Let me tell you, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is more than just a meal—it’s an instant ticket to summertime happiness. Picture plump, smoky shrimp nestled on a bed of rice, fresh and zesty salsa made with avocado and sweet grilled corn, and a creamy sauce tying it all together with just the right touch of tang and spice. Bursting with color, flavor, and texture, this bowl brings a Mexican-inspired fiesta right to your table. Every bite is pure joy, and I honestly can’t wait for you to dig in and discover why this bowl is one of my all-time favorites.
Ingredients You’ll Need
You won’t believe how a handful of simple ingredients can deliver such bold, satisfying flavors in this bowl. Each one plays its part: tender shrimp for a protein punch, colorful veggies for crunch and vibrancy, and that luscious sauce for irresistible creaminess. Here’s what you’ll need—and why you’ll love every ingredient.
- Shrimp: Large, peeled, and deveined—these cook quickly and soak up smoky flavors beautifully.
- Olive oil: Adds richness and helps the seasonings cling to the shrimp, giving a golden char on the grill.
- Smoked paprika: Provides a subtle smokiness that deepens those grill-kissed notes on the shrimp.
- Garlic powder: Lends savory depth to the marinade without overpowering the other flavors.
- Ground cumin: Offers a warm, earthy backbone that makes the whole bowl pop.
- Salt and pepper: Season everything to perfection and tie all the spices together.
- Corn: Fresh grilled corn brings irresistible sweetness and a touch of char, making the salsa sing.
- Avocado: Creamy and buttery, it adds richness and a gorgeous green hue to the salsa.
- Red onion: Finely chopped for a hint of zesty crunch and sharp flavor contrast.
- Fresh cilantro: Adds a burst of herbal freshness and classic Mexican flair.
- Lime juice: Brightens both salsa and sauce, tying everything together with zippy acidity.
- Cooked rice: Choose white, brown, or cauliflower rice for your base—soft, fluffy, and perfect for soaking up juices.
- Sour cream or Greek yogurt: Makes the creamy sauce luscious and tangy—both options work, so go with your fave.
- Hot sauce (optional): For those who crave a little extra kick—add as much or as little as you like.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Step 1: Prep and Season the Shrimp
Start by gathering your shrimp in a bowl, then drizzle on the olive oil. Sprinkle the smoked paprika, garlic powder, cumin, salt, and pepper over the top. Toss everything together so the shrimp is evenly coated in that flavorful, fragrant mixture. This quick marinade is easy, but packs in so much flavor, setting the stage for the magic ahead.
Step 2: Grill the Shrimp
Heat your grill or grill pan to medium-high. Arrange the shrimp in a single layer and let them cook for just 2–3 minutes per side. You’ll know they’re done when they turn pink and get a few delicious char marks. Don’t wander too far—the shrimp cook lightning fast and you definitely don’t want to overdo it!
Step 3: Make the Avocado Corn Salsa
While the shrimp are grilling, it’s salsa time! In a mixing bowl, combine the grilled corn (slice the kernels off the cob if using fresh), diced avocado, finely chopped red onion, chopped cilantro, and that juicy lime. Sprinkle with a pinch of salt, then gently toss to mix. The result is a colorful, chunky salsa bursting with sweet, creamy, and tangy notes.
Step 4: Whisk Up the Creamy Sauce
For the sauce, whisk together sour cream or Greek yogurt, an extra splash of lime juice, hot sauce if you’re feeling bold, and a pinch of salt. This creamy drizzle is what pulls the whole bowl together—equal parts cool and zippy, ready to cling to every bite.
Step 5: Assemble the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Now, for the best part—assembly! Start by scooping fluffy cooked rice into each bowl. Top with a generous handful of grilled shrimp, followed by big spoonfuls of the avocado corn salsa. Finish with a generous drizzle of your creamy lime sauce. It’s a bowl of pure sunshine, ready to enjoy!
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Garnishes
For that finishing touch, load up your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce with a few extra sprigs of fresh cilantro, some sliced jalapeños for heat, and lime wedges for that last squeeze of brightness. A little scatter of crumbled queso fresco or cotija would be amazing, too.
Side Dishes
This hearty bowl is pretty satisfying on its own, but I love serving it alongside crispy tortilla chips for scooping up the salsa, or a simple side salad with lots of fresh greens and a citrusy vinaigrette. If you’re feeling extra festive, a cup of black bean soup or some grilled veggies will take things over the top.
Creative Ways to Present
Try serving the grilled shrimp bowls family-style, with all the elements — rice, shrimp, salsa, creamy sauce, and garnishes — in separate bowls for guests to build their own creations. These also make stunning picnic or meal-prep lunches when packed in jars or portable containers. They even look gorgeous arranged on a big platter as a centerpiece for a summer dinner party!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the grilled shrimp, avocado corn salsa, rice, and creamy sauce in separate airtight containers in the refrigerator. Keeping everything separate means the salsa stays bright and the shrimp won’t get mushy. They’ll stay fresh for up to two days.
Freezing
While the rice and cooked shrimp freeze surprisingly well, the avocado corn salsa is best enjoyed fresh—avocado just doesn’t love the freezer. Scoop the shrimp and rice into freezer-safe bags or containers, and store for up to two months. For the sauce, stir well after thawing or make it fresh for best texture.
Reheating
To bring your rice and shrimp back to life, reheat them gently in the microwave or a skillet, just until warmed through—be careful not to overcook the shrimp. Let the salsa and sauce come to room temperature before serving so the flavors really shine when you reassemble your bowl.
FAQs
Can I substitute another protein for the shrimp?
Absolutely! Grilled chicken, steak strips, or even crispy tofu all work beautifully in the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. Just adjust the cooking time as needed for your protein of choice.
What if I don’t have an outdoor grill?
No grill, no problem! A grill pan or even a hot skillet on your stovetop will give the shrimp a lovely sear and smoky flavor in the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. Just preheat well and follow the same timing.
Is there a dairy-free option for the creamy sauce?
Definitely. Swap out the sour cream or Greek yogurt for your favorite plant-based alternative. Coconut yogurt or cashew cream are delicious options to keep your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce completely dairy-free.
Can I use frozen corn instead of fresh?
You sure can! Thaw and dry frozen corn, then sauté in a hot skillet until toasty and slightly charred before adding to your salsa. It brings great flavor and makes the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce totally doable year-round.
How spicy is the sauce, and can I make it milder?
The heat in the creamy sauce comes from the optional hot sauce, so you’re in total control. Skip it altogether for a mild, kid-friendly version, or add just a few drops for a subtle kick. The beauty of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is that it’s endlessly customizable!
Final Thoughts
I hope you’re as excited as I am to give this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce a spot in your kitchen rotation. It’s the kind of meal that feels special but comes together without a fuss—and every bite is a celebration. Gather your favorites and treat them (and yourself!) to this irresistible bowl soon.
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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a delicious and healthy meal option that’s perfect for a quick and flavorful dinner. Grilled shrimp seasoned with smoked paprika and cumin, served with a fresh avocado corn salsa, creamy lime sauce, and your choice of rice, this Mexican-inspired dish is bursting with vibrant flavors.
Ingredients
Grilled Shrimp:
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Corn Salsa:
- 2 ears corn (grilled and kernels removed or 1 cup grilled corn)
- 1 avocado (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
Creamy Sauce:
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt to taste
- 2 cups cooked rice (white, brown, or cauliflower)
Additional:
Instructions
- Preheat the Grill: Preheat grill or grill pan over medium-high heat.
- Prepare Shrimp: Toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Make Salsa: Combine grilled corn, avocado, red onion, cilantro, and lime juice for the salsa. Season with salt.
- Create Sauce: Whisk together sour cream (or Greek yogurt), lime juice, hot sauce, and salt for the creamy sauce.
- Assemble: Divide rice between bowls, top with grilled shrimp, salsa, and creamy sauce. Serve immediately.
Notes
- You can substitute shrimp with grilled chicken or tofu for a different protein option.
- For a low-carb version, use cauliflower rice.
- The creamy sauce can be made dairy-free by using a plant-based yogurt or sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 145 mg
