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

Introduction

This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a vibrant and satisfying meal perfect for warm days. Combining juicy, smoky shrimp with fresh, creamy avocado and zesty corn salsa makes every bite exciting and flavorful.

Ingredients

• 1 lb large shrimp
• 2 ripe avocados
• 1 ½ cups corn
• ¼ cup diced red bell pepper
• ½ cup mayo or Greek yogurt
• Lime juice (to taste)
• Spices: smoked paprika, cumin, chili powder, garlic powder
• Salt and pepper (to taste)
• Optional: green onions and cilantro for salsa and sauce
• Optional: hot sauce for the creamy sauce
• Rice or quinoa for serving

Instructions

1. Step 1: In a bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Marinate the shrimp in this mixture for 15–20 minutes.
2. Step 2: Prepare the corn salsa by mixing the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt in a separate bowl.
3. Step 3: Mash the avocados with lime juice and a pinch of salt until creamy but still slightly chunky.
4. Step 4: Whisk together mayo or Greek yogurt, lime juice, garlic powder, smoked paprika, chopped cilantro, salt, and hot sauce if using, to make the creamy sauce.
5. Step 5: Heat a grill or grill pan to medium-high. Grill the marinated shrimp for 2–3 minutes on each side until pink and opaque.
6. Step 6: Assemble the bowls by layering rice or quinoa as a base, then topping with corn salsa, avocado mash, grilled shrimp, and a drizzle of the creamy sauce.

Tips & Variations

• Use Greek yogurt instead of mayo for a lighter, tangier sauce.
• Add diced jalapeño to the corn salsa for extra heat.
• Try swapping shrimp for grilled chicken or tofu for a different protein option.
• Fresh cilantro brightens both the salsa and sauce—don’t skip it if you can.
• Serve with warm corn tortillas for a handheld version.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly on the grill or in a hot pan to avoid overcooking. Avocado mash is best eaten fresh, but can be stored with a bit of lime juice in an airtight container to minimize browning for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat them dry before marinating to ensure they absorb the flavors and grill properly.

What can I serve instead of rice or quinoa?

Cauliflower rice or mixed greens work well as a low-carb or lighter base for this bowl.

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

Print Recipe

★★★★★

4.8 from 125 reviews

A flavorful and vibrant Grilled Shrimp Bowl featuring marinated shrimp grilled to perfection, creamy mashed avocado, fresh corn salsa, and a zesty creamy sauce. This Mexican-inspired bowl is perfect for a healthy and satisfying main meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Grilling
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 lb large shrimp
• Olive oil (for marinating, approx. 2 tbsp)
• 2 tsp lime juice (freshly squeezed)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper (to taste)

Corn Salsa

• 1 ½ cups corn (fresh or frozen, thawed)
• ¼ cup diced red bell pepper
• 2 tbsp chopped green onions
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• Salt (to taste)

Avocado Mash

• 2 ripe avocados
• 1 tbsp lime juice
• Salt and pepper (to taste)

Creamy Sauce

• ½ cup mayonnaise or Greek yogurt
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp chopped fresh cilantro
• Salt (to taste)

Bowl Base

• Cooked rice or quinoa (for serving, approx. 2 cups)

Instructions

1. Marinate Shrimp: In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for 15-20 minutes to absorb the flavors.
2. Prepare Corn Salsa: In a separate bowl, mix together corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
3. Mash Avocados: Peel and pit the avocados, then mash them in a bowl with lime juice, salt, and pepper until creamy and smooth.
4. Make Creamy Sauce: In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt until smooth and well combined.
5. Grill Shrimp: Preheat the grill or grill pan to medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
6. Assemble Bowls: Place a base of cooked rice or quinoa in each bowl. Top with a generous scoop of corn salsa, mashed avocado, grilled shrimp, and drizzle with the creamy sauce. Serve immediately and enjoy.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter sauce option.
• If fresh corn is not available, frozen corn works perfectly after thawing.
• Adjust the spices in the marinade and sauce to your preferred heat level by adding more chili powder or hot sauce.
• For a gluten-free meal, ensure that the hot sauce and other ingredients used are certified gluten-free.
• This recipe can easily be made dairy-free by choosing vegan mayo and omitting Greek yogurt.
• Serve with warm tortillas for a taco-style variation.

Keywords: Grilled shrimp bowl, avocado bowl, corn salsa, creamy sauce, Mexican shrimp bowl, healthy grilled shrimp, summer bowl recipe, easy grilling recipes