Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Total Time: 25 minutes
Yield: 2–3 servings

A Bowl That Brings the Heat, the Cream, and the Crunch

When your tastebuds are torn between something smoky, creamy, fresh, and spicy—why not say yes to all of it? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce does exactly that. It’s fast, packed with protein and color, and tastes like summer in every bite.
Whether you’re prepping a quick lunch or putting together a weeknight dinner that doesn’t feel boring, this bowl will totally steal the spotlight. The shrimp gets a smoky kick from a paprika-cumin spice rub, while the corn salsa adds sweetness and crunch. And then, of course, there’s the creamy chipotle-lime drizzle that ties the whole thing together like a big flavor hug.

Why You’ll Love It

• Quick and easy: Ready in under 30 minutes. No stress, all flavor.
• Fresh and nourishing: Healthy fats, lean protein, and a dose of veggies in every bite.
• Make it your own: Add a grain base, keep it low-carb, or double the creamy sauce (we do).
• Meal prep friendly: Shrimp and salsa can be made ahead and kept in the fridge.

Ingredients You’ll Need

For the shrimp:

• 1 lb large or jumbo shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ¼ tsp cayenne pepper (adjust to taste)
• Salt to taste
• Juice of 1 lime

For the salsa & bowl:

• 1 ripe avocado, sliced or cubed
• 1½ cups corn (fresh, grilled, canned, or frozen)
• ¼ cup finely diced red onion
• ½ cup halved cherry tomatoes
• 2 tbsp chopped cilantro (plus more for garnish)
• ½ cup cooked rice or quinoa (optional base)

For the creamy chipotle-lime sauce:

• ⅓ cup Greek yogurt or mayo (or a blend of both)
• 1 tbsp chipotle in adobo sauce or hot sauce
• 1 tsp honey or maple syrup
• Juice of ½ lime
• Salt to taste
• 1 tbsp chopped cilantro

How to Make the Grilled Shrimp Bowl

1. Marinate the Shrimp

In a bowl, whisk together olive oil, paprika, garlic powder, cumin, cayenne, salt, and lime juice. Toss in the shrimp and coat well. Let marinate for 15–20 minutes while you prep the rest.

2. Make the Corn Salsa

In a mixing bowl, combine the corn, diced red onion, cherry tomatoes, cilantro, a squeeze of lime, and a pinch of salt. Toss and set aside.

3. Mix the Sauce

In a small bowl, whisk the Greek yogurt (or mayo), chipotle sauce, honey or maple syrup, lime juice, chopped cilantro, and salt. Chill in the fridge until ready to drizzle.

4. Grill the Shrimp

Heat a grill or grill pan to medium-high. Add the shrimp in a single layer and cook 2–3 minutes per side, until pink, opaque, and lightly charred.

5. Assemble the Bowl

Add a scoop of rice or quinoa to the bottom of your bowl if using. Top with grilled shrimp, avocado slices, and generous spoonfuls of corn salsa. Drizzle with the creamy sauce.

6. Garnish and Serve

Sprinkle with extra chopped cilantro and add a wedge of lime on the side. Serve immediately and enjoy the flavor bomb.

Pro Tips for Bowl Success

• Use fresh or grilled corn when possible—it adds a smoky sweetness you won’t get from canned.
• Don’t overcook the shrimp—they only need a few minutes!
• Double the sauce if you’re a drizzle-lover. It’s also amazing on tacos or roasted veggies.
• Spice it up: Add sliced jalapeños to the salsa or an extra pinch of cayenne to the shrimp.

Variations to Try

• Low-carb version: Skip the rice/quinoa and serve over a big bed of greens.
• Tropical twist: Add pineapple chunks to the salsa.
• Vegan version: Swap shrimp for grilled tofu or seasoned chickpeas.

Serving Suggestions

Pair this bowl with iced tea, sparkling lime water, or a chilled white wine for a refreshing meal. It’s great on its own, but also shines next to tortilla chips, sweet plantains, or grilled veggies on the side.

Frequently Asked Questions

Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before marinating.

Can I use pre-cooked shrimp?
You can, but you’ll miss that charred flavor. If using pre-cooked, just warm briefly in a skillet with the spice blend.

Is this recipe spicy?
It has a gentle kick from cayenne and chipotle. For less heat, skip the cayenne and use a mild sauce.

How long does the salsa keep?
It’s best fresh, but you can refrigerate it (without avocado) for up to 2 days. Add avocado just before serving to avoid browning.

Final Bite

This Grilled Shrimp Bowl checks every box—quick, colorful, bold, and endlessly customizable. It’s the kind of meal that makes you feel like you’re eating out, even though you whipped it up in under half an hour. Keep this one in your regular dinner rotation. Your future self will thank you.

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