If you’re craving a vibrant, fresh, and satisfying meal that feels like a sunny escape in every bite, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is an absolute must-try. This dish brilliantly balances smoky, zesty grilled shrimp with the cool creaminess of avocado and the bright, sweet pop of corn salsa, all tied together with a luscious, tangy sauce. It’s a colorful bowl bursting with textures and flavors that will quickly become a favorite for both weeknight dinners and casual entertaining.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and freshness. Each ingredient plays a key role in creating layers of flavor, texture, and color that make this bowl so irresistible. From the smoky spices on the shrimp to the sweet crunch of corn salsa and the rich creaminess of avocado, every component shines.
- 1 lb large shrimp: Peeled and deveined for quick cooking and easy eating.
- 2 tbsp olive oil: Helps the shrimp marinate beautifully and grill to perfection.
- 1 tsp smoked paprika: Adds a smoky depth that brings the shrimp to life.
- 1/2 tsp cumin: Infuses a warm, earthy undertone.
- 1/2 tsp chili powder: Gives just the right touch of mild heat.
- 1/4 tsp garlic powder: Boosts the savory flavor profile.
- Juice of 1 lime: Adds tang and brightness to the marinade.
- Salt and pepper: Essential for seasoning everything just right.
- Fresh chopped cilantro: For garnish and a fresh, herbal finish.
- 1 1/2 cups corn: Fresh, frozen, or canned works—sweetness and crunch packed in every kernel.
- 1/4 cup diced red bell pepper: Adds color and a subtle sweetness.
- 1/4 cup chopped green onions: For a mild, oniony crunch.
- 2 tbsp chopped cilantro: Brightens the corn salsa with fresh herbal notes.
- 1 tbsp lime juice: Keeps the salsa lively and fresh.
- 2 ripe avocados: The creamy, buttery heart of the bowl.
- Juice of 1/2 lime: Prevents the avocado from browning and adds zest.
- 1/2 cup mayo or Greek yogurt: Creates the creamy sauce base with richness and a touch of tang.
- 1 tbsp lime juice: Lifts the sauce with acidity.
- 1 tsp hot sauce (optional): Adds a subtle kick to the creamy sauce.
- 1/2 tsp garlic powder: Intensifies flavor in the sauce.
- 1/2 tsp smoked paprika: Echoes the smokiness from the shrimp marinade.
- 1 tbsp chopped cilantro: Ties the sauce to the fresh herb elements throughout the bowl.
- Cooked rice, quinoa, or cauliflower rice: A comforting base that soaks up all the flavors.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a medium bowl. Toss in the shrimp and make sure every piece is well coated in this flavorful marinade. Let the shrimp sit for 15 to 20 minutes so it soaks up every bit of those delicious spices and citrusy brightness.
Step 2: Prepare the Corn Salsa
While the shrimp marinates, whisk together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt in a separate bowl. This salsa is a beautiful blend of sweet, tangy, and fresh elements that will add a pop of color and texture to your bowl. Pop it into the fridge to let the flavors meld while you move on.
Step 3: Mash the Avocado
Halve and pit your ripe avocados, then scoop the flesh into a bowl. Add lime juice, salt, and pepper, and give it a gentle mash. Leave some chunks for texture because the contrast of creamy and slightly chunky avocado is absolutely perfect alongside the grilled shrimp and corn salsa.
Step 4: Make the Creamy Sauce
In another bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce if using, garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce feels too thick, add a small splash of water until it’s perfectly drizzly. This sauce ties the whole bowl together with its tangy, smoky, and creamy goodness.
Step 5: Grill the Shrimp
Heat up your grill or grill pan to medium-high and arrange those marinated shrimp in a single layer. Grill for 2 to 3 minutes on each side until they’re pink, juicy, and have lovely char marks. The shrimp should be just cooked through — tender and full of flavor.
Step 6: Assemble the Bowl
Begin by placing a generous bed of your chosen base—cooked rice, quinoa, or cauliflower rice—in each bowl. Layer on the corn salsa and dollops of mashed avocado, then arrange the grilled shrimp on top. Drizzle everything with the creamy sauce and finish with a sprinkle of fresh cilantro for that vibrant final touch.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
Fresh cilantro is your go-to garnish because it adds a bright, herbal note that complements the smoky shrimp and creamy avocado perfectly. If you like a little heat, a few thin slices of jalapeño or a sprinkle of chili flakes can add a nice kick that wakes up the whole bowl.
Side Dishes
This bowl is wonderfully complete on its own, but if you’re serving it at a dinner party or family meal, consider light, refreshing sides like a crisp green salad with citrus vinaigrette or grilled vegetables. For a heartier meal, a side of warm, crusty bread or tortilla chips pairs beautifully, especially if you want to scoop up any leftover sauce.
Creative Ways to Present
To impress your guests, serve the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe in individual mason jars or pretty bowls layered with the colorful components visible from the sides. You can also turn it into a handheld meal by stuffing it into warm tortillas for shrimp tacos with all the fixings.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp, corn salsa, avocado mash, and creamy sauce separately in airtight containers in the refrigerator.
Freezing
It’s best not to freeze the avocado mash or creamy sauce as their texture changes. However, marinated shrimp can be frozen before cooking for up to 2 months. Once grilled, shrimp can be frozen but the texture will be softer upon thawing.
Reheating
Reheat grilled shrimp gently on a stovetop or microwave until just warmed through to prevent toughness. The corn salsa and avocado mash are best served cold or at room temperature—add them fresh when serving.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating so they absorb the flavors well and grill evenly.
What can I substitute for the creamy sauce?
If you prefer something lighter, a squeeze of fresh lime juice over the bowl or a dollop of guacamole can work. You can also use sour cream or crème fraîche instead of mayo or Greek yogurt.
Is this recipe spicy?
The heat level is quite mild and mostly comes from the chili powder and optional hot sauce in the sauce. You can easily adjust the spiciness by adding more hot sauce or fresh chili if you like things hotter.
Can I prepare this bowl without grilling?
Yes! If you don’t have a grill, pan-searing the shrimp in a hot skillet or broiling them in the oven works just as well and still produces great flavor and texture.
What can I serve this bowl with for a low-carb option?
Using cauliflower rice as the base is a wonderful low-carb alternative. It’s light and lets the shrimp, salsa, and avocado shine, keeping the bowl healthy and satisfying.
Final Thoughts
There is something truly special about this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe that makes it a standout in any meal rotation. It’s effortless, packed with flavor, and bursting with colors and textures that excite your palate. Give it a try, and you’ll see why it quickly becomes a beloved dish you want to make again and again.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This vibrant Grilled Shrimp Bowl combines smoky, spiced shrimp with a fresh corn salsa, creamy mashed avocado, and a zesty lime-infused sauce. Perfect for a quick and healthy meal, it’s served over your choice of rice, quinoa, or cauliflower rice for a balanced, flavorful dish that comes together in just 30 minutes.
Ingredients
Shrimp Marinade
- 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)
Corn Salsa
- 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
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 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
Base
- Cooked rice, quinoa, or cauliflower rice (as desired for serving)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes so the shrimp can absorb the flavors.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and refrigerate to allow the flavors to meld while you prepare the rest of the bowl.
- Mash the Avocado: Halve and pit the avocados, then scoop the flesh into a small bowl. Add lime juice, salt, and pepper, and mash to a mostly smooth but slightly chunky texture to preserve some bite.
- Make the Creamy Sauce: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water until it reaches your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes per side, or until they turn pink and get lightly charred. Remove from heat once cooked through.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each serving bowl. Top with generous scoops of corn salsa and mashed avocado, then arrange the grilled shrimp on top. Drizzle with the creamy sauce and garnish with additional fresh cilantro for a fresh finish.
Notes
- You can substitute Greek yogurt for mayonnaise in the creamy sauce to make it lighter and add a tangy flavor.
- Use fresh, frozen, or canned corn based on availability; fresh corn will add the best crunch and sweetness.
- For a spicier bowl, increase the hot sauce or add fresh chopped jalapeño to the corn salsa.
- Cauliflower rice is a great low-carb and low-calorie alternative to traditional rice or quinoa.
- Make sure not to overcook the shrimp to keep it juicy and tender.
- The leftovers can be refrigerated for up to 2 days, but it’s best enjoyed fresh.
