Pin This Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce is my summer meal hero when I need something bright and satisfying that still feels light. You get smoky grilled shrimp layered over a base of fluffy rice or quinoa then loaded with sweet corn salsa creamy tangy sauce and creamy ripe avocado. It is everything I crave when I want a bowl that tastes as good as it looks.
The first time I made this bowl for my family it disappeared before I even got a chance to sit down Everyone asked for seconds and now it is a weekly request whenever the weather turns warm.
Ingredients
- Large shrimp: peeled and deveined for easy grilling try to find wild-caught for the best flavor and texture
- Olive oil: for coating shrimp and locking in moisture choose a high quality extra virgin one
- Chili powder: brings gentle heat and color look for a fresh finely ground variety
- Smoked paprika: adds a layer of smokiness hunt down Spanish smoked paprika if you can
- Garlic powder: for sweet depth choose a granulated type for better mixing
- Salt and pepper: to enhance all the flavors go for sea salt and freshly cracked black pepper when possible
- Corn kernels: fresh is best for grill flavor but canned or frozen and thawed work just as well
- Cherry tomatoes: for juicy pops of color pick plump bright ones for flavor
- Red onion: finely diced adds sharp crunch look for one with a firm feel and tight skin
- Lime juice: infuses brightness always use fresh for best results
- Chopped cilantro: for earthy green notes select leaves with vibrant color no wilting
- Sour cream or Greek yogurt: builds the base for the creamy sauce pick full fat for richness
- Mayonnaise: gives a silkier texture go with one made from real eggs
- Lime juice: brings sharpness and keeps the sauce fresh squeeze it just before using
- Garlic powder: adds gentle kick without overpowering
- Avocado: adds creaminess and heart healthy fats make sure it yields to gentle pressure but is not mushy
- Cooked rice or quinoa: makes the bowl filling pick short grain for rice or tri color quinoa for extra interest
- Lime wedges: offer bright finishing tang pick juicy fruit with thin smooth skin
Instructions
- Marinate the Shrimp:
- In a large bowl combine shrimp olive oil chili powder smoked paprika garlic powder salt and pepper. Toss until each piece is evenly coated. Let it sit for at least 10 minutes to absorb the flavors
- Grill the Shrimp:
- Heat a grill or skillet to high. Place shrimp in a single layer and cook for about three minutes per side. Watch for the shrimp to become opaque and lightly charred at the edges for the best flavor
- Mix the Corn Salsa:
- Combine corn kernels cherry tomatoes diced red onion chopped cilantro lime juice salt and pepper in a bowl. Toss gently to keep the kernels whole. Taste and adjust lime or salt as needed
- Whisk Together the Creamy Sauce:
- In a small bowl combine sour cream or Greek yogurt mayonnaise lime juice and garlic powder. Whisk until completely smooth and creamy. Season with salt to taste
- Prepare Bowl Base:
- Spoon rice or quinoa into serving bowls. Fluff with a fork so each grain or seed is separate and steaming hot
- Assemble the Bowls:
- Arrange grilled shrimp over the rice or quinoa. Add big spoonfuls of corn salsa and fresh avocado slices. Drizzle generously with creamy sauce
- Garnish and Serve:
- Finish each bowl with lime wedges and extra chopped cilantro if desired. Serve immediately so everything stays vibrant and fresh
Pin Sweet corn is my favorite part of this bowl I remember grilling corn with my dad every summer and now tossing the charred kernels into salsa brings all those memories right to the table My kids love piling on extra lime
Storage Tips
Store leftover grilled shrimp and salsa separately in airtight containers to keep everything crisp. The creamy sauce can be refrigerated for two to three days. Reheat shrimp gently or serve everything cold for a lunch style bowl. Keep rice or quinoa covered and chilled to maintain texture.
Ingredient Substitutions
Swap shrimp for grilled chicken or tofu if you want another protein. Use plain yogurt if you do not have sour cream. Frozen corn works fine in a pinch just let it thaw and drain well before mixing into salsa. If you despise cilantro try fresh parsley or green onions for a different green touch.
Serving Suggestions
Serve the bowl over greens instead of grains for a lighter salad option. Add black beans or grilled bell peppers for extra color and fiber. A handful of crushed tortilla chips adds fun crunch. To create a party platter, set out all the components and let everyone build their own version.
Pin The avocado can brown quickly so slice just before serving for the best appearance and taste.
Recipe FAQ
- → How do I keep shrimp tender and juicy?
Grill shrimp over high heat for just 2–3 minutes per side until opaque to avoid overcooking and dryness.
- → Can I substitute quinoa for rice in the bowl?
Yes, both cooked rice or quinoa work beautifully as the hearty base for this bowl-style meal.
- → What makes the creamy sauce so flavorful?
The sauce combines sour cream or Greek yogurt, mayo, lime juice, and garlic powder for tangy, bold taste.
- → Is it necessary to grill the corn for salsa?
Grilled corn adds smokiness, but fresh or canned, well-drained corn kernels can also be used for convenience.
- → How do I assemble the bowl for best presentation?
Layer rice or quinoa first, then arrange shrimp, corn salsa, avocado slices, and drizzle with creamy sauce.
- → Can I prepare any elements ahead of time?
The corn salsa and creamy sauce can be prepped ahead and kept refrigerated for quick bowl assembly.