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Easy Grilled Shrimp Bowl with Creamy Sauce & Avocado Corn Salsa

This vibrant and flavorful grilled shrimp bowl is perfect for summer nights! Featuring juicy shrimp, fresh corn salsa, creamy avocado mash, and a delicious creamy sauce, it's fast, easy, and packed with flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Bowl, Summer
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 tsp garlic powder
  • 1 lime juice of
  • salt and pepper to taste
  • fresh chopped cilantro for garnishing
For the Corn Salsa
  • 1.5 cups corn fresh off the cob, frozen, or canned (drained)
  • 0.25 cup diced red bell pepper
  • 0.25 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt a pinch
For the Avocado Mash
  • 2 ripe avocados
  • 0.5 lime juice of
  • salt and pepper
For the Creamy Sauce
  • 0.5 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce optional, to taste
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • salt
Optional Base
  • cooked rice, quinoa, or cauliflower rice choose your adventure! Any of these make a great foundation for your bowl.

Equipment

  • Grill or Grill Pan
  • Bowl(s)

Method
 

  1. Step 1: Marinate the Shrimp: In a medium bowl, whisk together the olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the peeled shrimp in this marinade and stir to coat. Let marinate for 15–20 minutes.
  2. Step 2: Prepare the Corn Salsa: While the shrimp is marinating, prepare the corn salsa. In another bowl, combine the corn, diced red bell pepper, chopped green onions, cilantro, and lime juice. Mix gently, taste, and add salt as needed. Cover and refrigerate.
  3. Step 3: Mash the Avocado: Prepare the avocado mash. Scoop the ripe avocados into a small bowl. Add the juice of half a lime, salt, and pepper. Mash with a fork until creamy with some desired texture.
  4. Step 4: Make the Sauce: In a small bowl or jar, whisk together the mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt until smooth. Add a teaspoon of water if needed to thin.
  5. Step 5: Grill the Shrimp: Heat your grill or a grill pan over medium-high heat. Add the marinated shrimp and grill for 2–3 minutes per side, until pink, opaque, and lightly charred. Do not overcook.
  6. Step 6: Assemble the Bowl: Spoon the cooked base (rice, quinoa, etc.) into bowls. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh chopped cilantro and serve immediately.

Notes

Tips for Success: Don't overcook shrimp – they cook very fast. Watch them closely. Use ripe avocados that yield gently to pressure. Taste and adjust seasoning for all components (salsa, mash, sauce).
Prep Ahead: You can make the corn salsa and creamy sauce up to a day or two in advance. Store them covered in the fridge. Cook your base grain ahead of time too.
Cooking Indoors: No outdoor grill? Cook the marinated shrimp in a hot skillet or grill pan on your stovetop for 2-3 minutes per side. You could also bake them on a baking sheet at 400°F (200°C) for 6-8 minutes, flipping halfway through.
Storage: Store components separately in airtight containers in the fridge. Shrimp lasts 2-3 days, salsa 3-4 days, avocado mash is best eaten fresh but can store for a day or two (press plastic wrap onto the surface), sauce 5-7 days, base 3-4 days. Assemble bowls just before eating.