If you’re craving a vibrant, fresh, and utterly satisfying meal that bursts with bold flavors and colorful textures, you’ve got to try this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe. It’s an explosion of smoky grilled shrimp, creamy avocado goodness, sweet and tangy corn salsa, all brought together with a luscious, zesty sauce that will make every bite unforgettable. This dish is as beautiful on the plate as it is delightful on the palate, making it a perfect weeknight dinner or a crowd-pleaser at your next gathering.
Ingredients You’ll Need
Gathering these simple yet vibrant ingredients is key to hitting that perfect balance of smoky, creamy, fresh, and tangy flavors. Each element plays a crucial role, whether it’s bringing bold seasoning, bright crunch, or velvety smoothness to the bowl.
- Large shrimp (1 lb): Peeled and deveined shrimp ensure quick grilling and full flavor absorption from the marinade.
- Olive oil (2 tbsp): Helps create a smoky sear on the shrimp while keeping them juicy.
- Smoked paprika (1 tsp): Adds a deep, smoky flavor that makes the shrimp irresistible.
- Cumin (1/2 tsp): Brings warmth and earthiness to the spice blend.
- Chili powder (1/2 tsp): Offers a gentle spicy kick without overpowering the other flavors.
- Garlic powder (1/4 tsp): Infuses the marinade and sauce with subtle garlicky depth.
- Lime juice (1 lime, plus extra): Brightens every component, lending zesty freshness.
- Salt and pepper: Essential to enhance all the natural flavors.
- Fresh cilantro: Garnishes and adds herbaceous brightness throughout.
- Corn (1 1/2 cups): Whether fresh, frozen, or canned, corn adds sweetness and crunch to the salsa.
- Diced red bell pepper (1/4 cup): Provides vibrant color and a crisp bite.
- Chopped green onions (1/4 cup): Adds a mild sharpness to balance the sweetness.
- Ripe avocados (2): The creamy, buttery mash balances the dish with richness.
- Mayo or Greek yogurt (1/2 cup): Forms the base of the creamy sauce, with Greek yogurt adding a tangier twist.
- Hot sauce (1 tsp, optional): For those who want a little heat to elevate the sauce.
- Cooked rice, quinoa, or cauliflower rice: Choose your favorite base to soak up all the delicious toppings.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a bowl. Toss the shrimp thoroughly in this vibrant marinade to ensure every piece is coated with those smoky, citrusy spices. Letting the shrimp rest for 15 to 20 minutes allows the flavors to deeply penetrate, making the grilling step that much more flavorful.
Step 2: Prepare the Corn Salsa
While the shrimp is marinating, combine the corn, diced red bell pepper, green onions, cilantro, lime juice, and a pinch of salt in another bowl. Stir everything together and pop it in the fridge to chill—the coolness helps the flavors marry beautifully, creating a fresh salsa with just the right pop of sweetness and tang.
Step 3: Mash the Avocado
Slice, pit, and scoop the avocados into a bowl. Add lime juice, salt, and pepper, then mash until creamy yet still a little chunky. This texture gives the avocado mash a homemade feel and balances perfectly with the other components.
Step 4: Make the Creamy Sauce
Whisk the mayo or Greek yogurt with lime juice, optional hot sauce, garlic powder, smoked paprika, chopped cilantro, and salt until smooth. If it feels too thick, add a splash of water to reach your ideal sauce consistency. This luscious sauce ties the entire bowl together and adds a deliciously tangy finish.
Step 5: Grill the Shrimp
Heat your grill or grill pan to medium-high. Lay the marinated shrimp out in a single layer and cook for 2 to 3 minutes per side until they turn pink with a lovely char. This quick grill locks in juices while showcasing the smoky spices beautifully.
Step 6: Assemble the Bowl
Start with a base of your chosen rice, quinoa, or cauliflower rice. Generously pile on the corn salsa and creamy avocado mash before topping with the grilled shrimp. Drizzle the creamy sauce over everything and finish with a sprinkle of fresh cilantro for a pop of color and flavor.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
A handful of fresh cilantro leaves brings herbaceous brightness, while a lime wedge on the side invites guests to add an extra zing. You can also sprinkle some crumbled queso fresco or a light dusting of smoked paprika on top to elevate the bowl’s appearance and taste.
Side Dishes
This bowl is a meal on its own, but you can complement it with light sides like a simple green salad with citrus vinaigrette or tortilla chips with guacamole to keep the fresh, flavorful vibe going.
Creative Ways to Present
For a casual gathering, serve this bowl buffet-style so everyone can customize with extra toppings like sliced jalapeños, shredded cheese, or pickled onions. Alternatively, arrange all components in individual glass jars or mason jars for a fun, portable lunch option.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled shrimp, avocado mash, and corn salsa can be portioned into airtight containers and refrigerated. The shrimp will stay juicy for up to two days, but the avocado mash is best consumed within 24 hours to prevent browning.
Freezing
While grilled shrimp freezes well, the avocado mash and creamy sauce do not freeze nicely due to their texture. Freeze shrimp separately in a freezer-safe bag for up to one month and thaw slowly in the fridge before reheating gently.
Reheating
Reheat the shrimp briefly in a skillet over medium heat or in the oven until warm, being careful not to overcook. Add fresh avocado mash and sauce just before serving to keep their textures and flavors vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully before marinating and grilling. Pat them dry to ensure they sear nicely and soak up the marinade’s flavors.
Is Greek yogurt a good substitute for mayo in the creamy sauce?
Yes, Greek yogurt adds a tangier and lighter touch to the sauce, making it a great healthier alternative without sacrificing creaminess.
How spicy is this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe?
The level of heat is mild to moderate, mainly coming from the chili powder and optional hot sauce in the sauce. You can easily adjust the spiciness by adding more or less hot sauce to suit your taste.
What are some good alternatives to rice for the base?
Quinoa and cauliflower rice work wonderfully and provide different textures and flavors. Quinoa adds a nutty element, while cauliflower rice keeps it low-carb and fresh.
Can I make the corn salsa ahead of time?
Yes, the corn salsa actually tastes better after sitting for a bit, so preparing it earlier in the day allows the flavors to develop fully in the fridge.
Final Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is a total game-changer for anyone who loves fresh, vibrant meals that are bursting with flavor and texture. I promise once you make this, it will quickly become one of your favorite go-to dishes for easy weeknight dinners or impressive gatherings with friends. It’s fun, fast, and so delicious—what’s not to love? Give it a try, and watch the magic happen in your kitchen!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful grilled shrimp bowl featuring smoky, spiced shrimp, fresh avocado mash, zesty corn salsa, and a creamy lime sauce, served over your choice of rice or cauliflower rice. Perfect for a quick, healthy, and satisfying 30-minute meal.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh chopped cilantro (for garnish)
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Base
- Cooked rice, quinoa, or cauliflower rice (to serve)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes to absorb the flavors.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well, then refrigerate to let the flavors meld while you prep the other components.
- Mash the Avocado: Halve and pit the avocados, then scoop them into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth but still slightly chunky for texture.
- Make the Creamy Sauce: In a separate bowl, whisk together the mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes on each side, or until pink and lightly charred. Remove from heat.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each bowl. Top with generous scoops of corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with additional fresh cilantro.
Notes
- You can use fresh, frozen, or canned corn depending on availability; just make sure to drain canned corn well.
- Substitute mayo with Greek yogurt for a lighter, tangier sauce.
- Adjust the level of chili powder and hot sauce based on your preferred spice level.
- This recipe can be made gluten-free by ensuring the base used is gluten-free (rice, quinoa, or cauliflower rice are all safe).
- To make meal prep easier, marinate the shrimp and prepare the salsa ahead of time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
