Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

This Yummy Grilled Shrimp Bowl is a vibrant and wholesome dish featuring smoky, perfectly grilled shrimp paired with a refreshing avocado corn salsa and topped with a zesty, creamy sauce. It’s a nutrient-packed, flavor-loaded meal that feels indulgent while staying light and fresh—ideal for lunch or dinner any day of the week.

Why You’ll Love This Recipe

• Quick to prepare with simple, fresh ingredients
• Balanced and nutritious with protein, healthy fats, and fiber
• Customizable with your favorite toppings and base
• Great for meal prep or a weeknight dinner
• Bursting with color, texture, and bold flavors

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste

For the avocado corn salsa:

• 1 cup corn kernels (grilled or canned and drained)
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the creamy sauce:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon chili powder
• 1 small clove garlic, minced
• Salt to taste

Optional for the bowl base and toppings:

• Cooked rice, quinoa, or mixed greens
• Cherry tomatoes, halved
• Sliced radish or cucumber
• Green onions or sesame seeds for garnish

directions

this recipe

1. Marinate the shrimp: In a bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss the shrimp to coat. Set aside for 10–15 minutes.
2. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until opaque and slightly charred. Remove from heat.
3. Make the salsa: In a mixing bowl, combine corn, avocado, red onion, cilantro, lime juice, and salt. Mix gently to avoid mashing the avocado.
4. Prepare the creamy sauce: Whisk together mayonnaise, sour cream (or yogurt), lime juice, honey, chili powder, garlic, and salt until smooth.
5. Assemble the bowls: In serving bowls, layer your base (rice, quinoa, or greens). Add grilled shrimp, avocado corn salsa, and any optional toppings. Drizzle generously with the creamy sauce.
6. Garnish and serve: Top with green onions, sesame seeds, or additional lime juice as desired. Serve immediately.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Protein Swap: Try grilled chicken, tofu, or blackened salmon instead of shrimp
• Low-Carb Option: Use a base of cauliflower rice or leafy greens
• Spicy Kick: Add diced jalapeño to the salsa or hot sauce to the creamy drizzle
• Vegan Version: Use marinated grilled tofu and plant-based mayo and yogurt

storage/reheating

• Storage: Store all components separately in airtight containers in the refrigerator for up to 2 days
• Reheating: Gently reheat shrimp in a skillet or microwave; avoid heating avocado or salsa to preserve freshness

FAQs

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before marinating and grilling.

What base works best for the bowl?

Rice, quinoa, or a bed of mixed greens all work well. You can also combine them for more variety.

Can I make this ahead of time?

Yes, you can prep the shrimp and sauce ahead of time. Assemble the bowl fresh to keep the salsa and avocado at their best.

Is the creamy sauce spicy?

It has a mild kick from the chili powder. Adjust the spice level to your taste.

Can I use canned corn instead of grilled?

Yes, canned corn works fine. Just drain and pat it dry for better texture.

How do I keep the avocado from browning?

Toss the diced avocado in lime juice and keep it covered tightly until ready to use.

What other toppings can I add?

Try shredded cabbage, pickled onions, crumbled cheese, or fresh mango for extra flavor.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check labels on packaged items like mayo or seasonings.

Can I make this dairy-free?

Use dairy-free yogurt or mayo alternatives and skip the sour cream.

How long does the creamy sauce last?

Stored in a sealed container in the fridge, the sauce will last up to 5 days.

Conclusion

The Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is everything you want in a fresh and filling meal—smoky, tangy, creamy, and loaded with nutrients. It’s a crowd-pleaser that’s easy to whip up and perfect for customizing to your taste. Whether for a weeknight dinner or a meal-prep lunch, this bowl hits the spot every time.

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