Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

A Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is the perfect blend of vibrant flavors, fresh ingredients, and satisfying textures. Whether you’re looking for a healthy meal, a post-workout recovery dish, or something to serve at a summer BBQ, this bowl has it all. With juicy grilled shrimp, creamy avocado, zesty corn salsa, and a rich, tangy sauce, it’s a dish that is both fulfilling and delightful.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Juicy grilled shrimp, creamy avocado, zesty corn salsa, and a rich, tangy sauce — this Grilled Shrimp Bowl with Avocado is fresh, colorful, and packed with flavor.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp garlic powder

1 tbsp smoked paprika

1 tsp ground cumin

1/2 tsp chili powder

Salt and black pepper, to taste

1 lime, juiced

For the Corn Salsa:

2 cups corn kernels (fresh or thawed)

1/2 red onion, finely chopped

1/2 red bell pepper, diced

1/4 cup fresh cilantro, chopped

1 tbsp lime juice

Salt and black pepper, to taste

For the Creamy Sauce:

1/4 cup Greek yogurt or sour cream

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tsp honey (optional)

1 tsp lime juice

Salt and black pepper, to taste

For the Bowl Assembly:

2 ripe avocados, sliced

1 cup cooked quinoa or brown rice (optional)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

1. In a bowl, combine olive oil, garlic powder, paprika, cumin, chili powder, salt, pepper, and lime juice. Toss shrimp in marinade. Let sit 15-60 mins.

2. In a bowl, mix corn, onion, bell pepper, cilantro, lime juice. Season to taste. Set aside.

3. In small bowl, whisk Greek yogurt, mayo, mustard, honey, lime juice. Season to taste. Chill.

4. Heat grill to medium-high (400°F). Grill shrimp 2-3 mins per side until pink and opaque.

5. Assemble bowls: base of quinoa/rice, shrimp, corn salsa, avocado slices. Drizzle creamy sauce, garnish with cilantro and lime wedges.

Notes

Marinate shrimp for extra flavor.

Prep salsa and sauce ahead for faster assembly.

Add diced jalapeño for heat.

Quinoa or brown rice both work well as a base.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilled
• Cuisine: Modern American

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 5g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 180mg

Keywords: grilled shrimp bowl, shrimp avocado bowl, shrimp corn salsa bowl, healthy shrimp bowl

Why This Grilled Shrimp Bowl with Avocado Dish Works

The beauty of this Grilled Shrimp Bowl lies in its balance of flavors and textures. The smoky, savory shrimp pair perfectly with the creamy avocado and sweet corn salsa. Topped with a luscious, creamy sauce, it provides a satisfying bite that doesn’t feel overly heavy. This Grilled Shrimp Bowl with Avocado dish is not only delicious but offers a nutritional punch as well—packed with protein, healthy fats, and fiber. Plus, it’s easy to customize based on dietary preferences or what’s available in your pantry.

Ingredients for the Grilled Shrimp Bowl

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1 lime, juiced

For the Corn Salsa:

• 2 cups fresh corn kernels (or frozen and thawed)
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and black pepper, to taste

For the Creamy Sauce:

• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional for a touch of sweetness)
• 1 teaspoon lime juice
• Salt and black pepper, to taste

For the Bowl Assembly:

• 2 ripe avocados, sliced
• 1 cup cooked quinoa or brown rice (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions for Preparing the Grilled Shrimp Bowl with Avocado

1. Marinate the Shrimp

Begin by preparing the shrimp for grilling. In a medium bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, chili powder, salt, black pepper, and lime juice. Add the shrimp to the bowl and toss them in the marinade until evenly coated. Allow the shrimp to marinate for at least 15 minutes, or up to 1 hour if time permits. This allows the spices to infuse the shrimp with flavor, creating that signature grilled taste.

2. Prepare the Corn Salsa

While the shrimp marinates, prepare the corn salsa. In a medium mixing bowl, combine the corn kernels, red onion, red bell pepper, cilantro, and lime juice. Stir to mix and season with salt and black pepper to taste. This fresh salsa is the perfect combination of sweet and tangy, offering a crunchy contrast to the creamy avocado and rich shrimp.

3. Make the Creamy Sauce

For the creamy sauce, mix together Greek yogurt (or sour cream), mayonnaise, Dijon mustard, honey, and lime juice in a small bowl. Stir until smooth and well combined. Taste and adjust seasoning with salt and black pepper. This sauce is smooth, tangy, and adds a delightful creamy element to the bowl that ties everything together.

4. Grill the Shrimp

Heat your grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. The shrimp should have beautiful grill marks and be cooked through but still juicy. Remove them from the grill and set aside.

5. Assemble the Bowl

To assemble the bowls, start with a base of quinoa or brown rice (if using) in each bowl. Layer the grilled shrimp on top, followed by a generous scoop of corn salsa. Add slices of creamy avocado for richness, and drizzle with the creamy sauce. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus.

Tips for Making the Perfect Grilled Shrimp Bowl with Avocado

• Choosing Shrimp: Opt for wild-caught shrimp if possible, as it tends to have a better flavor and texture. Make sure to peel and devein the shrimp before grilling.
• Customize Your Salsa: Feel free to customize the corn salsa with additional ingredients like diced tomatoes, jalapeños for heat, or a splash of vinegar for acidity.
• Make It Spicy: If you enjoy heat, add some finely diced jalapeño or a pinch of cayenne pepper to the shrimp marinade for an extra kick.
• Rice vs. Quinoa: While quinoa adds a nutty flavor and extra protein, brown rice is a great substitute if you’re looking for a more traditional base.
• Prep Ahead: The corn salsa and creamy sauce can be made ahead of time and stored in the fridge for up to two days. This makes assembly even quicker on busy nights.

Treat yourself to this hearty and flavorful garlic parmesan stuffed spaghetti squash with chicken and spinach.

Nutritional Benefits of the Grilled Shrimp Bowl with Avocado

This Grilled Shrimp Bowl with Avocado dish is not only delicious but also packed with nutritional benefits, making it a perfect choice for a balanced meal.

• Protein: Shrimp is an excellent source of lean protein, providing about 24 grams per 3-ounce serving. Protein is essential for muscle repair, immune function, and overall health.
• Healthy Fats: The avocado in this Grilled Shrimp Bowl with Avocado dish provides heart-healthy monounsaturated fats, which are known to support cholesterol levels and promote a healthy heart.
• Fiber: Corn and quinoa are great sources of dietary fiber, which aids digestion and keeps you feeling full longer.
• Vitamins and Minerals: Fresh vegetables like bell peppers, onions, and cilantro provide a wide range of vitamins, including vitamin C, which is essential for immune health. Lime juice adds a dose of vitamin C as well, while the creamy sauce offers calcium from the Greek yogurt or sour cream.

For a fresh and filling meal, try this steak avocado and roasted corn bowl with cilantro cream sauce.

Conclusion

The Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a colorful, flavorful, and satisfying dish that works for various occasions. Whether served as a light weeknight dinner or part of a vibrant summer spread, it’s bound to impress anyone who tastes it. The combination of grilled shrimp, fresh vegetables, and creamy sauce makes every bite a delicious experience. Best of all, it’s simple to make, customizable, and offers a healthy balance of protein, fats, and fiber, all while being a joy to eat.

FAQ – Grilled Shrimp Bowl with Avocado

Can I make this Grilled Shrimp Bowl with Avocado ahead?

Yes! You can prepare the corn salsa and creamy sauce up to two days in advance and store them in the refrigerator. The shrimp can be marinated ahead of time as well. Grill the shrimp and assemble the bowls fresh for the best texture and flavor.

What can I serve with this Grilled Shrimp Bowl?

This bowl is hearty enough on its own, but you can serve it with a light green salad, grilled vegetables, or a refreshing cucumber and mint salad. It’s also great paired with tortilla chips and salsa or guacamole.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp, salsa, sauce, and avocado separate for best results. Reheat the shrimp gently and assemble the bowl when ready to serve.