Description
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.
Ingredients
For the shrimp:
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1 lb large or jumbo shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp paprika
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½ tsp garlic powder
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½ tsp cumin
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¼ tsp cayenne pepper (adjust to taste)
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Salt to taste
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Juice of 1 lime
For the salsa & bowl:
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1 ripe avocado, sliced or cubed
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1½ cups corn (fresh, grilled, canned, or frozen)
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¼ cup finely diced red onion
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½ cup halved cherry tomatoes
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2 tbsp chopped cilantro (plus more for garnish)
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½ cup cooked rice or quinoa (optional base)
For the creamy chipotle-lime sauce:
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⅓ cup Greek yogurt or mayo (or a blend of both)
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1 tbsp chipotle in adobo sauce or hot sauce
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1 tsp honey or maple syrup
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Juice of ½ lime
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Salt to taste
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1 tbsp chopped cilantro
Instructions
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.
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.
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.
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.
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.
Sprinkle with extra chopped cilantro and add a wedge of lime on the side. Serve immediately and enjoy the flavor bomb.
Notes
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Use fresh or grilled corn when possible—it adds a smoky sweetness you won’t get from canned.
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Don’t overcook the shrimp—they only need a few minutes!
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Double the sauce if you’re a drizzle-lover. It’s also amazing on tacos or roasted veggies.
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Spice it up: Add sliced jalapeños to the salsa or an extra pinch of cayenne to the shrimp.