Easy Grilled Shrimp Bowl With Avocado & Corn Salsa

Why You’ll Love This Recipe

• Bright, bold flavors from spices, lime juice, and fresh herbs.
• Balanced and nourishing, with protein-rich shrimp, healthy fats from avocado, and colorful vegetables.
• Customizable easily adapt toppings or adjust spice levels to your taste.
• Quick and easy, ready in under 30 minutes with simple prep.

Ingredients

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

For the shrimp:

1. 1 lb (450 g) large shrimp, peeled and deveined
2. 1 tbsp olive oil
3. 1 tsp smoked paprika
4. ½ tsp chili powder
5. ½ tsp garlic powder
6. ½ tsp ground cumin
7. ¼ tsp cayenne pepper (optional, for heat)
8. Salt and pepper, to taste

For the avocado:
9. 2 ripe avocados, peeled and pitted
10. Juice of 1 lime
11. Salt, to taste

For the corn salsa:
12. 1 cup fresh or frozen corn kernels (thawed if frozen)
13. ½ cup red onion, finely diced
14. ½ cup red bell pepper, finely diced
15. 1 jalapeño, seeded and minced (optional)
16. ½ cup fresh cilantro, chopped
17. Juice of 1 lime
18. Salt and pepper, to taste

For the creamy sauce:
19. ½ cup mayonnaise
20. ¼ cup Greek yogurt or sour cream
21. Juice of 1 lime
22. 1 garlic clove, minced
23. ½ tsp chili powder
24. ¼ cup fresh cilantro, finely chopped
25. Salt and pepper, to taste

Directions

1. Prepare the shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne (if using), salt, and pepper until evenly coated.
2. Grill the shrimp: Preheat a grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side, or until opaque and slightly charred. Remove from heat.
3. Make the avocado mash: In a small bowl, mash the avocados with lime juice and salt until smooth or slightly chunky, depending on preference.
4. Prepare the corn salsa: In a medium bowl, combine corn, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, salt, and pepper. Stir well.
5. Mix the creamy sauce: In another bowl, whisk together mayonnaise, Greek yogurt or sour cream, lime juice, minced garlic, chili powder, cilantro, salt, and pepper until smooth.
6. Assemble the bowls: Spoon mashed avocado into serving bowls. Top with a generous scoop of corn salsa, arrange grilled shrimp on top, and drizzle with the creamy sauce.
7. Serve immediately, garnished with extra lime wedges or fresh cilantro if desired.

Servings and timing

• Servings: Serves 4.
• Prep time: 15 minutes.
• Cook time: 6–8 minutes.
• Total time: Around 25 minutes.

Storage/Reheating

• Storage: Keep components separate in airtight containers in the fridge for up to 2 days. Avocado mash is best eaten fresh.
• Reheating: Warm shrimp gently in a skillet over low heat or in the microwave for 20–30 seconds. Avoid reheating avocado or sauce add fresh just before serving.

FAQs

Can I use pre-cooked shrimp?

Yes, but grill or sear briefly to add flavor and heat through.

Can I swap mayonnaise in the sauce?

You can replace it with all Greek yogurt or sour cream for a lighter option.

Is fresh corn necessary?

No, frozen or canned corn works well just drain and thaw before using.

Can I make this dish spicy?

Increase the cayenne in the shrimp and keep the jalapeño seeds in the salsa for more heat.

What can I serve with this bowl?

Try rice, quinoa, or mixed greens as a base for extra substance.

Can I cook the shrimp in a skillet?

Yes, a hot skillet with a touch of oil will cook shrimp perfectly in just a few minutes.

How do I prevent shrimp from becoming rubbery?

Cook over medium-high heat and remove as soon as they turn pink and opaque.

Can I prepare the salsa ahead?

Yes, make up to 4 hours in advance and refrigerate flavors will meld nicely.

Can I use another protein instead of shrimp?

Chicken, salmon, or even grilled tofu work beautifully.

How long will the creamy sauce last?

Stored in an airtight container in the fridge, it will keep for up to 3 days.

Conclusion

This easy grilled shrimp bowl is a fresh, colorful, and flavor-packed meal that comes together in less than half an hour. With smoky shrimp, creamy avocado, zesty corn salsa, and a tangy cilantro-lime sauce, it’s a versatile dish you can enjoy for lunch, dinner, or meal prep. Each bite delivers a balance of textures and tastes that’s sure to please.

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