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

Why You’ll Love This Recipe

This Grilled Shrimp Bowl is a complete, balanced meal that offers a satisfying mix of textures and flavors. The juicy grilled shrimp are perfectly seasoned with spices, and the creamy avocado mash adds richness. The crunchy and sweet corn salsa brings a refreshing bite, while the creamy sauce ties everything together with its bold, spicy lime flavor. Whether you're craving something light but hearty or looking for a fun and nutritious meal, this bowl is sure to please everyone.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For Grilled Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
Juice of 1 lime
Salt and pepper to taste
Fresh chopped cilantro (for garnish)

For Corn Salsa:
1 ½ cups corn (fresh, frozen, or canned)
¼ cup diced red bell pepper
¼ cup chopped green onions
2 tablespoon chopped cilantro
1 tablespoon lime juice
Salt to taste

For Avocado Mash:
2 ripe avocados
Juice of ½ lime
Salt and pepper to taste

For Creamy Sauce:
½ cup mayo or Greek yogurt
1 tablespoon lime juice
1 teaspoon hot sauce (optional, to taste)
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 tablespoon chopped cilantro
Salt to taste

Optional Base:
Cooked rice, quinoa, or cauliflower rice

Directions

1. Marinate the Shrimp: In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade and let them sit for 15–20 minutes.

2. Prepare the Corn Salsa: In another bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix and set aside to chill.

3. Mash the Avocado: Scoop the avocado into a bowl and mash it with lime juice, salt, and pepper until creamy but still slightly chunky.

4. Make the Sauce: In a small bowl, whisk together the mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Adjust the thickness with a splash of water if needed.

5. Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until pink and lightly charred.

6. Assemble the Bowl: Add a base of cooked rice, quinoa, or cauliflower rice to the bottom of a bowl. Top with the corn salsa, avocado mash, grilled shrimp, and drizzle generously with the creamy sauce. Garnish with fresh cilantro.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Vegan Option: Swap the shrimp for grilled tofu or tempeh and use vegan yogurt for the creamy sauce.

• Spicy Kick: Add extra hot sauce or some finely chopped jalapeños to the corn salsa for more heat.

• Grain-Free: Use cauliflower rice as the base for a low-carb option.

• Protein Boost: Add black beans or chickpeas for an extra protein boost if you want to make the meal even heartier.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate to avoid it soaking into the bowl components.

Reheating: Reheat the shrimp and corn salsa in a pan over low heat. Reheat the base (rice, quinoa, or cauliflower rice) in the microwave. Keep the avocado mash and creamy sauce refrigerated and add them fresh when serving.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can work, but be sure to thaw them completely before marinating and grilling.

2. How can I make the creamy sauce spicier?

To make the sauce spicier, simply add more hot sauce or even a pinch of cayenne pepper to taste.

3. What if I don’t have a grill?

If you don't have a grill, you can cook the shrimp in a grill pan or a regular skillet on the stovetop over medium-high heat.

4. Can I make the corn salsa ahead of time?

Yes, the corn salsa can be made in advance and stored in the fridge for up to 2 days. This allows the flavors to meld together nicely.

5. Can I use store-bought guacamole instead of mashed avocado?

Yes, store-bought guacamole can work as a time-saving alternative to homemade mashed avocado.

6. Can I substitute the mayo for a different ingredient?

Yes, you can substitute mayo with Greek yogurt for a lighter version, or use a vegan mayo if you're following a dairy-free diet.

7. How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you make sure the base (like rice or quinoa) and any sauces used are gluten-free.

8. Can I add other vegetables to the corn salsa?

Absolutely! You can add diced tomatoes, cucumbers, or even black beans to the corn salsa for extra flavor and texture.

9. How can I make this recipe less spicy?

To reduce the spice, simply omit the chili powder and hot sauce in the sauce, or use a milder version of the hot sauce.

10. Can I meal prep this recipe?

Yes, you can prepare the shrimp, corn salsa, and avocado mash ahead of time. Just store everything separately and assemble when you're ready to eat.

Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is the perfect quick meal for any night of the week. Packed with protein, healthy fats, and vibrant flavors, it’s easy to make, highly customizable, and will surely become a favorite in your recipe rotation. Whether you're preparing it for yourself or feeding a crowd, this dish is sure to impress!