Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin; Juice of 1 lime; 2 ripe avocados, sliced; 2 cups cooked rice; 1 cup grilled corn kernels; 1/4 cup chopped red onion; 1 small jalapeño, minced; 2 tablespoons chopped cilantro; Salt and pepper to taste; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon garlic powder; Juice of 1 lime; 1/2 teaspoon smoked paprika

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Hey there, friends! Sofia here from BestQuicklyRecipes.com, bringing you another kitchen adventure straight from my Denver kitchen (with a little Texas heart, of course). Today, we’re diving into one of my absolute favorite weeknight meals: a Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. This dish brings back memories of lazy summer evenings when grilling shrimp felt like the easiest and happiest thing to do.

Back when I first moved to Colorado, I was on a mission to recreate the fresh, punchy flavors I missed from home. I remember one evening, standing on my little apartment balcony with my tiny electric grill, trying to figure out how to balance spice, sweetness, and creaminess in one simple bowl. I had some shrimp, a few avocados, and leftover corn from a weekend BBQ. That was the night this bowl was born.

What makes this recipe special is how it layers textures and flavors. Juicy, slightly charred shrimp, creamy avocado slices, bright and zesty corn salsa, and a dreamy sauce that ties everything together. If you’ve enjoyed dishes like my Honey Garlic Butter Shrimp and Broccoli or the punchy flavors of my Exploring Camarones Culinary Journey, you’ll love this one too.

Why This Grilled Shrimp Bowl Deserves a Spot on Your Dinner Table

Perfect for Quick Weeknight Meals

If you’re like me and juggling work, kids, and about a dozen unfinished to-do lists, fast and flavorful dinners are gold. This grilled shrimp bowl with avocado and corn salsa comes together in under 30 minutes. The shrimp cooks in less than 5 minutes, the salsa takes 10, and the sauce? Just whisk and go.

Better yet, you can even meal-prep some elements. Make the corn salsa and sauce a day ahead. Marinate the shrimp in the morning and let it sit in the fridge. That way, when dinner time rolls around, you’re just minutes away from something fresh and restaurant-worthy.

Bold Flavors, Simple Ingredients

I’m all about using pantry staples and fridge regulars to build big flavors. For this bowl, we’re talking olive oil, lime, a pinch of cumin, garlic powder, and a handful of cilantro. The creamy sauce is a blend of sour cream, mayo, lime juice, and spices. And if you’ve got a jar of my Garlic Parmesan Sauce hanging around, drizzle a little for extra punch.

The corn salsa is where the magic happens. Sweet corn kernels meet red onion, jalapeño, lime juice, and cilantro. It’s like summer in every bite. You can use fresh grilled corn, frozen corn, or even canned corn if you’re short on time.

Building the Ultimate Shrimp Bowl: Flavor and Texture Tips

Choosing the Best Shrimp for Grilling

When it comes to shrimp, bigger is better for grilling. I usually grab large or extra-large peeled and deveined shrimp with the tail on. The tail adds a little flavor during grilling and makes them easier to flip. If frozen shrimp is all you’ve got, no worries! Just thaw them properly under cold water and pat dry before marinating.

For seasoning, I love a quick marinade of olive oil, lime juice, garlic powder, smoked paprika, and a touch of cumin. Let them sit for at least 15 minutes, but longer if you have time. Then, toss them on a hot grill (or grill pan) until they’re pink and slightly charred, about 2 minutes per side.

Making a Fresh and Zesty Corn Salsa

Corn salsa is one of my go-to summer sides, and it shines in this dish. Here’s a quick rundown of what you’ll need:

2 cups grilled or cooked corn kernels (fresh, frozen, or canned)
1/4 cup finely chopped red onion
1 small jalapeño, minced (remove seeds for less heat)
Juice of 1 lime
2 tablespoons chopped cilantro
Salt and pepper to taste

Simply toss everything together in a bowl and let it sit while you grill the shrimp. The flavors meld beautifully in just 10 minutes. This salsa is also amazing over tacos or with tortilla chips if you’ve got extras.

If you’re a fan of seasoning blends, sprinkle in a little of my Chicken Taco Seasoning for added depth. Trust me, it’s a flavor bomb.

How to Make the Creamy Sauce and Assemble the Grilled Shrimp Bowl

The Secret to a Dreamy Creamy Sauce

Alright y’all, let’s talk sauce. Every great bowl needs a creamy, tangy element to pull all the flavors together. For this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce, I whip up a quick sauce that’s equal parts bright and satisfying.

Here’s what you’ll need:

1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1 lime
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional: a pinch of cayenne for heat

Simply whisk everything together in a small bowl. If you want a thinner drizzle, add a tablespoon of water or milk. This sauce has that perfect balance of creamy richness with a citrusy punch that pairs beautifully with grilled shrimp.

Sometimes, when I’m feeling a little extra, I’ll add a teaspoon of my leftover Garlic Parmesan Sauce right into the mix for a savory boost.

Building the Perfect Shrimp Bowl: Layers Matter

Now comes the fun part assembly! Start with a good base. You can’t go wrong with white rice, brown rice, or even quinoa if you’re feeling adventurous. Lately, I’ve been hooked on cilantro-lime rice, which gives everything an extra pop of flavor.

Next, lay down a generous scoop of your corn salsa. Follow that with neatly sliced avocado. If you’ve got a ripe one, fan the slices out for that Instagram-worthy look (because we all love a pretty bowl, right?).

Then comes the star of the show pile on your grilled shrimp. I usually go for 6 to 8 shrimp per bowl. Drizzle that creamy sauce right over the top or serve it on the side if you’re making this for picky eaters (like my youngest who wants to “dip everything separately”).

For crunch, I love tossing on a handful of shredded cabbage or some thinly sliced radishes. It’s a small touch but makes the whole dish feel fresh and vibrant.

And don’t forget a final sprinkle of chopped cilantro and an extra squeeze of lime before serving. Trust me, that last hit of lime brightens everything up.

Meal Prep Tips for Busy Weeknights

Make-Ahead Elements

Let me tell you this shrimp bowl has saved my weeknight dinners more than once. The best part? Most of the components can be made ahead.

Here’s how I break it down on Sundays when I’m in prep mode:

Shrimp: Marinate and store raw in a zip-top bag in the fridge (up to 24 hours) or grill and refrigerate for up to 3 days.
Corn Salsa: Lasts 3-4 days in an airtight container. The flavors get better as it sits.
Sauce: Keeps for up to a week. It’s also great on tacos or as a dip for veggies.
Rice: Cook a big batch and portion it out for easy reheating.

When it’s time to eat, I just reheat the rice and shrimp, slice a fresh avocado, and drizzle that creamy sauce generously. Dinner on the table in 5 minutes? Yes, please!

If you love time-saving recipes like this, check out my Chicken Taco Seasoning post where I share more batch-cooking hacks for busy home cooks.

How to Make It Work for Different Diets

One thing I’ve learned after years of cooking for friends and family is that dietary needs vary. Good news: this bowl is super flexible.

Low-carb or Keto: Skip the rice and serve everything over cauliflower rice or mixed greens.
Dairy-free: Swap the sour cream and mayo for dairy-free alternatives like coconut yogurt and vegan mayo.
Gluten-free: This recipe is naturally gluten-free, just double-check any store-bought sauces or seasonings you use.

For my vegetarian readers, you can easily sub the shrimp for grilled tofu or roasted chickpeas. I’ve done it a few times when feeding vegetarian friends and it’s always a hit.

By the way, if you’re into quick seafood recipes, you might also love my flavor-packed Honey Garlic Butter Shrimp and Broccoli for another easy dinner idea.

Why This Shrimp Bowl Is Now a Family Favorite

So here’s the thing this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce has officially earned a permanent spot in my recipe rotation. Every time I make it, I’m transported back to that tiny Denver balcony, the smell of shrimp on the grill, and my first bite of that bright corn salsa paired with creamy avocado and tangy sauce.

Whether you’re cooking for family, friends, or just yourself on a random Tuesday night, this dish hits all the marks: fast, flavorful, and endlessly customizable. Plus, it pairs beautifully with a glass of chilled white wine or a fizzy lime soda. And if you’re looking for more shrimp inspiration, definitely check out my Exploring Camarones Culinary Journey or my saucy Garlic Parmesan Sauce.

Here’s to quick dinners that feel like little celebrations at the end of a long day. Happy cooking, friends!

FAQs About Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

How do you make a grilled shrimp bowl with avocado and corn salsa?

Making a Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is super simple and perfect for weeknights. Start by marinating large shrimp with olive oil, lime juice, garlic powder, cumin, and smoked paprika. While the shrimp marinates, prepare a corn salsa by mixing grilled corn kernels, red onion, jalapeño, cilantro, lime juice, and seasoning. Grill the shrimp for 2-3 minutes per side until pink and lightly charred. Layer cooked rice as your base, followed by corn salsa, sliced avocado, shrimp, and a drizzle of creamy sauce made from sour cream, mayo, lime, and spices. For extra flavor, try adding a spoonful of my Garlic Parmesan Sauce.

What sauce goes best with a grilled shrimp and avocado bowl?

For this bowl, my go-to is a creamy lime and garlic sauce. It’s tangy, slightly smoky thanks to paprika, and perfectly creamy. Combine sour cream, mayo, lime juice, garlic powder, and a dash of smoked paprika. If you want to spice things up, add a pinch of cayenne or even a splash from my Exploring Camarones Culinary Journey seasoning ideas for shrimp. This sauce ties everything together and works well as a drizzle or dip.

Can I use frozen shrimp for a grilled shrimp bowl?

Absolutely! Frozen shrimp work great for this recipe. Just thaw them first by placing them under cold running water for a few minutes. Pat them dry thoroughly before marinating to help the seasoning stick better and ensure a good sear when grilling. Whether fresh or frozen, you’ll still get juicy, flavorful results. For more seafood tips, check out my Honey Garlic Butter Shrimp and Broccoli recipe where I often use frozen shrimp, too.

How can I meal prep a shrimp bowl with avocado and corn salsa?

This bowl is a meal prep dream! Marinate and grill the shrimp, then store them in an airtight container for up to 3 days. The corn salsa stays fresh for 3-4 days. The creamy sauce lasts nearly a week in the fridge. Cook your rice in advance and portion everything into containers, leaving the avocado and sauce to add fresh at serving time. I love making three or four bowls on Sunday so I have lunch or dinner ready for busy days. If meal-prepping is your jam, you’ll love the time-saving tips I shared in my Chicken Taco Seasoning post.

Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce: Summer Dinner Recipes