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Easy Grilled Shrimp Bowl with Avocado and Corn

Grilled Shrimp Bowl with Avocado

A flavorful grilled shrimp bowl featuring tender shrimp skewers, creamy avocado corn salad, and spicy mayo, served over fluffy couscous for a vibrant, satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 788 kcal

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.