Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
There’s something about a perfectly grilled shrimp that makes my kitchen come alive. When I first started putting together this shrimp bowl, I wanted it to pack flavor, freshness, and just the right amount of indulgence. What I ended up with is now a family favorite that never fails to impress guests, too. It’s the kind of dish that looks restaurant-level but is surprisingly easy to make.
The charred, smoky shrimp pairs so well with sweet, slightly crisp corn and creamy avocado. Add a spoonful of rich, tangy sauce to bring it all together, and you’ve got a bowl that hits every flavor note. I love serving this for dinner on warm evenings, especially when I want something quick yet packed with vibrant textures.
I’ve also experimented with different elements here: roasted corn, spicy jalapeño crema, or even a base of cilantro rice. It’s the kind of flexible dish that always turns out delicious. If you like this bowl, you might also enjoy the Authentic 7 Layer Mexican Dip or even pair it with Mexican Potatoes for a full-on fiesta meal!
Why You’ll Love This Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
This shrimp bowl is more than just a pretty dish. It’s loaded with high-protein shrimp, heart-healthy fats from avocado, and vibrant veggies that bring nutrients and crunch. You get layers of smoky, creamy, tangy, and sweet in each bite.
Another reason I adore this bowl? It’s meal-prep friendly. The components can be made in advance and quickly assembled when it’s time to eat. It’s also naturally gluten-free and easy to customize for different diets. Whether you’re cooking for one or feeding a crowd, this recipe scales like a dream.
Perfect for weeknight dinners or casual gatherings, this shrimp bowl is sure to become a staple in your rotation. Let’s dive into the steps!
How to Make the Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
Step 1: Marinate the Shrimp
Start by tossing raw, deveined shrimp in olive oil, minced garlic, lime juice, paprika, cumin, salt, and a hint of chili powder. Let the shrimp marinate for at least 20 minutes. This gives them time to absorb all the zesty and smoky flavors.
Step 2: Grill the Shrimp
Heat your grill or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they’re pink and slightly charred. Set them aside to rest.
Step 3: Prepare the Avocado Corn Salsa
Mix together diced avocado, grilled or charred corn kernels, chopped red onion, chopped cilantro, diced jalapeño (optional), and fresh lime juice. Season lightly with salt and pepper. This salsa adds a creamy and zesty brightness that complements the shrimp perfectly.
Step 4: Make the Creamy Sauce
Blend sour cream (or Greek yogurt), lime juice, a bit of garlic powder, and a pinch of salt. Add a few cilantro leaves for a fresh herbal kick. The sauce should be thick but drizzle-able.
Step 5: Assemble the Bowl
Start with a base of your choice: cilantro-lime rice, brown rice, or even cauliflower rice. Top with the grilled shrimp, a generous scoop of the avocado corn salsa, and a swirl of creamy sauce. Garnish with extra cilantro or a lime wedge if you’re feeling fancy.
Recipe Variations and Possible Substitutions
There are so many fun ways to customize this bowl. If you’re not a fan of shrimp, grilled chicken or even crispy tofu are great substitutes. For the salsa, you can swap avocado for mango to add a touch of sweetness.
Not into dairy? Use a plant-based yogurt for the creamy sauce. You can also spice things up by adding a drizzle of hot sauce or a handful of pickled onions. Don’t have fresh corn? Frozen corn sautéed in a dry skillet gives a similar charred flavor.
Serving and Pairing Suggestions
I love serving this shrimp bowl warm, right after grilling. The heat enhances the creamy and citrusy notes, and the charred corn bursts with flavor. For a fun twist, serve it taco-style by scooping the mixture into warm tortillas.
For sides, think crunchy tortilla chips with fresh guacamole or a chilled Mexican-style cucumber salad. A sparkling limeade or cold beer pairs beautifully, especially on sunny days.
Storage and Reheating Tips
Store leftover components separately in airtight containers. The grilled shrimp keeps best for up to 2 days in the fridge. Reheat it gently in a skillet over low heat to avoid rubbery texture.
The avocado corn salsa is best fresh but will keep for about a day if stored with a squeeze of lime juice to prevent browning. The creamy sauce can be stored up to 4 days and makes a great topping for other meals too.
Frequently Asked Questions
How spicy is this shrimp bowl?
It’s mildly spicy from the chili powder and optional jalapeño. You can easily adjust the heat level to your liking.
Can I make this ahead of time?
Yes! You can prep the shrimp, salsa, and sauce in advance. Assemble just before serving for the best texture.
What’s the best rice to use?
Cilantro-lime rice is my favorite for this bowl, but plain white or brown rice works well. You can also go low-carb with cauliflower rice.
Can I freeze the leftovers?
Freezing is not recommended, especially due to the avocado salsa. The shrimp can be frozen separately if needed.
Is this recipe kid-friendly?
Absolutely. Just reduce or skip the jalapeño and chili powder for a milder version that’s perfect for kids.
Related Recipe You’ll Like
If this grilled shrimp bowl won your heart, you’re going to love the Cheese Shrimp Penne Pasta with Spinach. It delivers the same juicy shrimp satisfaction with a creamy, cheesy pasta twist. For those who enjoy Tex-Mex inspired flavors, don’t miss the Taco Spaghetti Casserole — it’s packed with spice, cheese, and comforting pasta goodness.
Another perfect complement? The Authentic 7 Layer Mexican Dip. It’s a crowd-pleasing appetizer that would be perfect to serve before your shrimp bowl dinner. And if you’re cooking for a bigger group, the Mexican Potatoes are a hearty and flavorful side that pairs wonderfully.
Save and Share This Recipe for Later
Don’t let this Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce get lost in your feed! Be sure to pin this recipe on your favorite Pinterest board so you can come back to it anytime. It’s the perfect addition to your weeknight dinner lineup or a colorful meal prep plan.
If you loved this recipe, share it with friends and family on Facebook, Instagram, or even send it via text. Nothing spreads love like a great recipe shared. Tag me when you make it – I absolutely love seeing your creations!
Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
This Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce is a flavor-packed, vibrant dish that combines charred, smoky shrimp with creamy avocado and sweet grilled corn. Topped with a tangy homemade sauce and served over a bed of rice, it’s a healthy, filling, and visually stunning dinner option that’s easy enough for weeknights and impressive enough for entertaining. It’s gluten-free, adaptable, and meal-prep friendly, making it one of the most versatile shrimp bowl recipes out there.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/2 tbsp lime juice (plus more for garnish)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder (optional)
- Salt to taste
- 1 avocado, diced
- 1 cup grilled or charred corn kernels
- 1/4 cup red onion, finely chopped
- 1 tbsp chopped cilantro (plus more for garnish)
- 1 small jalapeño, diced (optional)
- 1/2 cup sour cream or Greek yogurt
- 1/4 tsp garlic powder
- Rice of choice (cilantro-lime rice, brown rice, or cauliflower rice)
Instructions
- In a bowl, combine shrimp, olive oil, garlic, lime juice, paprika, cumin, chili powder, and salt. Mix well and marinate for at least 20 minutes.
- Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and lightly charred.
- In a separate bowl, mix avocado, corn, red onion, jalapeño, cilantro, and lime juice. Season with salt and set aside.
- Blend sour cream (or Greek yogurt), lime juice, garlic powder, and a pinch of salt to make the creamy sauce.
- Assemble bowls by placing rice as the base, topping with shrimp, avocado corn salsa, and drizzling the creamy sauce. Garnish with extra cilantro and lime wedges.
Notes
- To keep avocado fresh longer, toss with lime juice before adding to salsa.
- Customize spice levels by adjusting jalapeño and chili powder.
- Great for meal prep — store components separately and assemble just before eating.
- Can substitute shrimp with grilled chicken or tofu for variation.
- Serve with warm tortillas to transform this bowl into delicious shrimp tacos!
