Lorenzo Devereaux
Bold flavors, bright colors, and an irresistible smoky char—this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is what summer dreams are made of. Each element sings with flavor, from the sweet burst of corn to the juicy grilled shrimp finished with a drizzle of creamy, spicy sauce. It’s the kind of bowl that feels indulgent yet nourishing, and you’ll be hooked from the first bite.
Perfect for a weeknight dinner or a sunny weekend lunch, this dish packs in protein, fiber, and tons of fresh goodness. The creamy avocado balances the zing of the salsa, and the grilled shrimp bring that perfect seared snap. It’s a one-bowl meal that delivers on taste, texture, and eye appeal all in one go.
What Kind of Shrimp Should I Use?
For the best results, go for large or jumbo raw shrimp (16/20 count), peeled and deveined. Wild-caught varieties have a cleaner flavor and firmer texture when grilled. If you’re short on time, you can use frozen shrimp—just make sure they’re fully thawed and patted dry before seasoning. Avoid pre-cooked shrimp, as they tend to become rubbery on the grill.
Ingredients for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Shrimp: The star of this bowl. Grilled to perfection with smoky edges and a juicy center.
Avocado: Adds a creamy, cooling element that complements the spice of the shrimp and sauce.
Corn Kernels: Fresh, grilled corn brings sweetness and a bit of char. Canned or frozen corn works too when fresh isn’t available.
Cherry Tomatoes & Red Onion: For the salsa. These add brightness, crunch, and a punch of tangy sweetness.
Cilantro: Adds an herbaceous, citrusy pop. Skip it if you’re not a fan, but it’s highly recommended.
Lime Juice: For both the salsa and sauce, it lifts and balances the richness of the dish.
Garlic Powder, Smoked Paprika, Chili Powder: The holy trinity for shrimp seasoning. Smoky, spicy, and slightly sweet.
Greek Yogurt or Mayo: The base of the creamy sauce. Choose whichever fits your flavor preference.
Hot Sauce: Optional but amazing. Adds depth and spice to the sauce.
Olive Oil: Helps the shrimp crisp on the grill and carries the spices evenly.
How To Make the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Step 1: Marinate the Shrimp
In a mixing bowl, combine shrimp with olive oil, garlic powder, smoked paprika, chili powder, lime juice, and a pinch of salt. Toss to coat and let marinate for at least 15 minutes. This step helps the shrimp absorb flavor and stay juicy on the grill.
Step 2: Grill the Shrimp
Preheat your grill or skillet to medium-high heat. Grill shrimp for 2–3 minutes per side or until they turn pink and slightly charred. Remove from heat and set aside.
Step 3: Make the Corn Salsa
In a bowl, mix grilled corn kernels (or cooked canned/frozen corn), chopped cherry tomatoes, finely diced red onion, chopped cilantro, and a squeeze of lime juice. Season with salt to taste. This vibrant mix brings fresh and juicy contrast to the smoky shrimp.
Step 4: Prepare the Creamy Sauce
Whisk together Greek yogurt or mayo with lime juice, a dash of garlic powder, and hot sauce to your taste. Thin it out with a splash of water if needed for a drizzle consistency.
Step 5: Assemble the Bowl
In a serving bowl, layer a bed of your favorite base like rice, quinoa, or even shredded lettuce. Add grilled shrimp, sliced avocado, a generous scoop of corn salsa, and drizzle the creamy sauce on top. Garnish with extra cilantro and lime wedges if desired.
Serving and Storing the Grilled Shrimp Bowl
This bowl is best enjoyed fresh, right after assembling, when the shrimp are warm and juicy. That said, you can prep components ahead of time. Store shrimp, salsa, sauce, and avocado separately in airtight containers in the fridge. Reheat shrimp gently in a skillet to retain texture. Assemble the bowl just before serving for the freshest experience.
Leftovers can last up to 2 days refrigerated, but note that avocado may brown over time. To minimize that, squeeze extra lime juice over any sliced avocado before storing.
What to Serve With Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce?
Cilantro Lime Rice
This vibrant, citrusy rice makes a great base or side to stretch the meal and soak up extra sauce.
Tortilla Chips
Crispy and salty, perfect for scooping up extra salsa or even adding a crunchy topping to your bowl.
Mango Salsa
A fruity twist that complements the heat of the shrimp with a refreshing burst of sweetness.
Roasted Sweet Potatoes
These caramelize beautifully and bring a cozy, earthy depth to the plate.
Spicy Black Beans
A great protein-packed side that adds fiber and balances the spice of the creamy sauce.
Grilled Pineapple
Add a tropical finish with sweet, charred pineapple rounds that echo the grill flavors.
Cucumber Lime Salad
Crisp and hydrating, this salad acts as a palate cleanser between bites.
Garlic Bread
A warm, comforting side that pairs beautifully if you’re skipping grains in the bowl itself.
Want More Bowl Ideas with Big Flavor?
If this grilled shrimp bowl hit the spot, you might love these other colorful, satisfying options:
- Try the Cajun Shrimp with Garlic Butter Sauce for a rich, buttery seafood indulgence.
- The Chipotle Chicken Bowl with Black Beans, Sweet Potatoes and Cilantro Lime Sauce is a hearty, smoky option.
- For another seafood stunner, go with the Shrimp Avocado Mango Bowls bursting with tropical freshness.
- The Chimichurri Grilled Chicken Bowl with Garlic Sauce adds bold herb flavor to grilled goodness.
- Or savor the Sweet Chili Chicken Bowl with Coconut Lime Drizzle for something spicy-sweet.
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Tell me how yours turned out! Did you use fresh or frozen shrimp? Add mango or jalapeño to the salsa? I’d love to know what twist you tried.
For more healthy bowls, flavorful mains, and creative sauces, follow along on ChefAlchemy Recipes on Pinterest and discover your next favorite dish!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Equipment
- Grill or skillet
- Mixing bowls
- Whisk
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 1 lime juiced
- 1 cup corn kernels grilled or canned/frozen
- 1 cup cherry tomatoes chopped
- 0.25 cup red onion finely diced
- 2 tbsp cilantro chopped
- 1 avocado sliced
- 0.5 cup Greek yogurt or mayo
- 1 tsp lime juice for sauce
- 0.25 tsp garlic powder for sauce
- hot sauce to taste
- salt to taste
Instructions
- Marinate shrimp with oil, spices, and lime juice for 15 minutes.
- Grill shrimp on medium-high heat for 2-3 minutes per side until charred and cooked.
- Combine corn, tomatoes, red onion, cilantro, lime juice, and salt to make salsa.
- Whisk Greek yogurt or mayo with lime juice, garlic powder, and hot sauce.
- Assemble bowl with base, shrimp, avocado, salsa, and drizzle with sauce.