If you’re searching for the ultimate crowd-pleaser that’s bursting with fresh flavors, vivid colors, and a hint of heat, this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is about to become your new go-to recipe. Perfectly charred shrimp rest on a bed of tender rice, piled high with zesty avocado corn salsa and drizzled with a luscious, spicy-tangy sauce for a meal that feels both light and unbelievably satisfying. With a harmonious mix of textures and plenty of customization options, this bowl makes busy weeknights and backyard gatherings alike feel extra special.

with Avocado Corn Salsa and Creamy Sauce Recipe - Recipe Image

Ingredients You’ll Need

Everything about this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce shines thanks to a handful of vibrant, thoughtfully chosen ingredients. Each one plays a distinct role in building up layers of flavor and making this dish truly unforgettable.

Shrimp: Large, peeled and deveined shrimp grill up juicy and sweet, forming the hearty star of each bowl.
Olive Oil: Coats the shrimp beautifully and keeps them from sticking to the grill while adding richness.
Chili Powder: Adds a gentle heat and earthy depth that balances well with the outdoorsy grill aroma.
Smoked Paprika: Brings an irresistible smoky undertone that pairs perfectly with the succulent shrimp.
Garlic Powder: Infuses each bite with savory backbone and a mellow, comforting flavor.
Cumin: A whisper of warm spice that elevates everything from the shrimp to the salsa.
Salt and Pepper: Essentials for rounding out the seasoning and letting every ingredient pop.
Rice: Choose white or brown for a fluffy, satisfying base that soaks up all the dressings and sauces.
Avocado: Provides creamy, buttery richness to the salsa and that classic green vibrancy.
Corn Kernels: Sweet, juicy pops of flavor—fresh or thawed frozen both work wonders here.
Cherry Tomatoes: Small and punchy, they introduce bright acidity and color into the salsa.
Red Onion: Finely diced for a touch of sharpness and beautiful purple flecks in every bowl.
Fresh Cilantro: Chopped and sprinkled generously for a burst of herby freshness from salsa to garnish.
Lime Juice: Both salsas and sauces get a lively citrus jolt to tie all the elements together.
Mayonnaise: The creamy base of the sauce, making it rich and velvety.
Plain Greek Yogurt: Adds tang, lightens up the sauce, and delivers an extra boost of protein.
Hot Sauce: The must-have spark for that creamy drizzle—add as much or as little as you like.
Extra Cilantro: For finishing everything off with an aromatic, green flourish.

How to Make with Avocado Corn Salsa and Creamy Sauce

Step 1: Marinate the Shrimp

Start by tossing your shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Give them a good mix to make sure each shrimp is coated in that flavorful spice blend—this helps them soak up the seasoning so every bite is unforgettable.

Step 2: Grill the Shrimp

Preheat your grill (or grill pan) to medium-high. Once it’s nice and hot, lay the shrimp out in a single layer. Grill them for 2 to 3 minutes on each side, just until they’re pink, opaque, and marked with those irresistible grill lines. Be sure not to overcook—they cook quickly and you want that perfect juicy texture!

Step 3: Prepare the Avocado Corn Salsa

While the shrimp sizzle, mix up your salsa: combine diced avocado, sweet corn kernels, cherry tomatoes, red onion, fresh cilantro, and a generous squeeze of lime juice in a bowl. Stir gently so the avocado stays chunky, then season with salt and pepper. This colorful salsa brings so much freshness to your bowl—it’s basically sunshine in a spoonful!

Step 4: Whisk the Creamy Sauce

For that dreamy, drizzle-able finish, just whisk together mayonnaise, Greek yogurt, more lime juice, and your favorite hot sauce. The result? A perfectly tangy, spicy, and creamy sauce that ties every component together in your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.

Step 5: Assemble the Bowls

Spoon a mound of fluffy rice into each bowl, then top with a generous portion of grilled shrimp. Add plenty of that avocado corn salsa, followed by a healthy drizzle of creamy sauce. Finish with extra fresh cilantro, and dig in while it’s all still warm and vibrant!

How to Serve with Avocado Corn Salsa and Creamy Sauce

Garnishes

The magic of this bowl is all in the customizable toppings. A scatter of extra cilantro and wedges of fresh lime bring brightness and aroma, while sliced jalapeños add an optional kick. If you love a bit of crunch, try a sprinkle of toasted pumpkin seeds on top. Serving your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce this way makes every bowl feel special and fresh.

Side Dishes

Balance out the flavors by pairing with super-simple sides. Warm, charred tortillas let you scoop up every bite; a crisp green salad tossed in lime vinaigrette is a lovely, light contrast. If you want to keep things hearty, black beans or grilled veggies seamlessly complement the flavor profile of your bowl.

Creative Ways to Present

This dish is all about beauty and ease. Layer everything in a large platter for a vibrant, serve-yourself family style meal, or build individual mason jar salads for lunches on the go. You can also set out all the ingredients buffet-style and let everyone build their own Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce, which keeps things interactive and fun.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, simply store each component separately in airtight containers in the fridge. The grilled shrimp and creamy sauce will keep for up to 2 days, while the salsa is best enjoyed within a day to maintain the avocado’s color and texture. This way, everything stays fresh and easy to assemble later.

Freezing

While the avocado salsa won’t freeze well (the avocado will brown and the texture changes), you can freeze cooked shrimp and plain rice. Let them cool completely before transferring to freezer-safe bags or containers. When you’re ready to eat, just thaw in the fridge overnight and reheat gently.

Reheating

For best results, warm the shrimp and rice separately in the microwave or a skillet over low heat. The creamy sauce and salsa are best served cold and should be added just before eating. This keeps the textures just right in your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them thoroughly and pat them dry before marinating. Frozen shrimp are usually flash-frozen at peak freshness, so they’ll still taste delicious grilled up for your bowl.

What’s the best way to cook shrimp if I don’t have a grill?

No grill? No problem! You can use a grill pan or cast iron skillet on the stovetop, or even roast the shrimp under the broiler for a few minutes per side. You’ll still get those lovely charred edges and great flavor for your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.

Is there a dairy-free option for the creamy sauce?

Yes, simply swap the Greek yogurt for a plant-based yogurt or extra mayo, and make sure your hot sauce is dairy free. You’ll still get a luscious, tangy sauce that complements the bowl beautifully.

Can I make this with chicken or tofu instead of shrimp?

Definitely! Chicken thighs, thinly sliced breast or firm tofu all take well to this spice blend. Grill until cooked through, then use just as you would the shrimp—the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce concept is super versatile.

What rice works best for these bowls?

Both white and brown rice are fantastic here, but you can switch it up with quinoa, cauliflower rice for a low-carb option, or even a bed of greens if you prefer. The bowl adapts to whatever base you like best.

Final Thoughts

I can’t wait for you to take your first forkful of this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. From the sizzle of the shrimp to the freshness of the salsa and that dreamy sauce, each bite is a little bowlful of happiness. Give it a spin—you’ll be craving with Avocado Corn Salsa and Creamy Sauce on repeat!

with Avocado Corn Salsa and Creamy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delightful meal with this Yummy Grilled Shrimp Bowl featuring a flavorful Avocado Corn Salsa and a creamy sauce. Perfect for a healthy and satisfying lunch or dinner option.

Ingredients

Scale

Grilled Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste

Avocado Corn Salsa:

1 avocado, diced
1 cup corn kernels (fresh or thawed frozen)
1/2 cup cherry tomatoes, diced
1/4 cup red onion, finely diced
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Creamy Sauce:

1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon lime juice
1 teaspoon hot sauce

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Instructions

Prepare the Grilled Shrimp: Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Grill for 2-3 minutes per side.
Make the Avocado Corn Salsa: Combine avocado, corn, tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper.
Create the Creamy Sauce: Whisk together mayonnaise, Greek yogurt, lime juice, and hot sauce until smooth.
Assemble the Bowls: Divide rice among bowls, top with grilled shrimp, avocado corn salsa, and creamy sauce. Garnish with cilantro.