Easy Grilled Shrimp & Avocado Bowl with Creamy Garlic Sauce
Craving something bright, fresh, and ridiculously flavorful that's quick and easy? This Grilled Shrimp & Avocado Bowl is your answer! Vibrant, packed with amazing textures and flavors, and feels like a little vacation in a bowl. It's a delicious and satisfying meal perfect for any night.
Equipment
- Grill or grill pan
- Medium bowl
- Large bowl
- Small bowl
Ingredients
For the Bowl
- 1 pound large shrimp peeled and deveined. Fresh or frozen (and thawed!)
- 1 avocado ripe but still a little firm, diced
- 1 cup corn kernels fresh or frozen (thawed!)
- 1 small red onion finely chopped
- 0.5 cup cherry tomatoes halved
- fresh cilantro chopped, for garnish, optional
For the Shrimp Marinade & Salsa
- 1 tablespoon olive oil
- 1 lime juiced, divided for shrimp marinade and salsa
For the Creamy Garlic Sauce
- 0.5 cup Greek yogurt plain, full-fat
- 2 cloves garlic minced
- salt to taste
- pepper to taste
Instructions
- Step 1: Marinate the Shrimp. In a medium bowl, toss shrimp with olive oil, about half of the lime juice, salt, and pepper. Marinate for about 10 minutes.
- Step 2: Build the Vibrant Salsa. While shrimp marinate, combine corn kernels, red onion, cherry tomatoes, and diced avocado in a larger bowl. Add remaining lime juice, a pinch of salt, and pepper. Gently stir to combine. Add cilantro if desired.
- Step 3: Whip up the Creamy Garlic Sauce. In a small bowl, combine Greek yogurt with minced garlic and a pinch of salt. Stir until smooth. Thin with a tiny splash of water if needed.
- Step 4: Grill the Shrimp! Preheat your grill or grill pan over medium-high heat. Add marinated shrimp in a single layer. Grill for 2-3 minutes per side until pink and opaque throughout.
- Step 5: Assemble Your Bowl. Scoop grilled shrimp into serving bowls. Pile the corn and avocado salsa on top.
- Step 6: Garnish and Serve. Drizzle generously with the creamy garlic sauce. Garnish with fresh cilantro if desired. Serve immediately.
Notes
You can swap shrimp for grilled chicken, tofu, or black beans. Make it heartier by adding a base of cooked rice, quinoa, or cauliflower rice. Add chili powder, cayenne, or diced jalapeño for heat. Other veggies like bell peppers, zucchini, cucumber, or black beans can be added. A light sour cream or avocado crema can substitute the Greek yogurt sauce.
Crucial Tip: Don't overcook shrimp – they cook very fast! You can chop onion/tomatoes and make the sauce ahead, storing separately. Add avocado and mix the full salsa just before serving to prevent browning. Ensure avocado is ripe but firm. Taste and adjust salsa seasoning.
Store grilled shrimp (2-3 days), corn/tomato salsa without avocado (2-3 days), and sauce (3-4 days) separately in the fridge. Best enjoyed fresh. Reheat shrimp gently before assembling with stored salsa and sauce.