Go Back
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

A vibrant, wholesome bowl featuring grilled shrimp, creamy avocado, zesty corn salsa, and a tangy sauce that’s as nutritious as it is delicious. Fully customizable, it’s a perfect meal for any occasion, offering bold flavors and balanced nutrition in every bite.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Grilled Shrimp
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Juice of one lime
  • Salt and pepper to taste
  • Fresh chopped cilantro for garnish
  • Corn Salsa
  • 1 1/2 cups corn use fresh, frozen, or canned and drained
  • 1/4 cup red bell pepper finely diced
  • 1/4 cup green onions chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice
  • Salt to taste
Avocado Mash
  • 2 ripe avocados
  • Juice of half a lime
  • Salt and pepper to taste
Creamy Sauce
  • 1/2 cup mayonnaise or plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce optional, adjust to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh cilantro
  • Salt to taste

Method
 

  1. Marinate the Shrimp: In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp, toss well to coat, and let it marinate for 15 to 20 minutes.
  2. Prepare the Corn Salsa: In a separate bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Stir to combine and refrigerate until ready to use.
  3. Mash the Avocado: Place the avocados in a bowl, add lime juice, salt, and pepper, and mash until smooth but still slightly chunky for texture.
  4. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a small splash of water to thin it out to your desired consistency.
  5. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes on each side, until they turn pink and develop a slight char.
  6. Assemble the Bowl: Start with a base of rice or quinoa in each bowl. Layer on the corn salsa, avocado mash, and grilled shrimp. Finish by drizzling with the creamy sauce and garnish with chopped fresh cilantro.