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Mark Anthony

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Bursting with bold flavor, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a fast and fresh dinner idea loaded with smoky shrimp, buttery avocado, zesty corn salsa, and a tangy, creamy drizzle. Great for meal prep or quick weeknights!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 lb large shrimp peeled and deveined
  • 2 cups cooked white or brown rice
  • 1 ripe avocado diced
  • 1 cup corn kernels grilled, canned, or frozen
  • ½ red onion finely diced
  • 1 jalapeño minced (optional)
  • 2 tbsp fresh cilantro chopped
For the Shrimp Marinade
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • Juice of 1 lime
  • Salt and pepper to taste
For the Creamy Sauce
  • ½ cup plain Greek yogurt or sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • Salt to taste

Method
 

  1. Marinate the shrimp: In a bowl, mix olive oil, chili powder, cumin, lime juice, salt, and pepper. Toss the shrimp and let it sit for 10 minutes.
  2. Make corn salsa: Combine corn, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and chill.
  3. Mix the sauce: In a small bowl, stir together yogurt, mayo, lime juice, garlic powder, and a pinch of salt. Keep in fridge until ready.
  4. Grill the shrimp: Heat your grill or pan to medium-high. Grill shrimp 2–3 minutes per side until pink and lightly charred.
  5. Assemble your bowls: Divide rice into 4 bowls. Top with grilled shrimp, diced avocado, corn salsa, and a generous drizzle of the creamy sauce.
  6. Serve: Add extra lime wedges, cilantro, or even hot sauce if you want to bring the heat!

Notes

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce – Helpful Tips

Cooking Tips & Techniques
Use jumbo or large shrimp—peeled and deveined. Marinate briefly in lime juice, olive oil, garlic, cumin, and smoked paprika for bold flavor.
Grill shrimp over medium-high heat for 2–3 minutes per side, just until pink and slightly charred.
For the corn salsa, grill fresh corn or use thawed frozen kernels mixed with red onion, cilantro, lime, and jalapeño.
Dice ripe avocado just before serving and drizzle with lime to keep it fresh and green.
For the creamy sauce, blend sour cream or Greek yogurt with lime juice, garlic, honey, and a touch of chipotle or sriracha.
Serving Suggestions
Serve in bowls over white rice, cilantro lime rice, or quinoa.
Top with sliced avocado, corn salsa, and a generous drizzle of the creamy sauce.
Add extra toppings like shredded cabbage, pickled onions, or crumbled queso fresco.
Pairs perfectly with iced tea, tropical smoothies, or a chilled sparkling lime soda.
Ideal for lunch meal prep, summer dinners, or light yet satisfying backyard meals.
Make-Ahead & Storage
Make-Ahead: Prep salsa, sauce, and rice in advance. Grill shrimp just before serving for best texture.
Refrigerator: Store components separately in airtight containers for up to 3 days.
Freezer: Freeze grilled shrimp for up to 1 month. Thaw overnight and reheat gently in a skillet.
Reheat: Reheat rice and shrimp separately. Sauce and salsa are best served cold or at room temperature.
Tasty Variations to Try
Taco Bowl Style: Add black beans, shredded lettuce, and crushed tortilla chips for a Tex-Mex vibe.
Coconut Shrimp Version: Coat shrimp in shredded coconut and pan-fry before adding to the bowl.
Spicy Mango Salsa: Swap the corn salsa with mango, red onion, jalapeño, and cilantro for tropical flair.
Low-Carb Swap: Serve over cauliflower rice or leafy greens for a lighter bowl.
Asian-Inspired: Add sesame oil, soy sauce, and ginger to the shrimp marinade and use edamame and pickled veggies.