If you crave a meal that’s vibrant, satisfying, and bursting with flavor in every bite, you’ll fall head over heels for this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. Imagine juicy grilled shrimp layered over fluffy rice, crowned with sweet-tangy corn salsa, creamy avocado slices, and a luscious sauce that ties it all together. This isn’t just a quick weeknight dinner; it’s a celebration in a bowl, and it delivers a perfect harmony of textures and colors in every delicious forkful.

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

Ingredients You’ll Need

The magic of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce lies in its simplicity—you’re working with fresh, bold flavors that come together in a truly memorable meal. Each ingredient brings its own element of taste, color, or texture, making every scoop special and satisfying.

Shrimp: Pick large, peeled, and deveined shrimp for juicy, succulent bites that cook quickly and absorb the smoky grill flavor beautifully.
Olive Oil: A quick toss in olive oil ensures your shrimp won’t stick to the grill and keeps them moist.
Chili Powder: Brings mild heat and earthy depth to the shrimp, waking up your taste buds.
Cumin: Lends a subtle warmth and nuttiness, perfect in combination with chili powder.
Garlic Powder: Adds savory, aromatic goodness to every bite of shrimp.
Salt and Black Pepper: Essential for bringing out all the other flavors—season to taste!
Cooked Rice: The base—use white, brown, or even cauliflower rice for a lighter option, depending on your mood or what’s in the pantry.
Avocado: Sliced just before serving for creamy, buttery richness and lovely color contrast.
Corn Kernels: Grilled or thawed from frozen, sweet corn is a juicy pop in the salsa and pairs perfectly with shrimp.
Red Bell Pepper: Adds crunch and a sweet bite, plus vibrant color.
Red Onion: A little sharpness and crunch balance out the dish’s richness.
Fresh Cilantro: Sprinkled in for a fragrant, herby kick—don’t skip this if possible!
Lime Juice: Brightens everything up with fresh citrusy tang, used in both salsa and creamy sauce.
Plain Greek Yogurt or Sour Cream: The creamy, tangy base for your sauce—either option keeps it light and luscious.
Mayonnaise: Just a spoonful deepens the sauce’s flavor and gives it that classic creaminess.
Hot Sauce (optional): For a touch of heat and zip in the sauce—totally up to your spice preference.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Step 1: Marinate and Grill the Shrimp

Start by tossing your shrimp in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. This simple marinade infuses the shrimp with incredible flavor in just minutes. While your grill or grill pan preheats to medium-high, let the flavors sink in. When it’s hot, lay the shrimp out in a single layer and grill for 2 to 3 minutes per side. Watch for that telltale pink color—they’re done when slightly charred and firm. The aroma will have everyone hovering around the kitchen, trust me!

Step 2: Whip Up the Corn Salsa

While the shrimp sizzle, make a cheerful corn salsa by tossing together corn kernels, diced red bell pepper, red onion, chopped cilantro, and a big squeeze of lime juice. The freshness of this salsa really balances the rich, smoky shrimp. Let it sit for a few minutes so all those flavors meld, becoming more vibrant and juicy with every minute.

Step 3: Mix the Creamy Sauce

The sauce couldn’t be simpler or more delightful. In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, a teaspoon of hot sauce if you like it spicy, and salt. This creamy sauce is dreamy, adding cool tang to tie together the warm, grilled shrimp and fresh salsa. Adjust the seasoning exactly to your liking for a sauce you’ll want to drizzle on everything!

Step 4: Assemble the Bowls

Now comes the fun part—building your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. Start with a generous scoop of warm cooked rice as your base in each bowl. Layer on the grilled shrimp, then pile on the vibrant corn salsa. Slip in a few avocado slices for instant luxury. Drizzle (or smother, we won’t judge!) everything with your creamy sauce. Each bowl looks like a mini work of art and tastes every bit as good as it looks.

Step 5: Garnish and Enjoy

Finish each bowl with an extra sprinkle of fresh cilantro and a lime wedge. Don’t skip this bit—the finishing touches really wake up all the other flavors. Snap a photo if you wish (it’s totally Instagram-worthy!), then dig in while everything is still warm and at its absolute peak.

How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Garnishes

A final flourish of fresh cilantro and a wedge of lime instantly takes this dish from great to stunning. If you love a bit of crunch, try a sprinkle of toasted pepitas, sliced radishes, or even a handful of microgreens. Fresh garnishes not only brighten up the bowl but also add another layer of flavor and texture.

Side Dishes

Though the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a complete meal, you can make it truly special with sides like crispy tortilla chips for scooping up salsa, a simple green salad dressed with lime vinaigrette, or a cup of black beans for extra protein and heartiness. Even a quick, lightly dressed slaw would add crunch and color alongside your bowl.

Creative Ways to Present

If you’re serving to a crowd or meal prepping, try setting out each component separately and letting everyone build their own bowl—it’s just as fun and looks beautiful laid out family-style. Or, for a party, layer smaller portions into clear glasses or jars to make individual shrimp bowl parfaits. Presentation doesn’t have to be fancy to make the meal feel extra special!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store each component separately in airtight containers in the fridge. The grilled shrimp will keep for up to two days, as will the rice and salsa. Avocado is best sliced fresh, but you can store slices in a little lime juice for a day to help prevent browning. Creamy sauce lasts a few days and even improves in flavor as it sits.

Freezing

While you can freeze cooked shrimp and rice, the corn salsa and creamy sauce are best made fresh. To freeze, cool the shrimp and rice completely, place them in freezer-safe bags or containers, and store for up to two months. Thaw overnight in the fridge before reheating. Avoid freezing avocado and salsa, as their textures change dramatically once thawed.

Reheating

To reheat the shrimp and rice for a future Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce, warm them gently in the microwave or in a skillet over low heat just until heated through. Avoid overcooking the shrimp as it can turn rubbery. Add fresh avocado, salsa, and sauce just before serving for the best texture and flavor.

FAQs

Can I use pre-cooked or frozen shrimp?

Absolutely! If using pre-cooked shrimp, you can still toss them in the seasoning and grill briefly for a bit of char and added flavor. If using frozen, simply thaw, pat dry, and proceed as directed—it’s all about getting that fresh-grilled goodness in your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Is this recipe good for meal prep?

This bowl is a meal prep superstar. Just keep the shrimp, rice, salsa, and sauce in separate containers in the fridge, and assemble everything fresh when you’re ready to eat. This way, each component stays at its best and you get maximum flavor and texture in every bowl.

Can I make this dairy-free?

Yes! Swap in dairy-free yogurt or mayonnaise when making the creamy sauce and you’ll have a completely dairy-free Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. It’s flexible and still packed with flavor.

What other toppings work well in this bowl?

You can absolutely get creative—pickled onions, shredded lettuce, black beans, jalapeño slices, or even a little crumbled cotija cheese (if dairy isn’t an issue) are all delicious. The beauty of this bowl is how versatile it is to your tastes and pantry finds.

What rice is best for this recipe?

Any cooked rice works well here: classic white or brown rice for a hearty base, or cauliflower rice if you want to keep it lighter and lower carb. Whichever you choose, it’s sure to soak up all that sauce and salsa beautifully in your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Final Thoughts

If you’re looking to bring a little sunshine and lots of flavor to your dinner table, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is the answer. It’s colorful, quick to make, and downright addictive! Don’t be surprised if it becomes a new favorite in your weekly rotation—give it a try and savor every zesty, creamy, crunchy bite.

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

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4.6 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a delicious and healthy meal option that’s perfect for a quick and flavorful dinner. Juicy grilled shrimp, creamy avocado, sweet corn salsa, and a tangy sauce come together to create a satisfying and well-balanced dish.

Ingredients

Scale

Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste

Additional Ingredients:

2 cups cooked rice (white, brown, or cauliflower rice)
1 ripe avocado, sliced
1 cup corn kernels (grilled or thawed if frozen)
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Creamy Sauce:

1/2 cup plain Greek yogurt or sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
Salt to taste

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Instructions

Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
Grill the Shrimp: Toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Grill shrimp for 2 to 3 minutes per side until pink and cooked through.
Prepare the Corn Salsa: Combine corn, red bell pepper, red onion, cilantro, and lime juice in a bowl to make the salsa.
Make the Creamy Sauce: Whisk together Greek yogurt, mayonnaise, lime juice, hot sauce (if using), and salt until smooth.
Assemble the Bowls: Divide cooked rice among 4 bowls. Top with grilled shrimp, corn salsa, avocado slices, and a drizzle of creamy sauce. Garnish with extra cilantro and lime wedges if desired.

Notes

This recipe is versatile—feel free to customize by adding black beans, shredded lettuce, or pickled onions.
For a dairy-free option, use dairy-free yogurt or mayo in the creamy sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired