Looking for a bold, colorful, and quick weeknight dinner that checks every box—healthy, satisfying, and full of flavor? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce brings together smoky seasoned shrimp, zesty lime crema, creamy avocado, and vibrant corn salsa for a meal that’s as beautiful as it is delicious. Every bite is a party of texture and taste—sweet, spicy, creamy, and crunchy. Even better, it comes together in just 30 minutes, making it ideal for busy evenings, make-ahead lunches, or impressive but easy weekend dinners. Whether you’re grilling indoors or outdoors, this shrimp bowl is guaranteed to become a go-to favorite.
Why You’ll Love This Recipe
- Fast & easy: Ready in just 30 minutes—perfect for weeknights.
- High-protein: Shrimp is lean, light, and protein-packed.
- Customizable: Swap the base, toppings, or protein to suit your taste.
- Gluten-free & dairy-optional: Naturally fits many dietary preferences.
- Meal prep-friendly: Great for prepping ahead and assembling on the go.
Ingredients You’ll Need
For the Shrimp
- 1 lb large shrimp: Peeled and deveined; tail-on or off.
- 2 tbsp olive oil: Helps the spices adhere and prevents sticking.
- 1 tsp smoked paprika: Adds a deep, smoky flavor.
- 1/2 tsp cumin: Warm and earthy.
- 1/2 tsp chili powder: For a subtle kick.
- 1/4 tsp garlic powder: Adds depth and savoriness.
- Juice of 1 lime: Brightens everything up.
- Salt and pepper to taste
- Fresh chopped cilantro: For garnish.
For the Corn Salsa
- 1 1/2 cups corn: Fresh, canned, or thawed frozen corn.
- 1/4 cup diced red bell pepper: Sweet and crisp.
- 1/4 cup chopped green onions: Adds mild sharpness.
- 2 tbsp chopped cilantro: Fresh and citrusy.
- 1 tbsp lime juice: Balances the sweetness of the corn.
- Salt to taste
For the Avocado Mash
- 2 ripe avocados: Mashed until creamy with some chunks.
- Juice of 1/2 lime: Prevents browning and adds zing.
- Salt and pepper to taste
For the Creamy Sauce
- 1/2 cup mayo or Greek yogurt: Use yogurt for a lighter option.
- 1 tbsp lime juice: Adds tang and brightness.
- 1 tsp hot sauce: Optional, for a spicy kick.
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
For the Base
- Cooked rice, quinoa, or cauliflower rice: Choose your favorite grain or low-carb base.
How to Make It
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss in shrimp and marinate for 15–20 minutes.
- Prepare the Corn Salsa: In another bowl, stir together corn, bell pepper, green onions, cilantro, lime juice, and salt. Mix well and refrigerate to chill while you prep everything else.
- Mash the Avocado: Scoop out the avocado flesh into a bowl. Add lime juice, salt, and pepper. Mash until smooth but slightly chunky.
- Make the Creamy Sauce: In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Add a splash of water for a thinner consistency if desired.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Assemble the Bowls: Add rice, quinoa, or cauliflower rice as your base. Top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with chopped cilantro.
Recipe Tips & Tricks
- Don’t overcook the shrimp: They only need a few minutes per side.
- Make it a meal-prep bowl: Keep components separate in the fridge and assemble just before eating.
- Spice it up: Add diced jalapeños or extra hot sauce for a fiery kick.
- Use skewers: Thread shrimp onto skewers for easier flipping on the grill.
Recipe Variations & Substitutions
- Dairy-free: Use avocado oil mayo or a plant-based yogurt for the sauce.
- Vegetarian: Substitute shrimp with grilled halloumi, tofu, or chickpeas.
- Low-carb: Swap rice for cauliflower rice or shredded lettuce.
- No grill? Sauté the shrimp in a skillet or roast in the oven at 400°F for 8–10 minutes.
Serving Suggestions
- With tortilla chips: Scoop up leftovers like a dip.
- With a fresh margarita: Perfect for a fiesta-style dinner.
- On a salad: Serve over chopped romaine or mixed greens for a lighter version.
Storage, Freezing, & Reheating Instructions
- Storage: Store shrimp, salsa, and avocado mash separately in airtight containers in the fridge for up to 3 days.
- Freezing: Shrimp can be frozen after cooking; thaw and reheat gently.
- Reheating: Warm shrimp in a skillet over medium heat or microwave in short bursts. Do not reheat avocado mash—make fresh if needed.
Recipe FAQs
Can I use pre-cooked shrimp?
Yes, just warm them briefly on the grill or skillet with the spice blend for added flavor.
How spicy is the creamy sauce?
It’s mild unless you add extra hot sauce—feel free to adjust the heat level to your taste.
Can I make this bowl ahead of time?
Yes! Just store the components separately and assemble before eating for the best texture and freshness.
What kind of rice works best?
Jasmine, basmati, brown rice, or even quinoa work great. For a low-carb option, use cauliflower rice.
Can I make the sauce vegan?
Absolutely—use vegan mayo or a cashew cream base instead of yogurt or traditional mayo.
Closing Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a powerhouse of flavor, color, and nutrition—all in one bowl. Whether you’re firing up the grill or making a quick indoor dinner, it’s sure to impress with minimal effort. Be sure to leave a review if you try it, share it on Pinterest, and don’t forget to check out our other easy dinner bowls for more quick, crave-worthy meals!