Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; Fresh chopped cilantro (for garnish); 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; Salt and pepper to taste; 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

Jump to Recipe

If you’re excited by fresh flavors and fast meals, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce will absolutely earn a spot in your favorites repertoire. Crunchy veggies, juicy grilled shrimp, seasoned rice, and a zesty creamy sauce all come together in perfect harmony. Every bite is balanced, bright, and deeply satisfying! It’s a true celebration of color and texture, and it comes together in less than 40 minutes—ideal for a weeknight dinner, great for sharing with friends, and just as good the next day for lunch. Don’t be surprised if you crave this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce again tomorrow… it’s that irresistible!

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this recipe is how simple the ingredients are, yet every single one plays its own special role. Some add pops of vibrant color, others bring deep, smoky or tangy notes, and together, they build a bowl that’s fresh, hearty, and full of personality.

Shrimp: Go for large, peeled, and deveined shrimp—they cook quickly and soak up spices beautifully.
Olive Oil: A drizzle adds richness and helps the marinade cling to the shrimp.
Smoked Paprika: Delivers smoky depth and a gorgeous color to both the shrimp and creamy sauce.
Cumin: Earthy and warm, it infuses the shrimp with subtle, savory flavor.
Chili Powder: Adds a gentle kick and reddish hue without overwhelming heat.
Garlic Powder: Brings mild savory notes into the marinade and sauce.
Lime Juice: The acidity brightens up every layer: shrimp, salsa, and sauce alike.
Salt & Pepper: Essential for balance—don’t be shy about seasoning to taste!
Fresh Cilantro: Stirred in for herbal punch and sprinkled on top for garnish.
Corn: Sweet, juicy kernels (fresh, frozen, or canned) give the salsa summer vibes year-round.
Red Bell Pepper: Adds crunch and a pop of vibrant color to the salsa.
Green Onions: Mild but zippy, these keep the salsa lively.
Avocados: Ripe avocados are mashed for the creamiest, dreamiest base.
Mayonnaise or Greek Yogurt: Choose your creamy canvas—either one makes an irresistibly smooth sauce.
Hot Sauce (optional): Crank up the zing if you like a little heat.
Base (Rice, Quinoa, or Cauliflower Rice): Each provides a sturdy, neutral backdrop and soaks up all those glorious juices and sauces.

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

Step 1: Marinate the Shrimp

Begin by tossing the peeled shrimp in a mixture of olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Let the shrimp soak up all those spices for 15 to 20 minutes—just long enough to infuse flavor without turning the shrimp mushy. This quick marinade gives the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce that craveable, golden char and a taste you’ll want seconds (or thirds) of.

Step 2: Prepare the Corn Salsa

In a separate bowl, combine sweet corn (fresh off the cob or your favorite shortcut), red bell pepper, green onions, chopped cilantro, lime juice, and a little salt. Give it all a good toss, and then pop the salsa in the fridge to chill while you prep the next elements. A hit of tart lime makes the salsa extra juicy and irresistible—this layer adds crunch and sweetness in every forkful!

Step 3: Mash the Avocado

Scoop ripe avocado flesh into a bowl and mash with lime juice, salt, and pepper until it’s creamy but still a bit chunky. You want to see some texture here! This rich mash is the cool, buttery heart of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce and pulls all the flavors together.

Step 4: Make the Creamy Sauce

Mix together mayonnaise or Greek yogurt with lime juice, hot sauce (if you feel adventurous), garlic powder, smoked paprika, chopped cilantro, and salt. Whisk until smooth, thinning with a splash of water if needed until pourable. This sauce is zingy yet cooling, and works magic drizzled over shrimp, rice, and veggies alike.

Step 5: Grill the Shrimp

Fire up a grill or grill pan to medium-high heat. Grill the marinated shrimp for 2–3 minutes per side, just until they’re pink and lightly charred. Don’t overcook—the goal is juicy, snappy shrimp with slightly smoky edges. Let them rest for a minute or two off the heat while you assemble your bowls.

Step 6: Assemble the Bowl

Start with a generous scoop of rice, quinoa, or cauliflower rice as your base. Top with vibrant corn salsa, creamy avocado mash, and those irresistible grilled shrimp. Finally, drizzle with the creamy sauce and shower the whole bowl with fresh cilantro. Each bite of this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a total flavor bomb!

How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Garnishes

Don’t skimp on the finishing touches! A handful of fresh cilantro, extra lime wedges, and a dash of chili flakes or thinly sliced jalapeño make your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce not just beautiful, but unforgettable. The goal is to layer even more color and zing onto your plate.

Side Dishes

This bowl is totally satisfying on its own, but if you’re feeding a crowd or feeling extra fancy, serve it with warm tortillas, tortilla chips, or a fresh mixed greens salad. You can’t go wrong adding extra crunch or greens to round out the experience!

Creative Ways to Present

For parties, try serving the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce “bar-style” with bowls of each component so everyone can build their own. Or, layer in mason jars for picnic-perfect lunch salads that look as fabulous as they taste. You can even skewer the shrimp for an appetizer platter, setting the salsas and sauces on the side for dipping!

Make Ahead and Storage

Storing Leftovers

If you have extra ingredients, store each component separately in airtight containers in the refrigerator. The corn salsa, avocado mash, and creamy sauce keep best when covered—just give everything a stir before serving to revive the textures and flavors of your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Freezing

While the shrimp itself can be frozen after grilling (just cool completely first!), the avocado mash and salsa are best enjoyed fresh. If you want to freeze, only store the cooked shrimp and rice—defrost gently and make fresh salsa and mash right before serving for peak flavor.

Reheating

To reheat, warm shrimp and rice in the microwave or a skillet over low heat just until heated through. You’ll want to add fresh avocado mash and salsa after reheating so you preserve that crisp, vibrant texture. A fresh drizzle of the creamy sauce makes leftovers taste just-made.

FAQs

Can I use frozen shrimp for this recipe?

Yes! Just make sure to fully thaw and pat the shrimp dry before marinating. This helps them soak up more flavor and get a perfect char during grilling in your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Is there a dairy-free version for the creamy sauce?

Absolutely. Swap the mayonnaise or Greek yogurt for your favorite dairy-free alternative—vegan mayo or coconut-based yogurt both work beautifully for a luscious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Can I make the components ahead of time?

You sure can! Prep the salsa, sauce, and even cook the rice a day in advance. Store them separately, then grill the shrimp and mash the avocado right before you’re ready to eat. This keeps every layer of your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce fresh and bold.

What other proteins could I use?

If you’re not a shrimp fan, try grilled chicken, tofu, or even flaky fish like tilapia or salmon. The marinade and bowl elements play nicely with lots of different proteins in the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce!

How do I keep my avocado mash from browning?

The key is lime juice and airtight storage! Press plastic wrap directly onto the surface of the mash before sealing. The lime keeps it bright, even if you prep a little ahead for your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce.

Final Thoughts

If you’re in the mood to treat yourself to something colorful, nourishing, and wildly delicious, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is your ticket! I can’t wait for you to taste how the savory shrimp, zesty salsa, buttery avocado, and silky sauce play together. Give it a try—your taste buds will thank you!