Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Fresh, colorful, and absolutely bursting with flavor, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is the perfect meal for a quick dinner or a weekend lunch that feels special. Juicy shrimp with a smoky char are nestled on a bed of vibrant veggies and creamy avocado, finished with a drizzle of a tangy, spiced sauce that ties everything together.

It’s got the best of both worlds: the bold seasoning and charred edge of grilled shrimp, and the cool contrast of a zesty salsa made from ripe avocado, juicy tomatoes, and sweet corn. Whether you’re looking to impress guests or just elevate your weeknight meal routine, this bowl delivers flavor and satisfaction without fuss.

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What Kind of Shrimp Should I Use?

Medium to large shrimp work best for this recipe, ideally peeled and deveined with the tails on. Fresh or frozen shrimp are both fine—just make sure to thaw frozen shrimp thoroughly and pat dry before seasoning. Tail-on shrimp add a nice visual appeal and are easy to grab and dip when serving.

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Ingredients for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Shrimp: The star of the bowl, seasoned and grilled until charred and juicy.

Avocado: Brings creaminess and a subtle nutty flavor to balance the boldness of the shrimp.

Corn: Sweet corn kernels (fresh, canned, or thawed from frozen) add a pop of sweetness and texture.

Tomatoes: Diced tomatoes bring juiciness and acidity to the salsa.

Red Onion (optional): Adds sharpness and color contrast in the salsa.

Cilantro: Bright, fresh herbal notes that lift the dish.

Lime Juice: Adds tang to the salsa and brightens the entire bowl.

Spices (paprika, garlic powder, cumin, chili powder): Used to season the shrimp for a smoky, bold flavor.

Greek Yogurt or Sour Cream: Forms the base of the creamy sauce, lending richness and a cooling touch.

Hot Sauce or Chipotle Paste: Mixed into the sauce for heat and smoky depth.

Olive Oil: Helps coat the shrimp and prevent sticking on the grill.

Salt and Pepper: Essential for seasoning all the components.

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

Step 1: Marinate the Shrimp

In a medium bowl, toss the shrimp with olive oil, paprika, chili powder, garlic powder, cumin, salt, and pepper. Let it sit for at least 15 minutes to absorb the flavors. If you have time, refrigerate and marinate for up to 1 hour.

Step 2: Prepare the Corn Salsa

Combine diced avocado, corn kernels, chopped tomatoes, red onion, cilantro, and a generous squeeze of lime juice in a bowl. Season with salt and pepper. Mix gently to keep the avocado chunks intact.

Step 3: Make the Creamy Sauce

In a small bowl, whisk together Greek yogurt or sour cream with a splash of lime juice, hot sauce or chipotle paste, a pinch of salt, and a little chopped cilantro. Adjust heat and seasoning to your taste.

Step 4: Grill the Shrimp

Heat a grill pan or outdoor grill over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes per side, or until the shrimp are pink and have a slight char. Remove from heat.

Step 5: Assemble the Bowl

Start with a base of the corn salsa in each serving bowl. Arrange grilled shrimp on top. Drizzle with the creamy sauce. Garnish with extra cilantro or lime wedges if desired.

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Serving and Storing the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

This dish is best served fresh, right after the shrimp are grilled. The contrast between the warm shrimp and the cool salsa and sauce is what makes it so crave-worthy. Serve it as a light dinner, a summer lunch, or even at your next backyard gathering.

If you have leftovers, store the shrimp, salsa, and sauce separately in airtight containers. The shrimp will keep for up to 2 days in the fridge, while the salsa (without avocado) can last up to 3 days. For best results, slice fresh avocado just before serving again. Reheat shrimp gently in a skillet or microwave to avoid overcooking.

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Frequently Asked Questions

How spicy is the creamy sauce?

It depends on the amount and type of hot sauce or chipotle paste you use. Start with a little and adjust to your liking.

Can I make this with pre-cooked shrimp?

Yes, but the flavor and texture won’t be quite the same. If using pre-cooked shrimp, just warm them slightly and toss with the seasoning blend.

What kind of corn should I use?

You can use fresh grilled corn, canned, or frozen (thawed). All work well—just make sure it’s sweet and crisp.

Is this recipe gluten-free?

Yes, all ingredients in this bowl are naturally gluten-free. Just double-check your hot sauce and seasonings for any hidden gluten.

Can I substitute the shrimp with another protein?

Absolutely! Try grilled chicken, salmon, or even tofu for a different but equally delicious variation.

How can I make it dairy-free?

Use a plant-based yogurt or sour cream alternative for the creamy sauce.

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Want More Seafood Bowl Ideas?

You might also like the Garlic Butter Shrimp Scampi Lasagna, a fusion twist that layers the bold flavors of seafood with comforting pasta. Or try the Flavorful Bang Bang Salmon, which delivers a crispy edge and sweet heat glaze.

For heartier dishes, check out the Easy Seafood Casserole that bakes into a bubbling, golden-topped delight. If you’re in the mood for a southern flair, the Louisiana Seafood Gumbo brings bold, savory depth with every spoonful.

And don’t miss the Honey Garlic Butter Baked Salmon, a quick oven dish that’s both rich and wholesome with minimal prep.

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for the next seafood night. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you spice the shrimp differently? Try a mango salsa instead? Leave a comment below. I’m always excited to see how your bowls come together!

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