Grilled Shrimp Avocado Corn Salsa (Print View)

Smoky grilled shrimp, creamy avocado mash, crunchy corn salsa, and a zesty sauce create a bold, fresh bowl.

# Components:

→ Grilled Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/4 teaspoon garlic powder
07 - Juice of 1 lime
08 - Salt to taste
09 - Black pepper to taste
10 - Fresh cilantro, finely chopped (for garnish)

→ Corn Salsa

11 - 1 1/2 cups corn kernels (fresh, frozen, or canned)
12 - 1/4 cup red bell pepper, diced
13 - 1/4 cup green onions, chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 tablespoon lime juice
16 - Salt to taste

→ Avocado Mash

17 - 2 ripe avocados
18 - Juice of 1/2 lime
19 - Salt to taste
20 - Black pepper to taste

→ Creamy Sauce

21 - 1/2 cup mayonnaise or Greek yogurt
22 - 1 tablespoon lime juice
23 - 1 teaspoon hot sauce (optional, to taste)
24 - 1/2 teaspoon garlic powder
25 - 1/2 teaspoon smoked paprika
26 - 1 tablespoon fresh cilantro, chopped
27 - Salt to taste

→ Optional Base

28 - Cooked rice, quinoa, or cauliflower rice (as desired)

# Directions:

01 - In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and black pepper. Toss the shrimp in the marinade and set aside to marinate for 15 to 20 minutes.
02 - In a separate bowl, mix corn kernels, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and refrigerate until assembly.
03 - Scoop avocados into a small bowl, add lime juice, salt, and black pepper. Mash until creamy yet slightly chunky.
04 - Whisk together mayonnaise or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. If needed, adjust consistency with a small splash of water.
05 - Heat a grill or grill pan over medium-high heat. Cook shrimp for 2 to 3 minutes per side until they are opaque and lightly charred.
06 - Add cooked rice, quinoa, or cauliflower rice to serving bowls. Layer with corn salsa and avocado mash. Arrange grilled shrimp on top and drizzle generously with creamy sauce. Garnish with additional chopped cilantro.

# Expert Advice:

01 -
  • Uses simple ingredients you probably have on hand
  • Ready in just about thirty minutes from start to finish
  • Packed with protein healthy fats and vibrant color for any season
  • Customizable for meal-prep lunches or lively group dinners
02 -
  • This bowl is high in protein and healthy fats for lasting energy
  • It is naturally gluten free and can be made dairy free with yogurt or egg-free mayo
  • The components work beautifully for meal prep and stay bright for days
03 -
  • If you are grilling outdoors thread the shrimp on skewers for easy flipping
  • Pat them dry before marinating so they soak up more flavor
  • Chill your sauce for at least ten minutes so the flavors become perfectly balanced
  • Never skip the fresh lime juice it pulls the whole bowl together
  • I always set out extra cilantro because my family will eat it by the handful

Return