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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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If you’re seeking a vibrant and satisfying meal that packs a punch of flavor, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is the perfect choice. This dish features smoky grilled shrimp paired with creamy avocado and zesty corn salsa, creating a delightful explosion of tastes and textures. It’s not only quick to prepare—taking just 30 minutes—but also allows for customization based on your preferences. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, this bowl feels festive and indulgent while remaining wholesome.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
  • 2 ripe avocados
  • Juice of 1/2 lime
  • 1/2 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional, to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Cooked rice, quinoa, or cauliflower rice

Instructions

  1. Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15–20 minutes.
  2. Mix corn, diced bell pepper, green onions, cilantro, lime juice, and salt in a bowl to make the corn salsa.
  3. Mash ripe avocados with lime juice and seasoning until creamy but slightly chunky.
  4. Whisk together Greek yogurt or mayo with lime juice, hot sauce (optional), spices, cilantro, and salt for the creamy sauce.
  5. Grill marinated shrimp for 2–3 minutes on each side until pink and charred.
  6. Assemble the bowl starting with rice or quinoa topped with corn salsa, avocado mash, grilled shrimp, and drizzle on the creamy sauce.

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