As the sun sets and the kitchen fills with a sizzling sound, I can’t help but feel that excitement bubbling up inside me. This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is my go-to recipe for those busy weeknights when I crave something quick yet satisfying. In just 30 minutes, you’ll have a colorful and nutritious meal that feels indulgent—but it’s also healthy and gluten-free! The combination of smoky grilled shrimp, creamy avocado, and zesty corn salsa creates a delightful balance of flavors and textures. Plus, this dish is incredibly customizable; whether you prefer chicken or tofu, there’s an option that can cater to everyone’s tastes. Are you ready to take your dinner game to the next level? Let’s dive in!

Why is this grilled shrimp bowl a must-try?

Quick and Easy: In just 30 minutes, you can whip up this delightful dish, making it perfect for busy weeknights.

Nutritious and Healthy: Packed with protein, healthy fats, and vibrant veggies, this bowl offers a balanced meal that satisfies your cravings without the guilt.

Customizable: Swap shrimp for chicken or tofu to cater to your dietary preferences, ensuring everyone enjoys a delicious meal.

Flavor Explosion: The smoky grilled shrimp mixed with zesty corn salsa and creamy avocado delivers a vibrant medley of flavors that tantalize your taste buds.

Bowl of Goodness: This dish is more than just a meal; it’s a colorful experience that can easily impress your family or guests at any gathering.

Versatile Serving Options: Pair with warm tortillas or a side of black beans for a complete, satisfying meal. Enjoy this wholesome Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce, and don’t forget to check out my Baked Salmon Pasta for another quick, healthy option!

Grilled Shrimp Bowl Ingredients

• Here’s everything you need to create a delicious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce!

For the Shrimp Marinade

  • Shrimp – The star of the dish; use fresh or fully thawed frozen shrimp for best flavor.
  • Olive Oil – Adds moisture and richness to the shrimp during grilling.
  • Smoked Paprika – Infuses a smoky depth of flavor that enhances the shrimp.
  • Cumin – Brings an earthy warmth that beautifully complements the other spices.
  • Chili Powder – Adds a touch of spice; feel free to adjust according to your palate.
  • Garlic Powder – Enhances the savory profile of the shrimp.
  • Lime Juice – Provides a zesty brightness that balances the dish perfectly.
  • Salt and Pepper – Essential seasonings to elevate the flavors of all ingredients.

For the Corn Salsa

  • Corn – Gives a sweet crunch; fresh or frozen works wonderfully here.
  • Red Bell Pepper – Adds a pop of sweetness and vibrant color to the salsa.
  • Green Onions – Freshness from the green parts brightens up the mix.
  • Cilantro – Offers a burst of herbal flavor that ties the salsa together.
  • Lime Juice – Elevates the salsa with a refreshing zing.
  • Salt – A crucial touch to enhance all the flavors in your salsa.

For the Avocado Mash

  • Avocado – Brings creaminess and healthy fats, making every bite rich and satisfying.
  • Lime Juice – This will keep your avocado from browning and adds extra flavor.
  • Salt and Pepper – Key to bringing out the creamy goodness of the avocado.

For the Creamy Sauce

  • Mayo or Greek Yogurt – The base for the creamy sauce; Greek yogurt offers a lighter touch if desired.
  • Hot Sauce (optional) – For those who like a little extra kick in their creamy sauce.
  • Lime Juice – Provides brightness and acidity that balances the creaminess.
  • Garlic Powder – Reinforces the savory profile in the dipping sauce.
  • Smoked Paprika – Echoes the flavor found in the shrimp marinade, adding depth.
  • Cilantro – A lovely fresh note to finish off your creamy sauce.

Now that you have everything you need, let’s get cooking and create a delightful Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce!

Step‑by‑Step Instructions for Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Step 1: Prep Shrimp
In a bowl, combine 2 tablespoons of olive oil with 1 teaspoon of smoked paprika, cumin, chili powder, garlic powder, and a squeeze of lime juice. Add salt and pepper to taste. Toss the shrimp in this zesty marinade, ensuring they are well-coated. Let them marinate in the refrigerator for 15 to 20 minutes, allowing the flavors to infuse.

Step 2: Make Corn Salsa
While the shrimp marinates, prepare the corn salsa. In a separate bowl, mix together 1 cup of corn, diced red bell pepper, sliced green onions, chopped cilantro, and a splash of lime juice. Sprinkle with a pinch of salt. Stir to combine all the ingredients and let the salsa chill in the refrigerator, allowing the flavors to meld beautifully.

Step 3: Prepare Avocado Mash
Next, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a squeeze of lime juice along with salt and pepper to taste. Mash gently with a fork until creamy yet slightly chunky. Set aside this delicious avocado mash, which will add a rich and creamy layer to your Grilled Shrimp Bowl.

Step 4: Mix Creamy Sauce
In a small bowl, whisk together ½ cup of mayo or Greek yogurt, the juice of ½ lime, and hot sauce if you desire some heat. Stir in garlic powder, smoked paprika, and chopped cilantro. Adjust the consistency by adding a teaspoon of water at a time until you reach your preferred thickness. This creamy sauce will bring everything together beautifully.

Step 5: Grill Shrimp
Preheat your grill to medium-high heat, about 400°F (200°C). Once ready, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side until they turn pink and slightly charred, indicating they are perfectly cooked. Keep an eye on them to ensure they don’t overcook, as they will become tough.

Step 6: Assemble Bowls
To serve, start by layering cooked rice or quinoa in each bowl. Top each bowl with a generous scoop of the chilled corn salsa, followed by the creamy avocado mash. Finally, arrange the grilled shrimp on top. Drizzle with the creamy sauce and garnish with extra cilantro for an added burst of freshness.

How to Store and Freeze Grilled Shrimp Bowl

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.

Freezer: Freeze grilled shrimp and corn salsa separately in airtight containers for up to 2 months. This allows for easy reheating and meal prepping.

Reheating: When ready to enjoy, thaw in the fridge overnight and reheat shrimp on the grill or a skillet for a few minutes until warmed through. Avoid overcooking to preserve tenderness.

Assembling Freshly: For the best taste, store avocado mash separately and add just before serving; it will keep your Grilled Shrimp Bowl fresh and vibrant!

What to Serve with Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Looking to create a delightful meal experience that complements your vibrant bowl? Here are some tasty pairing options!

  • Warm Tortillas: Soft and pliable, they are perfect for scooping up the vibrant ingredients and adding a comforting element.
  • Black Beans: Rich in fiber and protein, black beans add heartiness and a creamy texture that balances the bowl beautifully.
  • Cilantro Lime Rice: Fluffy rice infused with lime and cilantro perfectly complements the flavors of the shrimp, providing a fragrant base. Pair with this dish to enhance those bright notes!
  • Grilled Veggies: Charred peppers and zucchini come together to offer a sweet smokiness that mirrors the grilled shrimp, making for a colorful side.
  • Avocado Salad: A refreshing mix of avocado, cucumber, and tomatoes tossed in lime juice adds a crunchy, vibrant touch that echoes elements of your bowl.
  • Mango Salsa: This sweet and tangy option can enhance the dish by offering a delightful contrast to the savory shrimp and creamy avocado.
  • Sparkling Water with Lime: A fizzy drink adds a refreshing touch, cleansing the palate between bites while complementing the zesty flavors of the bowl.
  • Churros: For dessert, indulge in crispy churros with a side of chocolate sauce for an enchanting sweet ending—perfect for satisfying your sweet tooth!

Make Ahead Options

These Grilled Shrimp Bowls with Avocado, Corn Salsa & Creamy Sauce are perfect for meal prep, allowing you to enjoy a quick and delicious dinner anytime! You can marinate the shrimp and prepare the corn salsa up to 24 hours in advance; simply keep them in separate airtight containers in the refrigerator to maintain freshness. The avocado mash can be prepared a few hours ahead—simply add a bit of lime juice to prevent browning. When you’re ready to serve, grill the marinated shrimp for about 6 minutes, assemble your bowls with the prepped ingredients, and drizzle with the creamy sauce for a restaurant-quality meal with minimal effort.

Grilled Shrimp Bowl with Variations

Feel free to enjoy and personalize your Grilled Shrimp Bowl, making each bite uniquely yours!

  • Chicken Swap: Replace shrimp with grilled chicken for a heartier option that’s just as tasty.
  • Tofu Alternative: Use firm tofu, marinating and grilling it to absorb all the fantastic flavors.
  • Salsa Boost: Toss in diced tomatoes or jalapeños to your corn salsa for an extra kick and freshness.
  • Guacamole Upgrade: Swap out avocado for store-bought guacamole to enhance the flavor and creaminess.
  • Flavor Infusion: Consider adding a sprinkle of feta cheese or crumbled cotija for a delightful tangy twist.
  • Spice It Up: Adjust the chili powder in the marinade to suit your spice tolerance and mood.
  • Roasted Veggies: Add grilled zucchini or bell peppers for additional texture and nutrition in your bowl.
  • Quinoa Twist: Substitute rice with quinoa for a protein-packed base that adds a nutty flavor.

No matter how you remix this dish, it’s sure to be a delightful, customizable experience! If you’re looking for more incredible meal options, don’t miss my Crispy Parmesan Chicken Rich Garlic Sauce or dive into the deliciousness of Smothered Boneless Pork Chops Creamy Garlic Sauce.

Expert Tips for Grilled Shrimp Bowl

  • Perfectly Marinated Shrimp: Don’t exceed 20 minutes for marinating shrimp. Over-marinating can lead to a mushy texture, ruining your tasty Grilled Shrimp Bowl.

  • Watch the Grill Time: Grill shrimp for just 2-3 minutes on each side. They should be pink and slightly charred; overcooking leads to rubbery bites.

  • Customize the Salsa: Feel free to add diced tomatoes or jalapeños to the corn salsa for an exciting flavor twist. Tailor it to your preference!

  • Creamy Sauce Adjustments: If using Greek yogurt, you may need more water to achieve the desired consistency. Taste as you go for the perfect balance in your creamy sauce.

  • Fresh Ingredients Matter: For the best flavor, use fresh herbs and ingredients. They enhance the colors and textures in your Grilled Shrimp Bowl, making it more delightful!

  • Set It Up Bento-Style: Serve this dish in separate compartments if packing for meal prep. This keeps everything fresh and adds a bit of fun to your dining experience!

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe FAQs

What type of shrimp should I use?
Absolutely, for the best flavor and texture, I recommend using fresh shrimp or fully thawed frozen shrimp. Look for shrimp that is firm, pinkish-grey, and has a clean ocean scent. Avoid shrimp with dark spots or an ammonia smell, as they may be stale.

How should I store leftovers?
Store your Grilled Shrimp Bowl leftovers in an airtight container in the fridge for up to 3 days. It’s crucial to keep components like corn salsa, quinoa, and shrimp separate to maintain freshness.

Can I freeze this dish?
Yes, you can freeze the grilled shrimp and corn salsa separately in airtight containers for up to 2 months. To reheat, thaw in the refrigerator overnight. When reheating, warm the shrimp briefly on a grill or skillet for a few minutes until heated through—this avoids them becoming rubbery.

How can I modify this recipe for allergies?
If you or someone you’re serving has allergies, consider substitutions such as chicken or tofu instead of shrimp. For a gluten-free option, double-check that your ingredients, especially sauces, are gluten-free. If you’re dairy-sensitive, using Greek yogurt is a healthier alternative; just ensure it fits your dietary needs.

What should I do if my shrimp are overcooked?
If your shrimp become overcooked, they can turn rubbery. To prevent this, watch the cooking time closely—2-3 minutes per side is ideal. If you find they’re still overcooked, serve them with extra creamy sauce or over a bed of grains to balance out the texture.

How do I keep my avocado from browning?
To keep your avocado mash looking fresh, always add a squeeze of lime juice right after mashing. The acidity of lime not only enhances the flavor but also prevents oxidation, helping it stay vibrant until you’re ready to serve your Grilled Shrimp Bowl!

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Bliss

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a quick, nutritious, and customizable meal perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Marinade
  • 1 pound Shrimp Fresh or fully thawed frozen
  • 2 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Lime Juice
  • to taste Salt
  • to taste Pepper
For the Corn Salsa
  • 1 cup Corn Fresh or frozen
  • 1 medium Red Bell Pepper Diced
  • 2 stalks Green Onions Sliced
  • 1/4 cup Cilantro Chopped
  • 1 tablespoon Lime Juice Splash
  • to taste Salt
For the Avocado Mash
  • 2 medium Avocado
  • 1 tablespoon Lime Juice
  • to taste Salt
  • to taste Pepper
For the Creamy Sauce
  • 1/2 cup Mayo or Greek Yogurt
  • 1/2 tablespoon Hot Sauce Optional
  • 1 tablespoon Lime Juice
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1/4 cup Cilantro Chopped

Equipment

  • grill
  • Mixing bowls
  • Whisk
  • Fork

Method
 

Preparation Steps
  1. In a bowl, combine 2 tablespoons of olive oil with 1 teaspoon of smoked paprika, cumin, chili powder, garlic powder, and a squeeze of lime juice. Add salt and pepper to taste. Toss the shrimp in this zesty marinade, ensuring they are well-coated. Let them marinate in the refrigerator for 15 to 20 minutes.
  2. While the shrimp marinates, prepare the corn salsa. In a separate bowl, mix together 1 cup of corn, diced red bell pepper, sliced green onions, chopped cilantro, and a splash of lime juice. Sprinkle with a pinch of salt. Stir to combine all the ingredients and let the salsa chill in the refrigerator.
  3. Next, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a squeeze of lime juice along with salt and pepper to taste. Mash gently with a fork until creamy yet slightly chunky.
  4. In a small bowl, whisk together ½ cup of mayo or Greek yogurt, the juice of ½ lime, and hot sauce if you desire some heat. Stir in garlic powder, smoked paprika, and chopped cilantro. Adjust the consistency by adding a teaspoon of water at a time until you reach your preferred thickness.
  5. Preheat your grill to medium-high heat, about 400°F (200°C). Once ready, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side until they turn pink and slightly charred.
  6. To serve, start by layering cooked rice or quinoa in each bowl. Top each bowl with a generous scoop of the chilled corn salsa, followed by the creamy avocado mash. Finally, arrange the grilled shrimp on top and drizzle with the creamy sauce.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 180mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze grilled shrimp and corn salsa separately for up to 2 months. For best taste, store avocado mash separately and add just before serving.

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