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

There’s something irresistible about the smoky scent of grilled shrimp wafting through the backyard on a warm evening. Combine that with creamy avocado, fresh corn salsa, and a drizzle of tangy sauce, and you’ve got a dinner that tastes like summer in every bite.

this Recipe

I first whipped up this grilled shrimp bowl after a spontaneous trip to the farmers market. With fresh corn, ripe avocados, and a last-minute shrimp purchase, this meal came together almost by accident—but it’s become a family favorite ever since.

The combination of flavors is bright, satisfying, and perfect for busy weeknights or casual weekend dinners. Let’s dive into what makes this bowl so crave-worthy.

Why You'll Love This Grilled Shrimp Bowl

This grilled shrimp bowl isn't just delicious—it's a fresh, nourishing meal that you'll turn to again and again.

First off, it’s quick and easy. The shrimp grills in just minutes, and most of the prep can be done ahead. You can have everything assembled and ready to eat in about 30 minutes.

It’s also incredibly healthy and fresh. With lean protein from the shrimp, healthy fats from the avocado, and a rainbow of veggies in the corn salsa, this bowl is as nutritious as it is beautiful.

Budget-friendly and flexible, this recipe makes the most of seasonal produce and pantry staples. You can easily swap ingredients based on what’s on sale or already in your fridge.

And best of all, it’s family-approved and customizable. Everyone can build their own bowl with the toppings they love most, making it perfect for picky eaters and enthusiastic foodies alike.

With so many reasons to love it, this shrimp bowl is sure to make a regular appearance on your dinner table.

Ingredients Notes

The beauty of this grilled shrimp bowl lies in the way fresh, simple ingredients come together to create big flavor. Here’s a closer look at the essentials:

The star of the show is the shrimp. Look for large or jumbo shrimp, peeled and deveined. I prefer tail-off for easier eating. If you're using frozen shrimp, just make sure to thaw them completely before grilling.

Next up is the avocado, which adds creamy richness to every bite. Choose ripe but firm avocados so they hold their shape in the bowl. A quick squeeze of lime over the slices keeps them vibrant and prevents browning.

For the corn salsa, fresh corn is ideal, especially in summer. Simply grill the corn until it’s lightly charred, then cut off the kernels and mix with diced red onion, chopped cilantro, and lime juice. It’s a fresh, zesty contrast to the smoky shrimp.

The creamy sauce brings everything together. I like to make a quick chipotle-lime crema with sour cream, mayo, lime juice, and a dash of chipotle chili powder. It’s tangy, smoky, and just the right amount of indulgent.

You’ll also need a sturdy base for the bowl. Brown rice, white rice, or even quinoa work perfectly. As for equipment, a grill pan or outdoor grill is ideal for cooking the shrimp and corn, but a stovetop skillet will do in a pinch.

How To Make This Grilled Shrimp Bowl

Making this grilled shrimp bowl is easier than it looks. With a little multitasking, you’ll have a restaurant-worthy meal ready in no time.

Start by prepping your shrimp. Toss them with olive oil, minced garlic, lime juice, cumin, and a pinch of salt. Let them marinate for at least 10 minutes while you prepare the other ingredients. This quick marinade infuses tons of flavor in a short time.

While the shrimp marinates, cook your rice according to package instructions. You can also warm up pre-cooked rice to save time. At the same time, grill your corn on a hot grill or grill pan, turning occasionally until lightly charred all over.

Once the corn is cool enough to handle, slice off the kernels and toss them in a bowl with finely chopped red onion, fresh cilantro, lime juice, salt, and pepper. Adjust seasoning to taste. Set the salsa aside while you finish the other components.

Now it’s time to grill the shrimp. Place them on a hot grill or skillet and cook for about 2–3 minutes per side, or until pink, firm, and slightly charred at the edges. Be careful not to overcook them—they go quickly!

While the shrimp cooks, mix up the creamy sauce by whisking together sour cream, mayonnaise, lime juice, chipotle powder, and a pinch of salt. Adjust the heat level to your liking. If the sauce is too thick, a splash of water will help loosen it up.

To assemble, start with a scoop of rice in each bowl. Top with grilled shrimp, sliced avocado, corn salsa, and a drizzle of the creamy chipotle sauce. Garnish with extra cilantro and a lime wedge, and you’re ready to dig in.

Total time from start to finish is about 30–35 minutes, making this an easy win for busy nights.

Storage Options

Leftovers from this shrimp bowl can be stored easily and taste great the next day. Just be sure to store the components separately to maintain their texture and freshness.

Shrimp should be stored in an airtight container in the fridge and eaten within 2 days. Reheat gently in a skillet or microwave just until warmed through—overheating can make them rubbery.

Corn salsa and rice can be stored in separate containers for up to 3 days. The salsa may become more flavorful as it sits, so it’s a great make-ahead option.

Avocado doesn’t store well once cut, so it’s best to slice fresh when serving leftovers. If needed, you can mash it with lime juice and store it in an airtight container with plastic wrap pressed against the surface.

Creamy sauce can be refrigerated for up to 4 days. Give it a good stir before using, as it may separate slightly.

To reheat, warm the rice and shrimp separately, then assemble your bowl just like you did the first time—fresh toppings make all the difference.

Variations and Substitutions

One of the best parts of this grilled shrimp bowl is how flexible it is. You can easily tailor it to suit your tastes or what you have on hand.

If shrimp isn’t your thing, try swapping in grilled chicken, salmon, or even tofu for a vegetarian option. The marinade works beautifully on a variety of proteins.

Change up the grain base by using quinoa, couscous, or even cauliflower rice for a low-carb version. Each brings its own texture and twist to the bowl.

For the salsa, get creative! Add diced mango, black beans, or cherry tomatoes to mix things up. The key is balancing sweetness, acidity, and crunch.

You can also adjust the sauce based on your preferences. Use Greek yogurt instead of mayo and sour cream for a lighter option, or go spicy with a dash of hot sauce or extra chipotle.

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