If you’re looking for a meal that’s fresh, flavorful, and packed with texture, this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is it! Juicy, smoky shrimp, a zesty avocado corn salsa, and a drizzle of creamy, tangy sauce come together in the ultimate bowl of goodness. Every bite is a mix of charred shrimp, creamy avocado, sweet corn, and bold seasonings—it’s the perfect balance of freshness and indulgence.
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Whether you’re meal-prepping for the week, making a quick dinner, or just craving a high-protein, healthy meal, this one’s a winner. Trust me, after one bite, you’ll be hooked!
Why You’ll Love Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
- Bursting with Flavor: A mix of smoky, creamy, tangy, and fresh in every bite.
- Quick and Easy: Ready in under 30 minutes for a fuss-free meal.
- High-Protein & Healthy: Shrimp is packed with lean protein, and avocado adds healthy fats.
- Customizable: Swap out ingredients or adjust the spice level to your taste.
- Meal-Prep Friendly: Perfect for making ahead and assembling fresh when needed.
Ingredients in Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Let’s break down the key ingredients that make this bowl irresistible:
- Shrimp: The star of the dish—juicy, plump, and perfectly grilled.
- Olive Oil: Helps the shrimp get that delicious, slightly charred exterior.
- Lime Juice: Brightens everything up with a fresh, citrusy kick.
- Garlic: Adds depth and an irresistible aroma to the shrimp.
- Chili Powder & Paprika: Brings smoky warmth with a hint of spice.
- Corn Kernels: Sweet, juicy, and perfect for balancing the bold flavors.
- Avocado: Creamy and rich, adding a smooth contrast to the grilled shrimp.
- Cherry Tomatoes: Bursting with sweetness and freshness.
- Red Onion: A little crunch and a mild bite for extra flavor.
- Cilantro: Fresh and fragrant, tying the salsa together beautifully.
- Greek Yogurt or Mayo: The base for the creamy sauce—tangy and smooth.
- Sriracha or Hot Sauce: Adds just the right amount of heat to the sauce.
- Honey: A touch of sweetness to balance out the flavors.
- Rice or Greens: Your choice of a hearty base—brown rice, quinoa, or crisp greens all work great.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s put this incredible bowl together:
Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, lime juice, minced garlic, chili powder, paprika, salt, and pepper. Let it marinate for 10–15 minutes.
Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat and set aside.
Make the Avocado Corn Salsa: In a bowl, mix corn, diced avocado, halved cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Stir gently to combine.
Prepare the Creamy Sauce: In a small bowl, whisk together Greek yogurt (or mayo), sriracha (or hot sauce), honey, and a splash of lime juice. Adjust to taste.
Assemble the Bowl: Start with your base (rice or greens), then add the grilled shrimp, avocado corn salsa, and drizzle everything with the creamy sauce.
Serve and Enjoy: Garnish with extra lime wedges, fresh cilantro, or a sprinkle of chili flakes for a finishing touch.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
- With Extra Crunch: Add toasted tortilla strips or crushed tortilla chips.
- Low-Carb Option: Swap rice for cauliflower rice or serve over leafy greens.
- Spice it Up: Add sliced jalapeños or an extra drizzle of hot sauce.
- Protein Boost: Toss in black beans or an extra scoop of grilled shrimp.
- With a Side: Pair with warm pita bread, grilled veggies, or a light cucumber salad.
Additional Tips
- Use Fresh or Frozen Shrimp: If using frozen, thaw completely and pat dry before marinating.
- Don’t Overcook the Shrimp: They cook quickly! Overcooking will make them rubbery, so keep an eye on them.
- Make Ahead: Prep the salsa and sauce in advance, then grill shrimp fresh when ready to serve.
- Storage: Store components separately in airtight containers for the best freshness.
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes! Just thaw, drain, and pat dry before marinating.
Q2: Can I cook the shrimp on the stovetop?
A2: Absolutely! A hot skillet with a little oil works great—cook for 2–3 minutes per side.
Q3: How do I store leftovers?
A3: Keep shrimp, salsa, and sauce in separate containers. Reheat shrimp gently before serving.
Q4: Can I meal prep this?
A4: Yes! Store everything separately and assemble fresh when ready to eat.
Q5: What’s a good low-carb option?
A5: Swap rice for cauliflower rice or serve over greens.
Q6: Can I bake the shrimp instead of grilling?
A6: Yes! Bake at 400°F for about 6–8 minutes.
Q7: Can I use another protein instead of shrimp?
A7: Definitely! Try grilled chicken, tofu, or salmon.
Q8: Can I make this dairy-free?
A8: Yes! Use dairy-free yogurt or a cashew-based dressing instead.
Q9: Can I make this sauce less spicy?
A9: Reduce or omit the sriracha and add more honey for balance.
Q10: How do I keep avocados from browning in the salsa?
A10: Toss them in extra lime juice to slow down oxidation.
Final Thoughts
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is everything you want in a meal—fresh, bold, satisfying, and ridiculously easy to make. Whether you’re cooking for yourself, meal prepping for the week, or impressing guests, this dish delivers on every level. Try it out, make it your own, and enjoy every flavorful bite!
Print
Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
Description
This Grilled Shrimp Bowl is bursting with bold flavors and fresh ingredients! Juicy, spiced shrimp pairs perfectly with a zesty avocado corn salsa and a drizzle of creamy sauce for a healthy, satisfying meal. Perfect for lunch, dinner, or meal prep!
Ingredients
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
For the Avocado Corn Salsa:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, diced (optional for heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper, to taste
For the Creamy Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans (rinsed and drained)
- Lime wedges, for serving
Instructions
. Prepare the Shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper.
- Heat a grill or skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and slightly charred. Set aside.
2. Make the Avocado Corn Salsa:
- In a bowl, mix corn, avocado, cherry tomatoes, red onion, jalapeño, lime juice, and cilantro.
- Season with salt and black pepper to taste.
3. Prepare the Creamy Sauce:
- In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, hot sauce, garlic powder, salt, and pepper.
- Adjust seasoning to taste.
4. Assemble the Bowls:
- Divide cooked rice and black beans into serving bowls.
- Add grilled shrimp and top with avocado corn salsa.
- Drizzle with the creamy sauce and serve with lime wedges.
Notes
- Low-carb option: Swap rice for cauliflower rice or lettuce.
- Protein boost: Add extra beans or quinoa for more protein.
- Storage: Keep components separate in airtight containers for meal prep (shrimp lasts 3 days in the fridge).
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28 g
- Cholesterol: 180mg