Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

There’s something about grilled shrimp that instantly makes dinner feel a little special, don’t you think? They’re juicy, smoky, and cook in literally five minutes—which is perfect for those nights when you want something fresh and flavorful but don’t have the energy for a whole production. And when you layer those charred little shrimp over fluffy rice with creamy avocado, sweet corn salsa, and a drizzle of dreamy garlic sauce? That’s a next-level bowl situation.

This is one of those recipes that came out of a “what can I make with what’s in my fridge?” moment and instantly became a household favorite. I remember the first time I tossed together a version of this after a summer farmer’s market haul. The corn was so sweet, the avocados were perfectly ripe, and we had just enough shrimp in the freezer to make something fun. Add in that tangy, garlicky sauce and we were obsessed.

What I love most about this bowl is how customizable it is. It works for meal prep, it’s naturally gluten-free, and if you’re feeding picky eaters or little ones, you can easily deconstruct it into components. It’s also just ridiculously good. Like, “lick your fork clean and go back for seconds” good.

Why You’ll Love This Recipe

This shrimp bowl is an easy win no matter your cooking experience. Here’s why it’ll be on repeat in your kitchen:

• Quick and easy: The shrimp cooks in minutes and everything else can be prepped ahead.
• Flavor-packed: We’re talking smoky shrimp, creamy avocado, juicy corn salsa, and a zippy garlic sauce that pulls it all together.
• Totally customizable: Sub rice for quinoa, toss in black beans, or make it spicier—whatever you’re feeling.
• Balanced and fresh: It’s got protein, healthy fats, and vibrant veggies all in one bowl.
• Family-friendly: Kids can build their own bowls, and the mild flavors are usually a hit.

The textures are where this bowl really shines. You’ve got the warm rice as a cozy base, cool avocado for creaminess, that juicy-sweet pop from the corn, and tender shrimp with just the right char. And the garlic sauce? It’s rich, tangy, and ties the whole thing together like a big flavor bow.

Prep Time and Servings

• Total Time: About 35 minutes (including marinade time)
• Servings: Makes 4 bowls
• Calories per serving: ~450
• Protein: 28g
• Carbs: 35g
• Fat: 22g

Ingredients

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Why it matters:
Shrimp soaks up flavor quickly—this marinade gives it that punchy, zesty vibe. The cumin and smoked paprika give a subtle warmth that’s perfect for grilling.

For the Corn Salsa:

• 1½ cups cooked corn (fresh or frozen, thawed)
• ½ small red onion, finely chopped
• 1 small jalapeño, seeds removed, minced (optional)
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Salt, to taste

Why it matters:
The corn brings sweetness and crunch, while the lime and onion brighten everything up. Add jalapeño if you want a little kick.

For the Creamy Garlic Sauce:

• ½ cup plain Greek yogurt or mayo
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, grated or finely minced
• Salt and pepper, to taste
• Optional: 1 tablespoon tahini for extra richness

Why it matters:
This sauce is creamy with just enough tang and garlic to wake up the bowl. It’s the finishing touch that makes everything pop.

Bowl Assembly:

• 2 cups cooked white or brown rice
• 1 large avocado, sliced or diced
• Extra chopped cilantro and lime wedges, for garnish

Step-by-Step Instructions

Step 1: Marinate the Shrimp

• In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
• Add the shrimp and toss to coat. Let it marinate for 15–20 minutes while you prep everything else.

Pro tip: If using frozen shrimp, make sure they’re fully thawed and patted dry before marinating for the best flavor absorption and sear.

Step 2: Make the Corn Salsa

• In a small bowl, combine corn, red onion, jalapeño (if using), cilantro, lime juice, and a good pinch of salt.
• Mix well and taste—adjust lime and salt if needed.

Shortcut: If corn’s in season, grill it first for even more flavor. Just slice off the kernels once it’s cool.

Step 3: Make the Garlic Sauce

• In a small bowl, stir together Greek yogurt (or mayo), lemon juice, olive oil, garlic, salt, and pepper. Add tahini if you like it extra rich.
• Taste and adjust—add a splash of water to thin it out if needed.

Storage tip: This sauce keeps well in the fridge for 3–4 days, so you can double it and drizzle on everything.

Step 4: Grill the Shrimp

• Heat a grill or grill pan over medium-high heat. You can also use a cast iron skillet if that’s what you’ve got.
• Thread shrimp onto skewers (if grilling) or just place them directly on the pan.
• Cook for 2–3 minutes per side until opaque and lightly charred. Don’t overcook!

Tip: If you’re using wooden skewers, soak them in water for 15–20 minutes to prevent burning.

Step 5: Assemble the Bowls

• Start with a scoop of warm rice in each bowl.
• Top with grilled shrimp, a few slices of avocado, a generous spoonful of corn salsa, and a drizzle of creamy garlic sauce.
• Finish with a sprinkle of fresh cilantro and an extra squeeze of lime.

How to Serve

There are so many ways to enjoy this bowl. Here are a few favorites:

• Serve with warm pita or flatbread on the side.
• Add a handful of baby spinach or shredded romaine underneath for a shrimp bowl salad.
• Top with crunchy tortilla strips or roasted chickpeas for extra texture.
• Add a few spoonfuls of black beans for a heartier meal.

Additional Tips

1. Don’t skip the marinade: Even a quick 15-minute soak gives the shrimp tons of flavor.
2. Prep ahead: The sauce and salsa can both be made a day in advance. Just keep them in airtight containers in the fridge.
3. Grill alternatives: No grill? No problem. A hot cast iron skillet gives a great sear.
4. Rice options: Use brown rice, quinoa, or even cauliflower rice for a lighter bowl.
5. Avocado freshness: Add the avocado right before serving so it stays nice and green.

Recipe Variations

• Vegetarian: Swap the shrimp for grilled tofu, roasted chickpeas, or sautéed mushrooms.
• Gluten-Free: This bowl is naturally gluten-free—just double-check your seasonings and sauces.
• Spicy Version: Add chipotle powder to the shrimp marinade or a splash of hot sauce to the garlic sauce.
• Herb Swap: Try fresh mint or dill in the corn salsa for a fun twist.

Serving Suggestions

Round out your meal with one of these sides or sips:

• Side Dishes: A simple cucumber salad, roasted sweet potatoes, or herbed couscous are perfect alongside.
• For Kids: Serve the shrimp, rice, and avocado separately with some pita or soft bread.
• Drinks: Try a cold mango smoothie, sparkling lemonade, or minty iced tea to keep things fresh.

Freezing and Storage

Storing Leftovers:

• Store all components separately in airtight containers in the fridge. Best eaten within 3 days.
• Reheat rice and shrimp separately to keep textures right. Microwave shrimp gently—overheating can make them rubbery.

Freezing:

• Shrimp is best fresh, but you can freeze cooked shrimp bowls. Let them cool, portion into containers (minus the avocado), and freeze for up to 2 months.
• Thaw overnight in the fridge and reheat gently.

Special Equipment

• Grill or grill pan: For that smoky char.
• Citrus juicer: Makes squeezing limes and lemons a breeze.
• Fine grater: Perfect for getting that fresh garlic into your sauce.

FAQ

Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before marinating.

What’s the best rice for this bowl?
Jasmine or basmati rice works great. Brown rice or quinoa are awesome for a whole grain option.

Can I make this ahead?
Absolutely. Prep all the components and store them separately. Assemble right before eating.

Is there a dairy-free sauce option?
Yes—use a dairy-free yogurt or swap in tahini with a little lemon juice for a creamy, vegan version.

What if I don’t have a grill?
A hot skillet or grill pan works beautifully. You’ll still get great flavor.

Can I use canned corn?
Yes, just drain and rinse it. For extra flavor, sauté it in a dry pan for a few minutes until golden.

How do I keep the avocado from browning?
Toss it in a little lime juice before adding to the bowl.

Can I double this recipe for meal prep?
Totally. Store rice, shrimp, and toppings separately for best results throughout the week.

How spicy is this recipe?
It’s pretty mild, but you can kick it up with jalapeño or chili flakes.

Can I serve this cold?
Yep! This makes a great cold rice bowl or salad for lunch the next day.

Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is the kind of meal you’ll find yourself craving again and again. It’s light, flavorful, and full of texture, and you can throw it together in under 40 minutes. Whether you’re meal prepping, feeding a crowd, or just want a fresh and fast weeknight dinner, this one’s a keeper.

If you make it, I’d love to hear how it turned out! Leave a comment or tag me in your photos—I always love seeing what’s happening in your kitchen.

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