If you’re craving something fresh, vibrant, and packed with flavor, this Grilled Shrimp and Avocado Bowl Recipe is your new best friend. It combines perfectly charred shrimp and sweet corn with creamy avocado and crisp greens, creating a bowl that feels indulgent yet light. Every bite bursts with smoky, tangy, and savory goodness, making it an ideal dish for warm weather lunches or easy dinners that impress. Trust me, once you try this bowl, it will quickly become a weeknight staple that you’ll want to share with everyone you know.
Ingredients You’ll Need
These simple, fresh ingredients are the foundation of this Grilled Shrimp and Avocado Bowl Recipe. Each component adds its own texture and flavor to make the bowl pop with color and taste.
- 1 lb raw shrimp, peeled & deveined (medium to large size): The star protein, juicy and quick to grill for a perfect smoky bite.
- 1 head green leaf lettuce: Adds a crisp, refreshing base that balances the grilled flavors.
- 1 cup cherry tomatoes: These little bursts of sweetness lighten up the bowl.
- 2 corn cobs: Grilling brings out amazing sweetness and a bit of char for complexity.
- 1 avocado: Creamy and rich, it soothes the palate and pairs perfectly with shrimp.
- 5 tbsp avocado or olive oil: Helps to dress and grill, bringing a lush mouthfeel.
- 1¼ tsp kosher salt: Enhances all the natural flavors.
- ½ tsp smoked paprika: Adds a subtle smoky warmth that ties everything together.
- ¼ tsp garlic powder: A little punch of savory goodness without overpowering.
- ¼ tsp ground cumin: Earthy and fragrant, giving a gentle depth.
- ¼ tsp black pepper: Gives just enough heat to brighten the dish.
- 2 tbsp lime juice: Zesty and fresh, perfect for balancing richness and adding brightness.
How to Make Grilled Shrimp and Avocado Bowl Recipe
Step 1: Prep Your Vegetables and Avocado
Begin by chopping your cherry tomatoes into bite-sized pieces and tearing the green leaf lettuce into manageable leaves. Remove the husks from the corn and rinse the cobs thoroughly to prepare for grilling. Save slicing the avocado for last to keep it from browning. These steps ensure everything is fresh and ready to come together quickly once grilling is done.
Step 2: Grill the Corn to Perfection
Preheat your grill to a steady 400°F. Place the corn cobs directly on the grill and cook for four minutes on each side, rotating every minute or so to get a nice even blackening. This caramelization transforms the corn, adding smoky sweetness that elevates the entire bowl.
Step 3: Season and Grill the Shrimp
Mix together kosher salt, smoked paprika, garlic powder, ground cumin, and black pepper to create a flavorful seasoning blend. Pat the shrimp dry, coat them evenly with the spice mix, and thread them onto skewers for easy grilling. Grill over medium heat (350°F) for about two minutes on each side. Shrimp cook fast, so keep an eye on them for that perfect pink and slightly charred finish.
Step 4: Assemble the Bowl
Remove kernels from the grilled corn cobs by slicing downward with a sharp knife. Combine the lettuce, tomatoes, corn kernels, grilled shrimp, and sliced avocado in a large bowl. Drizzle with avocado or olive oil and lime juice, then toss gently to combine all the components. Serve immediately to enjoy the vibrant textures and flavors at their best.
How to Serve Grilled Shrimp and Avocado Bowl Recipe
Garnishes
Adding fresh garnishes elevates this bowl even more. Think chopped cilantro for a pop of herbal brightness, thinly sliced green onions for a subtle crunch, or a sprinkle of crumbled feta cheese for extra creaminess and a salty touch. A few lime wedges on the side encourage everyone to add more citrus zing as they please.
Side Dishes
This bowl is fantastic on its own but pairs beautifully with simple sides. Consider a light quinoa salad, warm crusty bread, or even some tortilla chips for crunch and texture contrast. These sides complement the fresh, smoky notes in the bowl without overpowering it.
Creative Ways to Present
For a fun twist, serve the grilled shrimp and avocado bowl recipe in halved and hollowed-out avocados, turning the fruit itself into a pretty edible bowl. Alternatively, layering the ingredients in a mason jar for picnic-style meals looks stunning and keeps everything fresh and compact until you’re ready to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately in airtight containers—the grilled shrimp, grilled corn kernels, and chopped veggies keep best apart, especially avocado which browns quickly. Refrigerate everything promptly and consume within two days for the best taste and texture.
Freezing
This Grilled Shrimp and Avocado Bowl Recipe doesn’t freeze well once combined due to the fresh vegetables and avocado. However, you can freeze raw shrimp before cooking if you want to prep ahead on your shrimp portion. Remember to thaw shrimp safely in the fridge before grilling.
Reheating
For best results, reheat just the grilled shrimp and corn kernels gently on the stove or grill to avoid toughening the shrimp. The fresh vegetables and avocado should be served cold or at room temperature after reheating the seafood component.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just ensure you thaw the shrimp completely in the refrigerator before seasoning and grilling. This helps them cook evenly and retain their juicy texture.
What can I substitute for green leaf lettuce?
Other crisp lettuces like romaine or butter lettuce work wonderfully. You can even mix in some baby spinach or arugula for a peppery kick.
Is it necessary to grill the corn? Can I boil it instead?
While boiling corn is an option, grilling adds a smoky flavor and slight char that really brightens the bowl. If you prefer boiling, be sure to roast or grill the shrimp to maintain those smoky notes.
How do I keep the avocado from browning quickly?
Slice the avocado just before assembling the bowl, and toss it gently with lime juice to slow browning. Keeping the avocado chilled until ready to use also helps.
Can I make this recipe vegan?
Definitely! Simply swap the shrimp for grilled tofu or seasoned grilled vegetables like mushrooms or zucchini, and keep the rest of the ingredients as is for a delicious plant-based option.
Final Thoughts
If you’re looking for a dish that feels both fresh and indulgent, the Grilled Shrimp and Avocado Bowl Recipe should be your go-to. Its balance of textures, smoky char, and creamy avocado makes every bite memorable and satisfying. I can’t wait for you to try it out and make it a beloved favorite in your own kitchen!
Print
Grilled Shrimp and Avocado Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Grilled Shrimp Avocado Bowl combines smoky grilled shrimp and corn with fresh vegetables and creamy avocado for a healthy and flavorful meal. Perfectly seasoned and quick to prepare, this dish features a delightful balance of textures and bright, zesty flavors from a lime-infused dressing.
Ingredients
Produce
- 1 head green leaf lettuce
- 1 cup cherry tomatoes
- 2 corn cobs
- 1 avocado
- 2 tbsp lime juice
Seafood
- 1 lb raw shrimp, peeled & deveined (medium to large size)
Seasonings & Oils
- 5 tbsp avocado or olive oil
- 1¼ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp black pepper
Instructions
- Prepare the Vegetables: Cut the cherry tomatoes in halves or quarters as desired, tear the green leaf lettuce into bite-sized pieces, and slice the avocado just before serving to prevent browning. Remove the husks from the corn cobs and rinse them thoroughly. This step should take about 10 minutes.
- Grill the Corn: Preheat your grill to 400°F (approximately 204°C). Place the corn cobs directly on the grill and cook for about 4 minutes per side, rotating the cobs every minute to ensure even blackening and roasting. This process takes about 16 minutes in total.
- Season and Grill the Shrimp: In a bowl, mix together kosher salt, smoked paprika, garlic powder, ground cumin, and black pepper. Pat the shrimp dry with paper towels and coat them evenly with the seasoning mixture and about 2-3 tablespoons of avocado or olive oil. Thread the shrimp onto skewers to make grilling easier. Reduce the grill heat to 350°F (approximately 177°C) and cook the shrimp skewers for 2 minutes per side, totaling 4 minutes, until shrimp are opaque and cooked through.
- Assemble the Bowl: Carefully cut the grilled corn kernels off the cob and combine them with the torn lettuce, cherry tomatoes, and the grilled shrimp in a large bowl. In a separate small bowl, mix the remaining oil with 2 tablespoons of lime juice to form a fresh dressing. Toss all ingredients gently with the dressing to combine flavors evenly. Serve immediately for the best taste and texture, which will take about 10 minutes.
Notes
- For best results, grill shrimp on soaked wooden skewers or use metal skewers to prevent burning.
- You can substitute corn on the cob with canned or frozen corn if grilling is not an option.
- To keep avocado from browning, slice it just before assembling the bowl and toss it quickly with lime juice.
- This recipe can be doubled easily for larger gatherings.
- Serve with warm tortilla chips or crusty bread for a full meal experience.
