If you’re looking for a meal that’s bursting with color, flavor, and freshness, Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is about to be your new obsession. Juicy, perfectly seasoned shrimp cozy up alongside a zesty avocado corn salsa, all crowned with a cool, tangy sauce that ties every bite together. Whether you’re throwing together a weeknight dinner or impressing friends for lunch, this vibrant bowl makes healthy eating feel seriously exciting.

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list may look tempting, but it’s blissfully straightforward. Each element adds its own pop: smokiness from shrimp, richness from avocado, and the brightness of zingy lime. Here’s what you’ll need, plus a few tips to coax out the best in every bite.

Large shrimp (1 pound, peeled and deveined): Fast-cooking and succulent, shrimp soaks up bold flavors for the star protein of our bowl.
Olive oil (1 tablespoon): Helps coat the shrimp with the spice blend, adding a hint of richness as they grill.
Smoked paprika (1 teaspoon): Brings that irresistible smoky flavor—don’t skip it!
Garlic powder (1/2 teaspoon): Adds savory depth without overpowering the other spices.
Cumin (1/2 teaspoon): Offers warm earthiness that pairs perfectly with shrimp and salsa.
Salt (1/4 teaspoon): Essential for drawing out flavors in both shrimp and salsa.
Black pepper (1/4 teaspoon): Brings a gentle heat to the shrimp marinade.
Fresh lime juice (juice of 1/2 lime): Bright and tangy, it wakes up all the flavors.
Avocado (1 ripe, diced): Creamy and rich, avocado is the heart of the salsa.
Corn kernels (1 cup, grilled or thawed if frozen): Grilled corn adds a smoky-sweet note and gorgeous color.
Red onion (1/4 cup, finely diced): For crunch and sharpness in the salsa—just enough to balance the creaminess.
Cherry tomatoes (1/4 cup, halved): These add bursts of sweetness and color.
Cilantro (2 tablespoons, chopped): Herbal freshness in both the salsa and as garnish makes every bite sing.
Lime juice (juice of 1 lime): Brings zip and keeps the avocado vibrant.
Salt and pepper (to taste): Essential to season the salsa just right.
Greek yogurt or sour cream (1/3 cup): The base for that dreamy creamy sauce—choose whichever you love.
Mayonnaise (1 tablespoon): Adds silkiness and rounds out the tang in the sauce.
Lime juice (1 tablespoon): Lifts up the sauce with fresh acidity.
Hot sauce (1 teaspoon, optional): For a kick, add as much or as little as you like.
Cooked rice or quinoa (2 cups): The hearty base that ties it all together. Brown rice and tri-color quinoa both work beautifully.
Extra cilantro and lime wedges: For garnish—never underestimate a pretty finish!

How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

Step 1: Marinate the Shrimp

Start by adding the shrimp to a mixing bowl. Drizzle them with olive oil, then sprinkle on the smoked paprika, garlic powder, cumin, salt, and black pepper. Squeeze in that fresh lime juice, toss everything together gently, and let them sit for 10 to 15 minutes. This quick marinade infuses the shrimp with big flavor while keeping the process quick and easy.

Step 2: Prep Your Grill

While your shrimp is marinating, heat up your grill or grill pan to medium-high. A hot grill ensures you get a beautiful sear on the shrimp, locking in their juiciness. If you don’t have an outdoor grill, a grill pan on your stovetop works beautifully—it’s all about that char and caramelization.

Step 3: Grill the Shrimp

Arrange the marinated shrimp in a single layer on the grill. Cook them for 2 to 3 minutes per side, just until they turn pink and slightly charred. Shrimp cook fast, so don’t wander off! Remove them from the grill as soon as they’re opaque and set aside while you assemble everything else.

Step 4: Make the Avocado Corn Salsa

In a medium bowl, gently combine the diced avocado, corn kernels, red onion, halved cherry tomatoes, and chopped cilantro. Squeeze in the juice from a lime, sprinkle with salt and pepper to taste, and give it one last gentle toss. Try not to overmix—the avocado should stay in soft, creamy chunks.

Step 5: Whip Up the Creamy Sauce

In a small bowl, whisk together the Greek yogurt (or sour cream), mayo, lime juice, and hot sauce if you want a little heat. Add a pinch of salt to balance the flavors. Whisk until smooth and creamy; taste and adjust lime or salt if needed. This sauce is bright, cool, and so easy to fall in love with.

Step 6: Build Your Bowls

It all comes together here! Divide the cooked rice or quinoa among four serving bowls. Top each bowl with a generous helping of grilled shrimp, a heaping scoop of avocado corn salsa, and a lavish drizzle of that creamy sauce. Finish with extra cilantro and a wedge of lime for everyone to customize their bowl.

How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

Garnishes

The finishing touches make this dish restaurant-worthy. A handful of extra cilantro, freshly cracked black pepper, lime wedges, and even a sprinkle of crumbly cotija cheese (if you’re feeling fancy) can take your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce to a whole new level of freshness and wow factor. Garnishes also let your guests (or your hungry self!) adjust the flavors to taste.

Side Dishes

This bowl is quite hearty on its own, but you can round out the meal with something light and snappy—try a green salad with citrusy dressing, roasted sweet potato wedges, or a bowl of black beans. Tortilla chips on the side are a fun way to scoop up the extra salsa or sauce, making every bite feel like a mini party.

Creative Ways to Present

If you want to take things up a notch, serve the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce “bar-style”: set out all the elements in separate bowls and let everyone build their own masterpiece. For a playful twist, assemble the salsa in lettuce cups or serve the shrimp skewered for extra flair on a big platter. Family-style arrangements look gorgeous and make guests feel welcome and involved.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce, good news: leftovers keep well! Store the shrimp, salsa, and sauce separately in airtight containers in the refrigerator. The avocado in the salsa may soften but should stay bright for at least a day if you’ve added enough lime juice. The bowls are optimal when enjoyed within 24 hours, but the flavors stay delicious beyond.

Freezing

While the shrimp and rice/quinoa freeze beautifully, avocado salsa and creamy sauces don’t fare as well. If you want to prep in advance, freeze the shrimp after grilling and the base grains, then make the salsa and sauce fresh on serving day for the best flavor and texture. Thaw the shrimp in the fridge overnight before reheating.

Reheating

For best results, reheat grilled shrimp gently in a skillet over medium heat or in the microwave for 30 seconds at a time—just until warmed through. Avoid reheating the salsa or sauce; instead, add them to the bowl right before serving for that fresh-made vibrance.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry with paper towels before marinating. This ensures your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce isn’t watered down and that the marinade clings beautifully for maximum flavor.

What can I substitute for shrimp?

If you’re not a shrimp fan or want to mix things up, grilled chicken strips or crispy tofu work well as protein swap-ins. Both will soak up the same delicious marinade and shine in this vibrant bowl.

How can I make it spicier?

Add a diced jalapeño or serrano to the salsa, increase the hot sauce in the creamy drizzle, or sprinkle some chili flakes on top of the finished bowls. You can tailor the heat level easily from mild and family-friendly to salsa-fiesta hot!

Is this recipe gluten-free?

Yes, when made as written with rice or a certified gluten-free quinoa, this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is naturally gluten-free! Always check your hot sauce and spices to confirm they’re gluten-free, too.

Can I prepare any components in advance?

Definitely. The rice or quinoa and creamy sauce can be made a day or two ahead and stored in the fridge. Shrimp can be marinated a few hours ahead for even more flavor, though wait to grill it just before serving. Assemble the avocado corn salsa right before mealtime to keep it vibrant and fresh.

Final Thoughts

There’s something magical about the balance in this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce—it’s vibrant, quick to make, and so full of flavor, you’ll find yourself coming back to it again and again. Whether you’re cooking for family, friends, or treating yourself to a colorful lunch, I can’t wait for you to savor every zesty, creamy, perfectly grilled bite!

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 bowls 1x
Diet: Non-Vegetarian

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Description

This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a vibrant and flavorful meal that combines juicy grilled shrimp with a refreshing avocado corn salsa and a tangy creamy sauce. Served over a bed of rice or quinoa, this dish is a perfect balance of protein, healthy fats, and fresh ingredients.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
juice of 1/2 lime

For the Avocado Corn Salsa:

1 ripe avocado (diced)
1 cup corn kernels (grilled or thawed if frozen)
1/4 cup red onion (finely diced)
1/4 cup cherry tomatoes (halved)
2 tablespoons cilantro (chopped)
juice of 1 lime
salt and pepper to taste

For the Creamy Sauce:

1/3 cup Greek yogurt or sour cream
1 tablespoon mayo
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
salt to taste

For the Bowls:

2 cups cooked rice or quinoa
extra cilantro and lime wedges for serving

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Instructions

Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cumin, salt, pepper, and lime juice. Let marinate for 10–15 minutes. Preheat a grill or grill pan to medium-high heat.
Grill the Shrimp: Grill the shrimp for 2–3 minutes per side, or until pink and cooked through.
Prepare the Avocado Corn Salsa: Combine avocado, corn, red onion, tomatoes, cilantro, lime juice, salt, and pepper in a medium bowl.
Make the Creamy Sauce: Whisk together Greek yogurt, mayo, lime juice, hot sauce (if using), and salt until smooth.
Assemble the Bowls: Divide the rice or quinoa among 4 bowls. Top with grilled shrimp, avocado corn salsa, and a drizzle of the creamy sauce. Garnish with extra cilantro and lime wedges.