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Extreme macro photography of a Grilled Shrimp Bowl showing a glossy shrimp with char marks and creamy avocado.

Grilled Shrimp Bowl with Charred Corn and Creamy Avocado

This Grilled Shrimp Bowl features perfectly charred, glossy jumbo shrimp paired with sweet roasted corn and buttery avocado slices. A 30-minute, high-protein meal that combines macro-worthy aesthetics with deep, smoky flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Seafood
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 lb Jumbo Shrimp 450g, peeled and deveined
  • 2 ears Fresh Corn Approx. 2 cups (300g) kernels
  • 1 large Hass Avocado Sliced into fans
  • 3 tbsp Extra Virgin Olive Oil 45ml, divided
  • 2 whole Limes Juiced and zested
  • 1/2 cup Fresh Cilantro 15g, scattered leaves
  • 1 tsp Smoked Paprika 2g

Equipment

  • 1 Cast Iron Skillet Essential for high-heat charring.
  • 1 Tongs For precise flipping of the shrimp.

Method
 

Preparation
  1. Pat the 1 lb (450g) of shrimp extremely dry with paper towels to ensure a glossy, charred finish.
  2. Toss shrimp with 2 tbsp (30ml) olive oil, lime zest, paprika, cumin, salt, and pepper.
Cooking
  1. Heat 1 tbsp (15ml) oil in a cast iron skillet. Add corn kernels and leave undisturbed for 2-3 minutes until irregular browning occurs.
  2. In the same hot pan, sear shrimp for 2 minutes per side until char marks appear and they are glossy and opaque.
Assembly
  1. Arrange shrimp, corn, and avocado slices in a bowl. Garnish with lime droplets and cilantro.

Notes

Ensure the pan is smoking hot before adding shrimp for the best char.
Use fresh lime juice for the final droplets to maintain visual brightness.