Grilled Shrimp Bowl

A vibrant and satisfying grilled shrimp bowl with creamy avocado, fresh corn salsa, and a rich sauce. Perfect for summer gatherings or a cozy meal at home.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 500

Ingredients Method Notes

Ingredients

For the Shrimp

1 lb large shrimp (peeled and deveined) Use fresh or frozen, thawed shrimp.
2 tbsp olive oil
1 tsp smoked paprika For shrimp rub.
½ tsp cumin For shrimp rub.
½ tsp chili powder For shrimp rub.
¼ tsp garlic powder For shrimp rub.
Juice of 1 lime To marinate the shrimp.
Salt and pepper to taste

For the Corn Salsa

1 ½ cups corn (fresh or frozen)
¼ cup diced red bell pepper
¼ cup chopped green onions
2 tbsp chopped cilantro
1 tbsp lime juice For salsa.
Salt to taste

For the Creamy Sauce

½ cup mayo or Greek yogurt Use Greek yogurt for a lighter option.
1 tbsp lime juice
1 tsp hot sauce (optional)
½ tsp garlic powder
½ tsp smoked paprika

For Assembly

Cooked rice, quinoa, or cauliflower rice Base for the bowl.
2 ripe avocados Mash with lime juice and seasoning.

Method

Prepare Shrimp

Marinate the shrimp with olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper for 15–20 minutes.

Make Corn Salsa

Combine corn, red bell pepper, green onions, cilantro, lime juice, and salt in a bowl to make the corn salsa.

Prepare Creamy Sauce

Whisk together mayo or Greek yogurt, lime juice, hot sauce, garlic powder, and smoked paprika until smooth.

Grill Shrimp

Grill the marinated shrimp for 2–3 minutes per side until pink and charred.

Assemble Bowl

Layer the cooked rice or quinoa in bowls, followed by corn salsa, mashed avocado, grilled shrimp, and drizzle with the creamy sauce.

Notes

For best results, mash avocados right before assembly to prevent browning. Customize the bowl with your choice of rice or grains.