Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp chili powder; 1/4 tsp garlic powder; Juice of 1 lime; Salt and pepper to taste; 1 1/2 cups corn (fresh, frozen, or canned); 1/4 cup diced red bell pepper; 1/4 cup chopped green onions; 2 tbsp chopped cilantro; 1 tbsp lime juice; Salt to taste; 2 ripe avocados; Juice of 1/2 lime; Salt and pepper to taste; 1/2 cup mayonnaise or Greek yogurt; 1 tbsp lime juice; 1 tsp hot sauce (optional, to taste); 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tbsp chopped cilantro; Salt to taste; Splash of water (to adjust consistency if needed); Cooked rice, quinoa, or cauliflower rice (optional base); Fresh chopped cilantro (for garnish)

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Introduction

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant and flavorful meal perfect for any occasion. Featuring smoky grilled shrimp, fresh corn salsa, creamy avocado mash, and a tangy sauce, it’s a delightful combination that’s both satisfying and healthy.

A white bowl filled with a base layer of white rice, topped with grilled shrimp that are golden brown with slight char marks, arranged in a circle. On one side, there is a layer of bright yellow corn kernels and diced red tomatoes, adding vibrant colors. Next to the shrimp, slices of green avocado are placed neatly. A creamy, light orange sauce with green herb pieces is drizzled generously over the shrimp, with a woman's hand holding a white spoon applying the sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Juice of 1 lime
Salt and pepper to taste
Fresh chopped cilantro (for garnish)
1 1/2 cups corn (fresh, frozen, or canned)
1/4 cup diced red bell pepper
1/4 cup chopped green onions
2 tbsp chopped cilantro
1 tbsp lime juice
Salt to taste
2 ripe avocados
Juice of 1/2 lime
Salt and pepper to taste
1/2 cup mayo or Greek yogurt
1 tbsp lime juice
1 tsp hot sauce (optional, to taste)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp chopped cilantro
Salt to taste
Cooked rice, quinoa, or cauliflower rice (optional base)

Instructions

Step 1: In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes to absorb the flavors.
Step 2: In another bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix gently and chill in the fridge for a fresh, crisp salsa.
Step 3: Scoop the ripe avocados into a bowl. Add lime juice, salt, and pepper, then mash with a fork until creamy but still slightly chunky for the perfect texture.
Step 4: Whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Add a splash of water if needed to adjust thickness into a creamy sauce.
Step 5: Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2–3 minutes per side until pink, opaque, and lightly charred. Watch carefully as shrimp cook quickly.
Step 6: To assemble, place cooked rice, quinoa, or cauliflower rice in a bowl. Layer with the corn salsa, then the avocado mash. Top with grilled shrimp and drizzle the creamy sauce over everything. Garnish with fresh cilantro for a colorful finish.

Tips & Variations

Use fresh shrimp for the best taste, but frozen shrimp works fine if completely thawed before marinating.
For a spicier dish, add diced jalapeños to the corn salsa or increase the hot sauce in the creamy sauce.
Substitute shrimp with grilled chicken, tofu, or black beans for different protein options.
Try grain alternatives like farro, barley, or mixed greens as your bowl base.
Incorporate seasonal vegetables like zucchini or cherry tomatoes into the salsa for added freshness.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly on the grill or pan to avoid overcooking. The avocado mash is best used fresh but can be stored with a squeeze of lime juice to slow browning. Assemble bowls just before serving for the best texture and flavor.

How to Serve

The image shows a white bowl filled with layers of food. The bottom layer is white rice, topped with grilled shrimp that are golden brown with dark grill marks. Next to the shrimp is a mix of yellow corn kernels and diced red tomatoes. A few slices of green avocado are placed on one side. Over the shrimp and vegetables, a light orange creamy sauce is drizzled, garnished with small green herb pieces. A woman's hand is holding a wooden spoon above the bowl, ready to scoop some food. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Grilled Shrimp Bowl ahead of time?

Absolutely! Prepare the corn salsa and creamy sauce in advance and store them in airtight containers in the fridge. When ready to eat, grill the shrimp fresh and assemble the bowl for maximum freshness.

What can I substitute for shrimp in this recipe?

You can easily swap shrimp with grilled chicken, tofu, or black beans. Each choice offers a unique flavor and texture while keeping the dish versatile and delicious.