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Creamy Avocado Shrimp Bowls - Fresh, Satisfying, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
  • Avocado: 2 ripe avocados
  • Cooked base: 3 cups cooked rice, quinoa, or cauliflower rice
  • Vegetables: 1 cup cherry tomatoes (halved), 1 small cucumber (diced), 1/2 small red onion (thinly sliced), 1 cup corn kernels (fresh, canned, or thawed frozen)
  • Greens: 2 cups chopped romaine, spinach, or spring mix
  • Fresh herbs: 1/3 cup chopped cilantro (plus extra for garnish)
  • Lime: Zest and juice of 2 limes
  • Garlic: 2 cloves, minced
  • Spices for shrimp: 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Olive oil: 2 tablespoons, divided
  • Avocado dressing base: 1/2 ripe avocado, 1/4 cup plain Greek yogurt or mayonnaise, 1 tablespoon honey or agave, 1 tablespoon water (more as needed)
  • Extras: 1/4 cup crumbled queso fresco or feta (optional), lime wedges for serving

Method
 

  1. Prep your base: Cook rice or quinoa if you haven’t already. Fluff and keep warm, or cool it if you prefer a chilled bowl.
  2. Season the shrimp: Pat shrimp dry. Toss with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Set aside for 5–10 minutes.
  3. Make the creamy avocado dressing: In a bowl, mash 1/2 avocado with Greek yogurt or mayo, lime zest, lime juice, honey, minced garlic, and a pinch of salt. Stir in chopped cilantro. Thin with a little water until pourable but still creamy. Taste and adjust salt and lime.
  4. Prep the veggies: Halve tomatoes, dice cucumber, thinly slice red onion, and set out the corn. Chop greens into bite-size pieces.
  5. Cook the shrimp: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add shrimp in a single layer and cook 1.5–2 minutes per side, just until opaque and lightly browned. Remove from heat. Do not overcook.
  6. Slice the avocados: Halve, pit, and slice the remaining 1.5 avocados. Gently toss with a little lime juice and a pinch of salt to prevent browning.
  7. Assemble the bowls: Divide greens and your base among bowls. Top with shrimp, tomatoes, cucumber, red onion, corn, and avocado slices.
  8. Finish and serve: Drizzle generously with the creamy avocado dressing. Sprinkle extra cilantro and queso fresco or feta if using. Serve with lime wedges.