The Best Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

You know those nights when you want something that feels fancy but doesn’t require you to slave over the stove for hours? This grilled shrimp bowl is exactly that. I started making these during one particularly hot summer when turning on the oven felt like torture, but I still wanted something fresh and satisfying for dinner.

The first time I made this, I honestly just threw together what I had in my fridge – some shrimp that needed to be used, half an avocado, leftover corn from a barbecue, and a random assortment of vegetables. What came together was this incredible combination of smoky grilled shrimp, creamy avocado, sweet corn salsa, and a tangy sauce that ties everything together perfectly.

Now it’s become one of my go-to meals when I want something healthy but indulgent, quick but impressive. My husband actually requests this more than any other summer dinner, and I’ve served it to friends who immediately ask for the recipe. The best part? You can prep most of it ahead of time and just grill the shrimp when you’re ready to eat.

Why You’ll Love This Grilled Shrimp Bowl

This isn’t just another boring salad bowl – it’s got layers of flavor and texture that make every bite interesting. The grilled shrimp gets this beautiful char that adds a smoky depth, while the corn salsa brings sweetness and crunch. The avocado makes everything creamy and rich, and that tangy sauce? It’s like the perfect finishing touch that brings all the flavors together.

I love how customizable this recipe is too. Don’t have corn? Use diced bell peppers. Not a fan of cilantro? Throw in some fresh basil instead. It’s one of those recipes that works with whatever you have on hand, which is probably why I make it so often.

The other thing I absolutely love is how light yet satisfying it is. You get protein from the shrimp, healthy fats from the avocado, and plenty of vegetables, but it doesn’t leave you feeling heavy or sluggish like some summer meals can.

What You’ll Need

For the Grilled Shrimp:

• 1½ pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon chili powder
• Salt and black pepper to taste
• Juice of 1 lime

For the Corn Salsa:

• 2 cups corn kernels (fresh or frozen, thawed)
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste

For the Creamy Sauce:

• ½ cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 garlic clove, minced
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon cumin
• Salt and pepper to taste

For the Bowls:

• 2 ripe avocados, sliced
• 4 cups mixed greens or lettuce
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• Lime wedges for serving

Let’s Make It

Prep the Shrimp:

Start by patting your shrimp completely dry with paper towels. This is crucial – wet shrimp won’t get that nice sear we’re looking for. I learned this the hard way after making soggy, steamed shrimp instead of beautifully grilled ones.

In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper. Don’t be shy with the seasoning – shrimp can handle bold flavors, and you want each bite to be packed with taste. Let this sit for at least 15 minutes while you prep everything else.

Make the Corn Salsa:

If you’re using fresh corn, cut the kernels off the cob. If you’re using frozen corn, make sure it’s completely thawed and drained. I actually prefer using frozen corn for this recipe because it’s already at the perfect texture – not too raw, not too soft.

Mix the corn with diced bell pepper, red onion, cilantro, and jalapeño. The jalapeño adds just the right amount of heat, but if you’re sensitive to spice, start with half and taste as you go. Drizzle with lime juice and olive oil, season with salt, and give everything a good stir. This salsa gets better as it sits, so make it first if you can.

Whip Up the Creamy Sauce:

In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, honey, and cumin. The honey balances out the tanginess of the yogurt and lime, while the cumin adds warmth. Season with salt and pepper to taste.

This sauce is incredibly versatile – I’ve used it on fish tacos, as a dip for vegetables, and even as a salad dressing. It keeps in the fridge for up to a week, so I usually make a double batch.

Grill the Shrimp:

Heat your grill to medium-high heat. If you’re using a gas grill, preheat it for about 10 minutes. For charcoal, wait until the coals are hot but not flaming.

Thread the shrimp onto skewers if you have them – this makes flipping much easier and prevents any shrimp from falling through the grates. If you don’t have skewers, just be careful when flipping.

Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred. Don’t overcook them – shrimp go from perfect to rubbery very quickly. They’re done when they curl into a C shape and are opaque throughout.

Remove from the grill and immediately squeeze fresh lime juice over them. This brightens up all those smoky flavors and adds a fresh finish.

Assemble Your Bowls:

Start with a bed of mixed greens in each bowl. Add sliced avocado, cherry tomatoes, and red onion. Pile on the grilled shrimp, then spoon the corn salsa over everything. Drizzle with the creamy sauce and serve with lime wedges.

Tips from My Kitchen

Don’t Skip the Marinade Time: Even 15 minutes makes a difference in flavor. I’ve tried rushing this step, and the shrimp just don’t have the same depth of taste.

Prep Your Avocado Last: Nothing worse than brown avocado in your beautiful bowl. I slice mine right before serving, or if I need to prep ahead, I brush it with lime juice and cover tightly.

Make Extra Corn Salsa: Trust me on this one. It’s incredible on eggs, tacos, or just eaten with chips. I often double the recipe because it disappears so quickly.

Grill Basket Game-Changer: If you make this often, invest in a grill basket. It makes grilling shrimp so much easier and you don’t have to worry about skewers or losing any through the grates.

Room Temperature Ingredients: Let your shrimp come to room temperature for about 10 minutes before grilling. Cold shrimp straight from the fridge won’t cook evenly.

Mistakes I’ve Made (So You Don’t Have To)

The biggest mistake I made early on was not drying the shrimp properly. Wet shrimp just steam instead of getting that beautiful sear. Now I always pat them completely dry and let them sit on paper towels for a few minutes.

I also used to overcook the shrimp constantly. They cook so fast that even an extra minute can make them tough. Now I set a timer and watch them like a hawk.

Another lesson learned: don’t make the corn salsa too far ahead if you’re adding the cilantro. It can get a bit soggy and lose its bright color. I usually add the cilantro right before serving now.

Make It Your Own

This recipe is incredibly flexible. I’ve made it with different proteins – grilled chicken, seared scallops, even crispy tofu for vegetarian friends. The base of corn salsa, avocado, and creamy sauce works with almost anything.

For different flavor profiles, try adding:

• Mexican-inspired: Add black beans, pickled jalapeños, and a sprinkle of cotija cheese
• Mediterranean twist: Use cucumber instead of corn, add feta, and switch the cumin for oregano
• Asian-inspired: Add edamame, sliced radishes, and a drizzle of sesame oil

How to Store & Reheat

The components of this bowl store really well separately. I keep the grilled shrimp in the fridge for up to 3 days, the corn salsa for up to 5 days, and the creamy sauce for up to a week.

I don’t recommend storing the assembled bowls because the avocado will brown and the lettuce will wilt. Instead, I prep all the components on Sunday and just assemble fresh bowls throughout the week.

To reheat the shrimp, I just warm them gently in a skillet with a splash of olive oil for about a minute. You can also eat them cold – they’re delicious either way.

Serving Suggestions

This bowl is perfect as is, but sometimes I serve it with warm tortillas on the side for anyone who wants to make tacos. Cilantro lime rice is another great addition if you want to make it more filling.

For drinks, I love pairing this with a cold beer, especially something light like a wheat beer or pilsner. A crisp white wine like sauvignon blanc or a refreshing agua fresca also work beautifully.

If you’re serving this for a crowd, set up a DIY bowl bar with all the components in separate dishes. People love building their own bowls, and it takes the pressure off you to assemble everything.

This grilled shrimp bowl has become such a staple in our summer rotation, and I hope it becomes one in yours too. There’s something so satisfying about a meal that’s healthy, delicious, and looks restaurant-quality but comes together in your own kitchen. Plus, cleanup is minimal since most of it comes together in one bowl – always a win in my book.