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 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; Splash of water (optional, to adjust thickness); 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. With smoky marinated shrimp, fresh corn salsa, creamy avocado, and a tangy sauce, it’s a satisfying dish that’s easy to prepare and sure to please.

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 the 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, chopped cilantro, lime juice, and salt. Stir gently and chill in the refrigerator until ready to use.
Step 3: Scoop the avocado flesh into a bowl, add lime juice, salt, and pepper. Mash with a fork until creamy but still slightly chunky for 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 you want to thin the sauce.
Step 5: Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2 to 3 minutes on each side until they turn pink and develop a light char. Avoid overcooking.
Step 6: Assemble your bowl by placing cooked rice, quinoa, or cauliflower rice as a base. Layer the corn salsa, followed by the avocado mash. Top with the grilled shrimp and drizzle with the creamy sauce. Garnish with fresh cilantro.

Tips & Variations

Use fresh shrimp for the best flavor and texture, but frozen shrimp thawed properly works well too.
Don’t skip marinating—the spices really infuse the shrimp with bold flavor.
For a spicier dish, add diced jalapeños to your corn salsa or increase the hot sauce in the creamy sauce.
Substitute shrimp with grilled chicken, tofu, or black beans for different protein options.
Experiment with different base grains like farro, barley, or even a bed of mixed greens.
Add seasonal vegetables like zucchini or cherry tomatoes to the salsa for extra freshness.

Storage

Store leftover shrimp, corn salsa, avocado mash, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently on the grill or stovetop to avoid overcooking. Assemble bowls fresh before serving for 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 keep them chilled. Grill the shrimp just before serving to keep them tender and juicy, then assemble your bowl when ready to eat.

What can I substitute for shrimp in this recipe?

You can swap shrimp for grilled chicken, tofu, or black beans. Each option offers a unique texture and flavor, making this bowl highly versatile for different dietary preferences.