Jump to Recipe Print RecipeAs I stood in the kitchen, the enticing aroma of smoky spices filled the air, instantly igniting my appetite. With the sun setting and the dinner hour approaching, I turned to one of my all-time favorites: a Quick & Flavorful Grilled Shrimp Bowl with Avocado and Corn Salsa. This dish not only comes together in a mere 30 minutes but also offers a colorful medley of textures and flavors that can turn any weeknight meal into a fiesta. Packed with protein and customizable to suit anyone’s taste, this bowl is perfect for those tired of takeout and eager for a healthy upgrade. So, are you ready to dive into a fresh and satisfying meal? Let’s get grilling! Why is this shrimp bowl a must-try? Vibrant Flavors: This bowl is bursting with bold, smoky flavors that will excite your taste buds. Quick and Easy: With just 30 minutes from start to finish, it’s perfect for busy nights when you crave something special without the fuss. Customizable: Choose your favorite protein—shrimp, grilled chicken, or even tofu—to make it your own. Healthy and Nutritious: Packed with protein and healthy fats, it’s a guilt-free indulgence that keeps you satisfied. Colorful Presentation: The combination of creamy avocado, crunchy corn salsa, and grilled shrimp creates a feast for your eyes, making it a showstopper on your dinner table. For an extra flavor boost, consider pairing it with a refreshing salad or some crispy tortilla chips, like my Mexican Street Corn Pasta Salad! Grilled Shrimp Bowl Ingredients • Dive into the deliciousness of a Grilled Shrimp Bowl with Avocado, Corn Salsa! For the Shrimp Shrimp – Fresh or thawed frozen shrimp works beautifully for savory flavor. Olive Oil – Keeps the shrimp moist and helps spices stick perfectly. Smoked Paprika – Adds a depth of rich, smoky flavor that’s irresistible. Cumin – Infuses warmth and earthiness, enhancing the overall taste. Chili Powder – Introduces a hint of heat; adjust according to your spice preference. Garlic Powder – Provides a savory punch to the marinade. Lime Juice – Brightens the dish and balances the richness of the avocado; lemon can be a great substitute. Salt & Pepper – Essential for elevating the dish’s flavors. For the Corn Salsa Corn – Offers a touch of natural sweetness and crunch; either fresh or frozen will work. Red Bell Pepper – Adds a burst of color and sweetness; green pepper can be a smart alternative. Green Onions – Contributes a fresh bite; chives are an excellent substitute. Cilantro – Brings brightness; feel free to leave it out if you’re avoiding herbs. For the Creamy Sauce Mayo (or Greek Yogurt) – Serves as a creamy base; Greek yogurt makes for a lighter option with tanginess. Hot Sauce (optional) – Adds an extra kick; adjust based on your taste buds. For the Bowl Avocados – Provide creaminess and healthy fats; you can swap them with guacamole if you like. Rice or Quinoa – Use as a base for your bowl; customize this choice to your liking. Each ingredient in this Grilled Shrimp Bowl with Avocado, Corn Salsa is thoughtfully chosen to ensure a delightful combination of flavors and textures in every bite. So gather your ingredients, and let’s make some culinary magic! Step‑by‑Step Instructions for Grilled Shrimp Bowl with Avocado, Corn Salsa Step 1: Marinate Shrimp In a medium bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Once well combined, add the shrimp, tossing to coat thoroughly. Let the shrimp marinate for 15-20 minutes at room temperature, allowing the flavors to penetrate and enhance the savory taste of your Grilled Shrimp Bowl with Avocado, Corn Salsa. Step 2: Prepare Corn Salsa While the shrimp is marinating, chop the corn, diced red bell pepper, green onions, and cilantro. In a separate bowl, combine these ingredients with lime juice and a sprinkle of salt. Mix gently to combine, then cover and chill in the refrigerator for about 10-15 minutes. This will let the flavors meld beautifully, adding a refreshing touch to your bowl. Step 3: Mash Avocados Next, scoop the ripe avocados into a mixing bowl. Add fresh lime juice, a pinch of salt, and black pepper. Using a fork, mash the avocados until they reach a slightly chunky consistency. This creamy avocado mash will provide a rich, buttery backdrop for your Grilled Shrimp Bowl with Avocado, Corn Salsa, contrasting perfectly with the other vibrant ingredients. Step 4: Mix Creamy Sauce In a small bowl, combine mayo (or Greek yogurt) with a splash of lime juice, hot sauce if desired, garlic powder, smoked paprika, cilantro, and salt. Whisk until smooth, adjusting the consistency with a bit of water if needed. This creamy sauce will drizzle beautifully over your bowl, tying together the flavors of the grilled shrimp, corn salsa, and avocado. Step 5: Grill Shrimp Preheat your grill or grill pan to medium-high heat, aiming for about 400°F (200°C). Once hot, place the marinated shrimp on the grill, cooking for 2-3 minutes on each side. They’re ready when they turn pink and develop nice grill marks. Avoid overcooking to keep them juicy—serve them right away for the best taste in your Grilled Shrimp Bowl with Avocado, Corn Salsa. Step 6: Assemble Bowl Start by spooning a generous portion of your cooked rice or quinoa into a deep bowl. Top it with the vibrant corn salsa, avocado mash, and grilled shrimp. Drizzle the creamy sauce over the top for a zesty finish. To elevate your presentation, garnish with fresh cilantro and serve immediately, bringing a colorful and delicious Grilled Shrimp Bowl with Avocado, Corn Salsa to the table. What to Serve with Grilled Shrimp Bowl with Avocado, Corn Salsa Brighten your dinner table with a vibrant spread that perfectly complements the smoky shrimp bowl. Crispy Tortilla Chips: Serve with crunchy tortilla chips for dipping into the creamy sauce, adding a satisfying crunch to your meal. Zesty Lime Wedges: Fresh lime wedges enhance flavors, allowing each bite of the bowl to pop with brightness. This simple addition elevates the dish! Refreshing Cucumber Salad: The coolness of a cucumber salad with a light vinaigrette contrasts beautifully with the bowl’s warm elements, creating a balanced experience. Light Green Salad: Pair with a simple arugula or spinach salad drizzled with lemon dressing, which keeps the palate fresh alongside the rich bowl. Sweet Cornbread: The sweetness of cornbread complements the savory shrimp and salsa, making for a comforting side that ties all the flavors together. Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio pairs wonderfully, enhancing the dish’s lightness and refreshing taste. Mango Salsa: This fruity addition adds sweetness and a tropical flair that beautifully complements the smoky shrimp, making each bite more exciting. Creamy Coleslaw: A tangy coleslaw can add a delightful crunch and creamy texture, perfect for balancing the hearty ingredients of the bowl. With these tempting pairings, your Grilled Shrimp Bowl will truly shine and turn dinner into a festive occasion! Expert Tips for the Best Grilled Shrimp Bowl Perfectly Marinated Shrimp: Give your shrimp enough time to marinate for 15-20 minutes. This enhances flavor and makes your Grilled Shrimp Bowl truly standout. Avoid Overcooking: Keep a close eye on the shrimp. Grill for just 2-3 minutes per side to prevent them from becoming tough and rubbery. Temperature Check: Use an instant-read thermometer for the best results. Aim for an internal temperature of 120°F (49°C) to ensure they’re juicy and tender. Make Ahead Components: Prep your corn salsa, avocado mash, and creamy sauce beforehand. These components can be made in advance to save time during busy weeknights. Customize to Taste: Feel free to switch up ingredients—try adding jalapeños for heat or using quinoa instead of rice. The Grilled Shrimp Bowl is meant to be adaptable! Grilled Shrimp Bowl Variations Feel free to let your culinary creativity shine! Discover delightful twists that will make your Grilled Shrimp Bowl even more exciting. Protein Swap: Replace shrimp with grilled chicken or tofu for a hearty alternative that caters to different tastes. Veggie Boost: Toss in extra veggies like diced tomatoes or jalapeños for a fresh and spicy crunch that enhances your bowl’s flavor profile. Lower-Carb: Use riced cauliflower instead of rice or quinoa for a lighter, low-carb meal option while still delivering on flavor. Seasoned Rice: Cook your rice or quinoa in vegetable broth and add spices like garlic or turmeric for an extra flavor kick that complements the shrimp beautifully. Herb Infusion: Mix in fresh herbs like basil or parsley for an additional layer of freshness, perfect for brightening up the entire dish. Zesty Dressing: Drizzle a citrus vinaigrette over your bowl for a tangy finish that balances the creamy elements and adds a pop of flavor. Cheesy Touch: Incorporate crumbled feta or queso fresco atop your bowl for a rich, salty bite that contrasts perfectly with the sweetness of the corn. Crunch Factor: Add crispy tortilla strips or crushed corn chips for a delightful crunch that enhances every spoonful—you’ll love the texture! These variations are just a starting point. If you love the combination of smoky grilled flavors and creamy textures, you might also enjoy pairing this bowl with my Garlic Butter Shrimp or adding it alongside a refreshing Mediterranean Steak Bowl. Enjoy your culinary adventure! How to Store and Freeze Grilled Shrimp Bowl Fridge: Store leftovers in an airtight container for up to 3 days. Be sure to keep the shrimp and sauces separate if possible to maintain freshness and texture. Freezer: While it’s best to enjoy your Grilled Shrimp Bowl fresh, you can freeze the grilled shrimp wrapped tightly for up to 2 months. Thaw in the fridge before reheating. Reheating: To reheat shrimp, place them in a skillet over medium heat for a couple of minutes until warmed through, adding a splash of water if needed to prevent drying out. Assembly Storage: For meal prep, store the components separately (shrimp, avocado mash, corn salsa) in individual containers to keep them fresh and flavorful. Make Ahead Options These Grilled Shrimp Bowls with Avocado and Corn Salsa are fantastic for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance, allowing the flavors to deeply infuse and ensuring they are just as delicious when cooked. Additionally, prepare the corn salsa and mash the avocados, storing them separately in airtight containers for up to 3 days. To maintain quality, keep the avocado mash covered to prevent browning. When you’re ready to serve, simply grill the shrimp for about 2-3 minutes on each side, assemble the bowls with the prepared ingredients, and drizzle with the creamy sauce for a quick, satisfying meal that feels gourmet with minimal effort. Grilled Shrimp Bowl with Avocado, Corn Salsa Recipe FAQs What type of shrimp is best for this recipe? Absolutely! For the Grilled Shrimp Bowl with Avocado, Corn Salsa, I recommend using fresh shrimp for the best flavor. If fresh isn’t available, thawed frozen shrimp is a great alternative, just make sure they’re deveined and peeled for a smoother cooking process. How should I store leftovers? For maximum freshness, store leftovers of the Grilled Shrimp Bowl in an airtight container in the refrigerator for up to 3 days. If possible, keep the shrimp, avocado mash, and sauces separate until ready to eat. This helps to maintain texture and flavor! Can I freeze the components of the bowl? Yes, you can freeze the grilled shrimp! Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag. They will last up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, and reheat in a skillet over medium heat for a couple of minutes until warm. What should I do if my shrimp are overcooked? If you’ve accidentally overcooked your shrimp, don’t worry! The next time, watch closely as they grill; they are done when they’re pink and opaque, usually around 2-3 minutes per side. For the current batch, you can try adding them to a sauce or shred them into tacos where delicious toppings can add moisture. Can I substitute ingredients based on dietary restrictions? Very! You can easily adjust the Grilled Shrimp Bowl to fit various dietary needs. If you’re avoiding shrimp, grilled chicken or tofu work wonderfully. For those with allergies to certain herbs like cilantro, consider omitting them or using parsley for an added freshness. Delicious Grilled Shrimp Bowl with Avocado & Corn Salsa Recipe This Grilled Shrimp Bowl with Avocado, Corn Salsa is a quick and flavorful dinner packed with vibrant flavors and customizable ingredients. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsMarinating Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: MexicanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 pound Shrimp Fresh or thawed frozen shrimp2 tablespoons Olive Oil Keeps the shrimp moist1 teaspoon Smoked Paprika Adds smoky flavor1 teaspoon Cumin Infuses warmth1 teaspoon Chili Powder Adjust based on spice preference1 teaspoon Garlic Powder Provides savory punch2 tablespoons Lime Juice Brightens the dishto taste Saltto taste PepperFor the Corn Salsa1 cup Corn Fresh or frozen1 medium Red Bell Pepper Diced2 stalks Green Onions Chopped1/4 cup Cilantro Chopped1 tablespoon Lime Juice For mixingto taste SaltFor the Creamy Sauce1/2 cup Mayo or Greek Yogurt1 teaspoon Hot Sauce Optional1 teaspoon Garlic Powder1 teaspoon Smoked Paprika1/4 cup Cilantro Choppedto taste SaltFor the Bowl2 whole Avocados Mashed2 cups Rice or Quinoa Use as a base Equipment grillmedium bowlsmall bowlMixing bowlSkillet Method Step-by-Step InstructionsIn a medium bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and marinate for 15-20 minutes.Chop corn, red bell pepper, green onions, and cilantro. In a separate bowl, combine with lime juice and a sprinkle of salt. Mix gently and chill for 10-15 minutes.Scoop avocados into a mixing bowl. Add lime juice, salt, and black pepper. Mash until slightly chunky.In a small bowl, mix mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Whisk until smooth.Preheat grill to medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until pink.Assemble bowls with rice or quinoa as a base, topped with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with cilantro. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesFor best flavor, marinate shrimp properly, avoid overcooking, and store components separately if meal prepping. Tried this recipe?Let us know how it was!