Name: Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 cup corn kernels (fresh or frozen, thawed); 1 ripe avocado, diced; 1/2 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1 cup cooked brown rice or quinoa; 1/2 cup Greek yogurt or dairy-free yogurt; 1 tablespoon mayonnaise (optional); 1 teaspoon lime juice; 1/2 teaspoon ground cumin; 1 small garlic clove, minced; Salt and pepper to taste

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This vibrant and fresh Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce features juicy grilled shrimp paired with a zesty avocado corn salsa and a luscious creamy sauce. It’s a perfect choice for a healthy and flavorful meal that comes together quickly, making it ideal for busy weeknights or a satisfying weekend lunch.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen, thawed)

1 ripe avocado, diced

1/2 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 cup cooked brown rice or quinoa

For the creamy sauce:

1/2 cup Greek yogurt or dairy-free yogurt

1 tablespoon mayonnaise (optional)

1 teaspoon lime juice

1/2 teaspoon ground cumin

1 small garlic clove, minced

Salt and pepper to taste

Directions

Preheat the grill or grill pan to medium-high heat.

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Grill the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat.

In a separate bowl, combine corn, avocado, red bell pepper, red onion, cilantro, and lime juice. Gently mix to create the salsa.

To prepare the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, cumin, garlic, salt, and pepper in a small bowl.

To assemble, divide cooked rice or quinoa into bowls, top with grilled shrimp, spoon the avocado corn salsa over the shrimp, and drizzle with the creamy sauce.

Serve immediately and enjoy!

Servings and timing

This recipe makes 4 servings.
Prep time is about 15 minutes, and cooking time is roughly 10 minutes, so the total time from start to finish is just 25 minutes. It’s a quick meal that doesn’t sacrifice flavor or nutrition.

Variations

I like to switch up this bowl by using different grains like cauliflower rice or couscous if I want a lighter or different texture. Sometimes I add black beans to the salsa for extra protein and fiber. For a spicier kick, I toss the shrimp in chili powder or add sliced jalapeños to the salsa. If I’m feeling adventurous, I swap out the creamy sauce for a chipotle mayo or a tangy avocado crema.

Storage/Reheating

If I have leftovers, I store the grilled shrimp, salsa, and rice separately in airtight containers in the fridge for up to 2 days. When reheating, I warm the shrimp and rice gently in the microwave or on the stovetop, then add the fresh salsa and creamy sauce on top afterward to keep the flavors bright and textures fresh.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly. Just make sure to thaw them completely and pat dry before seasoning and grilling.

Can I make this recipe dairy-free?

Absolutely. I use dairy-free yogurt and omit the mayonnaise or substitute it with a dairy-free alternative to keep the creamy sauce dairy-free.

What if I don’t have a grill or grill pan?

You can cook the shrimp in a skillet on the stove over medium-high heat. Just sauté them for about 2-3 minutes per side until cooked through.

Can I prepare any parts of this recipe ahead of time?

Yes, you can prepare the salsa and creamy sauce a day ahead. Store them separately in the fridge and assemble the bowl just before serving.

What are some good side dishes to serve with this bowl?

I like pairing this bowl with a simple green salad, tortilla chips for scooping, or a light soup to round out the meal.

Conclusion

This grilled shrimp bowl with avocado corn salsa and creamy sauce has become one of my favorite go-to meals for a quick, healthy, and delicious dinner. The combination of smoky shrimp, fresh salsa, and tangy sauce is always a hit, and the recipe’s flexibility makes it easy to adapt to whatever I have on hand. I’m confident you’ll enjoy this bowl as much as I do, whether for a busy weeknight or a relaxed weekend lunch.

Recipe:

Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A vibrant and fresh grilled shrimp bowl featuring smoky shrimp paired with a zesty avocado corn salsa and a creamy, tangy sauce. A quick, healthy, and flavorful meal perfect for busy weeknights or weekend lunches.

Instructions

Preheat the grill or grill pan to medium-high heat.
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Grill the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat.
In a separate bowl, combine corn, avocado, red bell pepper, red onion, cilantro, and lime juice. Gently mix to create the salsa.
To prepare the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, cumin, garlic, salt, and pepper in a small bowl.
To assemble, divide cooked rice or quinoa into bowls, top with grilled shrimp, spoon the avocado corn salsa over the shrimp, and drizzle with the creamy sauce.
Serve immediately and enjoy!