If you are craving a vibrant and satisfying meal that bursts with fresh flavors, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is exactly what you need. This dish masterfully combines smoky, juicy grilled shrimp with creamy mashed avocado and a bright, zesty corn salsa, all brought together by a luscious, tangy sauce. It’s a harmonious dance of textures and tastes that comes together in about 30 minutes, making it perfect for a quick weeknight dinner or a weekend treat with friends. Every element in this bowl works in perfect unison to create a dish that’s both nourishing and downright addictive.
Ingredients You’ll Need
This recipe shines because it uses simple, wholesome ingredients that are easy to find yet essential for delivering those vivid tastes and textures. Each component plays a crucial role in crafting this delightful bowl, from the smoky spices on the shrimp to the freshness in the salsa and the creaminess of the sauce.
- 1 lb large shrimp, peeled and deveined: The star protein, juicy and ready to soak up flavors.
- 2 tbsp olive oil: Helps marinate and grill the shrimp to perfection without sticking.
- 1 tsp smoked paprika: Adds a gentle smoky depth that complements the shrimp beautifully.
- 1/2 tsp cumin: Brings earthiness to the seasoning mix.
- 1/2 tsp chili powder: Provides a mild kick without overpowering.
- 1/4 tsp garlic powder: Enhances the savory notes.
- Juice of 1 lime: Brightens the marinade with zesty acidity.
- Salt and pepper to taste: Essential seasonings to balance flavors.
- Fresh chopped cilantro (for garnish): Adds fresh herbaceousness and vibrant color.
- 1 1/2 cups corn (fresh, frozen, or canned): Sweet crunch that’s vital for the salsa.
- 1/4 cup diced red bell pepper: Delivers acidity and a pop of red color.
- 1/4 cup chopped green onions: Offers a mild onion flavor and crisp texture.
- 2 tbsp chopped cilantro: Key herb for the salsa’s freshness.
- 1 tbsp lime juice: Adds brightness to the corn salsa.
- Salt to taste: Balances the salsa perfectly.
- 2 ripe avocados: Creamy, buttery base for the bowl’s richness.
- Juice of 1/2 lime: Keeps avocado fresh and adds a little zest.
- Salt and pepper to taste: Enhances the mashed avocado flavor.
- 1/2 cup mayo or Greek yogurt: Forms the foundation of the creamy sauce.
- 1 tbsp lime juice: Brightens the sauce with citrus tang.
- 1 tsp hot sauce (optional): For those who like a subtle heat boost.
- 1/2 tsp garlic powder: Adds a savory kick in the sauce.
- 1/2 tsp smoked paprika: Echoes the smoky notes from the shrimp marinade.
- 1 tbsp chopped cilantro: Freshness carried into the sauce.
- Salt to taste: To finish off the creamy sauce nicely.
- Cooked rice, quinoa, or cauliflower rice: The wholesome base layer for your bowl.
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 your shrimp in this flavorful marinade to coat every piece evenly and let it rest for 15 to 20 minutes. This step infuses the shrimp with a beautiful mix of smoky and zesty notes that will make each bite sing.
Step 2: Prepare the Corn Salsa
While the shrimp marinates, take another bowl and combine corn, diced red bell pepper, chopped green onions, chopped cilantro, lime juice, and salt. Stir it all together well, then pop it in the fridge. Letting this salsa chill and meld will deepen the flavors and add a refreshing crunch to your bowl later.
Step 3: Mash the Avocado
Halve and pit your ripe avocados, then scoop the flesh into a small bowl. Add lime juice, salt, and pepper before mashing. Aim for a mostly smooth texture but leave some chunks for fantastic creaminess and bite. This avocado mash adds a luscious, buttery component that balances the grilled shrimp perfectly.
Step 4: Make the Creamy Sauce
In a separate bowl, whisk together mayo or Greek yogurt, lime juice, optional hot sauce, garlic powder, smoked paprika, chopped cilantro, and salt. If it feels too thick, a splash of water helps you reach the perfect drizzle consistency. This sauce ties everything in the bowl together with its tangy, smoky creaminess.
Step 5: Grill the Shrimp
Heat your grill or grill pan over medium-high heat. Lay the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink with gorgeous grill marks. The quick grilling locks in juiciness and adds that smoky char that makes this bowl so special.
Step 6: Assemble the Bowl
Start each bowl with a base of cooked rice, quinoa, or cauliflower rice for a nutritious foundation. Add generous scoops of the chilled corn salsa and creamy avocado mash, then pile on the grilled shrimp. Finally, drizzle the creamy sauce over the top and finish with fresh cilantro for an irresistible presentation and fresh herbaceous punch.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
Fresh cilantro is an obvious winner for garnish, adding both color and a bright herbal note. You can also sprinkle a bit of crumbled cotija cheese, sliced jalapeños for heat, or a wedge of lime on the side to brighten up every bite exactly to your liking.
Side Dishes
This dish is vibrant enough to stand on its own, but pairing it with a simple side like a crisp green salad or roasted vegetables can elevate your meal. If you want to keep the fiesta going, serve with some warm tortilla chips or a light black bean salad.
Creative Ways to Present
For a fun twist, serve your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe in crisp lettuce cups for a refreshing handheld option. Alternatively, layer the ingredients in a clear glass jar for a visually stunning layered bowl perfect for picnics or meal prep.
Make Ahead and Storage
Storing Leftovers
Keep leftover components separately for the best texture: store grilled shrimp, corn salsa, avocado mash, and creamy sauce in airtight containers in the fridge. This way, the shrimp stays juicy, the salsa crisp, and the avocado fresh without turning brown too quickly.
Freezing
While grilled shrimp freezes well, the avocado mash and corn salsa do not maintain their ideal texture once frozen. For best results, freeze the shrimp alone in a freezer-safe bag or container and defrost gently before reheating and assembling the bowl.
Reheating
Warm the shrimp gently in a skillet or microwave just until heated through to avoid rubberiness. Refrain from reheating the avocado or salsa, and instead add fresh scoops of those when serving to keep that perfect creamy and crunchy contrast intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before marinating to get the best grill marks and flavor absorption.
Is Greek yogurt a good substitute for mayo in the creamy sauce?
Yes! Greek yogurt is a fantastic substitute that adds a tangy brightness and reduces the calorie count, making the sauce lighter without sacrificing creaminess.
What if I don’t have a grill or grill pan?
No worries at all! You can cook the shrimp in a regular skillet on the stove. Just heat it to medium-high and cook the shrimp for 2 to 3 minutes per side to get a nice sear.
How long will leftovers keep?
Stored properly in separate containers, leftovers will stay fresh in the fridge for up to 2 days. Avoid prepping the bowl too far in advance to preserve freshness.
Can I make this recipe vegan or vegetarian?
You can swap shrimp for grilled tofu or tempeh and use vegan mayo to create a vegan-friendly version that still delivers on flavor and satisfaction.
Final Thoughts
The Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is one of those dishes that feels like a warm invitation to enjoy good company and great food. It’s colorful, fresh, and packed with flavors that satisfy your taste buds and nourish your body. Once you try this recipe, it’s sure to become a staple in your weekly rotation, perfect for any occasion when you crave something wholesome and utterly delicious.
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 Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant and flavorful dish perfect for a quick and healthy meal. Juicy, smoky-marinated shrimp are grilled to perfection and served over a base of rice, quinoa, or cauliflower rice, complemented by fresh corn salsa, creamy mashed avocado, and a tangy, spiced sauce. Ready in just 30 minutes, this bowl offers a balanced blend of textures and bold, fresh flavors that make it ideal for lunch or dinner.
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
To Serve
- Cooked rice, quinoa, or cauliflower rice
- 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 shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes to absorb the flavors.
- 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, then refrigerate to let the flavors meld while you prep the other components.
- Mash the Avocado: Halve and pit the avocados, then scoop them into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth but still slightly chunky for texture.
- Make the Creamy Sauce: In a separate bowl, whisk together the 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 reach your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes on each side, or until pink and lightly charred. Remove from heat.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each bowl. Top with generous scoops of corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with additional fresh cilantro.
Notes
- For a low-carb option, use cauliflower rice as the base instead of rice or quinoa.
- If fresh corn is not available, frozen or canned corn can be used—just drain well to avoid excess moisture in the salsa.
- You can adjust the spiciness of the creamy sauce by adding more or less hot sauce according to your preference.
- Leftover grilled shrimp can be refrigerated for up to 2 days and make a great addition to salads or tacos.
- To save time, marinate the shrimp earlier or while preparing the other components.
