Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Bright, lively, and simple to make, this grilled shrimp bowl is the kind of meal that looks gorgeous and comes together in minutes. Plump shrimp are kissed by the grill, resting over a silky mashed avocado and a sunshiny corn salsa that adds crunch and sweetness. A tangy creamy sauce ties everything together and keeps each bite smooth and satisfying. If you love simple seafood bowls, you might also enjoy our baked cod with lemon dill sauce for another bright, citrusy dinner.

Why This Recipe Is a Great Choice

This bowl checks so many boxes: quick prep, bold flavors, and beautiful color that makes it perfect for sharing or pinning. It’s a one-bowl meal that feels restaurant-level without the fuss. The components are forgiving adjust spice levels, swap yogurt for sour cream, or add extra cilantro to suit your taste. It’s also a great way to spotlight fresh summer corn or ripe avocados, turning a few simple ingredients into something vibrant. Because everything is assembled rather than over-sauced, textures remain distinct and satisfying from first bite to last.

Flavor and Texture

The flavor profile balances zesty lime, smoky spice, and cool creaminess. Grilled shrimp carry a quick char and a hint of spice from cumin and paprika, while mashed avocado gives a rich, buttery backdrop. Corn salsa adds bright citrus, fresh cilantro, and optional jalapeño heat that snaps against the shrimp’s tender chew. The creamy sauce tangy Greek yogurt or sour cream brings the whole bowl together, mellowing spices and amplifying the lime notes for a refreshing finish.

Ingredients

• Shrimp
• Avocado
• Corn
• Lime juice
• Olive oil
• Salt
• Pepper
• Spices (e.g., cumin, paprika)
• Greek yogurt or sour cream (for the creamy sauce)

Step by Step Instructions

1. Preheat the grill to medium-high heat.
2. Toss shrimp with olive oil, lime juice, salt, pepper, and spices.
3. Grill shrimp for 2-3 minutes on each side until cooked through.
4. In a bowl, mash avocado with lime juice, salt, and pepper.
5. In a separate bowl, mix corn with diced lime, cilantro, and jalapeño (optional) to make the corn salsa.
6. To assemble, place mashed avocado at the bottom of a bowl, top with grilled shrimp, corn salsa, and drizzle with creamy sauce.
7. Serve immediately and enjoy!

Tips for Best Results

Choose shrimp that are similar in size so they cook evenly; if they’re large, reduce a minute per side. Don’t overmix the avocado a little texture makes the bowl more interesting and visually appealing. For extra char flavor, grill the corn briefly before cutting it off the cob, or use a roaring hot pan if a grill isn’t available. Keep the creamy sauce tangy but thin enough to drizzle by adding a splash of lime juice or water. Finish with a sprinkle of fresh cilantro and an extra lime wedge for brightness and contrast.

Storage and Make Ahead

You can prepare the corn salsa and creamy sauce up to two days ahead and store them in airtight containers in the refrigerator. Keep mashed avocado separate and add a little extra lime to slow browning, but plan to eat within a day for the best color and texture. Cooked shrimp are best eaten within 24 hours; reheat gently or enjoy chilled over the avocado for a summery bowl. Assemble just before serving to preserve the fresh textures and flavors.

Final Thought

This grilled shrimp bowl is a fast, colorful dinner that feels elevated without requiring a long recipe. It’s perfect for warm evenings, weeknight dinners, or a casual weekend lunch that still impresses. With a few pantry spices and bright citrus, you’ll have a dish that’s as delightful to photograph as it is to eat.

Conclusion

For a slightly different take on this bowl, see the inspiration behind the flavors in this original grilled shrimp bowl recipe.

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