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

There's something irresistible about the smoky aroma of grilled shrimp sizzling over an open flame. Pair that with creamy avocado, sweet corn salsa, and a drizzle of zesty sauce, and you’ve got a bowl that hits every flavor note—fresh, tangy, savory, and just a little spicy.

I first crafted this bowl after a summer barbecue when I had leftover grilled corn and a ripe avocado begging to be used. Since then, it’s become our go-to meal for warm evenings or when we want something fast, fresh, and satisfying. It’s also a winner with guests—easy to scale and even easier to love.

Let me show you how to bring this sunshine-in-a-bowl to your table.

Why You'll Love This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Get ready to fall in love with your new favorite bowl. This recipe isn’t just pretty to look at—it’s packed with flavor, textures, and wholesome ingredients that make every bite a delight.

First, let’s talk speed. From marinating the shrimp to assembling the bowl, this whole recipe takes under 30 minutes. That means dinner on the table even on your busiest nights.

It’s also wonderfully customizable. Don’t have corn? Sub in black beans. Not into shrimp? Try grilled chicken or tofu. You can tweak the bowl to suit your taste or dietary needs without losing the essence of the dish.

Health-conscious? This one’s for you. Between the lean grilled shrimp, heart-healthy avocado, and nutrient-packed veggies, it’s a feel-good meal that doesn’t sacrifice flavor.

And best of all, this bowl is an absolute crowd-pleaser. Whether you’re serving kids, friends, or picky eaters, there’s something here for everyone to enjoy—especially when that creamy sauce ties everything together.

So let’s dive into what makes this bowl sing.

Ingredients Notes

The beauty of this grilled shrimp bowl lies in the balance of fresh ingredients. Each component brings its own pop of color, texture, and flavor to the mix.

Start with shrimp, the star of the show. I recommend using large or jumbo shrimp, peeled and deveined. They cook quickly and soak up the marinade beautifully. A little olive oil, lime juice, garlic, and smoked paprika go a long way in boosting their natural sweetness and giving them that smoky char from the grill.

Next up is the corn salsa, which adds both sweetness and crunch. Use fresh corn on the cob if you can—it’s worth the extra few minutes on the grill. If you’re short on time, frozen or canned corn will work in a pinch. Combine it with chopped red onion, cilantro, lime juice, and a pinch of salt for a simple but flavorful salsa.

The avocado brings a creamy contrast to the bold flavors. Choose ripe avocados that yield slightly when pressed. Dice them just before serving to keep them vibrant and green, and consider a quick toss in lime juice to prevent browning.

A good creamy sauce ties the whole dish together. I use a mix of Greek yogurt, lime juice, a touch of honey, and chipotle in adobo for smoky heat. If you want something dairy-free, swap in vegan mayo or coconut yogurt.

Finally, don’t forget a base for your bowl. I love using brown rice or quinoa, both of which add fiber and texture. White rice or even cauliflower rice works just as well depending on your preferences.

You’ll also want a large grill pan or outdoor grill to cook the shrimp and corn. A sharp knife and cutting board are essential for chopping, and a small bowl and whisk will come in handy for mixing the sauce.

How To Make This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Putting this vibrant bowl together is as easy as it is rewarding. Here’s how to make it step by step.

Start by marinating your shrimp. In a bowl, combine olive oil, lime juice, minced garlic, smoked paprika, salt, and pepper. Add the shrimp and toss to coat. Let it marinate while you prepare the other ingredients—about 10 to 15 minutes is perfect.

While the shrimp is soaking up all that flavor, grill your corn. If using fresh ears, lightly brush them with oil and grill for about 8 to 10 minutes, turning occasionally until charred in spots. Set the corn aside to cool before slicing the kernels off.

Next, prep your salsa. In a mixing bowl, combine the grilled corn kernels with chopped red onion, fresh cilantro, lime juice, and a pinch of salt. Give it a quick stir and set aside—it’s best when it’s slightly chilled or at room temperature.

Now it’s time to grill the shrimp. Heat a grill pan over medium-high or fire up your outdoor grill. Thread the shrimp onto skewers if needed, and cook for 2–3 minutes per side until they’re opaque and lightly charred. Remove and set aside.

While everything is still warm, prepare your creamy sauce. In a small bowl, whisk together Greek yogurt, lime juice, chipotle in adobo, honey, and a dash of salt. Adjust the seasoning to your liking—it should be tangy, slightly spicy, and smooth enough to drizzle.

Finally, it’s time to assemble. In each bowl, start with a scoop of your grain base. Layer on the grilled shrimp, a generous spoonful of corn salsa, diced avocado, and a drizzle of that creamy sauce. Garnish with extra cilantro, a squeeze of lime, or even crumbled cotija cheese for a finishing touch.

From start to finish, you’re looking at about 30 minutes. What you get in return is a bright, flavorful meal that looks as good as it tastes.

Storage Options

Leftovers? No problem. This bowl stores beautifully with just a few smart moves.

For the shrimp, store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep them tender and juicy—just avoid overcooking.

The corn salsa holds up well too. Keep it in a sealed container for up to 4 days. In fact, it may even taste better the next day after the flavors have melded together.

If you’ve made extra sauce, it’ll keep in the fridge for about a week. Just give it a good stir before using again. It’s also great on tacos, salads, or as a veggie dip.

When it comes to storing assembled bowls, consider keeping each component separate. This helps maintain texture and freshness, especially if you’re prepping for lunches throughout the week.

Variations and Substitutions

One of the best things about this shrimp bowl is how easy it is to tweak based on what you have or what you're craving.

Not a fan of shrimp? Try grilled chicken, salmon, or even tofu for a vegetarian twist. Just use the same marinade—it works wonderfully on all proteins.

For the base, swap brown rice with farro, quinoa, or even greens like arugula or romaine for a low-carb option. You’ll still get that hearty feel with a fresh spin.

Don’t have corn? Use black beans or roasted red peppers instead. Both add texture and a pop of flavor that plays nicely with the other ingredients.

If you’re avoiding dairy, sub the Greek yogurt in the sauce with vegan mayo, coconut yogurt, or cashew cream. The key is keeping that tangy-creamy balance.

And don’t be afraid to spice it up! Add jalapeños, a dash of hot sauce, or some pickled onions if you're looking for a little heat or tang.

Experiment, taste, adjust—this bowl is your canvas, and the possibilities are endless.

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