Easy Grilled Shrimp Bowl Recipe with Avocado and Corn Salsa

Save this recipe on:

Juicy, smoky, and irresistibly fresh — this grilled shrimp bowl is a feast for both your eyes and taste buds. Plump shrimp are marinated to perfection, kissed by the grill until slightly charred, and paired with a vibrant corn salsa that bursts with sweetness. A creamy avocado mash adds richness, while a zesty drizzle ties everything together for a flavor-packed bite every time.

This dish isn’t just delicious — it’s a wholesome, colorful meal that works for a quick weeknight dinner, a light summer lunch, or even a healthy meal prep option. Packed with lean protein, fresh vegetables, and bold seasoning, it delivers both nourishment and indulgence in every forkful. It’s a bowl that invites you to dig in and savor every layer of texture and taste.

---

Why You’ll Love This Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

• Quick and fuss-free — from prep to plate in under 30 minutes.
• Flavor explosion — smoky shrimp, tangy salsa, creamy avocado, and a kick of dressing.
• Nutritious and satisfying — protein, healthy fats, and fiber all in one bowl.
• Perfectly versatile — great for lunch, dinner, or even a build-your-own bowl party.
• Fresh and vibrant — seasonal ingredients make this dish pop in color and taste.

---

Preparation Phase & Tools to Use for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

To get the best results, having the right tools on hand makes all the difference:

• Grill pan or outdoor grill – Essential for achieving those beautiful char marks and smoky flavor on the shrimp.
• Mixing bowls – Use separate bowls for marinating shrimp, tossing corn salsa, and mashing avocado to keep flavors fresh and distinct.
• Sharp chef’s knife – For cleanly chopping vegetables and herbs without bruising them.
• Cutting board – Preferably one for produce and another for seafood to avoid cross-contamination.
• Tongs – Allow you to flip shrimp easily on the grill without breaking them apart.
• Small whisk – For blending dressings or marinades evenly.
• Measuring spoons & cups – To ensure the perfect balance of spices and seasonings.

The quality of your tools impacts the outcome — a good grill ensures even cooking, sharp knives keep ingredients neat, and proper mixing bowls maintain clean flavor layers.

---

Preparation Tips

• Marinate shrimp briefly — 15–20 minutes is enough to infuse flavor without turning the shrimp mushy.
• Preheat the grill — Hot grates give you that instant sear and prevent sticking.
• Pat shrimp dry before grilling — This helps the seasoning stick and encourages caramelization.
• Use fresh corn when possible — It’s sweeter and juicier, but frozen works in a pinch.
• Mash avocado just before serving — This keeps the color vibrant and flavor fresh.
• Don’t overcook shrimp — They turn rubbery quickly; 2–3 minutes per side is plenty.
• Layer thoughtfully — Build the bowl so that warm shrimp sit on top, keeping veggies crisp below.

---

Ingredients for Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp fresh lime juice

For the Corn Salsa:

• 1 ½ cups fresh corn kernels (from about 2 ears) or thawed frozen corn
• ½ cup diced red onion
• ½ cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

For the Avocado Mash:

• 2 ripe avocados
• 1 tbsp lime juice
• Salt, to taste

For the Dressing:

• ½ cup mayonnaise or Greek yogurt
• 1 tbsp lime juice
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tbsp chopped cilantro

Optional Garnishes:

• Extra lime wedges
• Fresh cilantro leaves
• Crumbled cotija cheese

---

Step 1 – Marinate the Shrimp

In a medium mixing bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and lime juice. Add the shrimp, tossing to coat evenly. Cover and refrigerate for 15–20 minutes while preparing the other components.

---

Step 2 – Prepare the Corn Salsa

In a separate bowl, mix corn kernels, red onion, bell pepper, cilantro, olive oil, lime juice, salt, and pepper. Stir well and set aside to let the flavors meld.

---

Step 3 – Make the Avocado Mash

In a small bowl, mash avocados with lime juice and a pinch of salt until creamy but slightly chunky. Cover with plastic wrap pressed directly on the surface to prevent browning.

---

Step 4 – Whisk the Dressing

In another bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili powder, smoked paprika, and cilantro until smooth. Adjust seasoning to taste.

---

Step 5 – Grill the Shrimp

Heat a grill pan or outdoor grill to medium-high heat. Once hot, place shrimp in a single layer. Cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from heat.

---

Step 6 – Assemble the Bowl

Layer the base with corn salsa, add a generous scoop of avocado mash, and top with grilled shrimp. Drizzle dressing over the shrimp, and garnish with lime wedges, fresh cilantro, or cotija cheese if desired.

---

Notes

• You can swap Greek yogurt for mayonnaise in the dressing for a lighter, tangier flavor.
• For extra smokiness, grill fresh corn on the cob before cutting off the kernels for the salsa.
• This bowl works great with cauliflower rice, quinoa, or leafy greens as a base if you want more variety.

---

Watch Out for These Mistakes While Cooking

• Over-marinating the shrimp – The acid from lime juice can start to “cook” the shrimp, making them mushy if left too long.
• Cooking shrimp too long – They turn rubbery quickly; remove them from heat as soon as they’re opaque and firm.
• Skipping the preheat – Putting shrimp on a cold grill or pan can cause them to steam instead of sear.
• Not patting shrimp dry – Excess moisture will prevent browning and can dilute your seasonings.
• Forgetting to taste the salsa before serving – A little extra lime or salt at the end can make the flavors pop.

---

What to Serve With Easy Grilled Shrimp Bowl with Avocado and Corn Salsa

8 Recommendations

1. Cilantro-lime rice – A fluffy, fragrant base that complements the shrimp’s smoky flavor.
2. Quinoa salad – Adds extra protein and a nutty texture.
3. Grilled vegetables – Zucchini, bell peppers, or asparagus make it even more colorful.
4. Tortilla chips – Perfect for scooping up extra avocado mash or corn salsa.
5. Black bean soup – A warm and hearty side for cooler days.
6. Fresh mango slices – Sweet and refreshing to balance the spices.
7. Cucumber-lime agua fresca – A cooling drink to cleanse the palate.
8. Warm flour or corn tortillas – Great for turning your bowl into quick tacos.

---

Storage Instructions

• Shrimp: Store grilled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.
• Corn Salsa: Keeps well in the fridge for 3 days. Stir before serving to redistribute juices.
• Avocado Mash: Best eaten fresh. If you must store, press plastic wrap directly against the surface and refrigerate for up to 1 day.
• Assembled Bowls: If prepping ahead, store each component separately to keep textures fresh.

---

Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~390 kcal
• Protein: 27 g
• Carbohydrates: 22 g
• Fiber: 7 g
• Sugar: 5 g
• Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 200 mg
• Sodium: 780 mg

---

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely and pat dry before marinating to ensure they grill properly.

2. What can I substitute for corn in the salsa?

You can use diced cucumber, cherry tomatoes, or even grilled zucchini for a different texture and flavor.

3. Can I make this bowl ahead of time?

Yes, but store each component separately and assemble just before serving to keep everything fresh.

4. How do I know when shrimp are done cooking?

They should turn pink, opaque, and curl into a loose “C” shape — usually within 2–3 minutes per side.

5. Is there a dairy-free option for the dressing?

Yes, swap Greek yogurt or mayo for a plant-based alternative like cashew cream.

6. Can I cook the shrimp without a grill?

Absolutely — a hot skillet or grill pan works perfectly indoors.

7. How spicy is this recipe?

It’s mildly spiced, but you can adjust the chili powder or add diced jalapeños if you want more heat.

8. What base works best for this bowl?

Cilantro-lime rice, quinoa, or mixed greens are all excellent choices depending on your preference.

---

Conclusion

This Easy Grilled Shrimp Bowl with Avocado and Corn Salsa brings together smoky seafood, fresh vegetables, and creamy avocado for a balanced, colorful meal you can enjoy any day of the week. It’s quick enough for busy nights, healthy enough for mindful eating, and flavorful enough to impress guests. Whether you serve it over rice, greens, or wrapped in tortillas, this is a recipe that delivers freshness and satisfaction in every bite.

---

Print

Save this recipe on: