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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Elevate your weeknight dinners with this vibrant Grilled Shrimp Bowl featuring creamy avocado, zesty corn salsa, and a luscious sauce! Packed with smoky grilled shrimp and fresh ingredients, this dish is not only delicious but also healthy. It’s perfect for meal prep or a quick weeknight meal that feels like a fiesta in a bowl. Customize it with your favorite toppings and enjoy the explosion of flavors that will leave everyone asking for seconds!

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh chopped cilantro (for garnish)
  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
  • 2 ripe avocados
  • Juice of 1/2 lime
  • 1/2 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Cooked rice, quinoa, or cauliflower rice

Instructions

  1. In a bowl, mix together the olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper.
  2. Toss the shrimp in this marinade until well-coated. Let them sit for 15-20 minutes to absorb the flavors.
  3. In another bowl, combine the corn, diced red bell pepper, chopped green onions, chopped cilantro, lime juice, and salt. Mix well and chill in the refrigerator.
  4. Scoop out the avocados into a bowl. Add lime juice, salt, and pepper, and mash until creamy but slightly chunky.
  5. In a separate bowl, whisk together the mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Adjust thickness with water if needed.
  6. Heat grill or grill pan over medium-high heat. Grill each side of the shrimp for 2-3 minutes until pink and lightly charred.
  7. To assemble the bowl, start with a base of cooked rice or quinoa, then top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with fresh cilantro.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 475
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 200mg

Keywords: Feel free to customize ingredient quantities based on your taste preferences. Use other proteins like chicken or turkey if preferred.