Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp paprika; ½ tsp cumin; ½ tsp garlic powder; Salt & pepper, to taste; Juice of ½ lime; 1 cup corn kernels (fresh, frozen, or grilled); ½ red onion, finely chopped; 1 medium tomato, diced; 1 jalapeño, minced (optional); ¼ cup cilantro, chopped; Juice of 1 lime; Salt, to taste; ¼ cup Greek yogurt or sour cream; 1 tbsp mayonnaise (optional for richness); 1 tbsp lime juice; 1 tsp hot sauce or sriracha (adjust to taste); Salt & pepper, to taste; 1 cup cooked rice (white, brown, or cilantro-lime rice); 1 ripe avocado, sliced; Optional toppings: sliced radishes, pickled onions, extra cilantro, lime wedges

This grilled shrimp bowl is a vibrant, flavor-packed meal that layers smoky shrimp, zesty corn salsa, creamy sauce, and ripe avocado over warm rice. It brings together fresh ingredients and bold seasonings for a dish that’s both refreshing and satisfying. I love making this for quick weeknight dinners or summer lunches—it’s hearty without being heavy, and it always delivers big on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

1 lb shrimp, peeled and deveined

1 tbsp olive oil

½ tsp cumin

1 tsp paprika

½ tsp garlic powder

Salt & pepper, to taste

Juice of ½ lime

For the corn salsa:

1 cup corn kernels (fresh, frozen, or grilled)

½ red onion, finely chopped

1 medium tomato, diced

1 jalapeño, minced (optional)

¼ cup cilantro, chopped

Juice of 1 lime

Salt, to taste

For the creamy sauce:

1 tbsp mayonnaise (optional for richness)

¼ cup Greek yogurt or sour cream

1 tbsp lime juice

1 tsp hot sauce or sriracha (adjust to taste)

Salt & pepper

For the bowl base:

1 cup cooked rice (white, brown, or cilantro-lime rice)

1 ripe avocado, sliced

Optional toppings: sliced radishes, pickled onions, extra cilantro, lime wedges

Directions

Marinate the shrimp:
I toss the shrimp with olive oil, paprika, cumin, garlic powder, salt, pepper, and lime juice. Letting it sit for 10–15 minutes allows the flavors to soak in while I prep the rest.

Make the corn salsa:
I combine corn, red onion, tomato, jalapeño, and cilantro in a bowl. A squeeze of lime juice and a pinch of salt brings everything together. I let it marinate for 5–10 minutes.

Whisk the creamy sauce:
I stir together yogurt, mayo, lime juice, hot sauce, salt, and pepper until smooth. A quick taste test helps me adjust the heat and saltiness.

Grill or sauté the shrimp:
I heat a grill pan or skillet on medium-high. The shrimp cooks for 2–3 minutes per side until pink and slightly charred.

Assemble the bowl:
I start with a warm bed of rice, then layer on the grilled shrimp, avocado slices, and corn salsa. I drizzle with the creamy sauce and top with fresh garnishes like cilantro or lime wedges.

Servings and timing

This recipe serves 2 people.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Variations

I sometimes use cauliflower rice or greens instead of regular rice for a low-carb option.

For extra flavor, I add black beans, pickled onions, or shredded cabbage.

I switch up the protein with grilled chicken or tofu when I want variety.

If I’m out of yogurt, I use sour cream or even a dairy-free alternative.

To give it a Tex-Mex twist, I sprinkle in some queso fresco or shredded cheese.

Storage/Reheating

I store the components separately in airtight containers. The grilled shrimp and rice keep well in the fridge for up to 3 days, and I reheat them gently in the microwave. The corn salsa and creamy sauce are best fresh but can be stored in the fridge for up to 2 days. I slice fresh avocado right before serving to avoid browning.

FAQs

How can I make this recipe spicier?

I like adding extra hot sauce to the creamy dressing or using a spicier variety of jalapeño. Crushed red pepper flakes in the shrimp marinade also give a nice kick.

Can I grill the shrimp on an outdoor grill?

Yes, I thread the shrimp onto skewers and grill them over medium-high heat for a smoky flavor and beautiful grill marks.

What’s a good substitute for shrimp?

If I don’t have shrimp, I use cubed chicken breast, tofu, or even grilled fish like mahi-mahi or salmon.

Can I make this bowl dairy-free?

Definitely. I skip the mayo and yogurt and make a simple avocado-lime dressing or use a dairy-free yogurt alternative.

Is this recipe good for meal prep?

Absolutely. I prep the rice, shrimp, salsa, and sauce ahead of time and store them separately. Everything comes together in minutes when I’m ready to eat.

Conclusion

This grilled shrimp bowl is one of my favorite easy meals—it’s light, flavorful, and endlessly flexible. Whether I’m cooking for myself or serving guests, it always impresses. From the tangy corn salsa to the creamy drizzle, every bite bursts with fresh, bold flavor. I love how easy it is to prep and customize, making it perfect for any day of the week.

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