The first time I made this Grilled Shrimp Avocado Bowl, it was one of those “clean out the fridge” evenings that turned into a quiet revelation. I remember the sun was setting, casting a warm glow across my kitchen counter as I tossed the shrimp with smoky paprika. The scent of garlic hitting the hot grill pan was instant magic—savory, slightly charred, and incredibly inviting. In that moment, the simple act of assembling fresh ingredients into a vibrant, satisfying bowl felt less like making dinner and more like crafting a personal retreat. It’s become my go-to recipe for a quick, feel-good meal that never fails to brighten my day, and I’m so excited to share every tip and trick I’ve learned with you.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers restaurant-quality flavor with minimal effort and maximum flexibility. It’s the perfect harmony of succulent, smoky shrimp, creamy avocado, and bright, fresh accompaniments that come together in under 30 minutes. Whether you need a healthy lunch that powers you through the afternoon or a stunningly simple dinner that impresses with zero stress, this bowl has you covered. From my kitchen to yours, I promise this is one of those effortlessly delicious meals you’ll find yourself craving and returning to again and again.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder (optional, for a touch of heat)
- Salt and freshly ground black pepper
- 1 cup uncooked quinoa or rice
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels (fresh, canned, or thawed from frozen)
- ¼ red onion, thinly sliced
- Fresh cilantro or parsley, chopped
- Lime wedges, for serving
- For the Creamy Lime Dressing: ¼ cup plain Greek yogurt, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, salt and pepper to taste
Let’s talk about a few of these ingredients, because some make a world of difference. Using smoked paprika instead of regular is non-negotiable for me—it gives the shrimp that deep, almost campfire-like aroma that defines the dish. For the shrimp themselves, I’ve learned the hard way that taking the extra minute to pat them completely dry with a paper towel before seasoning is the secret to a beautiful sear instead of a steam. And for the avocado, please wait until it yields gently to a squeeze. I’ve rushed it before, and a firm, underripe avocado just doesn’t provide that luxurious, creamy contrast we’re after.(See the next page below to continue…)