Fresh summer seafood bowl

This vibrant bowl brings together smoky grilled shrimp, creamy avocado, and sweet corn salsa all drizzled with a tangy garlic sauce that ties everything together beautifully. The contrast of textures and temperatures – warm spiced shrimp against cool, crisp vegetables – creates a sensory experience that feels simultaneously refreshing and satisfying. Perfect for warm evenings or whenever you're craving something that feels both nourishing and indulgent, this bowl delivers restaurant-quality flavor with minimal effort and just seven key ingredients.

I made this for my sister when she visited last summer, and she immediately asked for the recipe to take home. My husband, who typically reaches for seconds of anything containing meat, found this so satisfying that one generous bowl was enough even for his hearty appetite. Last week, my neighbor dropped by unexpectedly around dinnertime, and I was able to whip this up quickly with ingredients I already had – she was genuinely impressed that something so "fancy-looking" could come together so effortlessly.

Essential Ingredients

• Large shrimp: Look for 16-20 count, wild-caught for best flavor, already peeled and deveined to save time. 1 pound needed.
• Ripe avocado: Choose Hass avocados that yield slightly to gentle pressure for creamy texture. 1 needed.
• Fresh or frozen corn kernels: Fresh corn is sweetest in summer, but high-quality frozen works year-round. 1 cup needed.
• Red onion: Adds sharp, vibrant flavor to balance sweetness; soak in cold water to tame bite. ½ onion needed.
• Greek yogurt: Creates creamy garlic sauce base; full-fat for richest texture, reduced-fat as alternative. ½ cup needed.

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Step-by-Step Cooking Instructions

Step 1: Prepare the shrimp properly

Toss 1 pound peeled, deveined shrimp with 1 tablespoon olive oil, juice of ½ lime (about 1 tablespoon), pinch of salt, pepper, and optional pinch of smoked paprika. Marinate for 10 minutes.

Step 2: Craft the perfect corn salsa

Combine 1 cup corn kernels, ½ finely diced red onion, ½ cup halved cherry tomatoes, and 1 diced avocado. Add juice of ½ lime (1 tablespoon), salt, pepper, and optional 2 tablespoons chopped cilantro. Toss gently.

Step 3: Mix the creamy garlic sauce

Stir ½ cup Greek yogurt with 2 minced garlic cloves, pinch of salt, and pepper. Thin with 1-2 teaspoons water or lime juice if desired.

Step 4: Master the shrimp grilling technique

Preheat grill or grill pan to medium-high. Grill shrimp 2-3 minutes per side until pink, opaque, and slightly charred, forming a "C" shape. Avoid overcooking.

Step 5: Assemble with an artistic eye

In 4 bowls, place corn salsa as a base, top with grilled shrimp, and drizzle with garlic sauce in a decorative pattern.

Step 6: Finish with thoughtful garnishes

Sprinkle with optional 1 tablespoon cilantro, add a lime wedge per bowl, and dust with black pepper or red pepper flakes for heat.

Step 7: Serve immediately

Serve right away for optimal temperature contrast, with extra lime wedges and sauce on the side.

I discovered this combination almost by accident during a summer when our garden was overflowing with cherry tomatoes and we had fresh corn from the farmer's market. Looking for something light yet satisfying during a heatwave, I threw these ingredients together with some shrimp we had planned to grill. My daughter, who claimed to dislike both shrimp and avocado at the time, reluctantly tried a bite – and ended up requesting this meal for her birthday dinner the following month! Now it's become our traditional "welcome to summer" meal that signals the start of warm weather cooking in our household.

Perfect Pairings and Serving Suggestions

Serve with warm tortilla chips for crunch or cilantro-lime rice for heartiness. Pair with a classic margarita or sparkling water with lime and mint for a refreshing non-alcoholic option.

Make-Ahead and Storage Strategies

Make garlic sauce up to 3 days ahead; refrigerate. Prepare corn salsa (minus avocado) 1 day ahead; add avocado before serving. Press plastic wrap onto salsa surface to prevent oxidation if storing.

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Creative Variations Worth Trying

Add diced mango or pineapple to salsa for a tropical twist. Substitute grilled chicken or tofu for shrimp. Include diced jalapeño in salsa or hot sauce in dressing for heat.

I've made this grilled shrimp bowl for everyone from picky eaters to culinary adventurers, and it never fails to impress. What I love most about it is how it combines straightforward preparation with sophisticated flavors – there's no mystery to making it, yet the end result feels like something you'd order at a trendy restaurant. The bright colors and contrasting textures make it as beautiful as it is delicious, proving that good food doesn't need to be complicated. When friends ask me for a recipe that will impress without causing kitchen stress, this is invariably the one I share, and I've yet to hear of anyone who wasn't delighted with the results.

Frequently Asked Questions

→ Can I make this bowl ahead of time?

Yes, but with some adjustments. Prepare the garlic sauce and grill the shrimp up to 2 days ahead. Make the corn salsa without the avocado, adding that just before serving. Assemble all components when ready to eat.

→ Is there a substitute for Greek yogurt in the sauce?

Absolutely! You can use sour cream for a richer sauce, or dairy-free yogurt for a vegan option. Mayonnaise or mashed avocado mixed with a bit of lime juice also work well.

→ How can I tell when the shrimp are perfectly cooked?

Shrimp cook very quickly. They're done when they turn from translucent gray to opaque pink and curl into a loose C-shape. If they curl into a tight O, they're overcooked. They should only take 2-3 minutes per side.

→ What can I serve with this bowl to make it more filling?

This bowl pairs wonderfully with cilantro lime rice, quinoa, cauliflower rice for a low-carb option, or a simple green salad. You can also serve it with warm tortillas to make it into tacos.

→ Can I use frozen shrimp?

Yes! Frozen shrimp work great. Thaw them completely before marinating, and pat them dry with paper towels to ensure they grill properly rather than steam.