Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant, flavorful dish. Juicy, grilled shrimp sit atop a bed of rice or greens, topped with fresh avocado, sweet corn salsa, and a tangy, creamy dressing. It’s colorful, nutritious, and perfect for a quick, satisfying meal.

Why You’ll Love This Recipe

I love how this bowl packs a punch of fresh flavors and textures—charred shrimp, creamy avocado, crisp veggies, and a zesty sauce all come together beautifully. It’s healthy, customizable, and ready in about 30 minutes, making it ideal for busy weekdays or casual weekend lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined

• Olive oil

• Chili powder, cumin, salt, and pepper (for shrimp seasoning)

• Cooked rice or mixed greens (for bowl base)

• Ripe avocado, diced

• Corn kernels (fresh, canned, or frozen)

• Red bell pepper, diced

• Red onion, finely chopped

• Cherry tomatoes, halved

• Cilantro or parsley, chopped

• Lime juice

• Creamy sauce: mayonnaise or Greek yogurt, lime juice, garlic powder, salt, pepper, and optional hot sauce

Directions

1. I start by tossing the shrimp with olive oil, chili powder, cumin, salt, and pepper.

2. I grill or pan-sear the shrimp over medium-high heat for about 2–3 minutes per side until they turn pink and firm, then set them aside.

3. For the corn salsa, I mix corn, red pepper, red onion, tomatoes, cilantro, lime juice, and a pinch of salt in a bowl—bright, fresh, and sweet.

4. I whisk together the creamy sauce ingredients until smooth and tangy.

5. I layer bowls with cooked rice or greens, then spoon on corn salsa and creamy sauce.

6. I top each bowl with grilled shrimp and diced avocado. I finish with extra cilantro and a squeeze of lime for freshness.

Servings and timing

This recipe serves 4 people.

• Prep time: ~10 minutes (vegetable prep, shrimp seasoning)

• Cook time: ~10 minutes

• Total time: ~20 minutes

Variations

• Spicy kick: I add a dash of cayenne or a swirl of sriracha in the creamy sauce or toss shrimp in chili-lime seasoning.

• Black bean boost: I mix in canned black beans with the corn salsa for extra protein and fiber.

• Healthy base: I swap rice for quinoa, farro, or a bed of baby spinach or mixed greens.

• Cheesy twist: I sprinkle crumbled cotija or feta cheese over the bowl before serving.

Storage/Reheating

I store components separately in airtight containers in the fridge for up to 2 days: shrimp, salsa, creamy sauce, avocado (slice lemon on avocado to slow browning).
To reheat, I gently warm the shrimp in a skillet or microwave for a minute. I dress bowls just before serving to keep textures vibrant and fresh.

FAQs

What type of shrimp works best?

I like using medium to large shrimp (31–40 count) for this bowl—it gives a nice bite and cooks quickly.

Can I use frozen shrimp?

Yes! I thaw them fully, pat dry, and season thoroughly—then grill or sauté as usual.

Can I prep this ahead of time?

I can grill shrimp and make salsa and sauce a day ahead, keep everything chilled, and assemble bowls when I’m ready.

Can I make it vegetarian?

Sure—I swap shrimp for grilled tofu, chickpeas, or grilled halloumi for a veggie-friendly option.

What sides go well with this bowl?

I love pairing it with crisp tortilla chips, a wedge of lime, or a side of pickled jalapeños for extra zing.

Conclusion

I adore this Grilled Shrimp Bowl because it’s fresh, flavorful, and fuss-free. Between the smoky shrimp, creamy avocado, sweet corn salsa, and tangy dressing, every bite is a delight. It’s versatile, healthy, and easy to prep—perfect for those days when I want something tasty without overcomplicating dinner.