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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Elevate your weeknight dinners with this Grilled Shrimp Bowl featuring Avocado, Corn Salsa, and a Creamy Sauce. This vibrant dish combines smoky grilled shrimp with creamy avocado mash and a refreshing corn salsa, all drizzled with a zesty lime sauce. It’s not only quick to prepare—ready in just 30 minutes—but also packed with flavor and nutrients, making it a perfect choice for busy nights or meal prep. Each bowl bursts with the freshness of summer, providing a delicious balance of healthy ingredients and indulgent flavors. Customize it to your liking by adjusting the spice levels or adding extra veggies, ensuring it’s a hit at your dining table.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 1/2 cups corn, fresh, frozen, or canned
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
  • 2 ripe avocados
  • Juice of 1/2 lime
  • Salt and pepper to taste
  • 1/2 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Cooked rice, quinoa, or cauliflower rice

Instructions

  1. Marinate shrimp in olive oil and spices for 15–20 minutes.
  2. Prepare corn salsa by mixing corn, diced bell pepper, green onions, cilantro, lime juice, and salt.
  3. Mash avocados with lime juice and season.
  4. Whisk together mayo (or Greek yogurt) with lime juice and spices to create the creamy sauce.
  5. Grill shrimp on medium-high heat until pink and charred (about 2–3 minutes per side).
  6. Assemble bowls starting with rice or quinoa as the base topped with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.

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