If you’re craving a meal that bursts with vibrant colors, fresh flavors, and a perfect balance of creamy and smoky, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is an absolute game-changer. This dish effortlessly combines tender, smoky grilled shrimp with a zesty corn salsa, rich avocado mash, and a luscious creamy sauce that ties it all together. It’s a bowl filled with joy, texture, and a fiesta of tastes that you’ll want to make again and again.
Ingredients You’ll Need
To create this stunning bowl, you only need simple, fresh ingredients that each bring something special to the table—whether it’s the smoky spices on the shrimp, the fresh crunch of the corn salsa, or the richness of the creamy sauce. Every element works in harmony to make this recipe truly unforgettable.
- 1 lb large shrimp, peeled and deveined: The star protein with a juicy, tender bite perfect for grilling.
- 2 tbsp olive oil: Helps the shrimp absorb flavors and prevents sticking on the grill.
- 1 tsp smoked paprika: Adds a wonderful smoky depth that complements the shrimp beautifully.
- 1/2 tsp cumin: Gives a warm, earthy background note that boosts the overall flavor.
- 1/2 tsp chili powder: A mild kick to lift the dish without overwhelming it.
- 1/4 tsp garlic powder: Adds savory richness.
- Juice of 1 lime: Provides that fresh citrus punch that brightens the shrimp.
- Salt and pepper to taste: Essential for seasoning all components perfectly.
- Fresh chopped cilantro (for garnish): Brings herbaceous brightness and pops of green color.
- 1 1/2 cups corn (fresh, frozen, or canned): The sweet crunch that makes the salsa sing.
- 1/4 cup diced red bell pepper: Adds crisp texture and vibrant red color.
- 1/4 cup chopped green onions: For a subtle, fresh onion flavor.
- 2 tbsp chopped cilantro: Infuses the corn salsa with zesty freshness.
- 1 tbsp lime juice: Balances the salsa with tanginess.
- 2 ripe avocados: Creamy richness that’s mashed for the perfect texture.
- Juice of 1/2 lime: Prevents avocado browning and boosts flavor.
- 1/2 cup mayo or Greek yogurt: Creates the base of the luscious creamy sauce.
- 1 tbsp lime juice: Adds brightness to the sauce.
- 1 tsp hot sauce (optional, to taste): For a subtle heat kick in the sauce.
- 1/2 tsp garlic powder: Adds a flavorful garlicky punch.
- 1/2 tsp smoked paprika: Echoes the smokiness in the sauce.
- 1 tbsp chopped cilantro: Fresh herbal flair in the sauce.
- Cooked rice, quinoa, or cauliflower rice: Acts as a satisfying base to hold all the toppings.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a medium bowl. Toss the shrimp until every piece is coated in this smoky, tangy blend. Let it rest for about 15 to 20 minutes so all those flavors soak into the shrimp. This marinade is the heartbeat of the dish, infusing the shrimp with a vibrant, charismatic flavor.
Step 2: Prepare the Corn Salsa
While the shrimp marinates, whip up your corn salsa by combining corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt in another bowl. Give everything a good toss, then pop it in the fridge to chill and allow the flavors to mingle. This salsa is crunchy, sweet, and zesty – a perfect contrast to the smoky shrimp.
Step 3: Mash the Avocado
Halve and pit the avocados, then scoop the flesh into a small bowl. Add lime juice along with salt and pepper, then mash it so you have a nice balance between creamy smoothness and a bit of chunk for texture. This avocado mash adds luscious, buttery richness that complements every bite.
Step 4: Whisk Together the Creamy Sauce
In a separate bowl, combine mayo or Greek yogurt, lime juice, hot sauce if you like a little zing, garlic powder, smoked paprika, chopped cilantro, and salt. Give it a good whisk, adding water if it’s too thick, until you reach a drizzly, creamy consistency. This sauce brings a cooling, tangy creaminess with just a hint of smoky spice that really ties the bowl together.
Step 5: Grill the Shrimp
Heat your grill or grill pan to medium-high. Lay out the shrimp in a single layer and grill each side for 2 to 3 minutes, until they turn bright pink with light char marks. The direct heat seals in juicy tenderness and adds that irresistible grilled smokiness. Remove the shrimp from the heat and get ready to assemble your bowls.
Step 6: Assemble Your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Start each bowl with a hearty scoop of rice, quinoa, or cauliflower rice as your foundation. Add generous portions of the corn salsa and creamy avocado mash. Top everything with your perfectly grilled shrimp, then drizzle the creamy sauce over the top. Finally, sprinkle with fresh cilantro for that beautiful pop of color and herbal brightness.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
Fresh chopped cilantro is a go-to garnish here, adding brightness and color. You can also sprinkle some thinly sliced radishes or a wedge of lime on the side for an extra fresh zing. A dash of chili flakes can add a subtle heat punch, if you like a bit of spice with your meal.
Side Dishes
This bowl stands strong as a complete meal on its own, but if you want to add sides, I recommend a crisp green salad with a light vinaigrette or some grilled vegetables. A lime and chili-spiked black bean salad would also complement the flavors beautifully, providing some extra protein and fiber.
Creative Ways to Present
For a fun twist, serve everything deconstructed so guests can build their own bowls. Or, use colorful serving bowls to let the vibrant ingredients shine. This recipe also works beautifully for meal prep, arranging several bowls with all components ready to be enjoyed throughout the week—all topped with fresh creamy sauce right before eating.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled shrimp separate from the salsa and avocado mash in airtight containers, ideally in the refrigerator. The avocado mash can brown if stored too long, so it’s best eaten within 1 to 2 days. The shrimp and corn salsa will stay fresh for around 3 days.
Freezing
Freezing isn’t ideal for this dish because the avocado mash and creamy sauce don’t freeze well. However, you can freeze the marinated raw shrimp before grilling for up to 1 month. Just thaw completely before cooking.
Reheating
Gently reheat the grilled shrimp in a skillet or microwave for just a couple of minutes to avoid drying them out. The corn salsa and avocado mash are best served cold or at room temperature. Reheat only the base like rice or quinoa to maintain the bowl’s freshness and texture.
FAQs
Can I use frozen shrimp for this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe?
Absolutely! Frozen shrimp works well as long as you thaw and pat them dry before marinating and grilling. Just be sure not to overcrowd the grill to get those delicious char marks.
Is Greek yogurt a good substitute for mayo in the creamy sauce?
Yes, Greek yogurt is a fantastic lighter alternative to mayo. It adds a nice tang and keeps the sauce creamy without being too heavy.
What can I substitute for fresh corn if it’s out of season?
Frozen or canned corn work perfectly here. Just make sure to drain canned corn well to avoid excess moisture in your salsa.
Can I make this recipe vegan or vegetarian?
You can easily adapt it by swapping shrimp for grilled tofu or chickpeas, using vegan mayo or avocado-based creamy sauce, and keeping all the fresh veggies and salsa ingredients intact.
How long does the shrimp marinade need to sit?
15 to 20 minutes is ideal to let all those spices and lime juice permeate the shrimp, enhancing flavor without making them mushy.
Final Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is one of those dishes that feels like a celebration in every bite. From the smoky, juicy shrimp to the vibrant, fresh textures and the creamy tangy sauce, it’s a bowl that brings comfort and excitement to your plate. I hope you give this recipe a try soon — it’s perfect for a quick weeknight dinner or an impressive weekend treat shared with friends and family.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant and flavorful meal perfect for a healthy lunch or dinner. Featuring smoky, spiced shrimp grilled to perfection, topped with fresh and tangy corn salsa, creamy mashed avocado, and a zesty lime-infused sauce, this bowl offers a delicious balance of textures and tastes. Served on a bed of your choice of rice, quinoa, or cauliflower rice, it’s both nutritious and satisfying.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Other
- Cooked rice, quinoa, or cauliflower rice (for serving)
- Fresh chopped cilantro for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the peeled and deveined shrimp in the marinade until they are evenly coated. Let the shrimp sit for 15–20 minutes to absorb the flavorful spices.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well to combine and refrigerate to allow the flavors to meld while you prepare the other ingredients.
- Make the Avocado Mash: Halve and pit the avocados, then scoop the flesh into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth with a slightly chunky texture for added mouthfeel.
- Prepare the Creamy Sauce: In a separate bowl, whisk together mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water to adjust the consistency to your liking.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and have a light char. Remove from the heat once cooked through.
- Assemble the Bowls: Start with a base of cooked rice, quinoa, or cauliflower rice in each serving bowl. Top with generous scoops of the corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with freshly chopped cilantro before serving.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Fresh corn works best for the salsa, but frozen or canned corn can be used in a pinch.
- For a lighter sauce, use Greek yogurt instead of mayo.
- Adjust the spice levels by varying the amount of chili powder and hot sauce.
- Serve with lime wedges on the side for an extra citrus kick.
