Name: Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American / Mexican-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; Salt and pepper to taste; 1 cup grilled or canned corn; 1 small red onion, finely diced; 1 jalapeño, minced (optional); 1 cup cherry tomatoes, halved; ¼ cup fresh cilantro, chopped; Juice of 1 lime; Salt to taste; ½ cup Greek yogurt or sour cream; 1 tbsp lime juice; 1 tsp hot sauce (optional); Salt and pepper; 1 avocado, sliced; 2 cups cooked brown rice or quinoa; Lime wedges for serving

There's something magical about that first bite of a grilled shrimp bowl — the smoky char of the shrimp, the creamy richness of avocado, and the pop of sweet corn salsa all come together in one bite. This vibrant dish is fresh, colorful, and packed with flavor in every layer.

I first made this bowl on a warm summer evening when I wanted something light yet satisfying. Since then, it’s become my go-to for outdoor dinners, quick lunches, and anytime I need to feel like I’m on vacation, even if it's just from my backyard. Let’s dive into what makes this bowl so irresistible.

Why You'll Love This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Get ready to fall in love with a dish that delivers restaurant-quality flavor right from your own kitchen. This shrimp bowl checks every box: it's easy, healthy, and absolutely bursting with fresh flavors.

First and foremost, this recipe is fast. From start to finish, you can have it on the table in just 30 minutes. It’s perfect for busy weeknights or lazy weekends when you still want something delicious and wholesome.

It’s also a meal prep dream. You can prep the salsa, sauce, and even marinate the shrimp ahead of time. When you're ready to eat, it’s just a matter of grilling and assembling — making it ideal for lunches or dinners throughout the week.

Another reason this bowl shines? It's packed with nutritious ingredients. From the lean protein in the shrimp to the healthy fats in the avocado and yogurt-based sauce, you’ll feel good eating it — and even better afterward.

And let’s not forget how customizable it is. Whether you're adding rice, quinoa, or cauliflower rice as a base, or swapping in different veggies or proteins, the core flavors adapt beautifully to whatever you have on hand.

Ingredients Notes

The beauty of this grilled shrimp bowl lies in its harmonious blend of simple, fresh ingredients. Each component brings a layer of flavor and texture that makes the final dish shine.

Shrimp are the star of this recipe, and using large, raw, deveined shrimp with tails removed will make both grilling and eating easier. A quick marinade of olive oil, lime juice, garlic, and a touch of chili powder infuses them with bold flavor without overpowering their natural sweetness.

Corn adds an essential pop of sweetness and texture. Fresh corn on the cob, grilled and sliced off, gives you those perfect charred notes. If you're short on time, thawed frozen corn will still give a great result — just toast it in a skillet for a few minutes to mimic that grilled effect.

Avocados provide that rich, buttery contrast to the tangy salsa and bold shrimp. Choose ripe but firm avocados that can be diced cleanly without turning to mush. A squeeze of lime over them helps prevent browning and adds a little zing.

Greek yogurt forms the base of the creamy sauce. It’s tangy, light, and blends perfectly with a bit of mayo, lime juice, and a sprinkle of garlic and cumin for a balanced, refreshing drizzle that ties the whole bowl together.

For this recipe, a grill or grill pan will help get those beautiful char marks on your shrimp and corn. A blender or whisk will help with the sauce, and a good sharp knife is all you need for chopping up the fresh ingredients.

How To Make This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Building this shrimp bowl is easier than you might think — and it all comes together quickly once you’ve prepped your ingredients.

Start by marinating the shrimp. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, and a pinch of salt. Toss in the shrimp and let them soak up the flavors for at least 10–15 minutes while you prepare the other ingredients.

Meanwhile, prepare the corn salsa. Grill your corn until lightly charred all over, then slice the kernels off the cob into a bowl. Add diced red onion, chopped cilantro, jalapeño, lime juice, and a pinch of salt. Give it a good toss and let it sit so the flavors can meld.

While the salsa rests, make your creamy sauce. Whisk together Greek yogurt, mayo, lime juice, garlic powder, and cumin. Taste and adjust the seasoning — you want it tangy, creamy, and just a little bit smoky.

Now it’s time to cook the shrimp. Heat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side until they’re opaque and have lovely grill marks.

Dice your avocado and squeeze over a bit of lime to keep it fresh. If using rice or grains as a base, warm them up or cook as directed.

To assemble, start with a generous scoop of rice or greens in your bowl. Top with grilled shrimp, a heap of corn salsa, fresh avocado chunks, and a drizzle (or two!) of the creamy sauce. Garnish with extra cilantro and lime wedges if desired.

The whole process takes about 30 minutes, including prep and cook time. Expect a dish that’s fresh, filling, and satisfying without being heavy.

Storage Options

If you have leftovers, don’t worry — this bowl keeps surprisingly well with just a little planning.

Store the grilled shrimp separately in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over medium heat or enjoy them cold in a salad-style version of the bowl.

The corn salsa can be made up to 2 days ahead and stored in the fridge. The lime juice helps preserve the freshness, and the flavors actually deepen over time.

Avocados are best sliced fresh, but if you have leftovers, a squeeze of lime and tight plastic wrap directly on the surface can slow browning for about a day.

The creamy sauce will keep in the fridge for up to 5 days. Give it a quick stir before using again — it also makes a great dip or sandwich spread!

Variations and Substitutions

This recipe is endlessly flexible, which makes it great for families, dietary needs, or simply cleaning out your fridge.

Try swapping the shrimp for grilled chicken, tofu, or even blackened salmon if you’re in the mood for something different. The marinade works well with a variety of proteins.

Not a fan of corn? Try diced mango, pineapple, or even roasted bell peppers for a fruitier or smokier twist on the salsa.

Switch up the base by using quinoa, farro, cauliflower rice, or a bed of mixed greens to suit your preferences or dietary goals. Each brings a different texture and flavor.

For a dairy-free version, substitute the yogurt and mayo in the sauce with plant-based alternatives like coconut yogurt and vegan mayo — it’ll still be creamy and flavorful.

Add-ins like black beans, pickled onions, sliced radishes, or tortilla strips can take the bowl to the next level and make it your own.

Don’t be afraid to play around. Once you’ve got the base recipe down, the possibilities are endless. It’s the kind of dish that welcomes creativity and always turns out delicious.