill.
- Cook shrimp for 2–3 minutes per side until pink, opaque, and lightly charred (internal temperature 145°F/63°C).
- Remove from heat and set aside.
- Tip: Avoid overcooking shrimp to prevent rubberiness; grill in a single layer for even charring.
Assemble the Bowl:
- Prepare the optional base by portioning about ½–¾ cup cooked rice, quinoa, or cauliflower rice into 4 bowls.
- Top each bowl with ⅓ cup corn salsa, a dollop of avocado mash (about ¼ avocado), and 4–5 grilled shrimp.
- Drizzle with 2 tbsp creamy sauce and garnish with fresh chopped cilantro.
- Serve immediately with extra lime wedges if desired.
- Pair with a side salad, tortilla chips, or a chilled drink like iced tea or margaritas.
- Tip: Arrange components neatly for visual appeal; drizzle sauce generously for maximum flavor.