Grilled Shrimp Bowl Recipe – Easy Avocado Corn Salsa Dinner

Name: Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb large raw shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; Juice of 1/2 lime; 2 ears corn on the cob, husked (or 1 1/2 cups frozen corn, thawed); 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and minced (optional); 1/3 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper, to taste; 1/4 cup Greek yogurt (or sour cream); 2 tbsp mayonnaise; 1 tbsp lime juice; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; Pinch of salt; 2 cups cooked rice, quinoa, or cauliflower rice; 2 cups mixed salad greens or shredded romaine; Lime wedges, for serving; Extra chopped cilantro, for garnish

By:

Mala

August 13, 2025

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The sizzle of shrimp hitting a hot grill, the scent of charred corn swirling through the air, and that first creamy, tangy bite of avocado – that’s what I think of every time I make this grilled shrimp bowl recipe. Honestly, this dinner is a little like summer in a bowl, no matter what time of year it is. I first put this together on a whim after a beach day, craving something fresh, colorful, and super satisfying but not heavy. Let’s face it, we all need more easy, healthy-ish meals that actually taste special (especially on those nights when the thought of another boring salad or plain chicken just won’t cut it).

This grilled shrimp bowl with avocado, corn salsa, and dreamy creamy sauce quickly became a favorite in my house. I’ve tested and tweaked it at least a dozen times – adding a little extra lime here, swapping out greens there, you know how it goes. My family practically demands it, and I never mind because it comes together fast, looks stunning, and packs in so much flavor you’ll be licking the bowl. Plus, it’s a fantastic way to sneak in some veggies and protein without anyone complaining.

If you’re looking for a dinner that feels like a treat but actually fits into your healthy routine, this grilled shrimp bowl recipe is the answer. It’s perfect for busy weeknights, meal prep lunches, or even impressing guests at your next backyard cookout. Whether you’re a seasoned grill master or just love simple, bold flavors, you’re going to want this one in your regular rotation. Let’s jump in – your new favorite shrimp bowl awaits!

Why You’ll Love This Grilled Shrimp Bowl Recipe

After countless trial runs, tweaks, and sharing with everyone from picky kids to my health-conscious best friend, I can confidently say: this grilled shrimp bowl recipe is a total crowd-pleaser. Here’s exactly why you’ll find yourself craving it again and again:

Quick & Easy: You can have this on the table in just about 30 minutes—perfect for busy nights or when you don’t want to spend forever in the kitchen.
Simple Ingredients: Nothing fancy here. Most of what you need is probably already in your pantry or fridge. Shrimp, avocado, corn, and a few staple spices do the heavy lifting.
Perfect for Any Occasion: This bowl is as great for a weeknight dinner as it is for a backyard BBQ or a potluck with friends. It’s hearty yet fresh, making it season-proof.
Crowd-Pleaser: I’ve served this to a room full of kids (who even ate the salsa, shockingly) and adults who raved about the flavors and textures. It’s one of those rare dishes that everyone seems to love.
Unbelievably Delicious: Something magical happens when you combine juicy grilled shrimp, creamy avocado, sweet corn salsa, and a zingy sauce. It’s got crunch, creaminess, a little heat, and a whole lot of comfort.

What really sets this grilled shrimp bowl apart from other recipes is the perfect balance of textures and flavors. I blend the creamy sauce with a hint of lime and smoked paprika for depth, and make sure the corn salsa is loaded with cilantro and a touch of jalapeño for a little kick (don’t worry, you can skip the heat if you want). I always grill my corn for that smoky flavor—trust me, it makes a huge difference. Even better, you can customize everything: swap in your favorite greens, use rice or cauliflower rice as a base, or make it spicy or mild depending on your mood.

This isn’t just another grain bowl—it’s the kind of meal that honestly stops conversation for a second when everyone takes their first bite. Whether you’re trying to eat lighter, impress your friends, or just want something that tastes like summer, you’re going to love this grilled shrimp bowl recipe. It’s more than dinner; it’s a little bit of happiness in a bowl!

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

One thing I love about this grilled shrimp bowl recipe is how it uses simple, fresh ingredients to deliver bold, vibrant flavors. Most of these are pantry staples, and you’ll have flexibility to swap things in or out depending on what you have on hand. Here’s what goes into each component:

For the Grilled Shrimp:
- 1 lb (450 g) large raw shrimp, peeled and deveined (I prefer wild-caught for best flavor)
- 2 tbsp (30 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Corn Salsa:
- 2 ears corn on the cob, husked (or 1 1/2 cups frozen corn, thawed)
- 1 ripe avocado, diced
- 1/4 cup (30 g) red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/3 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Creamy Sauce:
- 1/4 cup (60 g) Greek yogurt (or sour cream for extra richness)
- 2 tbsp (30 g) mayonnaise
- 1 tbsp (15 ml) lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch of salt
Bowl Base & Extras:
- 2 cups (400 g) cooked rice, quinoa, or cauliflower rice (totally your call)
- 2 cups (60 g) mixed salad greens or shredded romaine
- Lime wedges, for serving
- Extra chopped cilantro, for garnish

Ingredient tips: For the shrimp, I always look for firm, fresh-smelling shellfish (frozen works well, too, just thaw first). If corn is in season, use fresh – it’s worth it! If not, frozen or canned will do in a pinch. For a dairy-free bowl, swap Greek yogurt for a coconut-based alternative and skip the mayo. And, honestly, the sauce is so good you might want to double it for dipping extra veggies or chips!

Equipment Needed

You don’t need a fancy kitchen to make this grilled shrimp bowl recipe, I promise. Here’s what I reach for every time:

Grill or Grill Pan: I use a gas grill when the weather’s nice, but a stovetop grill pan works just as well in colder months. If you’re in a real pinch, even a broiler can work (just watch the shrimp closely).
Mixing Bowls: At least two medium bowls for tossing shrimp and mixing the salsa.
Skewers or Grill Basket: Metal skewers are easiest for shrimp, but bamboo skewers (soaked in water) or a grill basket do the trick, too. I use my old, trusty grill basket for corn and shrimp when I don’t want to fuss with skewers.
Cutting Board and Knife: For prepping veggies and slicing avocado.
Measuring Cups and Spoons: For accuracy, although, let’s be real, I eyeball the lime juice most days.
Tongs: Essential for flipping shrimp and corn safely.
Small Whisk or Fork: For blending the creamy sauce together.

If you don’t have a grill, a cast-iron skillet on high heat gives nice char marks, too. I’ve made this over a campfire (seriously!) using a cheap wire rack, and it worked like a charm. Just remember to keep your tools clean and dry – especially if you’re using a grill basket, which can rust if left wet. On a budget? No worries! Most of these tools are basic – you can even use a spatula instead of tongs in a pinch.

Preparation Method

Prep the Shrimp:
Rinse 1 lb (450 g) large shrimp under cold water and pat dry with paper towels. In a medium bowl, toss shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, and juice of 1/2 lime. Let marinate for 10-15 minutes while you prep other ingredients. (Don’t marinate too long or the acid will “cook” the shrimp and make them mushy.)
Grill the Corn:
Heat your grill or grill pan over medium-high. Brush 2 ears of corn with a little oil. Grill for 8-10 minutes, turning every few minutes, until charred in spots and tender. Remove and let cool slightly. (If using frozen corn, just sauté in a hot skillet until golden and toasty, about 5 minutes.)
Make the Salsa:
Cut the grilled corn kernels off the cob and add to a bowl. Add 1 ripe diced avocado, 1/4 cup finely chopped red onion, 1 minced jalapeño (if using), 1/3 cup chopped cilantro, juice of 1 lime, and a pinch of salt and pepper. Gently toss to combine. Taste and adjust seasoning – I like a little extra lime, but you do you.
Prepare the Creamy Sauce:
In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lime juice, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt. It should be pourable; add a splash of water if it’s too thick. Set aside.
Grill the Shrimp:
Thread shrimp onto skewers or place in a grill basket. Grill for 2-3 minutes per side, until shrimp are pink, opaque, and slightly charred. Don’t overcook—they go from juicy to rubbery fast! Remove from the grill and squeeze a little extra lime over top.
Build the Bowls:
In each bowl, layer 1/2 cup cooked rice (or base of choice) and a handful of salad greens. Top with a generous scoop of corn salsa and arrange grilled shrimp on top. Drizzle with creamy sauce and garnish with extra cilantro and lime wedges.

Prep notes: If you’re meal prepping, keep the salsa and sauce separate until ready to eat. Ripe avocados can brown quickly, so add those right before serving. If your shrimp stick to the grill, don’t panic! Just give them another minute – they’ll release when ready. And if you’re in a hurry, you can use pre-cooked shrimp (just season and warm them up in a skillet for a minute or two).

Cooking Tips & Techniques

I’ve made this grilled shrimp bowl recipe more times than I can count, and I’ve learned a few tricks along the way:

Marinating Shrimp: Don’t go over 20 minutes. The lime juice will start to “cook” the shrimp if left too long, leading to a weird, mushy texture. Quick marinate = juicy results.
Grill Temperature: Make sure your grill or pan is hot before adding shrimp. They cook fast! High heat gives you that beautiful char without overcooking the insides.
Don’t Overcrowd: Give shrimp a little space on the grill or pan. Overcrowding leads to steaming, not grilling – and no one wants soggy shrimp.
Timing: I always start the corn first since it takes longer, then prep everything else while it’s grilling. Shrimp go on last, right before assembling bowls.
Consistency: Cut everything (especially for the salsa) into similar-sized pieces for the best texture in every bite. If you dice the avocado too early, toss it with lime juice to prevent browning.
Personal Oops: Once, I forgot to oil the grill grates – big mistake. Shrimp stuck like crazy! Always oil the grates or your grill basket before adding shrimp.

And don’t forget: taste as you go! The salsa should be zippy and fresh, the sauce creamy but not overpowering. A little extra lime or salt can totally save the day if things taste bland. Most importantly, have fun with it – cooking’s supposed to be a little messy, right?

Variations & Adaptations

This grilled shrimp bowl recipe is endlessly flexible. Here are my favorite ways to switch things up:

Low-Carb or Keto: Swap the rice for cauliflower rice or chopped greens as the base. Use extra avocado for healthy fats and skip any added sugar in the sauce.
Vegetarian: Replace shrimp with grilled tofu or portobello mushrooms. Marinate them the same way for that smoky, spiced flavor.
Spicy Lovers: Add extra jalapeño to the salsa, a sprinkle of chili flakes to the shrimp, or stir a little hot sauce into the creamy sauce. My husband always piles on pickled jalapeños for extra zing.
Seasonal Additions: In the summer, toss in diced mango or cherry tomatoes for a sweet, juicy twist. In colder months, roasted sweet potatoes or black beans make a hearty bowl.
Allergen Substitutions: For dairy-free, use a coconut yogurt or vegan mayo in the sauce. Gluten-free? This recipe naturally is, but check your spices for cross-contamination if you’re sensitive.

Personally, I love making this bowl with grilled pineapple when I’m feeling tropical. The sweet, caramelized fruit with spicy shrimp and creamy sauce is just… next level. Don’t be afraid to get creative – that’s how all my best versions were born!

Serving & Storage Suggestions

This grilled shrimp bowl recipe is best served fresh and slightly warm, but it holds up beautifully for meal prep, too. I like to serve it in shallow bowls for that “Pinterest-worthy” look, with shrimp fanned over salsa and sauce drizzled all over (don’t forget a big wedge of lime!).

Pair it with a chilled glass of white wine or sparkling water with lime, and maybe a side of tortilla chips for scooping up extra salsa. It’s also tasty alongside a simple cucumber salad or grilled veggies.

For storage, keep all components separate in airtight containers in the refrigerator. Shrimp will stay fresh for 2-3 days, salsa for up to 2 days (add avocado right before serving), and sauce for up to a week. If you want to freeze, only freeze the shrimp – the salsa and sauce won’t defrost well. To reheat shrimp, just warm briefly in a skillet or microwave (don’t overdo it, or they’ll get rubbery).

Pro tip: The flavors get even better after a few hours as everything mingles. I love making extra for lunch the next day!

Nutritional Information & Benefits

This grilled shrimp bowl recipe is loaded with nutrition. A single bowl (with rice, shrimp, salsa, and sauce) clocks in at about 450 calories, 30g protein, 14g healthy fats, and under 50g carbs—depending on your base and toppings. Shrimp are a lean, high-protein option rich in selenium and vitamin B12. Avocado brings heart-healthy monounsaturated fats, while the corn salsa adds fiber and vitamin C.

It’s naturally gluten-free and can be made dairy-free with simple swaps. If you’re watching sodium, use less salt and opt for homemade mayo/yogurt. Allergens to watch: shrimp (shellfish), dairy (in sauce), and egg (in mayo), so adjust as needed for your crew.

From a wellness perspective, I love that this bowl fills me up without weighing me down. It’s balanced, colorful, and genuinely makes eating healthy feel like a treat.

Conclusion

So there you have it – a grilled shrimp bowl recipe that’s easy, vibrant, and just ridiculously tasty. Whether you’re craving a light summer dinner or want to shake up your meal prep routine, this bowl checks all the boxes. It’s full of bold flavors, crunchy veggies, and creamy sauce that ties everything together.

Don’t be afraid to make it your own – swap in your favorite veggies, adjust the spice, or double the sauce (trust me, you’ll want to). I keep coming back to this recipe because it’s the happiest kind of comfort food and always makes me feel like I’m on vacation, even on an ordinary weeknight.

If you give this grilled shrimp bowl recipe a try, let me know in the comments – what did you change? What did you love? Share your photos and tips, and let’s inspire each other to eat more colorful, delicious food. Happy grilling, friends!

Frequently Asked Questions

Can I use frozen shrimp for this grilled shrimp bowl recipe?

Absolutely! Just thaw the shrimp completely, pat them dry, and follow the recipe as written. I do it all the time when fresh isn’t available.

What can I use instead of Greek yogurt in the creamy sauce?

You can swap in sour cream, plain regular yogurt, or a dairy-free coconut yogurt. All will give you a nice creamy texture.

Do I have to grill the corn, or can I use canned?

Grilled corn adds a smoky flavor, but if you’re in a rush, canned or thawed frozen corn works fine. Just drain well and give it a quick sauté for extra flavor if you can.

How spicy is the salsa? Can I make it mild?

The jalapeño adds a gentle kick, but you can skip it or use less for a milder salsa. Taste as you go and adjust to your preference.

How do I prep this bowl ahead for meal prep?

Keep the salsa, shrimp, and sauce in separate containers. Assemble just before eating for the freshest taste—add avocado right before serving to avoid browning.