Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion / Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lime juice; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound large shrimp, peeled and deveined; 1 cup corn (grilled or sautéed); ¼ cup red onion, finely diced; 1 jalapeño, minced (optional); 1 tablespoon lime juice; 2 tablespoons cilantro, chopped; 1 teaspoon olive oil; ¼ teaspoon salt; 1 large avocado; 1 tablespoon lime juice; Pinch of salt; ½ cup Greek yogurt or sour cream; 1 tablespoon olive oil; 1 clove garlic, minced; 1 tablespoon lime juice; ½ teaspoon cumin; ½ teaspoon chili powder; Salt to taste; 1–2 tablespoons water to thin (if needed)

Are you craving a vibrant, flavor-packed bowl that feels both indulgent and fresh? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a feast of textures and flavors—think charred, juicy shrimp, creamy guacamole, zesty corn salsa, and a rich drizzle of spiced sauce. It’s the kind of bowl that satisfies whether you’re after a hearty lunch or a feel-good dinner.

This bowl hits all the right notes: protein from shrimp, healthy fats from avocado, fiber from the corn salsa, and a sauce that ties everything together with a creamy kick. You can prep this ahead of time or serve it freshly grilled for a weeknight win. It delivers restaurant-quality flavor in your own kitchen.

Preparation Phase & Tools to Use

To make this bowl a breeze, a few key kitchen tools will streamline your prep:

Grill pan or outdoor grill: Essential for that smoky char on the shrimp. It elevates the flavor far beyond sautéing.
Mixing bowls: You’ll want separate bowls for prepping the shrimp marinade, mixing the corn salsa, and mashing the avocado.
Sharp knife and cutting board: For dicing red onions, cilantro, and jalapeños efficiently and safely.
Blender or whisk: For creating the creamy sauce—a high-speed blender ensures it emulsifies well, but a sturdy whisk works fine if you’re blending by hand.
Tongs: To flip the shrimp cleanly and safely without breaking them.

These tools not only help with precision and ease, but they also keep your cooking workflow smooth, so you can focus on flavor and plating.

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

Shrimp (large, peeled & deveined): The star of the dish. Grilled to perfection, they bring a smoky, savory protein boost.
Avocado: Adds creamy richness that balances the spices and char.
Corn (fresh or frozen): Sweet and juicy, corn adds crunch and bright flavor. Grilled or sautéed enhances depth.
Red onion: Sharp and slightly sweet, it adds bite to the salsa.
Cilantro: Freshness and aroma that brighten the bowl.
Jalapeño: Optional heat element that can be adjusted to your spice tolerance.
Lime juice: For tang and acidity that lifts all the components.
Olive oil: Used in both the marinade and for sautéing, it infuses the dish with richness.
Garlic (minced): Fragrant, flavorful base in both marinade and sauce.
Greek yogurt or sour cream: The base of the creamy sauce, bringing tang and creaminess.
Spices (cumin, paprika, chili powder): They layer depth and smoky heat into both the shrimp and the sauce.
Salt & pepper: Basic seasoning that enhances every bite.

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

Step 1: Marinate and Season the Shrimp

In a bowl, combine olive oil, garlic, lime juice, cumin, chili powder, paprika, salt, and pepper. Toss the shrimp in the marinade and let it sit for at least 15 minutes.

Step 2: Grill the Shrimp

Heat your grill pan (or outdoor grill) over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and slightly charred. Set aside.

Step 3: Prepare the Corn Salsa

In a mixing bowl, combine grilled corn, diced red onion, jalapeño, lime juice, chopped cilantro, salt, and a splash of olive oil. Toss to mix.

Step 4: Mash the Avocado

In a small bowl, mash the avocado with lime juice and a pinch of salt. Keep it slightly chunky for texture.

Step 5: Make the Creamy Sauce

Blend or whisk together Greek yogurt (or sour cream), olive oil, garlic, lime juice, cumin, and chili powder. Season with salt and adjust consistency with a splash of water if needed.

Step 6: Assemble the Bowl

Layer the bowl starting with a base of corn salsa, then add grilled shrimp, mashed avocado, and drizzle generously with the creamy sauce. Garnish with extra cilantro or lime wedges if you like.

How to Serve and Store This Grilled Shrimp Bowl

This bowl is best served fresh and slightly warm. The shrimp should be hot off the grill, the avocado freshly mashed, and the salsa crisp and vibrant. For extra flair, serve it with lime wedges on the side and a sprinkle of extra herbs.

To make it a meal-prep friendly dish, you can store each component separately in airtight containers:

Shrimp: Store up to 3 days in the fridge. Reheat gently in a skillet to maintain texture.
Corn salsa: Keeps well for 2-3 days. Avoid over-mixing if you’re prepping in advance.
Avocado mash: Best used fresh, but you can mix with extra lime juice to reduce browning for up to 1 day.
Creamy sauce: Can be made 4-5 days ahead and stored in a sealed jar in the fridge.

When ready to eat, simply reassemble and drizzle the sauce just before serving.

Frequently Asked Questions

What kind of shrimp should I use?

Go for large or jumbo shrimp, peeled and deveined. Tail-on adds a visual touch but isn’t essential.

Can I use frozen shrimp?

Yes! Just thaw completely and pat dry before marinating to avoid excess moisture.

Is there a dairy-free option for the creamy sauce?

Absolutely. Substitute the Greek yogurt or sour cream with a plain, unsweetened dairy-free yogurt like coconut or almond-based.

How spicy is this recipe?

It’s mild to medium, depending on your jalapeño and chili powder amounts. Adjust to your comfort level.

What’s a good base if I want to bulk it up?

You can add cooked quinoa, brown rice, or even shredded lettuce to turn it into a full salad or grain bowl.

Can I meal prep this for lunches?

Definitely! Keep components separate and assemble just before eating to keep textures fresh.

Want More Bowl & Seafood Ideas?

If you loved this Grilled Shrimp Bowl, here are some other satisfying combinations worth checking out:

The Honey Garlic Chicken Rice Bowls offer sweet-savory contrast with sticky chicken over fluffy grains. Or, for something richer, try the Garlic Butter Shrimp Scampi Lasagna — a creamy layered seafood bake.

If you’re more into fresh wraps and light fare, the Southwest Grilled Chicken Wraps bring bold Tex-Mex flavor. And for a cozy seafood hit, the Louisiana Seafood Gumbo is a spicy, hearty option that balances out the freshness of the shrimp bowl.

Lastly, if you’re after a taco-style handheld, don’t miss the Shrimp Burrito Bowls — they’re packed with similar flavors and just as customizable.

Pin and Tell Me How Yours Turned Out

You can save this to your weeknight dinner board for quick inspiration. Just click the Pin button.

And if you do make it, let me know! Did you add rice? Did you double the sauce like I always end up doing? Share your version in the comments below.

For more flavor-loaded ideas like this, I share daily on my Pinterest: LadyPlate — give it a follow and dive into more deliciousness.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 2–3 servings

Print Recipe

Description

This Grilled Shrimp Bowl combines smoky charred shrimp with creamy avocado mash, tangy corn salsa, and a velvety spiced yogurt sauce. It’s fresh, colorful, protein-packed, and perfect for meal prepping or weeknight dinners. Every bite brings a hit of citrus, spice, and texture.

Instructions

1. In a bowl, mix olive oil, garlic, lime juice, cumin, chili powder, paprika, salt, and pepper. Add shrimp, toss to coat, and marinate for 15 minutes.

2. Preheat grill pan or outdoor grill over medium-high heat. Grill shrimp for 2–3 minutes per side until pink and slightly charred. Set aside.

3. In another bowl, combine corn, red onion, jalapeño, lime juice, cilantro, olive oil, and salt. Mix gently.

4. In a small bowl, mash avocado with lime juice and a pinch of salt. Keep slightly chunky.

5. In a blender or using a whisk, blend yogurt, olive oil, garlic, lime juice, cumin, chili powder, and salt. Add a splash of water to thin if needed.

6. To assemble, layer corn salsa as a base, add grilled shrimp, spoon on avocado mash, and drizzle generously with creamy sauce. Garnish with extra lime or cilantro if desired.