Name: Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; Salt and pepper, to taste; 2 ears of corn, grilled and cut off the cob; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup cilantro, chopped; Juice of 1 lime; 2 cups cooked rice (white, brown, or cauliflower); Creamy Sauce: 1/4 cup Greek yogurt or sour cream; 1 tbsp mayo; 1 tsp sriracha or hot sauce; 1 tbsp lime juice; Salt to taste

There’s something undeniably satisfying about a fresh, colorful bowl bursting with juicy grilled shrimp, creamy avocado, sweet corn salsa, and a drizzle of luscious sauce. It’s like a flavor-packed summer cookout, all in one bowl.

The first time I whipped up this recipe, it was an impromptu dinner on a scorching evening. I had shrimp thawing in the fridge, some ripe avocados on the counter, and leftover grilled corn. The result? A new weeknight favorite that’s healthy, hearty, and refreshingly easy to make.

Let me show you how to bring this sunshine-in-a-bowl to your table tonight.

Why You’ll Love This Grilled Shrimp Bowl

Get ready to meet your new go-to dinner when you’re craving something vibrant, nourishing, and just plain delicious. This grilled shrimp bowl checks all the boxes – and then some.

First of all, it's quick and simple. From start to finish, this dish comes together in about 30 minutes. That includes marinating the shrimp, tossing the salsa, and blending up the dreamy sauce. Perfect for those busy weeknights when you still want something homemade and fresh.

It’s also a feast for the senses. The contrast of smoky shrimp, cool avocado, and tangy crema keeps each bite interesting. Plus, it’s beautiful enough to impress guests but relaxed enough for a casual family dinner.

On the health front, this bowl is packed with lean protein, healthy fats, and fresh produce. It's naturally gluten-free and can easily be adapted for low-carb or dairy-free diets.

And did I mention how customizable it is? Whether you pile it on greens, rice, or cauliflower rice—or swap in chicken or tofu—this bowl molds itself to your cravings and pantry.

So whether you're meal-prepping lunches or cooking for a crowd, this shrimp bowl is always a win.

Ingredient Notes

What makes this grilled shrimp bowl truly special is the harmony between its simple yet thoughtfully chosen ingredients. Each one brings something unique to the table, from texture to flavor.

The shrimp are the star of the show. Large or jumbo shrimp work best here—peeled and deveined for convenience. A quick marinade in lime juice, olive oil, garlic, and a sprinkle of chili powder infuses them with bold flavor and helps them char beautifully on the grill or stovetop.

Avocados add the creamy, cooling element that balances the spice. Choose ripe but firm avocados so they hold their shape in the bowl. I like to dice them just before serving to keep their color vibrant and texture fresh.

The corn salsa is a sweet and tangy mix that ties everything together. Fresh grilled corn adds a smoky depth, but canned or frozen works in a pinch. Tossed with red onion, cherry tomatoes, cilantro, and a splash of lime, it’s bright, crunchy, and full of summer vibes.

A luscious creamy sauce—made from Greek yogurt, lime juice, and a touch of sriracha—adds just the right amount of zing. You can also use sour cream or mayo if you prefer, but Greek yogurt keeps things light and protein-rich.

As for the base, rice is the most common choice. I usually go for jasmine or brown rice, but cauliflower rice or quinoa also work great if you want a lighter or lower-carb option. No fancy tools are needed, but a grill pan or cast iron skillet helps get that perfect sear on your shrimp.

How To Make This Grilled Shrimp Bowl

Building this grilled shrimp bowl is a straightforward process with layers of delicious payoff. Here’s how to bring it all together step by step.

Start by marinating your shrimp. In a bowl, combine olive oil, minced garlic, lime juice, chili powder, and a pinch of salt. Add the shrimp and toss to coat. Let them sit for about 15 minutes while you prep the rest of the ingredients.

While the shrimp marinates, prepare your corn salsa. If you're using fresh corn, grill it until slightly charred, then slice the kernels off the cob. Mix the corn with chopped red onion, halved cherry tomatoes, chopped cilantro, and lime juice. Season with salt and pepper to taste and set it aside.

Next, make the creamy sauce. In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, and sriracha. You want a silky texture that's thin enough to drizzle but thick enough to cling to the ingredients.

Now it’s time to cook the shrimp. Heat a grill pan or large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and slightly charred. Don’t overcrowd the pan—work in batches if necessary.

While the shrimp cook, dice your avocados and prep your base—whether it's warm rice, quinoa, or greens. Arrange everything in bowls: start with the base, add a scoop of corn salsa, a few slices of avocado, and a generous helping of grilled shrimp.

Finish it off with a good drizzle of the creamy sauce, a sprinkle of extra cilantro or crumbled queso fresco if you like, and a wedge of lime on the side.

From start to finish, you’re looking at about 30 minutes. The result? A colorful, flavorful bowl that’s equal parts comforting and refreshing.

Storage Options

This grilled shrimp bowl is great for meal prep, but a few storage tips will help keep each component fresh and flavorful.

Store the grilled shrimp separately in an airtight container in the fridge. They'll stay good for up to 3 days. Reheat them gently in a skillet or microwave before serving to avoid drying them out.

The corn salsa can be made a day ahead and kept in the fridge. In fact, letting it sit for a few hours helps the flavors meld together beautifully. Just be sure to give it a good stir before serving.

Avocados are best sliced fresh, but if you need to prep ahead, toss the diced avocado in lime juice and store it tightly covered to help prevent browning.

Keep the creamy sauce in a sealed jar or container in the fridge for up to 4 days. It also doubles as a great dipping sauce for veggies or tacos throughout the week.

Variations and Substitutions

One of the best things about this grilled shrimp bowl is how easy it is to tweak based on what you have on hand—or what you're in the mood for.

If shrimp isn't your thing, try swapping in grilled chicken, steak, or even crispy tofu. All three pair beautifully with the corn salsa and creamy sauce.

No grill? No problem. You can cook the shrimp on a stovetop skillet or even bake them at a high temperature for about 8 minutes. You’ll still get great flavor with minimal fuss.

Mix up the salsa with what’s in season. Try adding diced mango or pineapple for a tropical twist, or black beans for extra heartiness and fiber.

Want to go dairy-free? Use a plant-based yogurt or cashew cream in place of Greek yogurt for the sauce. You can even leave it off entirely and add a splash of hot sauce or vinaigrette.

Feel free to make it a bowl-bar night with friends or family. Set out the components separately and let everyone build their own custom version—always a crowd-pleaser!

This recipe is endlessly flexible, so don’t be afraid to experiment and make it your own. Whether you're craving bold spice or cool freshness, this shrimp bowl has room for it all.