Easy Grilled Shrimp and Avocado Bowl
Easy Grilled Shrimp and Avocado Bowl is a summer favorite that’s ready in just 20 minutes. After making this many times, I’ve perfected the crispy shrimp and creamy avocado combination. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Lemon Lavender Cheesecake with Honeycomb Topping and Easy Iced Matcha Strawberry Latte Recipe for Summer.
Why This Easy Grilled Shrimp and Avocado Bowl Is Pure Comfort
- Crispy shrimp with a perfect char
- Creamy avocado dressing that's better than takeout
- Easy to customize with your favorite toppings
What You'll Need for Easy Grilled Shrimp and Avocado Bowl
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb shrimp
- 2 ripe avocados
- 2 ears of corn
- 1 lime
- 1 jalapeño
- chili powder
- garlic powder
- salt
- pepper
- olive oil
- honey
- Optional: chopped cilantro
- Optional: diced red onion
- Optional: crumbled feta cheese
- Optional: sliced jalapeño
📝 Ingredient Notes
- shrimp: Peel and devein if needed
- avocado: Ripe, but not mushy
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- Blender — Smooth avocado dressing in seconds → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl
- Prepare shrimp: Toss shrimp with chili powder, garlic powder, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until crispy.
- Grill corn: Remove husks and silk from corn. Grill over medium-high heat for 10-15 minutes, turning occasionally, until charred.
- Make dressing: Blend avocado, lime juice, honey, salt, and water in a blender until smooth. Add more water if needed to reach desired consistency.
- Assemble bowls: Divide grilled shrimp, corn, and your choice of toppings among bowls. Drizzle with avocado dressing and serve immediately.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl
- : For juicier shrimp, marinate in olive oil, lime juice, and minced garlic for 15 minutes before cooking.
- Common mistake and fix: Overcooking shrimp can make them tough. Watch closely and remove from heat as soon as they turn pink.
- : For a spicy kick, add diced jalapeño to the avocado dressing.
- : To make ahead, prepare shrimp and corn separately, then assemble bowls just before serving.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare shrimp and corn up to 1 day ahead
Freezing Easy Grilled Shrimp and Avocado Bowl
Not recommended
How to Reheat Without Drying It Out
Oven: Not recommended Microwave: Reheat in the microwave for 30-60 seconds
Recipe Notes
- Chef tip: Use a cast iron skillet for even heat and a perfect sear.
- Best substitution: Replace shrimp with chicken or tofu for a similar protein-packed meal.
- Make-ahead: Prepare shrimp and corn separately, then assemble bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your avocado dressing is too thick, add more water until it reaches your desired consistency.
Want to level up this recipe?
Shrimp Peeler — Saves time and prevents messy hands → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl
Ingredients
Main Ingredients
- 1 lb shrimp
- 2 ripe avocados
- 2 ears of corn
- 1 lime
- 1 jalapeño
Seasonings
- chili powder
- garlic powder
- salt
- pepper
- olive oil
- honey
Optional Toppings
- chopped cilantro
- diced red onion
- crumbled feta cheese
- sliced jalapeño
Instructions
- Prepare shrimp: Toss shrimp with chili powder, garlic powder, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until crispy.
- Grill corn: Remove husks and silk from corn. Grill over medium-high heat for 10-15 minutes, turning occasionally, until charred.
- Make dressing: Blend avocado, lime juice, honey, salt, and water in a blender until smooth. Add more water if needed to reach desired consistency.
- Assemble bowls: Divide grilled shrimp, corn, and your choice of toppings among bowls. Drizzle with avocado dressing and serve immediately.
Notes
- Chef tip: Use a cast iron skillet for even heat and a perfect sear.
- Best substitution: Replace shrimp with chicken or tofu for a similar protein-packed meal.
- Make-ahead: Prepare shrimp and corn separately, then assemble bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your avocado dressing is too thick, add more water until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not recommended
- Microwave reheat: Reheat in the microwave for 30-60 seconds
- Make ahead: Prepare shrimp and corn up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbs: 25g
- Fiber: 6g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 170mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl FAQs
Prepare shrimp and corn separately, then assemble bowls just before serving.
Overcooking shrimp can make them tough. Watch closely and remove from heat as soon as they turn pink.
Not recommended. Freezing can make shrimp rubbery and avocado dressing watery.
Yes, cook shrimp at 400°F for 5-7 minutes, shaking the basket halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Easy Grilled Shrimp and Avocado Bowl and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
