Easy Grilled Shrimp Bowl With Avocado & Corn Salsa
By Grace Holloway
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
These grilled shrimp bowls fit into a meal prep routine and come together quickly when you're ready to eat, without a long dinner project. The avocado base stays smooth but chunky, while the corn salsa has a crisp bite and the shrimp pick up charred edges on the grill.
I heat my grill pan to medium-high, and olive oil keeps the shrimp from sticking. Cook it for 2 to 3 minutes per side, then pull it when it’s pink and opaque with a few charred marks, while the center still looks just shy of done, and carryover heat finishes the job after it leaves the pan.
Serve the bowls right away, on their own or over cooked rice or quinoa when you want a heartier meal. I spoon the avocado into the bottom, add the salsa and shrimp, then drizzle the sauce over at the table, because the cold parts hold their shape better when they aren't sitting around.
For the sauce, mayonnaise and Greek yogurt give the bowl a creamy finish, though sour cream works in the same spot. Use cayenne or jalapeño when you want heat, and leave out the cilantro if it isn't your thing. I like lime wedges on the side for a final squeeze.
Why you'll love this recipe
- Most of the bowl work is cold prep, and the shrimp is the only part that needs the grill at the end.
- Build the bowls in layers for dinner, then put the same components over rice or quinoa when you need more food.
- The sauce, avocado base, salsa, and shrimp stay separate until you assemble the bowls.
- Use canned or frozen corn when fresh kernels aren't around, and the salsa still comes together fast.
- Large shrimp keeps the hot cooking brief, so dinner doesn't hold up the rest of the meal.
- Cayenne and jalapeño are optional, so you can make the bowl mild or add more heat.
Ingredients
- •1 lb large shrimp (450g, peeled and deveined)
- •1 tbsp olive oil
- •1 tsp smoked paprika
- •½ tsp chili powder
- •½ tsp garlic powder
- •½ tsp ground cumin
- •¼ tsp cayenne pepper (optional, for heat)
- •salt (to taste)
- •black pepper (to taste)
- •2 ripe avocados (peeled and pitted)
- •1 lime lime juice
- •1 cup corn kernels (fresh or frozen, thawed if frozen)
- •½ cup red onion (finely diced)
- •½ cup red bell pepper (finely diced)
- •1 jalapeño (seeded and minced, optional)
- •½ cup fresh cilantro (chopped)
- •1 lime lime juice
- •½ cup mayonnaise
- •¼ cup Greek yogurt or sour cream
- •1 lime lime juice
- •1 clove garlic (minced)
- •½ tsp chili powder
- •¼ cup fresh cilantro (finely chopped)
Instructions
- 1
Toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, optional cayenne, salt, and pepper until coated.
- 2
Preheat a grill or grill pan to medium-high heat.
- 3
Grill the shrimp for 2-3 minutes per side, until pink, opaque, and slightly charred.
- 4
Remove the shrimp from the grill and set it aside.
- 5
Mash the avocados with the juice of 1 lime and a pinch of salt until smooth but still slightly chunky.
- 6
Combine the corn, red onion, red bell pepper, optional jalapeño, and 1/2 cup cilantro in a mixing bowl.
- 7
Add the juice of 1 lime, salt, and pepper to the corn mixture, then mix well.
- 8
Whisk the mayonnaise, Greek yogurt or sour cream, juice of 1 lime, garlic, chili powder, 1/4 cup cilantro, salt, and pepper until smooth.
- 9
Refrigerate the creamy sauce until ready to serve.
- 10
Spoon the mashed avocado into the bottom of serving bowls.
- 11
Add the corn salsa beside the avocado.
- 12
Arrange the grilled shrimp over the avocado and salsa.
- 13
Drizzle the creamy sauce over each bowl.
- 14
Serve immediately on its own or over cooked rice or quinoa, with extra cilantro or lime wedges if desired.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
