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

There's something magical about the sizzle of shrimp on a hot grill—especially when it's the centerpiece of a colorful, flavor-packed bowl. This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a bright, zesty, and satisfying meal that comes together in under 30 minutes.

I first whipped up this bowl on a whim one summer evening when I had leftover grilled corn and a perfectly ripe avocado. It turned into a crave-worthy creation that quickly earned a spot in our weekly dinner rotation.

Imagine juicy, charred shrimp nestled over fluffy rice, with bursts of sweet corn, creamy avocado, and a drizzle of tangy sauce tying it all together. It’s as beautiful as it is delicious—and perfect for busy nights when you need something fresh, healthy, and fuss-free.

Let’s dive into why this recipe will soon be a staple in your home.

Why You'll Love This Grilled Shrimp Bowl

Get ready to meet your new favorite bowl dinner. This Grilled Shrimp Bowl is the kind of meal that checks every box: it’s fast, flavorful, and packed with wholesome ingredients.

It’s ridiculously quick. From start to finish, this entire dish comes together in 30 minutes or less. The shrimp cook in minutes, and everything else is just a matter of chopping and assembling.

Big flavors, low effort. Between the smoky grilled shrimp, creamy avocado, sweet corn salsa, and the silky sauce with a hint of lime, every bite is a flavor bomb. Yet the recipe is super simple and doesn’t require fancy ingredients or hours in the kitchen.

A healthy choice that doesn't feel like one. Loaded with lean protein, fiber-rich veggies, and healthy fats, this bowl is as nutritious as it is delicious. It’s naturally gluten-free and easy to adapt to low-carb or dairy-free diets.

Great for meal prep and customization. You can prep the ingredients in advance, store everything separately, and just assemble when ready to eat. Plus, you can easily swap in your favorite grains, proteins, or sauces.

Whether it’s a casual lunch or a light dinner, this bowl always satisfies. Now let’s take a closer look at what makes it so special.

Ingredients Notes

The magic of this bowl is in its contrast of textures and layers of flavor. Simple ingredients are transformed into something truly satisfying with just a few smart steps.

Shrimp are the star here, and medium-to-large raw shrimp (peeled and deveined) are ideal. I recommend marinating them for at least 10 minutes in olive oil, garlic, lime juice, and a touch of smoked paprika. That quick soak adds bold flavor and helps them char beautifully on the grill.

Avocado brings the creamy, buttery richness that balances out the tangy salsa and smoky shrimp. Use ripe but firm avocados to ensure they hold their shape in the bowl. Dice them just before serving to keep them fresh and vibrant.

Corn gives this bowl its signature summer vibe. Grilled fresh corn on the cob is best—it adds sweetness and a light char that ties in perfectly with the shrimp. If you're in a pinch, frozen or canned corn can be used, but try to give it a quick sauté for some added flavor.

Creamy sauce is the secret ingredient that ties everything together. It's a simple blend of mayo, Greek yogurt, lime juice, garlic, and a pinch of chili powder. It’s tangy, slightly spicy, and incredibly addicting.

You’ll also need cooked rice or your favorite grain as the base. Jasmine, basmati, or brown rice all work well, or you can go low-carb with cauliflower rice. A grill pan or outdoor grill is helpful for cooking the shrimp and corn, but a stovetop skillet will work in a pinch.

How To Make This Grilled Shrimp Bowl

Creating this vibrant, satisfying bowl is as easy as it gets. Here's how to bring it all together:

Start by marinating your shrimp. In a medium bowl, combine olive oil, lime juice, minced garlic, smoked paprika, salt, and pepper. Add the peeled shrimp and toss to coat. Let them marinate while you prep the other ingredients.

Next, prepare your corn. If using fresh ears, grill them over medium-high heat, rotating occasionally, until slightly charred—about 8 minutes. Let them cool, then slice the kernels off with a sharp knife. If using frozen corn, sauté it in a dry skillet until lightly golden.

While the corn is grilling, mix up your creamy sauce. In a small bowl, whisk together mayo, Greek yogurt, lime juice, garlic, chili powder, and a splash of water if needed to thin it out. Taste and adjust seasoning to your liking.

Now it’s time to grill the shrimp. Heat your grill or grill pan over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until opaque and slightly charred. Don’t overcook them—they cook fast!

Dice your avocado and get your rice warmed up and fluffed. To build the bowls, start with a scoop of rice, then layer on grilled corn, avocado chunks, and the grilled shrimp. Drizzle with the creamy sauce and top with fresh chopped cilantro or green onions for a final hit of freshness.

From marinating to assembly, this dish takes about 25–30 minutes total. It’s the perfect balance of fast and flavorful, with textures and tastes that’ll make it feel like a gourmet meal.

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Storage Options

This recipe stores beautifully, making it ideal for meal prep or next-day lunches.

Store the shrimp, salsa components, and sauce in separate airtight containers in the fridge. The shrimp will stay fresh for up to 3 days, while the creamy sauce keeps for 4–5 days.

Avoid slicing the avocado until just before serving, as it browns quickly. If you must prep it ahead, toss it with lime juice and wrap tightly to slow oxidation.

Cooked rice can be refrigerated for up to 4 days, and reheats well in the microwave with a splash of water to loosen it up.

When reheating, warm the shrimp and rice gently in the microwave or a skillet. Avoid overheating the shrimp—they're best just warmed through to prevent rubbery texture. Assemble fresh each time for the best texture and flavor.

Variations and Substitutions

One of the best things about this grilled shrimp bowl is how easily it can be adapted to suit different tastes and dietary needs.

Swap the shrimp for another protein. Grilled chicken, tofu, or even blackened salmon are all fantastic alternatives. If you're vegetarian, try roasted chickpeas or grilled halloumi for a protein-packed twist.

Use a different grain base. Don’t feel limited to rice. Quinoa, couscous, or farro work beautifully. For low-carb diets, cauliflower rice or chopped greens like romaine or spinach make a great foundation.

Change up the sauce. Want to mix it up? Swap the creamy sauce for chipotle aioli, tahini dressing, or even a drizzle of sriracha and lime. You can even go dairy-free by using vegan mayo and plant-based yogurt.

Add more veggies. Bulk up the bowl with shredded cabbage, diced bell peppers, or sliced radishes for crunch. A handful of black beans adds both texture and protein.

Make it spicy—or not. Control the heat by adjusting the chili powder in the sauce or adding sliced jalapeños to the salsa. For a kid-friendly version, just keep everything mild and serve the hot sauce on the side.

Feel free to play around and make this bowl your own. Once you master the base recipe, the possibilities are endless.

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