Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

A grilled shrimp bowl is a fresh, flavorful meal that’s perfect for any occasion. The smoky shrimp pairs wonderfully with the creamy sauce and the sweet, crunchy corn salsa. Top it off with ripe avocado, and you’ve got a dish that’s light yet satisfying. Whether I’m looking for a healthy dinner or a vibrant lunch, this dish never disappoints.

Why You’ll Love This Recipe

I absolutely love this recipe for its fresh flavors and vibrant colors. The grilled shrimp brings a smoky, slightly charred flavor that is complemented by the creamy, tangy sauce. The corn salsa adds a burst of sweetness and crunch, while the avocado offers a rich, creamy texture that rounds out the dish. It’s an ideal recipe when I want something quick, light, and full of flavor. Plus, it’s versatile enough that I can serve it in a bowl, wrap it in tortillas, or enjoy it over a salad for a different spin.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red onion, finely chopped
• 1 small red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• 1 ripe avocado, diced
• 1 lime, cut into wedges

For the creamy sauce:

• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional)
• Salt and pepper, to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for about 2-3 minutes per side, or until pink and opaque. Once cooked, remove from the grill and set aside.
4. In a separate bowl, combine the corn, red onion, bell pepper, tomatoes, and cilantro to make the corn salsa. Mix well.
5. For the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl.
6. To assemble, add the grilled shrimp to a bowl. Top with the corn salsa and diced avocado. Drizzle with the creamy sauce and serve with lime wedges.

Servings and Timing

This recipe serves about 4 people. It takes approximately 15 minutes to prep and 10 minutes to grill the shrimp, making it a quick and easy meal that’s perfect for busy nights or casual gatherings.

Variations

• For a spicier version, add more sriracha to the sauce or sprinkle red pepper flakes over the shrimp before grilling.
• If I’m in the mood for something heartier, I can serve this dish over a bed of quinoa or rice.
• To make it dairy-free, swap the Greek yogurt and mayonnaise for a vegan alternative, such as cashew cream and dairy-free mayo.
• If I want a little more crunch, I can add some crispy tortilla chips or crushed corn nuts on top.

Storage/Reheating

If there are any leftovers, I can store the grilled shrimp, corn salsa, and creamy sauce separately in airtight containers in the fridge. The shrimp will keep for about 2-3 days, while the corn salsa and creamy sauce will stay fresh for up to 3 days. When reheating the shrimp, I recommend using a skillet over medium heat for a quick warm-up, but be careful not to overcook it. The salsa and sauce can be served cold or at room temperature.

FAQs

How do I know when the shrimp is cooked?

I know the shrimp is cooked when it turns pink and opaque. If the shrimp is slightly curled and firm, it’s done. Be careful not to overcook it, as shrimp can become tough and rubbery.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly fine. Just be sure to thaw the shrimp in the refrigerator overnight or under cold water before using them.

Can I make the corn salsa ahead of time?

Absolutely! The corn salsa can be made a few hours ahead and stored in the fridge. Just make sure to give it a good stir before serving.

Can I substitute the avocado with something else?

If I’m not a fan of avocado or don’t have any, I can easily swap it out for diced mango or cucumber for a different texture and flavor profile.

What can I serve this dish with?

This dish is delicious on its own, but if I want to add a side, I can pair it with a simple green salad, grilled veggies, or a serving of rice or quinoa.

Conclusion

This grilled shrimp bowl with avocado, corn salsa, and creamy sauce is a winning dish. It’s full of fresh ingredients, and the combination of smoky shrimp, sweet corn, and creamy avocado makes every bite an experience. It’s a simple, flavorful meal that’s great for any occasion. Whether I’m serving it at a dinner party or enjoying a quiet meal at home, it’s always a crowd-pleaser

Print