Nora
Juicy, charred shrimp, creamy avocado, and sweet corn salsa come together in this vibrant bowl that bursts with flavor and texture. Drizzled with a luscious, spiced creamy sauce, it’s a dish that balances freshness with indulgence in every bite. The smoky shrimp pairs perfectly with the zesty salsa, while the avocado adds a mellow, buttery note that ties everything together.
Perfect for a light lunch, an easy weeknight dinner, or even a make-ahead meal prep option, this shrimp bowl packs a punch without weighing you down. Plus, it’s colorful enough to brighten up your table—and your mood.
Why You’ll Love This Grilled Shrimp Bowl
- Flavor explosion: The combination of grilled shrimp, fresh salsa, and creamy dressing is irresistibly bold.
- Quick to make: Perfect for busy days when you still want a meal that feels special.
- Healthy and satisfying: Packed with protein, healthy fats, and veggies.
- Customizable: Swap in seasonal vegetables or grains to make it your own.
- Meal prep friendly: Store components separately for quick weekday assembly.
What Kind of Shrimp Should I Use?
For the best flavor and texture, choose large raw shrimp (16-20 count per pound) that are peeled and deveined. Fresh shrimp will give you a sweet, clean taste, but frozen works just as well if thawed properly. Avoid pre-cooked shrimp since grilling them again can make them rubbery. Wild-caught shrimp often have a more pronounced flavor than farm-raised, but either can be delicious when seasoned and grilled right.
Ingredients for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Each ingredient here plays a role in creating a balanced, flavorful bowl that’s fresh yet satisfying.
- Large raw shrimp – The star of the show; meaty and tender when grilled.
- Olive oil – For marinating the shrimp and adding richness.
- Garlic cloves – Brings aromatic depth to the shrimp marinade.
- Smoked paprika – Adds warmth and a touch of smokiness.
- Lime juice – Brightens and balances the flavors.
- Fresh corn kernels – Sweet and juicy, perfect for salsa.
- Cherry tomatoes – Adds bursts of freshness.
- Red onion – Brings a sharp, zesty bite to the salsa.
- Cilantro – Herbaceous freshness for both salsa and garnish.
- Avocado – Creamy, buttery texture that complements the shrimp.
- Mayonnaise & Greek yogurt – The base for the creamy sauce.
- Chili powder – For a gentle heat in the sauce.
- Cooked rice or quinoa – A hearty base for the bowl.
How To Make the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Step 1: Marinate the Shrimp
Combine olive oil, minced garlic, smoked paprika, lime juice, salt, and pepper in a bowl. Toss in the shrimp and let them marinate for at least 15 minutes to soak in all that flavor.
Step 2: Prepare the Corn Salsa
In a medium bowl, mix fresh corn kernels, diced cherry tomatoes, finely chopped red onion, and chopped cilantro. Season with salt, pepper, and a squeeze of lime juice. Set aside for the flavors to meld.
Step 3: Make the Creamy Sauce
Whisk together mayonnaise, Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth. Adjust seasoning to taste.
Step 4: Grill the Shrimp
Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and slightly charred.
Step 5: Assemble the Bowl
Spoon rice or quinoa into bowls, top with corn salsa, sliced avocado, and grilled shrimp. Drizzle generously with the creamy sauce and sprinkle with extra cilantro if desired.
Serving and Storing the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
This recipe serves 4 people generously, making it perfect for family dinners or meal prep. For best texture, serve immediately after assembling, so the shrimp stay warm, the avocado stays fresh, and the sauce keeps its creamy consistency.
If you’re prepping ahead, store the shrimp, salsa, sauce, and base (rice or quinoa) separately in airtight containers in the fridge. They’ll keep for up to 3 days. Assemble just before serving for the freshest flavor.
What to Serve With Grilled Shrimp Bowls
These bowls are a full meal on their own, but pairing them with complementary sides makes for an even more satisfying spread.
1. Garlic Bread
Perfect for soaking up any extra creamy sauce.
2. Fresh Green Salad
A crisp salad with a lemon vinaigrette adds extra freshness.
3. Roasted Sweet Potatoes
Their natural sweetness balances the savory-spicy shrimp.
4. Grilled Vegetables
Bell peppers, zucchini, and asparagus bring extra smoky flavor.
5. Black Bean Salad
A protein-packed side that complements the shrimp’s smokiness.
6. Mango Salsa
For a fruity, tangy kick that plays beautifully with the shrimp.
7. Tortilla Chips & Guacamole
Adds a crunchy, creamy appetizer to your meal.
Want More Seafood Bowl Ideas?
If you love this grilled shrimp bowl, you’ll probably enjoy these other seafood favorites:
- Cajun Shrimp with Garlic Butter Sauce for a bold, spicy kick.
- Tomato Spinach Shrimp Pasta if you’re craving pasta with a fresh twist.
- Garlic Butter Shrimp Scampi Lasagna for a decadent baked option.
- Spicy Coconut Shrimp Soup when you want comfort with a tropical flair.
- Pan-Fried Shrimp for a quick, crispy delight.
Save This Pin For Later
📌 Save this recipe to your Pinterest seafood board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use wild-caught shrimp or farm-raised? Did you spice it up or keep it mild?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Explore beautifully curated seafood and fresh meal ideas on NoraNosh Recipes on Pinterest and discover your next favorite dish!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Ingredients
- 450 g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice, divided
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup cilantro, chopped
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 0.5 teaspoon chili powder
- 2 cups cooked rice or quinoa
- salt and pepper to taste
Instructions
- Mix olive oil, garlic, smoked paprika, 1 tbsp lime juice, salt, and pepper. Toss shrimp and marinate 15 minutes.
- Combine corn, tomatoes, onion, cilantro, salt, pepper, and remaining lime juice.
- Whisk mayonnaise, Greek yogurt, chili powder, salt, and lime juice.
- Grill shrimp 2-3 minutes per side until pink and charred.
- Layer rice, salsa, avocado, and shrimp. Drizzle with sauce and garnish.