Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce – A Fresh and Flavorful Power Bowl

🎉 Introduction

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is the kind of meal you crave when you want something light, bold, fresh, and incredibly satisfying. Juicy shrimp are grilled to perfection in smoky spices, then served over a bed of fluffy rice, paired with buttery avocado, crunchy-sweet corn salsa, and finished with a tangy, creamy sauce that ties everything together.

Perfect for meal prep, casual summer dinners, or weeknight dinners in under 30 minutes, this bowl brings texture, heat, and nourishment into perfect balance. Plus, it’s customizable and easy to prep ahead.

🧰 Equipment Needed

• Grill or grill pan (or cast-iron skillet)
• Mixing bowls (medium and small)
• Knife and cutting board
• Tongs
• Citrus juicer (optional)
• Whisk or spoon for dressing
• Large spoon for scooping avocados
• Measuring cups and spoons
• Rice cooker or pot

🛒 Ingredients

🦐 For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp cumin
• ¾ tsp powdered garlic
• Salt and pepper to taste
• Juice of ½ lime

🌽 For the Corn Salsa

• 1½ cups corn (fresh, canned, or thawed frozen)
• ¼ cup red bell pepper, diced
• ¼ cup green onions, chopped
• 3 tbsp fresh chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

🥑 For the Bowl

• 2 ripe avocados, sliced
• 1–1½ cups cooked rice (white, brown, or jasmine)

🥣 For the Creamy Sauce

• ½ cup mayo or Greek yogurt
• 2 tbsp lime juice
• 1 tsp hot sauce (or more to taste)
• ½ tsp cumin
• Salt to taste

👩‍🍳 Directions

Step 1. Cook the Rice

• Start by preparing your rice according to package directions.
• Use about ¼–⅓ cup per bowl when assembling. Set aside and keep warm.

Step 2. Marinate the Shrimp

• In a bowl, toss shrimp with olive oil, smoked paprika, chili powder, cumin, powdered garlic, lime juice, and salt and pepper.
• Let sit for 10–15 minutes while you prep other ingredients.

Step 3. Make the Corn Salsa

• In a medium bowl, combine corn, red bell pepper, green onions, cilantro, lime juice, and a pinch of salt and pepper.
• Mix well and chill in the fridge until ready to serve.

Step 4. Prepare the Creamy Sauce

• In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce, cumin, and salt.
• Taste and adjust seasoning. Thin with a splash of water if needed for drizzling consistency.

Step 5. Grill the Shrimp

• Heat grill or grill pan over medium-high heat.
• Grill shrimp for 2–3 minutes per side or until pink, opaque, and lightly charred.
• Remove from heat and set aside.

Step 6. Slice the Avocados

• Cut avocados in half, remove pits, and scoop slices.
• Drizzle with lime juice to prevent browning if prepping ahead.

Step 7. Assemble the Bowls

1. Start with a bed of rice in each bowl.
2. Add grilled shrimp, sliced avocado, and a generous scoop of corn salsa.
3. Drizzle creamy sauce over the top.
4. Garnish with extra cilantro, lime wedges, and hot sauce if desired.

🍽️ Servings & Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 10–12 minutes
• Total time: 25–30 minutes

🧊 Storage & Reheating

• Refrigerator: Store components separately in airtight containers for up to 3 days.
• Reheat: Warm shrimp and rice in the microwave for 30–60 seconds. Assemble bowls fresh.
• Avocado Tip: Slice fresh just before serving to avoid browning.
• Sauce: Keeps well in the fridge for up to 5 days.

🥄 Variations

• Add Black Beans: For extra protein and fiber.
• Switch the Base: Try quinoa, couscous, or cauliflower rice.
• Mango or Pineapple Salsa: Sub the corn salsa for tropical sweetness.
• Make It Spicy: Add diced jalapeños to the salsa or extra hot sauce in the dressing.
• Low-Carb Version: Serve over greens instead of rice.

❓ 10 FAQs

1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating and grilling.

2. Can I use a skillet instead of a grill?
Absolutely. A cast-iron skillet or non-stick pan works great.

3. Is this dish spicy?
Only mildly. You can adjust the heat with more or less chili and hot sauce.

4. Can I make it dairy-free?
Yes, use vegan mayo or coconut yogurt for the creamy sauce.

5. How do I keep avocados from browning?
Drizzle with lime juice and cover tightly if prepping ahead.

6. What type of rice is best?
Jasmine, basmati, brown, or even cilantro-lime rice all work beautifully.

7. Can I meal prep this?
Yes! Store everything separately and assemble fresh.

8. Can I add more vegetables?
Yes—shredded cabbage, cherry tomatoes, or cucumber slices are great additions.

9. Is this gluten-free?
Yes—just make sure your hot sauce and mayo are gluten-free certified.

10. What protein alternatives can I use?
Grilled chicken, tofu, or blackened salmon are fantastic substitutes.

🏁 Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is everything a perfect bowl should be—fresh, filling, and bursting with flavor and color. From the juicy, spice-rubbed shrimp to the creamy lime sauce and vibrant salsa, each element sings on its own but harmonizes beautifully in every bite.

This bowl is a weeknight staple in the making—and it’s easy to customize with what you have on hand. Eat it warm or cold, at lunch or dinner, with friends or solo—it’s always satisfying.

Adam

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce – A Fresh and Flavorful Power Bowl

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is the kind of meal you crave when you want something light, bold, fresh, and incredibly satisfying. Juicy shrimp are grilled to perfection in smoky spices, then served over a bed of fluffy rice, paired with buttery avocado, crunchy-sweet corn salsa, and finished with a tangy, creamy sauce that ties everything together. Perfect for meal prep, casual summer dinners, or weeknight dinners in under 30 minutes, this bowl brings texture, heat, and nourishment into perfect balance. Plus, it’s customizable and easy to prep ahead.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🦐 For the Shrimp

• 1 lb large shrimp peeled and deveined
• 1 tbsp olive oil
• 1½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp cumin
• ¾ tsp powdered garlic
• Salt and pepper to taste
• Juice of ½ lime

🌽 For the Corn Salsa

• 1½ cups corn fresh, canned, or thawed frozen
• ¼ cup red bell pepper diced
• ¼ cup green onions chopped
• 3 tbsp fresh chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

🥑 For the Bowl

• 2 ripe avocados sliced
• 1 –1½ cups cooked rice white, brown, or jasmine

🥣 For the Creamy Sauce

• ½ cup mayo or Greek yogurt
• 2 tbsp lime juice
• 1 tsp hot sauce or more to taste
• ½ tsp cumin
• Salt to taste

Equipment

• Grill or grill pan (or cast-iron skillet)
• Mixing bowls (medium and small)
• Knife and cutting board
• Tongs
• Citrus juicer (optional)
• Whisk or spoon for dressing
• Large spoon for scooping avocados
• Measuring cups and spoons
• Rice cooker or pot

Method

 

Step 1. Cook the Rice

1. Start by preparing your rice according to package directions.
2. Use about ¼–⅓ cup per bowl when assembling. Set aside and keep warm.

Step 2. Marinate the Shrimp

1. In a bowl, toss shrimp with olive oil, smoked paprika, chili powder, cumin, powdered garlic, lime juice, and salt and pepper.
2. Let sit for 10–15 minutes while you prep other ingredients.

Step 3. Make the Corn Salsa

1. In a medium bowl, combine corn, red bell pepper, green onions, cilantro, lime juice, and a pinch of salt and pepper.
2. Mix well and chill in the fridge until ready to serve.

Step 4. Prepare the Creamy Sauce

1. In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce, cumin, and salt.
2. Taste and adjust seasoning. Thin with a splash of water if needed for drizzling consistency.

Step 5. Grill the Shrimp

1. Heat grill or grill pan over medium-high heat.
2. Grill shrimp for 2–3 minutes per side or until pink, opaque, and lightly charred.
3. Remove from heat and set aside.

Step 6. Slice the Avocados

1. Cut avocados in half, remove pits, and scoop slices.
2. Drizzle with lime juice to prevent browning if prepping ahead.

Step 7. Assemble the Bowls

1. Start with a bed of rice in each bowl.
2. Add grilled shrimp, sliced avocado, and a generous scoop of corn salsa.
3. Drizzle creamy sauce over the top.
4. Garnish with extra cilantro, lime wedges, and hot sauce if desired.

Notes

🧊 Storage & Reheating
Refrigerator: Store components separately in airtight containers for up to 3 days.

Reheat: Warm shrimp and rice in the microwave for 30–60 seconds. Assemble bowls fresh.

Avocado Tip: Slice fresh just before serving to avoid browning.

Sauce: Keeps well in the fridge for up to 5 days.

🥄 Variations
Add Black Beans: For extra protein and fiber.

Switch the Base: Try quinoa, couscous, or cauliflower rice.

Mango or Pineapple Salsa: Sub the corn salsa for tropical sweetness.

Make It Spicy: Add diced jalapeños to the salsa or extra hot sauce in the dressing.

Low-Carb Version: Serve over greens instead of rice.

❓ 10 FAQs
1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating and grilling.

2. Can I use a skillet instead of a grill?
Absolutely. A cast-iron skillet or non-stick pan works great.

3. Is this dish spicy?
Only mildly. You can adjust the heat with more or less chili and hot sauce.

4. Can I make it dairy-free?
Yes, use vegan mayo or coconut yogurt for the creamy sauce.

5. How do I keep avocados from browning?
Drizzle with lime juice and cover tightly if prepping ahead.

6. What type of rice is best?
Jasmine, basmati, brown, or even cilantro-lime rice all work beautifully.

7. Can I meal prep this?
Yes! Store everything separately and assemble fresh.

8. Can I add more vegetables?
Yes—shredded cabbage, cherry tomatoes, or cucumber slices are great additions.

9. Is this gluten-free?
Yes—just make sure your hot sauce and mayo are gluten-free certified.

10. What protein alternatives can I use?
Grilled chicken, tofu, or blackened salmon are fantastic substitutes.

🏁 Conclusion
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is everything a perfect bowl should be—fresh, filling, and bursting with flavor and color. From the juicy, spice-rubbed shrimp to the creamy lime sauce and vibrant salsa, each element sings on its own but harmonizes beautifully in every bite.

This bowl is a weeknight staple in the making—and it’s easy to customize with what you have on hand. Eat it warm or cold, at lunch or dinner, with friends or solo—it’s always satisfying.