Save This Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce is my go-to when I want dinner to feel like a celebration without breaking a sweat. Every bite is bursting with spicy-lime shrimp, buttery avocado, crunchy corn salsa, and a drizzle of cool and zippy sauce all built over your favorite base. It is the kind of meal that makes weeknights exciting but still fits a healthy, real-life schedule.
The first time I served this bowl on an ordinary Wednesday, my family decided it felt like an instant vacation. Now it is our favorite way to shake up the dinner routine and feel a little festive even midweek.
Ingredients
- Large shrimp: You want them peeled and deveined for quick prep. Buy the freshest you can find at your market or choose responsibly sourced frozen shrimp for convenience
- Olive oil: Helps marinate the shrimp so they grill up tender and juicy. Use extra-virgin for the best flavor
- Smoked paprika: Gives the shrimp deep smoky flavor. Use Spanish paprika for beautiful color and aroma
- Ground cumin: Adds warmth and earthiness. Make sure it is fresh for the best result
- Chili powder: Lends a gentle heat. Choose a blend without added salt or sugar if possible
- Garlic powder: Boosts savory taste. Look for garlic without caking agents
- Lime juice: Brings brightness and tang. Use freshly squeezed for the shrimp and salsa
- Salt and black pepper: Essential for seasoning. Opt for fine grain salt and fresh cracked pepper
- Cilantro: Fresh and zesty to finish the bowl and blend into every layer
- Corn: Fresh frozen or canned all work here. Look for sweet kernels for the best crunch
- Red bell pepper: Adds natural sweetness and bright color. Pick a firm pepper with shiny skin
- Green onions: Bring subtle onion flavor with mild bite. Use the green and white parts
- Avocado: Choose ripe but not mushy avocados. They should yield gently to pressure
- Mayonnaise or Greek yogurt: Creates a creamy and balanced sauce. Use Greek yogurt for more protein and lightness
- Hot sauce: Optional but brings fiery kick. Go for your favorite for the right heat level
- Cooked rice quinoa or cauliflower rice: Provides a hearty yet nutritious base. Use what fits your diet or meal plan
Instructions
- Marinate the Shrimp:
- In a medium mixing bowl combine olive oil with smoked paprika ground cumin chili powder garlic powder freshly squeezed lime juice salt and pepper. Stir until well blended then add the shrimp. Toss to coat it thoroughly. Cover and refrigerate for about fifteen to twenty minutes so the flavors soak in
- Prepare the Corn Salsa:
- In a separate bowl combine your corn with diced red bell pepper chopped green onions cilantro lime juice and a pinch of salt. Toss until every kernel and veggie is glistening. Chill in the refrigerator so the flavors meld while you finish the next steps
- Mash the Avocado:
- Scoop your ripe avocado into a shallow bowl. Add lime juice salt and black pepper. Mash using a fork until you have a creamy yet slightly chunky texture. Taste and adjust the seasoning if you want more zesty kick
- Make the Creamy Sauce:
- In a small bowl whisk together mayo or Greek yogurt with lime juice hot sauce garlic powder smoked paprika cilantro and a sprinkle of salt. If the sauce feels too thick you can stir in a splash of water until it is pourable
- Grill the Shrimp:
- Preheat your grill or grill pan over medium-high heat. Arrange the marinated shrimp in an even layer. Cook for two to three minutes per side turning only once when they start to turn pink and lightly charred. Remove promptly so they stay juicy
- Assemble the Bowl:
- Spoon cooked rice quinoa or cauliflower rice into the bottom of your bowls. Layer on the corn salsa and avocado mash. Top with the hot grilled shrimp and drizzle generously with your creamy sauce. Finish with another sprinkle of fresh cilantro
Save I am a sucker for sweet summer corn tossed with lime and cilantro so I look forward all year to making fresh corn salsa. My daughter and I always team up on the avocado mash and taste for salt she swears that is why it is especially creamy around here
Storage Tips
Store the shrimp salsa and creamy sauce in separate airtight containers to keep every part fresh and flavorful. The avocado mash is best made fresh but you can place plastic wrap directly on the surface to slow browning. Leftovers keep well in the refrigerator for up to two days making this meal just as good for lunch tomorrow
Ingredient Substitutions
You can swap shrimp for grilled chicken tofu or steak for a different spin. Try adding black beans to the salsa or sprinkle cotija cheese if dairy works for you. For the base rice works well but quinoa or cauliflower rice lighten the whole bowl
Serving Suggestions
These bowls are a hit for casual dinners but work beautifully for picnics and cookouts too. Serve with fresh lime wedges extra hot sauce and crispy tortilla strips for crunch. If you have guests let everyone build their own bowl for a fun interactive meal
Save Every layer of this bowl comes alive with zesty flavor and satisfying crunch. Prep ahead and enjoy a fresh vibrant meal any day of the week
Recipe FAQ
- → How do you grill shrimp without overcooking?
Grill shrimp over medium-high heat for just 2–3 minutes per side until pink and lightly charred. Watch closely to keep them tender.
- → Can I use frozen corn for the salsa?
Yes, thaw frozen corn and drain excess moisture before mixing with the other salsa ingredients for best texture and flavor.
- → Is there a substitute for mayo in the creamy sauce?
Greek yogurt works well as a lighter alternative, creating a tangy, creamy texture that complements the bold spices.
- → Which base is best: rice, quinoa, or cauliflower rice?
Choose rice for classic comfort, quinoa for added protein, or cauliflower rice for a low-carb option—each adds its own texture.
- → How far in advance can components be prepped?
Shrimp can be marinated a few hours ahead and salsa prepared early; assemble bowls just before eating for peak freshness.