If you love vibrant flavors, easy weeknight dinners, and dreamy combos that hit every craving at once, then this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe will absolutely steal your heart! Juicy shrimp, sweet corn salsa, velvety avocado, and the creamiest tangy sauce come together in a bowl that is as beautiful as it is satisfying. It’s fresh, zesty, and quick to prepare, making it the perfect upgrade for your weekly dinner routine or to wow a table of friends.
Ingredients You’ll Need
Simple, colorful ingredients are what make this dish shine! Each one brings something special—freshness, heat, crunch, or creaminess—so don’t be tempted to skip anything. Here’s what lands on your plate when you make the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe:
- Large shrimp (1 lb): Pick peeled and deveined shrimp for the quickest prep and sweetest flavor.
- Olive oil (1 tablespoon): A drizzle helps infuse the shrimp with smoky heat and keeps them tender on the grill.
- Smoked paprika (1 teaspoon): Smoky, sweet, and slightly earthy—this spice gives the shrimp a gentle kick and gorgeous color.
- Garlic powder (½ teaspoon): Adds mellow depth to the shrimp without overpowering their delicate taste.
- Cumin (½ teaspoon): Warm, nutty notes that subtly tie all of the Mexican-inspired flavors together.
- Salt and pepper to taste: Never underestimate a pinch of salt and fresh-cracked black pepper for balancing every element.
- Cooked rice (2 cups): Choose white, brown, or cilantro-lime to give your bowls a perfect, fluffy base.
- Ripe avocado (1, sliced): Creamy, buttery slices add luxurious richness and a pop of green brilliance.
- Corn kernels (1 cup): Grilled or thawed from frozen, sweet corn adds crunch and brightness.
- Cherry tomatoes (1 cup, halved): Juicy and tangy, they bring a burst of freshness to every spoonful.
- Red onion (¼ cup, finely diced): Just a touch for crisp bite and beautiful color in the salsa.
- Fresh cilantro (¼ cup, chopped): Earthy and herby, cilantro is the finishing touch that ties the whole bowl together.
- Lime juice (juice of 1 lime): Tart and zippy citrus wakes up every ingredient in the salsa and sauce.
- Sour cream or Greek yogurt (½ cup): The base of the creamy sauce—choose Greek yogurt if you’re after a protein boost!
- Lime juice (1 tablespoon, for sauce): A second squeeze brightens the sauce and makes those flavors sing.
- Mayonnaise (1 tablespoon): Gives richness and helps the sauce cling to every bite.
- Hot sauce (1 teaspoon, optional): Add for a punchy kick, or leave out if you like things mild.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Pop your peeled and deveined shrimp in a medium bowl, and drizzle with olive oil. Sprinkle on the smoked paprika, garlic powder, cumin, salt, and pepper, then gently toss everything together until those plump shrimp are generously and evenly coated. Take a moment to admire that color—this sets the stage for next-level flavor in your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe!
Step 2: Grill the Shrimp
Preheat your grill or a grill pan over medium-high heat—make sure it’s good and hot to get those irresistible char marks. Arrange the shrimp in a single layer, and let them cook for two to three minutes per side. As soon as they turn pink, opaque, and a little bit crisp around the edges, pull them off the heat. Don’t overcook! Perfectly grilled shrimp stay juicy and sweet, just what you want for these bowls.
Step 3: Mix Up the Corn Salsa
This is the freshest part of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe! In a small bowl, combine your corn kernels, cherry tomatoes, diced red onion, chopped cilantro, and a good squeeze of lime juice. Stir it up until everything looks vibrant and well-mixed. Give it a quick taste and adjust the lime or salt to your liking—a touch more cilantro can never hurt, either.
Step 4: Whisk the Creamy Sauce
Let’s make the magic drizzle! In another bowl, whisk together sour cream (or Greek yogurt), lime juice, mayonnaise, and a little hot sauce if you like a hint of heat. You want this sauce luxuriously smooth and pourable, so add a splash of water if needed. This step transforms the entire Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe from “yum” to “can’t-stop-eating!”
Step 5: Assemble Your Bowls
Now for the fun: grab four bowls and spoon in a generous portion of your favorite rice as the base. Layer on slices of ripe avocado, arrange the grilled shrimp (don’t skimp!), then spoon a bounty of fresh corn salsa over everything. Finish with a dreamy drizzle of the creamy sauce. Each bowl should look like a rainbow—and smell like a fiesta!
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
Garnishing takes this bowl over the top! A flurry of extra chopped cilantro, a lime wedge or two on the side, and maybe a sprinkle of flaky sea salt make the whole dish pop—both visually and with flavor. Not only does it look inviting, but each garnish adds a hit of freshness or zing right before you dig in.
Side Dishes
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is filling on its own, but pairing it with sides is always a win. Try serving with crispy tortilla chips for scooping extra salsa, a crunchy jicama slaw for contrast, or a light cucumber salad to balance all the bold, savory flavors. A chilled glass of lime agua fresca wouldn’t go amiss, either!
Creative Ways to Present
If you’re hosting, try assembling the components as a colorful build-your-own bar. Set out the rice, shrimp, salsa, avocado, and sauce in separate bowls so everyone can pile their favorite elements high. For grab-and-go lunches, layer ingredients in meal prep containers. And for a party, serve them in mini-cups as tapas-sized appetizers—trust me, they’ll disappear fast.
Make Ahead and Storage
Storing Leftovers
Leftovers of your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe hold up beautifully in the fridge! Just keep each component in a separate airtight container for peak freshness. The grilled shrimp, salsa, and sauce will keep for 2 to 3 days, while rice can last slightly longer. Avocado is best sliced fresh before serving again to avoid browning.
Freezing
While most parts of this recipe don’t freeze well (especially anything with avocado or creamy sauce), you can freeze extra grilled shrimp and rice together for quick future lunches. Just cool completely, transfer to freezer-safe containers, and stash for up to a month. Thaw overnight in the fridge before reheating, and always add fresh salsa and avocado at serving time for best texture.
Reheating
Reheat the shrimp and rice gently—either covered in the microwave for a minute or so, or in a skillet over low heat with a splash of water to prevent drying. Salsa and sauce should remain cold to keep their flavors bright, while freshly sliced avocado and any garnishes should go on last.
FAQs
Can I use frozen shrimp for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe?
Absolutely! Just be sure to thaw them thoroughly and pat dry before marinating, so they soak up all those delicious spices. Frozen shrimp are often as fresh as it gets since they’re frozen straight from the sea.
What type Main Course
This bowl is endlessly versatile! You can use white, brown, or even cauliflower rice for a lower-carb option. Cilantro-lime rice adds a special flavor that pairs perfectly with the shrimp and salsa.
How can I make this dish dairy-free?
Swap the sour cream or Greek yogurt for your favorite dairy-free alternative—coconut yogurt works great! And use vegan mayo for the creamy sauce. The rest of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is naturally dairy-free.
Can I grill the corn instead of using frozen?
Grilling fresh corn is a fantastic way to add smoky-sweet depth to the salsa. Just char the cobs on the grill, slice off the kernels, and proceed—you’ll taste the difference!
What other proteins can I use?
If shrimp isn’t your thing, try grilled chicken, steak, or tofu. All these options taste amazing with the same zesty rub and get along well with the salsa and sauce, keeping the spirit of the dish intact.
Final Thoughts
I truly think everyone should have a vibrant, delicious, and healthy bowl like this in their dinner repertoire. The Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is quick, joyful, and absolutely packed with flavor—let it brighten up your week and impress anyone lucky enough to grab a fork. Give it a try, and don’t forget to make it your own!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a delicious and healthy meal that combines flavorful grilled shrimp with a refreshing corn salsa, creamy avocado, and a zesty lime sauce. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients
Grilled Shrimp:
1 lb large shrimp (peeled and deveined), 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon cumin, salt and pepper to taste
Bowl Components:
2 cups cooked rice (white, brown, or cilantro-lime), 1 ripe avocado (sliced), 1 cup corn kernels (grilled or thawed frozen), 1 cup cherry tomatoes (halved), ¼ cup red onion (finely diced), ¼ cup fresh cilantro (chopped), juice of 1 lime
Creamy Sauce:
½ cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 tablespoon mayonnaise, 1 teaspoon hot sauce (optional)
Instructions
- Prepare Grilled Shrimp: Toss shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill for 2–3 minutes per side until cooked through.
- Make Corn Salsa: Combine corn, tomatoes, red onion, cilantro, and lime juice in a bowl.
- Create Creamy Sauce: Whisk sour cream, lime juice, mayonnaise, and hot sauce in a separate bowl.
- Assemble Bowls: Divide rice among bowls. Top with grilled shrimp, avocado, corn salsa, and creamy sauce. Garnish with cilantro and lime wedges.
Notes
- For a lower-carb option, use cauliflower rice.
- Shrimp can be substituted with grilled chicken or tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 190mg
