Looking for a meal that’s vibrant, fresh, and packed with flavor? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a showstopper. Juicy, smoky shrimp are perfectly seasoned and grilled, paired with creamy avocado slices, a zesty corn salsa, and a luscious, tangy sauce — all layered over fluffy rice for a satisfying, colorful bowl.
Whether it’s a quick weeknight dinner, a weekend gathering, or meal prep for the week, this bowl is a feast for the eyes and the taste buds. It’s bursting with textures — from tender shrimp to crisp corn and creamy avocado — making every bite exciting.
Why You’ll Love This Recipe
- Quick and flavorful — ready in under an hour.
- Balanced and wholesome — protein-packed shrimp, fresh vegetables, and creamy elements.
- Customizable spice level — perfect for mild or heat lovers.
- Meal-prep friendly — makes multiple bowls for easy lunches.
Ingredients
For the Grilled Shrimp
- 1 pound large shrimp, peeled and deveined – Tender, juicy, and perfect for grilling.
- 2 tablespoons olive oil – Helps the shrimp cook evenly and stay moist.
- 1 teaspoon smoked paprika – Adds smoky depth.
- ½ teaspoon garlic powder – Enhances savory flavor.
- ½ teaspoon onion powder – Adds subtle sweetness.
- ¼ teaspoon cayenne pepper – Brings gentle heat (adjust to taste).
- Salt and pepper – Essential for seasoning.
For the Corn Salsa
- 1 cup fresh corn kernels – Sweet and crisp; can substitute canned, drained corn.
- ½ cup cherry tomatoes, halved – Adds juicy brightness.
- ¼ cup red onion, finely diced – Provides sharpness and crunch.
- 1 jalapeño, seeded and finely chopped – Adds mild to moderate heat.
- ¼ cup fresh cilantro, chopped – Fresh herbal notes.
- Juice of 1 lime – Brings zesty acidity.
- Salt and pepper – Balances flavors.
For the Creamy Sauce
- ½ cup plain Greek yogurt – Creamy base with tang.
- 2 tablespoons mayonnaise – Adds richness.
- 1 tablespoon lime juice – Balances creaminess with freshness.
- 1 teaspoon hot sauce (optional) – Optional kick of heat.
- Salt and pepper – Adjust seasoning to taste.
For Serving
- 1 ripe avocado, sliced – Creamy, buttery texture.
- Lime wedges – Adds brightness.
- Fresh cilantro – Garnish for aroma and color.
How to Make Grilled Shrimp Bowl
1. Marinate the Shrimp
In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Add shrimp and toss until evenly coated. Let marinate for at least 15 minutes.
Tip: Don’t over-marinate shrimp; 15–30 minutes is enough to infuse flavor without affecting texture.
2. Prepare the Corn Salsa
Combine corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a medium bowl. Mix well and set aside.
Tip: For extra depth, char corn on the grill before mixing into the salsa.
3. Make the Creamy Sauce
Whisk together Greek yogurt, mayonnaise, lime juice, hot sauce (if using), salt, and pepper in a small bowl. Adjust seasoning to taste.
4. Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers and grill for 2–3 minutes per side, until opaque and cooked through.
Tip: If you don’t have a grill, a skillet works just as well. Avoid overcooking to keep shrimp tender.
5. Assemble the Bowls
Divide cooked rice into serving bowls. Top each with grilled shrimp, corn salsa, and avocado slices. Drizzle with creamy sauce. Garnish with lime wedges and fresh cilantro. Serve immediately.
Tips for Success
- Thread shrimp evenly for uniform cooking.
- Keep the avocado fresh by adding just before serving.
- Adjust cayenne and hot sauce for your preferred spice level.
- Charred corn adds a smoky dimension to the salsa.
Equipment Needed
- Grill or grill pan (or skillet alternative)
- Mixing bowls
- Skewers
- Whisk
- Cutting board & knife
- Serving bowls
Recipe Variations
- Spicy Shrimp Bowl: Add extra cayenne or jalapeños to both shrimp and salsa.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice.
- Vegetarian Version: Substitute shrimp with grilled tofu or chickpeas marinated in paprika and olive oil.
- Tropical Twist: Add diced pineapple to the corn salsa for sweetness.
Serving Suggestions
- Serve with lime wedges for an extra zesty kick.
- Pair with a light side salad or roasted vegetables.
- Garnish with crushed tortilla chips for added crunch.
FAQs
Can I make this ahead of time?
Yes, but assemble just before serving to keep avocado fresh.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.
How spicy is this recipe?
Mild by default; adjust cayenne and hot sauce to taste.
Can I grill shrimp indoors?
Absolutely — use a grill pan or skillet over medium-high heat.
Can I use brown rice?
Yes — cook according to package instructions.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
- Total Time: 55 minutes
- Yield: 4 servings
Description
This bowl is a colorful medley of juicy grilled shrimp, creamy avocado, and zesty corn salsa, all served over fluffy rice for a fulfilling meal that’s bursting with flavor.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- Corn Salsa:
- 1 cup fresh corn kernels (or canned, drained)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Creamy Sauce:
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
- For Serving:
- 1 ripe avocado, sliced
- Lime wedges
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add shrimp and toss to coat. Marinate for at least 15 minutes.
- Prepare the corn salsa by combining corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
- For the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, hot sauce, salt, and pepper until smooth. Adjust seasoning to taste.
- Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers and grill 2–3 minutes per side until opaque and cooked through. Remove from grill.
- Divide cooked rice into serving bowls. Top with grilled shrimp, corn salsa, and avocado slices.
- Drizzle creamy sauce over each bowl and garnish with lime wedges and fresh cilantro. Serve immediately.
Notes
- For added flavor, char the corn on the grill before adding to salsa.
- Shrimp can also be cooked in a skillet if a grill is not available.
- Adjust spice level by increasing or decreasing cayenne pepper and hot sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled / Stovetop
- Cuisine: Asian Fusion
Final Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant, protein-packed meal that’s as beautiful as it is delicious. Perfect for weeknight dinners, meal prep, or impressing guests, every bite is a balance of smoky, creamy, tangy, and fresh flavors. Try it, tweak it to your taste, and enjoy a colorful bowl of happiness straight from your kitchen.
