Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons lime juice (for marinade); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 cup corn kernels (fresh, canned, or grilled); 1/4 cup red onion, finely diced; 2 tablespoons cilantro, chopped; 1 large avocado, sliced or mashed; 1/2 cup Greek yogurt or sour cream; 1 tablespoon lime juice (for sauce); 1/4 teaspoon garlic powder; 1/4 teaspoon chili flakes; Salt and pepper to taste; Water (as needed, for thinning sauce)

Smoky grilled shrimp, vibrant corn salsa, creamy guacamole, and a luscious drizzle of zesty sauce come together in this bowl that screams summer freshness with every bite. Whether you’re meal-prepping for the week or looking for a quick dinner that doesn’t sacrifice flavor, this shrimp bowl is both satisfying and light, perfect for hot days and hungry appetites.

The magic lies in the balance of textures and temperatures. You’ve got tender charred shrimp straight off the grill paired with cool, buttery avocado, crisp corn salsa, and a smoky-creamy sauce that ties it all together. This dish is colorful, nutritious, and irresistibly good.

Preparation Phase & Tools to Use

Before diving in, gather these essential tools to keep things smooth and efficient:

Grill pan or outdoor grill: Crucial for getting that signature char on the shrimp without overcooking. The high heat locks in flavor.
Mixing bowls: Ideal for combining your corn salsa, marinating shrimp, and prepping the creamy sauce separately.
Blender or food processor: Helps you get that creamy, emulsified texture in your sauce without fuss.

Tongs: Handy for flipping shrimp on the grill without piercing them and losing those precious juices.
Sharp knife and cutting board: For finely dicing red onion, cilantro, and slicing avocado with precision.

Having the right equipment not only speeds up your prep but ensures each component turns out just right.

Ingredients for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Shrimp (peeled and deveined): The star of the bowl, shrimp cook fast and soak up smoky, spicy flavors beautifully.
Olive oil: Used for marinating and grilling the shrimp to lock in moisture.
Lime juice: Brightens every layer with its zesty acidity—great in both marinade and sauce.

Smoked paprika & cumin: Bring that warm, smoky depth to the shrimp.
Sweet corn kernels: Adds natural sweetness and a satisfying crunch to the salsa.
Red onion: A must for sharpness and bite in the corn salsa.

Cilantro: Brings freshness and ties the salsa and sauce together with its herbal notes.
Avocados: Their creamy texture balances the smoky, tangy elements.
Greek yogurt or sour cream: The base for the creamy sauce, giving it tang and body.

Garlic powder and chili flakes: Spice up the sauce without overpowering it.

Each ingredient plays a distinct role, creating a bowl full of contrast and flavor.

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

Step 1: Marinate the Shrimp

Whisk together olive oil, lime juice, smoked paprika, cumin, salt, and pepper in a bowl. Add the shrimp, toss to coat, and let it sit for 15-20 minutes.

Step 2: Make the Corn Salsa

Combine sweet corn, diced red onion, chopped cilantro, a splash of lime juice, and a pinch of salt in a mixing bowl. Chill until serving time.

Step 3: Blend the Creamy Sauce

In a blender or food processor, blend Greek yogurt, lime juice, garlic powder, chili flakes, and a bit of water until smooth. Taste and adjust seasoning.

Step 4: Grill the Shrimp

Heat your grill or grill pan to medium-high. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.

Step 5: Assemble the Bowl

In a serving bowl, start with a base of corn salsa, top with grilled shrimp, add avocado slices or guacamole, and finish with a generous drizzle of the creamy sauce. Garnish with extra cilantro if desired.

Best Ways to Serve and Store This Shrimp Bowl

Serve this shrimp bowl fresh off the grill, while the shrimp is still hot and the salsa cold. It’s perfect for lunch, dinner, or even a colorful summer party spread.

If you’re prepping ahead, store each component separately:

Shrimp: Refrigerate in an airtight container for up to 3 days.
Corn salsa and sauce: Store in sealed containers and stir before serving.
Avocado: Best to slice fresh when serving, but guacamole can be stored with plastic wrap pressed on the surface to avoid browning.

Great for meal prep, just assemble before eating to keep flavors and textures at their best.

Frequently Asked Questions

How spicy is this dish?

That depends on how much chili you add to the sauce. You can go mild or crank it up for heat lovers.

Can I use frozen shrimp?

Absolutely. Just thaw, pat dry, and proceed with the marinade as usual.

What can I substitute for Greek yogurt?

Sour cream or even a blend of mayo and plain yogurt works great.

Is this gluten-free?

Yes! As long as your seasonings and sauces are gluten-free, the dish naturally is.

Can I make it dairy-free?

Swap Greek yogurt with a dairy-free alternative like coconut yogurt.

What pairs well with this bowl?

Try it with cilantro lime rice, tortilla chips, or grilled veggies on the side.

Want More Shrimp & Seafood Ideas?

If you loved this grilled shrimp bowl, you might enjoy diving into these other bold and savory dishes:

Creamy Jamaican Shrimp Rasta Pasta for a spicy, creamy twist.

Baked Crab Legs in Butter Sauce when you’re craving seafood indulgence.
Seafood Stuffed Shells packed with flavor and rich cheesy filling.
Shrimp Salad Recipe for a refreshing cold option.

Louisiana Seafood Gumbo when you want a comforting, soul-warming bowl.

Save This Recipe for Later

📌 Save this recipe to your Pinterest seafood board so you can come back to it any time. Check out more daily recipes on my Pinterest page here.

And let me know in the comments how yours turned out. Did you char the shrimp over an open flame? Add extra heat to the sauce? I love hearing how these recipes evolve in your kitchens!

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 2 servings

Print Recipe

Description

This Grilled Shrimp Bowl combines smoky shrimp, fresh corn salsa, creamy avocado, and a tangy yogurt-lime sauce for a meal that’s bright, balanced, and loaded with summer flavor. Easy to prep and even easier to love!

Instructions

1. Marinate the shrimp by mixing olive oil, lime juice, smoked paprika, cumin, salt, and pepper. Toss shrimp to coat and marinate for 15–20 minutes.

2. In a bowl, mix corn, red onion, cilantro, lime juice, and a pinch of salt. Chill the salsa until serving.

3. Blend Greek yogurt, lime juice, garlic powder, chili flakes, and a splash of water to create a smooth, creamy sauce.

4. Heat a grill or grill pan to medium-high and cook shrimp for 2–3 minutes per side until opaque and slightly charred.

5. Assemble the bowl: Start with corn salsa, top with grilled shrimp, avocado slices, and drizzle with creamy sauce. Garnish with extra cilantro if desired.