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

There’s something undeniably irresistible about the smoky aroma of grilled shrimp mingling with the freshness of sweet corn and creamy avocado. This vibrant bowl hits all the right notes—bright, bold flavors with a satisfying texture in every bite.

I first threw this dish together on a hot summer night when all I had was leftover corn, a ripe avocado, and some shrimp thawing in the fridge. What started as a clean-out-the-fridge dinner turned into a go-to recipe that’s now a regular in our rotation. It’s quick, nourishing, and perfect for laid-back dinners or impressive weekend lunches.

Let me show you why you’ll want to make this again and again.

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

Get ready to fall for this fresh and flavorful bowl that’s as easy as it is delicious. Whether you’re cooking for one or prepping meals for the week, this shrimp bowl delivers on every level.

First, it’s incredibly quick and easy. You can have everything ready in under 30 minutes, especially if you prep the corn salsa and sauce ahead of time. It’s ideal for weeknights when you want something fresh but don’t have the time to spend an hour in the kitchen.

It’s also a healthful, nutrient-packed option. Between the lean protein from the grilled shrimp, heart-healthy fats from the avocado, and fiber-rich veggies, this bowl keeps you feeling full and energized without the heavy feeling.

Not to mention, it’s budget-friendly and customizable. Shrimp can often be found on sale in frozen bags, and you can use whatever grains or greens you have on hand. This dish adapts easily to your pantry and your preferences.

Lastly, it’s a showstopper when plated, making it great for casual entertaining. The colors pop on the plate, and that creamy sauce drizzled over the top gives it restaurant-level appeal with hardly any effort.

Ready to dive in? Let’s take a closer look at the ingredients that make this bowl so special.

Ingredients Notes

The beauty of this grilled shrimp bowl lies in the harmony of its components—fresh, simple, and bursting with flavor.

Shrimp is the star of the show here. I prefer using large, tail-off shrimp for easy eating. Season them with a blend of smoked paprika, garlic powder, salt, and olive oil before grilling. They cook quickly, developing that perfect charred exterior while staying juicy inside.

Corn, whether fresh off the cob or defrosted from the freezer, adds sweetness and crunch. If you’re grilling fresh corn, it takes the salsa to the next level with those beautiful char marks. Frozen corn works in a pinch—just give it a quick sauté to bring out its sweetness.

Avocado brings creaminess and richness that balances the zing from the salsa and spice from the shrimp. Choose ripe but firm avocados so they hold their shape in the bowl. A squeeze of lime and a sprinkle of salt over the top help enhance their buttery flavor.

The creamy sauce is what ties it all together. Made with Greek yogurt, lime juice, garlic, and a touch of hot sauce, it’s tangy, slightly spicy, and wonderfully cooling against the warmth of the grilled shrimp.

As for the base, you can go with white rice, brown rice, quinoa, or even mixed greens. I often use jasmine rice for its fragrance and fluffy texture, but feel free to use what you love or already have cooked.

You’ll just need a grill pan or outdoor grill for the shrimp, and a blender or small bowl and whisk for the sauce. Everything else comes together easily with standard kitchen tools.

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

Making this bowl is a breeze, especially if you prep a few components ahead of time. Let’s walk through it.

Start by marinating your shrimp. In a bowl, combine your peeled, deveined shrimp with olive oil, smoked paprika, garlic powder, and salt. Let them sit for about 10–15 minutes while you get the grill or grill pan heated to medium-high.

While the shrimp is marinating, prep your corn salsa. If using fresh corn, grill it directly on the grates until it’s charred in spots, then slice off the kernels. Mix the corn with diced red onion, chopped cilantro, lime juice, and a pinch of salt. Let that sit while the flavors meld.

Next, prepare your creamy sauce. In a small bowl or blender, combine Greek yogurt, lime juice, garlic, a splash of hot sauce, and a pinch of salt. Blend or whisk until smooth. Taste and adjust seasoning as needed. You can make this up to 2 days in advance—it actually gets better as it sits.

Now grill your shrimp. Place them in a single layer on the hot grill and cook for 2–3 minutes per side, or until they’re pink and slightly charred. Don’t overcook—shrimp go from perfect to rubbery in a flash.

To assemble the bowls, start with your grain or greens base. Add a scoop of corn salsa, a few slices of avocado, and a generous helping of shrimp. Drizzle with your creamy sauce and finish with a few extra sprigs of cilantro and lime wedges if desired.

From start to finish, you’re looking at about 30 minutes total—less if you multitask. The result? A balanced, satisfying meal that feels like something you’d order at your favorite coastal café.

Storage Options

This grilled shrimp bowl stores surprisingly well, making it a great candidate for meal prep or next-day lunches.

Refrigerate leftovers in airtight containers. Keep the shrimp, salsa, and sauce in separate compartments or containers if possible. They’ll all stay fresh for up to 3 days.

If you’re storing for longer, keep the shrimp and sauce separate from the base and avocado. Avocado is best added just before eating to avoid browning.

To reheat, warm the shrimp gently in a skillet or microwave just until heated through. Avoid overcooking during reheating, or they’ll become tough. The grains or base can be reheated with a splash of water in the microwave to bring back moisture.

Enjoy it cold, warm, or room temp—this dish is versatile enough to suit all your mealtime moods.

Variations and Substitutions

One of the best things about this recipe is how easy it is to switch up the ingredients to match your tastes or dietary needs.

Instead of shrimp, try grilled chicken, tofu, or tempeh. Each brings a different texture and flavor profile while keeping the same structure of the bowl. Grilled salmon also makes a delicious, omega-3-rich alternative.

If fresh corn isn’t in season, go for frozen or canned corn—just give it a quick sauté in a dry pan to mimic that grilled flavor. You can even roast it under the broiler for a bit of char.

For a dairy-free creamy sauce, swap the Greek yogurt with coconut yogurt or a cashew cream base. Just be sure to add that hit of lime juice and a little heat to keep the flavor bright and zesty.

Craving more crunch? Add shredded cabbage, sliced radishes, or tortilla strips for texture. You can even turn this into tacos or a wrap if you want a more handheld version of the dish.

Don’t be afraid to experiment. This bowl is the perfect canvas for seasonal vegetables, different proteins, and sauces you love. It’s the kind of recipe you’ll make your own in no time.

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