Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe

There’s something magical about that first bite of smoky grilled shrimp paired with creamy avocado and tangy corn salsa. The textures and flavors come together in a way that feels both indulgent and refreshingly light—a perfect meal for warm-weather days or anytime you crave something vibrant and satisfying.

I came up with this bowl during a spontaneous weeknight dinner experiment, trying to recreate a dish I once had on vacation near the coast. Since then, it’s become a regular on our dinner rotation—quick to prep, easy to customize, and always a hit with family and friends.

Let’s dive into why this Grilled Shrimp Bowl deserves a spot in your weekly meal plan.

Why You’ll Love This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Get ready to meet your new favorite bowl recipe. This shrimp bowl brings bold flavors, fresh ingredients, and restaurant-worthy results—all without the restaurant price tag.

First, it’s a breeze to put together. With a little planning, you can have this entire dish ready in under 30 minutes. The shrimp grills up in no time, and the rest of the components come together with minimal prep.

This recipe is also incredibly healthy and satisfying. You’ve got lean protein from the shrimp, good fats from the avocado, and a hearty serving of vegetables in the salsa. It’s colorful, nutrient-packed, and won’t leave you feeling weighed down.

If you’re cooking on a budget, this bowl is surprisingly affordable. Frozen shrimp, canned corn, and pantry-friendly spices make this a cost-effective option that still feels special.

Best of all, it’s endlessly customizable. Not a fan of avocado? Swap in mango or pineapple. Want more heat? Add diced jalapeño to the salsa. This recipe adapts beautifully to whatever you have in the fridge or pantry.

Whether you're meal prepping for the week or throwing together a casual dinner, this bowl delivers every time.

Ingredients Notes

The magic of this bowl lies in the contrast between warm, smoky shrimp and cool, creamy toppings. Each ingredient has a purpose, and together they create the perfect bite.

Shrimp is the star of the show. I like to use large peeled and deveined shrimp, either fresh or thawed from frozen. A simple spice rub with smoked paprika, cumin, and garlic powder brings out their natural sweetness once they hit the grill or grill pan.

Avocado adds a lush, creamy texture that balances the heat of the spices and brightness of the salsa. Make sure to use ripe avocados—look for ones that yield slightly to gentle pressure when squeezed. Slice or dice just before serving to keep them vibrant and green.

Corn salsa is a fresh and zesty counterpart to the smoky shrimp. I use canned corn for convenience, but grilled fresh corn in summer takes it to another level. Mixed with cherry tomatoes, red onion, cilantro, lime juice, and a pinch of salt, it’s basically sunshine in a bowl.

The creamy sauce ties everything together. A quick blend of Greek yogurt or sour cream, lime juice, garlic, and a bit of hot sauce or chipotle brings cooling richness with a touch of spice. You can make this ahead and keep it in the fridge until serving time.

You’ll also need a base for your bowl—steamed rice, quinoa, or cauliflower rice all work beautifully. No fancy equipment is required for this recipe, though a grill pan or outdoor grill will give the shrimp the best sear and smoky flavor.

How To Make This Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce

Making this grilled shrimp bowl is as easy as layering components—each one simple to prepare, but together, they create a flavor-packed masterpiece.

Start by prepping your shrimp. If using frozen shrimp, thaw them under cold running water for 5–10 minutes. Pat them dry with paper towels, then toss them in olive oil and a spice mix of smoked paprika, cumin, garlic powder, salt, and pepper. Let them marinate while you prep the other ingredients.

Next, whip up the corn salsa. In a medium bowl, combine drained canned corn (or fresh grilled corn), halved cherry tomatoes, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside. The lime will help all the flavors meld as it sits.

Now it’s time to grill the shrimp. Heat your grill or grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Grill for 2–3 minutes per side until they’re pink, opaque, and lightly charred. Be careful not to overcook—they cook fast!

While the shrimp cool slightly, make your creamy sauce. In a small bowl, stir together Greek yogurt or sour cream with lime juice, garlic, and hot sauce or a bit of chipotle in adobo. Taste and adjust for spice and salt. It should be tangy, a little smoky, and deliciously rich.

Assemble your bowls. Start with a generous scoop of rice or your grain of choice. Top with grilled shrimp, a big spoonful of corn salsa, slices of fresh avocado, and a drizzle of the creamy sauce. Garnish with extra cilantro or lime wedges if you like.

From start to finish, this dish takes about 30 minutes. What you get is a vibrant, balanced, and deeply satisfying meal that’s just as good for a weeknight dinner as it is for casual entertaining.

Storage Options

This grilled shrimp bowl is best enjoyed fresh, but with a little planning, you can easily store and enjoy leftovers too.

Store the components separately in airtight containers. The shrimp will keep well in the fridge for up to 3 days. Reheat them gently in a skillet over low heat or in the microwave in short bursts to avoid overcooking.

The corn salsa can be made a day ahead and stored for up to 3 days in the fridge. If it starts to release too much liquid, just drain off the excess and give it a quick stir before serving.

Avocados don’t store well once cut, so slice them fresh when you're ready to eat. However, you can prep all other bowl components in advance for quick assembly.

The creamy sauce actually gets better as it sits—store it in a covered container in the fridge for up to 4 days. Just give it a quick stir before drizzling it over your bowl.

Variations and Substitutions

This shrimp bowl is all about flexibility. Once you’ve got the basics down, the variations are endless.

Try switching up the protein. Grilled chicken, tofu, or even black beans make great alternatives if shrimp isn’t your thing. The spices and toppings work well with a variety of base proteins.

Mix up the grain base. While rice is classic, quinoa adds a nutty bite, and cauliflower rice makes it low-carb. You can also try farro or bulgur for a different texture.

Add extra veggies. Roasted sweet potatoes, sautéed peppers, or shredded cabbage all make tasty additions. The more colorful your bowl, the better!

If you're not a fan of heat, you can skip the spicy sauce and go with a simple lime crema or even ranch dressing. On the flip side, if you love spice, add sliced jalapeños to the salsa or a dash of cayenne to the shrimp rub.

Want to make it dairy-free? Use a plant-based yogurt or sour cream substitute for the sauce. The bowl still delivers all the flavor without the dairy.

Don’t be afraid to get creative—this recipe is just a starting point. Once you find your favorite combination, you’ll want to come back to it again and again.

Print