If you’re searching for that perfect sun-soaked, flavor-loaded, weeknight dinner, the Grilled Shrimp Bowl with Avocado & Corn Salsa is about to become your new go-to. Juicy, smoky shrimp nestled beside creamy chunks of avocado, sweet bursts of corn, and a garlicky yogurt drizzle transform dinnertime into a real celebration. This bowl checks every box—fast, fresh, colorful, and utterly satisfying—making it not only brilliant for summer, but also for shaking up your regular dinner routine whenever you need a burst of something fresh and vibrant.

Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this dish is how each ingredient sings and stands out on its own, yet they all blend beautifully to create that perfect Grilled Shrimp Bowl with Avocado & Corn Salsa. Nothing here is complicated, but every element adds layers of flavor, zing, or crunch you don’t want to miss.

Shrimp: Go for large, raw shrimp—peeled and deveined for convenience, they take on the grill’s smoky char so well.
Avocado: Creamy goodness and buttery texture make the bowl feel luxurious and satisfying.
Corn Kernels: Fresh or frozen both work; the sweetness balances out the lime and spices so nicely.
Red Onion: Chopped finely, it brings just the right amount of crunch and sharpness.
Cherry Tomatoes: Their juiciness pops in every bite, adding color and freshness.
Greek Yogurt: Tangy and thick, it’s the base for that dreamy garlic sauce drizzle.
Garlic: Freshly minced for the boldest flavor in the creamy sauce.
Olive Oil: Just a splash gives the shrimp a silky marinade and helps with grilling.
Lime Juice: Don’t skip this! It’s the secret to brightening every layer of your bowl.
Salt and Pepper: Season to taste, letting all the flavors shine through.
Fresh Cilantro (optional): A handful at the end brings gorgeous color and herby freshness.

How to Make Grilled Shrimp Bowl with Avocado & Corn Salsa

Step 1: Marinate the Shrimp

Start by tossing your peeled and deveined shrimp with a combination of olive oil, fresh lime juice, salt, and pepper in a mixing bowl. Give it a gentle stir so every shrimp gets coated in citrusy goodness. Let them sit and soak up that flavor for about 10 minutes—you’ll be amazed at how this quick step unlocks a burst of flavor on the grill later.

Step 2: Prepare the Avocado & Corn Salsa

While the shrimp marinate, combine your corn kernels, chopped red onion, halved cherry tomatoes, diced avocado, and a big handful of fresh cilantro in a large bowl. Squeeze in a bit more lime juice, sprinkle with salt and pepper, and mix gently so the avocado stays intact. This salsa is what takes your Grilled Shrimp Bowl with Avocado & Corn Salsa to the next level—fresh, bright, and so easy.

Step 3: Whip Up the Creamy Garlic Sauce

Spoon your Greek yogurt into a small bowl and stir in the minced garlic with a pinch of salt. If it’s a little thick for drizzling, just add a splash of water and whisk until it’s silky smooth. This sauce brings a cool, tangy finish to the bowl, pairing beautifully with the warm, grilled shrimp and salsa.

Step 4: Grill the Shrimp

Heat your grill or grill pan to medium-high. Lay out the shrimp in a single layer and grill for just 2-3 minutes per side. You’re looking for a gorgeous pink color and slightly charred edges—don’t walk away, because shrimp cook quickly! When they’re opaque and have those irresistible grill marks, they’re ready for the spotlight.

Step 5: Assemble Your Grilled Shrimp Bowl with Avocado & Corn Salsa

Time to bring it all together! Start by layering your grilled shrimp and a generous scoop of the corn and avocado salsa in each bowl. Drizzle over plenty of the creamy garlic yogurt sauce. This is where those bright colors and big flavors shine, making every bite of your Grilled Shrimp Bowl with Avocado & Corn Salsa an absolute pleasure.

How to Serve Grilled Shrimp Bowl with Avocado & Corn Salsa

Garnishes

Top your bowls with extra fresh cilantro leaves and a couple of lime wedges for squeezing. For a subtle heat, a sprinkle of chili flakes or a few thin slices of jalapeño also work wonders. Not only do the garnishes look pretty, but they pull the whole dish together with an extra touch of flavor and freshness.

Side Dishes

The Grilled Shrimp Bowl with Avocado & Corn Salsa is hearty enough to shine solo, but you can pair it with fluffy cilantro-lime rice, warm tortillas, or a simple green salad for a bigger spread. Even some crunchy tortilla chips on the side can turn your bowl into a scoopable delight.

Creative Ways to Present

If you’re serving a crowd, set up all the components buffet-style, letting guests build their own bowls. For a picnic, pack the shrimp, salsa, and sauce separately in containers and assemble on-site. You can even serve the grilled shrimp on skewers set atop the salsa, or use lettuce cups for a fun, handheld version of the Grilled Shrimp Bowl with Avocado & Corn Salsa.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in tightly sealed containers in the fridge. Keep the shrimp, salsa, and yogurt sauce separate if possible, so the textures stay at their best. Everything will hold up nicely for a day or two, making this bowl a great meal-prep contender as well.

Freezing

While the shrimp can be frozen after grilling (just let them cool before packing into a freezer-safe bag), the salsa really is best enjoyed fresh. Avocado and tomatoes don’t freeze well, so plan to eat the salsa soon after making it.

Reheating

To reheat grilled shrimp, warm them gently in a skillet over medium-low heat or microwave in short bursts. Just be careful not to overcook—they’ll toughen up if left too long. Serve them warm atop freshly made or leftover corn salsa for another fantastic meal.

FAQs

Can I use pre-cooked shrimp?

You can, but for the best flavor, grilling raw shrimp allows them to soak up the marinade and develop that irresistible char. If you use pre-cooked shrimp, simply toss them with the marinade and give them a quick flash on the grill to warm and pick up some flavor.

What if I don’t have an outdoor grill?

No worries! A grill pan or even a regular non-stick pan on your stovetop will work beautifully for the Grilled Shrimp Bowl with Avocado & Corn Salsa. You’ll still get fantastic results and vibrant flavors.

How can I make this dish dairy-free?

Swap out the Greek yogurt for a non-dairy alternative, like coconut yogurt or plain unsweetened almond yogurt. It’s an easy substitution that keeps the bowl creamy and satisfying for everyone.

Is this recipe gluten-free?

Yes, the Grilled Shrimp Bowl with Avocado & Corn Salsa is naturally gluten-free as written, making it a safe and delicious choice for anyone avoiding gluten. Just double-check your yogurt label to be sure.

Can I add other vegetables to the salsa?

Absolutely! Toss in diced bell peppers, cucumber, black beans, or whatever sounds good. The salsa is endlessly adaptable, so feel free to get creative and use what’s in season or in your fridge.

Final Thoughts

I can’t recommend this Grilled Shrimp Bowl with Avocado & Corn Salsa enough—it’s flexible, flavorful, and unfailingly crowd-pleasing. Give it a try and let those zesty, sunny flavors transport you to that perfect summer day, any time of year!