Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Why You’ll Love This Recipe

This Ultimate Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a game-changer for busy home cooks who don’t want to compromise on taste or health. The recipe offers the perfect balance of protein, healthy fats, and fresh vegetables, all coming together in under 30 minutes. The smoky grilled shrimp pairs beautifully with the creamy avocado and the bright, sweet corn salsa, while the homemade creamy sauce adds a tangy finish that elevates every bite.

What makes this dish particularly appealing is its versatility and meal prep potential. You can customize the spice level to your preference, swap ingredients based on what’s in season, and prepare components ahead of time for quick assembly throughout the week. Plus, it’s naturally gluten-free and can easily be made dairy-free by using Greek yogurt instead of mayo in the creamy sauce.

Ingredients You’ll Need

For the 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
Chopped fresh cilantro (for garnish)

For the Corn Salsa:

1 1/2 cups corn (fresh, canned, or thawed frozen)

1/4 cup finely diced red bell pepper
1/4 cup diced green onions
2 tbsp chopped fresh cilantro

1 tbsp lime juice
Salt to taste

For the Avocado Mash:

2 ripe avocados

Juice of 1/2 lime
Salt and pepper to taste

For the Creamy Sauce:

1/2 cup mayo or Greek yogurt

1 tbsp lime juice
1 tsp hot sauce (adjust to taste)
1/2 tsp garlic powder

1/2 tsp smoked paprika
1 tbsp chopped cilantro
Salt to taste

Optional: a splash of water to thin, if needed

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

Step-by-Step Instructions:

Step 1: Prepare the Creamy Sauce Start by making the creamy sauce since it benefits from resting time to allow flavors to meld. In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, and chopped cilantro. Season with salt to taste and add a splash of water if you prefer a thinner consistency. Set aside in the refrigerator.

Step 2: Make the Corn Salsa If using fresh corn, cut kernels from the cob. For canned corn, drain and rinse thoroughly. Combine corn with diced red bell pepper, green onions, and fresh cilantro in a medium bowl. Add lime juice and season with salt. Toss everything together and let it sit while you prepare the other components to allow the flavors to develop.

Step 3: Prepare the Avocado Mash Cut the avocados in half, remove pits, and scoop flesh into a bowl. Add lime juice immediately to prevent browning. Using a fork, mash the avocados to your desired consistency – some people prefer it completely smooth while others like it slightly chunky. Season with salt and pepper, then cover tightly with plastic wrap pressed directly onto the surface.

Step 4: Season and Marinate the Shrimp Pat shrimp completely dry with paper towels. In a large bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, and lime juice. Add the shrimp and toss until evenly coated. Let marinate for at least 10 minutes while you preheat your grill or grill pan.

Step 5: Grill the Shrimp Preheat your grill or grill pan to medium-high heat. Thread shrimp onto skewers if desired, or cook directly on the grill grates. Grill for 2-3 minutes per side until shrimp are pink and slightly charred. The internal temperature should reach 145°F. Remove from heat and let rest for 2 minutes.

Step 6: Assemble Your Bowls In serving bowls, create sections with the avocado mash as your base. Top with grilled shrimp, add generous scoops of corn salsa, and drizzle with the creamy sauce. Garnish with fresh cilantro and serve with lime wedges on the side.

Helpful Tips

Choose the right shrimp size for optimal grilling results – large or jumbo shrimp work best as they won’t overcook as quickly. If your shrimp are smaller, reduce cooking time accordingly. For the most flavorful corn salsa, try charring fresh corn on the grill before cutting off the kernels, which adds a delicious smoky element.

When selecting avocados, they should yield slightly to gentle pressure but not be mushy. If your avocados aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with a banana overnight. For the creamiest sauce, let all ingredients come to room temperature before mixing.

Make sure your grill or grill pan is properly preheated and lightly oiled to prevent sticking. If you don’t have access to a grill, you can achieve similar results using a cast-iron skillet over high heat.

Details

This Ultimate Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce serves 4 people as a main dish and takes approximately 25 minutes from start to finish. The recipe provides about 350 calories per serving, with 25 grams of protein and 8 grams of fiber, making it both satisfying and nutritious.

The combination of textures and flavors creates a restaurant-quality meal at home. The smoky, spiced shrimp provides protein and bold flavor, while the creamy avocado adds healthy monounsaturated fats. The corn salsa contributes natural sweetness and crunch, and the tangy creamy sauce ties everything together with bright, zesty notes.

Notes

For best results, don’t skip the marinating time for the shrimp, even though 10 minutes is the minimum. If you have time, marinating for up to 30 minutes will develop even deeper flavors. The corn salsa can be made up to 2 days ahead and actually improves in flavor as it sits.

If you’re following a specific diet, this recipe is naturally keto-friendly when served without grains, and it’s also paleo-compliant if you use coconut cream instead of mayo in the sauce. For those watching sodium intake, use fresh corn instead of canned and reduce the salt in the seasoning blend.

The recipe scales easily for larger crowds – simply multiply all ingredients proportionally. For outdoor entertaining, all components can be prepared ahead and assembled just before serving.

Frequently Asked Questions

Can I use frozen shrimp for this recipe? Yes, frozen shrimp work perfectly. Just make sure to thaw them completely and pat them very dry before marinating. Excess moisture will prevent proper seasoning and can cause steaming instead of grilling.

What can I substitute for the creamy sauce? You can use sour cream, Mexican crema, or even a simple lime vinaigrette. For a dairy-free version, cashew cream or tahini thinned with lime juice and water makes an excellent alternative.

How do I prevent the avocado from browning? The lime juice in the recipe helps prevent browning, but you can also press plastic wrap directly onto the surface of the mashed avocado to prevent air exposure. Adding the avocado component just before serving is also recommended.

Can I make this recipe without a grill? Absolutely! You can cook the shrimp in a hot cast-iron skillet, under the broiler, or even in an air fryer at 400°F for 3-4 minutes. The key is high heat to achieve that slightly charred exterior.

Is this recipe meal prep friendly? Yes, but with some considerations. Store each component separately in the refrigerator. The shrimp and corn salsa keep well for 3 days, while the avocado mash is best made fresh or within 24 hours. The creamy sauce lasts up to a week.

Storage Instructions

Store leftover components separately in the refrigerator to maintain optimal texture and flavor. Grilled shrimp can be refrigerated for up to 3 days in an airtight container and can be enjoyed cold or gently reheated. The corn salsa actually improves after a day in the refrigerator as the flavors meld together.

The avocado mash should be stored with plastic wrap pressed directly onto the surface to prevent browning and consumed within 24 hours for best quality. The creamy sauce will keep in the refrigerator for up to one week in a sealed container.

For longer storage, you can freeze the cooked shrimp for up to 3 months, though the texture may be slightly different when thawed. The corn salsa (without the cilantro) can also be frozen for up to 2 months. Avoid freezing the avocado mash or creamy sauce as they don’t thaw well.

Related Recipes

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Conclusion

This Ultimate Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce represents the perfect balance of convenience, nutrition, and incredible flavor. Whether you’re meal prepping for the week, entertaining guests, or simply wanting to treat yourself to a restaurant-quality meal at home, this recipe delivers on all fronts.

The beauty of this dish lies in its flexibility and the way each component complements the others while standing strong on its own. The smoky, perfectly seasoned shrimp provides a protein-rich foundation, while the fresh corn salsa adds sweetness and crunch. The creamy avocado brings richness and healthy fats, and the zesty sauce pulls everything together with bright, tangy notes that make each bite irresistible.

By following these detailed instructions and tips, you’ll create a meal that not only looks impressive but also provides the nutrition and satisfaction you’re looking for. Make this Ultimate Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce part of your regular rotation, and discover why it’s destined to become a household favorite.