Enjoy the vibrant flavors and fresh ingredients of this Grilled Shrimp Bowl with Avocado and Corn. Perfectly charred shrimp combined with a zesty avocado and corn salad, all served over fluffy couscous, make this dish a delightful and satisfying meal any day of the week.
The balance between smoky, spicy, creamy, and tangy elements creates a bowl full of texture and flavor that is both nutritious and visually appealing. Whether you’re hosting a summer barbecue or want a quick weeknight dinner, this bowl delivers big on taste with minimal effort.
- Quick and easy to prepare with just 25 minutes total cooking time.
- Combines fresh, wholesome ingredients for a healthy, balanced meal.
- Versatile and colorful; perfect for casual lunches or elegant dinners.
Ingredients
- Shrimp (2 lb): Peeled and deveined with tails on for easier handling and flavorful grilling.
- Vegetable oil (2 tbsp): Helps season the shrimp and prevents sticking on the grill.
- Salt (1 1/4 tsp): Enhances all the savory flavors in the shrimp marinade.
- Smoked paprika (1 tsp): Adds a subtle smoky depth and vibrant color to the shrimp.
- Barbecue sauce (1 cup): Chooses a sweet and tangy glaze to caramelize on the grilled shrimp.
- Mayonnaise (1/2 cup): Creates a creamy base for the spicy mayo, providing richness.
- Sriracha (2 tbsp): Adds heat and a touch of garlicky spice to the mayo.
- Lime juice (4 tbsp total): Brightens the salad and spicy mayo with zesty acidity.
- Avocados (2): Diced into 1/2-inch cubes for creamy texture and fresh flavor contrast.
- Fresh corn (3 ears): Boiled and cut off the cob to add sweetness and crunch.
- Cilantro (1/2 cup total): Finely chopped to provide herbal brightness to salad and garnish.
- Red onion (1/4 cup): Finely diced for a mild bite and colorful detail in salad.
- Olive oil (2 1/2 tbsp): Adds richness and helps meld flavors in the avocado corn salad.
- Black pepper (1/2 tsp): Provides gentle heat and depth to the avocado salad.
- Queso fresco (1/2 cup): Crumbled cheese adds tangy creaminess and texture to the salad.
- Couscous (4 cups): Fluffed and used as a hearty base to soak up juices and flavors.
- Cherry tomatoes (2 cups): Halved or quartered for juicy bursts and acidic notes.
- Fresh lime (1): Cut into wedges for squeezing over the finished dish.
Instructions
- Cook the Corn and Prep Fresh Ingredients
Start by boiling the ears of corn in salted water for 8-10 minutes until tender, creating a sweet and tender base for the salad. While the corn cooks, dice the avocados into uniform 1/2-inch cubes to maintain a pleasant texture. Finely dice the red onion and chop fresh cilantro to add contrasting flavors and freshness. Halve or quarter the cherry tomatoes for a juicy topping. Prepping these components early streamlines assembly and keeps everything fresh.
- Make the Spicy Mayo
Combine mayonnaise, sriracha, 2 tablespoons of lime juice, and a pinch of salt in a small bowl. Whisk until smooth and creamy. This spicy mayo adds richness with a hint of heat and tang that perfectly complements the grilled shrimp and bright salad, enhancing the bowl’s overall flavor complexity.
- Prepare the Avocado Corn Salad
After the corn has cooled, cut the kernels off the cob and combine them gently with diced avocado, cilantro, red onion, lime juice, olive oil, salt, pepper, and crumbled queso fresco. Toss delicately to keep the avocado intact for a visually appealing presentation. This salad balances creaminess, sweetness, acidity, and herbaceous notes, adding vibrant texture to the bowl.
- Season and Skewer the Shrimp
Pat the shrimp dry to remove moisture, which allows for better charring on the grill. Thread approximately 8-10 shrimp evenly onto each of four skewers for easy grilling and serving. Mix vegetable oil with salt and smoked paprika, then brush the shrimp thoroughly to coat, infusing smoky flavor and saltiness that enhances the natural sweetness of the shrimp.
- Grill the Shrimp with Barbecue Glaze
Place the shrimp skewers on a preheated medium-high grill and cook for 2 minutes without moving to develop a nice char. Flip and immediately brush the cooked side with barbecue sauce, grilling further for 1-2 minutes. Flip again, brush the other side, and grill for another 1-2 minutes until the shrimp turn pink and are just cooked through. This method ensures juicy shrimp with a sticky, flavorful glaze while preventing overcooking.
- Prepare and Fluff the Couscous
While shrimp grill, cook couscous according to package instructions. Fluff it gently with a fork to separate the grains and avoid clumping, which ensures a light, airy texture that perfectly absorbs the juices and balances the richness of the other bowl components.
- Assemble the Bowls
Divide the fluffed couscous among four bowls as a base. Place one shrimp skewer on top of each bowl, followed by a generous scoop of the avocado corn salad and cherry tomatoes. Drizzle with a generous dollop of the spicy mayo and sprinkle fresh cilantro over each bowl for added brightness and color. Serve with lime wedges to squeeze over right before eating to enhance all the vibrant flavors.
- Don’t overcook shrimp as they turn rubbery quickly; grilling time is short and shrimp finish cooking off heat.
- Gently toss avocado salad to preserve the cube shapes and keep the presentation fresh and appealing.
- Fluff couscous with a fork to prevent clumps for the best texture.
Storage Tips
Store leftover components separately — grilled shrimp, avocado salad, and couscous — in airtight containers in the refrigerator. Shrimp is best consumed within 2 days, while couscous and salad can last up to 3 days. Avoid mixing avocado salad in advance to prevent browning.
Serving Suggestions
This bowl pairs beautifully with a crisp green salad or a light citrus vinaigrette on the side. For a heartier meal, serve with grilled vegetables or toasted crusty bread to soak up the flavorful juices. Offering lime wedges enhances the freshness and acidity if desired.
- Keep shrimp skewers well oiled and prepped before the grill to avoid sticking and tearing.
- Use fresh lime juice, never bottled, for maximum flavor brightness in the salad and mayo.
- Choosing ripe but firm avocados helps maintain shape after mixing with acidic lime juice.
FAQs
- Can I use frozen shrimp for this bowl?
Yes, just be sure to fully thaw and pat dry frozen shrimp before seasoning and grilling to ensure even cooking and good texture.
- What can I substitute for queso fresco?
Feta or cotija cheese are excellent alternatives, offering a similar crumbly texture and tangy flavor.
- Can I make the spicy mayo ahead of time?
Absolutely, prepare up to 2 days in advance and store in an airtight container in the fridge to let flavors meld.
- What if I don’t have a grill?
You can cook shrimp on a stovetop grill pan or skillet over medium-high heat; just be mindful of timing to avoid overcooking.
- Can I swap couscous for another grain?
Quinoa, rice, or even cauliflower rice can be substituted for different textures or dietary preferences.
- Is this recipe spicy?
The spice level comes mainly from sriracha in the mayo; you can adjust the amount or omit it to suit your taste.
- How do I keep the avocado from browning?
Mixing avocado with lime juice and gently tossing just before serving slows oxidation and keeps it vibrant longer.
Grilled Shrimp Bowl with Avocado
Equipment
- 4 skewers
- 1 grill
- 1 pot for boiling corn
- 1 bowl
- 1 fork for fluffing couscous and tossing salad
Ingredients
- 2 pounds shrimp peeled and deveined with tails on
- 2 tablespoons vegetable oil
- 1 1/4 teaspoons salt divided
- 1 teaspoon smoked paprika
- 1 cup barbecue sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons lime juice divided
- 1/4 teaspoon salt
- 2 avocados diced into 1/2-inch cubes
- 3 ears corn
- 1/4 cup cilantro chopped, divided
- 1/4 cup red onion finely diced
- 2 1/2 tablespoons olive oil
- salt to taste
- 1/2 teaspoon black pepper
- 1/2 cup queso fresco
- 4 cups couscous cooked and fluffed
- 2 cups cherry tomatoes halved or quartered
- 1 lime cut into wedges
Instructions
- Boil the corn in salted water for 8 to 10 minutes until tender; cool slightly before cutting kernels off the cob.
- Dice avocados into 1/2-inch cubes, finely dice red onion, halve or quarter cherry tomatoes, and chop cilantro while the corn cooks.
- Preheat the grill to medium-high heat and prepare 4 skewers.
- In a bowl, whisk together mayonnaise, sriracha, 2 tablespoons lime juice, and 1/4 teaspoon salt to make spicy mayo.
- Combine cooled corn kernels, avocado, cilantro, red onion, 2 tablespoons lime juice, olive oil, salt, pepper, and queso fresco; gently toss and set aside.
- Pat shrimp dry, thread evenly onto skewers, and coat with a mixture of vegetable oil, 1 1/4 teaspoons salt, and smoked paprika.
- Grill shrimp skewers for 2 minutes without moving to develop char; flip and brush with barbecue sauce.
- Grill another 1 to 2 minutes, flip again, brush with barbecue sauce, and grill a final 1 to 2 minutes until shrimp are cooked through.
- Prepare couscous according to package instructions and fluff with a fork.
- Divide couscous evenly into 4 bowls, top each with a shrimp skewer, corn salad, and cherry tomatoes.
- Drizzle spicy mayo over each bowl, garnish with fresh cilantro, and serve with lime wedges.
Notes
- Pat shrimp dry for better grilling and char.
- Gently toss avocado salad to avoid mashing avocado.
- Do not overcook shrimp to keep them tender.
- Couscous fluffing is key for proper texture.
