Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce

There’s something irresistible about a meal that’s bursting with bright colors, fresh flavors, and simple ingredients. This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce captures that vibrant spirit perfectly. Juicy shrimp marinated in zesty lime and smoked paprika hit the grill for just the right amount of char, while creamy avocado, sweet corn, and a hint of jalapeño in the salsa bring a contrast of textures and tastes that dance on your tongue. The luscious sauce, made from sour cream, mayonnaise, and a touch of hot sauce, brings it all together in a silky drizzle. Whether you’re a seasoned home cook or trying to elevate your weeknight dinners, this bowl is a joyful mix of convenience and unforgettable flavor.

What I love most about this bowl is how every bite feels like a mini celebration of summer, even if it’s gray and chilly outside. Last weekend, I whipped up this recipe for friends who dropped by unexpectedly. They were instantly smitten—the combination of smoky shrimp, crisp corn, and cool avocado salsa had everyone reaching for seconds. By the end of the evening, there were empty bowls all around and plans to make it again the next weekend. It’s that kind of recipe that sparks conversation, brings people together, and turns any ordinary meal into a fun kitchen adventure.

KEY INGREDIENTS IN GRILLED SHRIMP BOWL WITH AVOCADO CORN SALSA & CREAMY SAUCE

Every recipe shines when it has a handful of star ingredients working in harmony. In this bowl, each component from the plump shrimp to the creamy sauce plays a crucial role in creating a balanced, satisfying meal.

• Large shrimp: Tender and full of natural sweetness, shrimp form the protein-packed base of this bowl, soaking up all those bold marinade flavors.
• Olive oil: This heart-healthy oil helps the spices adhere to the shrimp and locks in moisture during grilling.
• Lime juice: Freshly squeezed lime juice brings a bright, citrusy zing to both the shrimp and salsa, cutting through richness with its tang.
• Garlic: Minced garlic infuses the shrimp marinade with an aromatic depth that’s impossible to ignore.
• Chili powder: A gentle kick of heat and smoky complexity comes from well-balanced chili powder.
• Smoked paprika: Adds a warm smokiness and beautiful red hue, enhancing that grilled aroma.
• Avocado: Silky and creamy, diced avocado adds a luxurious mouthfeel and pairs perfectly with crisp vegetables.
• Corn kernels: Sweet corn provides natural crunch and bursts of sweetness, balancing the spicy jalapeño.
• Red onion: Finely chopped red onion gives a sharp, savory bite that brightens the salsa.
• Jalapeño: For those who love a little spice, diced jalapeño introduces a refreshing heat.
• Cilantro: Fresh cilantro brings an herbal lift that ties the salsa’s ingredients together.
• Mayonnaise: In the creamy sauce, mayo offers richness and a silky texture.
• Sour cream: Adds tang and coolness to the sauce, creating the perfect contrast for the spicy shrimp.
• Hot sauce: Just a splash (if you like heat) to ramp up the cream’s flavor profile.
• Cooked rice: Serves as a fluffy, filling base that soaks up all the sauce and juices.
• Lime wedges: A fresh garnish that lets you customize each bite with a burst of citrus.

HOW TO MAKE GRILLED SHRIMP BOWL WITH AVOCADO CORN SALSA & CREAMY SAUCE

Turning these vibrant ingredients into a flavorful meal is easier than you might think. Whether you’re cooking for one or feeding a crowd, this guide will walk you through each step so you end up with perfectly seasoned shrimp, bright salsa, and a dreamy creamy sauce.

1. Prepare the Grilled Shrimp:

In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp, then toss gently until each piece is fully coated in the marinade. Let the shrimp marinate for about 15 minutes, allowing the citrus and spices to infuse deeply.

2. Make the Avocado Corn Salsa:

In a medium bowl, combine diced avocado, corn kernels, red onion, diced jalapeño, and chopped cilantro. Squeeze lime juice over the top, season with salt and pepper, and toss gently to mix. Set aside so the flavors can meld.

3. Prepare the Creamy Sauce:

In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce (if using). Season with salt and pepper, tasting and adjusting until the sauce has a balanced tangy kick. Set this luscious drizzle aside.

4. Grill the Shrimp:

Preheat your grill or grill pan to medium-high heat. If using, thread the marinated shrimp onto skewers to make turning easier. Place the shrimp on the hot surface and cook for about 2–3 minutes per side, or until they turn pink, opaque, and develop slight char marks.

5. Assemble the Bowls:

Divide the warm, cooked rice into serving bowls. Top each portion with grilled shrimp and generous spoonfuls of the avocado corn salsa. Drizzle the creamy sauce over the top and garnish with fresh lime wedges.

6. Serve:

Serve immediately and enjoy every bright, zesty bite with your favorite sides or drinks.

SERVING SUGGESTIONS FOR GRILLED SHRIMP BOWL WITH AVOCADO CORN SALSA & CREAMY SAUCE

Elevating this Grilled Shrimp Bowl with colorful garnishes, creative sides, and thoughtful pairings can transform it from a casual weeknight dinner to an impressive gathering meal. Consider these serving suggestions as starting points to make each bowl your own and delight your friends and family.

• Serve with homemade tortilla chips alongside your bowl for a fun twist—perfect for scooping up extra salsa and sauce.
• Pair with a refreshing summer salad, like baby arugula dressed in lemon vinaigrette, to add leafy greens and a zesty counterpoint.
• Complement the dish with a light white wine, such as Pinot Grigio or Sauvignon Blanc, whose crisp acidity enhances the citrus and seafood flavors.
• Garnish with extra cilantro, thinly sliced radishes, or pickled red onions for pops of color and added textural contrast.

HOW TO STORE GRILLED SHRIMP BOWL WITH AVOCADO CORN SALSA & CREAMY SAUCE

Making this recipe in advance or saving leftovers can help you enjoy bright, summery flavors on busy days. Proper storage will keep each component fresh and flavorful, so you can assemble a make-ahead bowl that tastes just as delightful as when it was first prepared.

• Store components separately: Place grilled shrimp, avocado corn salsa, and creamy sauce in individual airtight containers. This prevents the salsa from making the rice soggy and keeps the shrimp from absorbing too much sauce.
• Refrigerate promptly: Keep each container in the refrigerator for up to 2–3 days. Make sure the items have cooled to room temperature before sealing to maintain safety and quality.
• Preserve rice freshness: Store cooked rice in a sealed, microwave-safe container. To reheat, sprinkle a bit of water over the rice, cover, and microwave in short intervals until steamy.
• Freeze for later: If you want to stretch this recipe’s life, freeze grilled shrimp and rice separately for up to 1 month. Thaw in the refrigerator overnight, then reheat gently and top with freshly mixed salsa and sauce.

CONCLUSION

This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce brings together smoky, tangy, and creamy elements in a single, easy-to-assemble dish that’s perfect for summer lunches or casual dinners. From the moment you whisk together the spice-laden marinade to the final squeeze of lime over your bowl, you’re treated to layers of flavorful excitement. The bright corn and avocado salsa adds a burst of freshness, while the silky sauce ties it all together with just the right amount of tang. Whether you’re cooking for family, hosting friends, or simply enjoying a healthy, vibrant solo meal, this bowl delivers a balanced combination of protein, vegetables, and grains to keep everyone satisfied and coming back for more.

Feel free to print this article and save it for later use—tuck it into your favorite recipe binder or pin it to your digital board so you can quickly revisit these instructions whenever you need a quick and delicious dinner. You’ll also find a helpful FAQ below to troubleshoot any questions you have along the way. If you give this recipe a try, please leave a comment with your feedback, questions, or any little tweaks you discover. I love hearing your stories in the kitchen and helping troubleshoot any cooking hiccups, so don’t hesitate to share your thoughts or ask for tips!

Print Recipe

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Rest Time 15 mins Total Time 40 mins

Calories: 450

Description

Bursting with flavors, this Grilled Shrimp Bowl combines smoky shrimp, crunchy corn, and creamy avocado for a delightful meal that's as healthy as it is tasty.

Ingredients

Scale

1/2x 1x 2x 3x

• For the Grilled Shrimp:

• - 1 lb large shrimp, peeled and deveined

• - 2 tablespoons olive oil

• - 1 lime, juiced

• - 2 cloves garlic, minced

• - 1 teaspoon chili powder

• - 1 teaspoon smoked paprika

• - Salt and pepper to taste

• For the Avocado Corn Salsa:

• - 1 avocado, diced

• - 1 cup fresh or frozen corn kernels

• - 1 small red onion, finely chopped

• - 1 jalapeño, seeded and diced

• - 1/4 cup fresh cilantro, chopped

• - 1 lime, juiced

• - Salt and pepper to taste

• For the Creamy Sauce:

• - 1/4 cup mayonnaise

• - 1/4 cup sour cream

• - 1 tablespoon lime juice

• - 1 teaspoon hot sauce (optional)

• - Salt and pepper to taste

• For Serving:

• - 2 cups cooked rice (white, brown, or your choice)

• - Lime wedges for garnish

Instructions

1. Prepare the Grilled Shrimp:
2. - In a large bowl, combine the olive oil, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for about 15 minutes.
3. Make the Avocado Corn Salsa:
4. - In a medium bowl, combine the diced avocado, corn kernels, red onion, jalapeño, and cilantro. Squeeze lime juice on top and season with salt and pepper. Toss gently to mix and set aside.
5. Prepare the Creamy Sauce:
6. - In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce (if using), salt, and pepper. Adjust seasoning if needed. Set aside.
7. Grill the Shrimp:
8. - Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill pan, skip this step). Grill shrimp for about 2-3 minutes per side, or until pink and opaque.
9. Assemble the Bowls:
10. - Divide the cooked rice into bowls. Top with grilled shrimp and generous spoonfuls of avocado corn salsa. Drizzle with creamy sauce and garnish with lime wedges.
11. Serve:
12. - Serve immediately and enjoy the fresh, zesty flavors.

Note

• For added spice, leave the seeds in the jalapeno or add extra hot sauce.
• This recipe can be made with grilled chicken or tofu for variety.
• If you prefer more char on your corn, grill it before slicing the kernels off.
• Use fresh lime juice for the best flavor impact.

Keywords: grilled shrimp, avocado corn salsa, creamy sauce, healthy bowl, summer recipe, easy dinner