Fresh & Easy Grilled Shrimp Bowls with Avocado & Corn Salsa
These vibrant Grilled Shrimp Bowls are like sunshine in a bowl! Featuring flavorful grilled shrimp, fresh corn salsa, creamy avocado mash, and a dreamy sauce, this easy and satisfying meal is perfect for busy weeknights or entertaining.
Equipment
- Medium bowl
- Small bowl
- Fork
- Outdoor Grill or Grill Pan
Ingredients
Grilled Shrimp
- 1 lb large shrimp peeled and deveined, fresh or frozen (thawed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 lime juice of
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
Corn Salsa
- 1.5 cups corn fresh, frozen (thawed), or canned (drained)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- 1/2 lime juice of
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce optional, to taste
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Optional Base
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Step 1: Get the Shrimp Ready to Party Grab a medium bowl and whisk together the olive oil, smoked paprika, cumin, chili powder, garlic powder, the juice from your first lime, and a good pinch of salt and pepper. Add your peeled and deveined shrimp right in. Toss them around until they're nicely coated in that gorgeous marinade. Let them hang out there for about 15–20 minutes while you prep the other components.
- Step 2: Whip up the Corn Salsa In another bowl, combine your corn (however you prepped it!), diced red bell pepper, chopped green onions, cilantro, that extra tablespoon of lime juice, and a pinch of salt. Give it a good mix. Pop it in the fridge while you keep going.
- Step 3: Mash that Avocado Dream Cut open your ripe avocados, remove the pits and scoop the flesh into a bowl. Add the juice from half a lime, plus salt and pepper. Grab a fork and mash away! Mash to your desired consistency (chunky or smooth).
- Step 4: Create the Creamy Sauce Magic In a small bowl or cup, whisk together your base (mayo or Greek yogurt), the last bit of lime juice, hot sauce (if using!), garlic powder, smoked paprika, chopped cilantro, and a little salt. If the sauce seems a little thick, you can add a tiny splash of water or milk until it's a nice drizzling consistency. Taste and adjust salt or lime if needed.
- Step 5: Time to Grill! Heat up your outdoor grill or a grill pan on your stove over medium-high heat. Once it's hot, lightly oil the grates if needed. Place the marinated shrimp on the hot grill in a single layer. Cook for about 2-3 minutes per side until they turn pink, opaque, and get those lovely grill marks. Do not overcook.
- Step 6: Assemble Your Beautiful Bowl Start with your base (rice, quinoa, or cauliflower rice) at the bottom of your bowls. Next, pile on the corn salsa. Add a generous scoop of the creamy avocado mash. Arrange the perfectly grilled shrimp over the top. Finally, drizzle everything generously with the creamy sauce and sprinkle with some fresh chopped cilantro for garnish. Serve immediately.
Notes
Don't over-marinate shrimp (15-20 mins is sufficient) to avoid toughness. Ensure grill is hot for quick cooking and good grill marks. Watch shrimp closely as they cook in minutes. Use ripe avocados for best texture. Corn salsa and creamy sauce can be prepped a day ahead. Pat shrimp dry before marinating for better searing. Leftovers can be stored in separate airtight containers in the fridge for 2-3 days, though avocado mash is best eaten same day.