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
Scale
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.
