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

There’s something irresistible about the smoky char of grilled shrimp paired with cool, creamy avocado and sweet bursts of corn salsa. This vibrant shrimp bowl is not only bursting with flavor but also feels like summer in every bite.

this Recipe

I first whipped up this dish after a backyard BBQ, using leftover grilled corn and shrimp. What began as a thrown-together lunch quickly turned into a go-to dinner we now crave all year round. It’s fast, fresh, and perfect for busy weeknights or weekend gatherings.

Whether you’re cooking for two or feeding a crowd, this bowl is endlessly customizable and always a hit. Let’s dive into why it deserves a spot in your dinner rotation.

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

Get ready to fall in love with your new favorite dinner bowl. This Grilled Shrimp Bowl isn’t just colorful and craveable – it’s a smart solution for flavor-packed meals without the fuss.

Quick and easy? Absolutely. Shrimp cook in minutes, and the salsa and sauce can be prepped ahead, making this a dream meal for busy evenings.

Healthy never tasted so good. With lean protein, fiber-rich brown rice, and heart-healthy avocado, this bowl nourishes without sacrificing flavor.

Affordable and family-friendly. Shrimp often go on sale, and corn, rice, and avocado are staples in most kitchens. It’s a budget-wise meal the whole family will devour.

Totally customizable. Swap rice for quinoa, use chicken instead of shrimp, or make it vegetarian with black beans. The options are endless.

Whether you're meal-prepping or pulling together a last-minute dinner, this bowl will rise to the occasion.

Ingredients Notes

The beauty of this bowl lies in its fresh, wholesome ingredients. Each one brings color, texture, and vibrant taste to your plate.

Shrimp are the star here, and I recommend using large or jumbo shrimp, peeled and deveined. Fresh or frozen both work well – just be sure to pat them dry so they grill up nicely. A quick marinade of olive oil, garlic, lime juice, and chili powder gives them a bold, zesty flavor.

Avocado adds creaminess and richness that balances the smoky shrimp. Ripe but firm avocados are best so they hold their shape in the bowl. Slice them just before serving to keep them fresh and green.

Corn brings a pop of sweetness and crunch. If you have leftover grilled corn, that’s perfect. Otherwise, you can char fresh or frozen corn in a skillet until it’s slightly blackened and fragrant.

Rice serves as the base and soaks up all the flavors. I love using brown rice for its nutty bite, but white rice, cilantro-lime rice, or even cauliflower rice all work beautifully.

Creamy sauce ties it all together. A quick blend of Greek yogurt, mayo, lime juice, garlic, and hot sauce gives you a luscious drizzle that elevates every bite.

You’ll also want a mixing bowl, grill pan or outdoor grill, and a blender or food processor for the sauce.

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

Putting this bowl together is simple, and it comes together faster than you’d think. Let’s walk through the steps.

Start by marinating your shrimp. In a bowl, toss the shrimp with olive oil, minced garlic, fresh lime juice, chili powder, salt, and pepper. Let it sit while you prep the other ingredients – even 10-15 minutes is enough.

Heat your grill or grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side, just until they turn pink and get nice grill marks. Remove them promptly to avoid overcooking.

While the shrimp cooks, prepare the corn salsa. Combine grilled or charred corn kernels with diced red onion, chopped cilantro, a splash of lime juice, and salt. Give it a good toss and set aside.

Next, whip up the creamy sauce. In a blender or food processor, blend together Greek yogurt, mayo, lime juice, garlic, hot sauce, and a pinch of salt. Taste and adjust the seasoning or spice level as you like.

Slice your avocado and gather your bowl components. To assemble, start with a scoop of rice, top with grilled shrimp, spoon on the corn salsa, fan out some avocado slices, and drizzle with the creamy sauce. A sprinkle of extra cilantro and lime wedges on the side make it pop.

From start to finish, this dish takes about 30 minutes, and the vibrant, satisfying result is well worth the minimal effort.

Storage Options

If you have leftovers, this bowl stores surprisingly well. Keep each component in separate airtight containers for best results. Shrimp will keep in the fridge for up to 2 days, though they’re best eaten fresh.

The corn salsa stays crisp and flavorful for 2-3 days. Store it in a sealed jar or container and give it a stir before using again.

Avocado tends to brown quickly, so it’s best to slice fresh for each serving. However, you can store cut avocado with the pit intact, wrapped tightly, to slow down browning for a day.

The creamy sauce can be refrigerated for up to 5 days. It also doubles as a delicious dip or taco topping.

To reheat, warm the shrimp and rice gently in the microwave or a skillet. Assemble your bowl fresh with salsa, avocado, and sauce just before serving.

Variations and Substitutions

This shrimp bowl is the definition of flexible. Once you get the basic formula down, the variations are endless.

Not a shrimp fan? Swap in grilled chicken, steak, or tofu. Leftover roasted veggies or beans also work wonderfully for a vegetarian version.

For a low-carb twist, use cauliflower rice or shredded lettuce instead of grains. You’ll still get that delicious contrast of textures and flavors.

Switch up the salsa by adding diced tomatoes, black beans, or mango chunks. It’s an easy way to keep things fresh and seasonal.

If you don’t have Greek yogurt, sour cream works well in the sauce. You can also add cumin, smoked paprika, or fresh herbs to customize it.

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