This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a delicious and healthy meal option that’s bursting with flavor and easy to make.
Author:Maya Quinn
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
Grilled Shrimp
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)
Corn Salsa
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
Avocado Mash
2 ripe avocados
Juice of 1/2 lime
Salt and pepper to taste
Creamy Sauce
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
Instructions
Marinate the Shrimp: In a bowl, mix olive oil, paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes.
Prepare the Corn Salsa: In another bowl, combine corn, bell pepper, green onions, cilantro, lime juice, and salt. Mix and chill.
Mash the Avocado: Scoop avocado into a bowl, mash with lime juice, salt, and pepper until creamy but slightly chunky.
Make the Sauce: Whisk together mayo (or yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Adjust thickness with a splash of water if needed.
Grill the Shrimp: Heat a grill or grill pan over medium-high. Cook shrimp 2–3 minutes per side until pink and lightly charred.
Assemble the Bowl: Add rice or quinoa to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh cilantro.