Grilled Shrimp Bowl Recipe with Avocado Corn Salsa & Sauce

Posted on November 3, 2025

Introduction

So there I was, staring at a bag of frozen shrimp and wondering what to make for dinner. The grill was calling my name, but I wasn’t in the mood for plain old shrimp skewers. That’s when it hit me—why not turn it into a loaded bowl packed with fresh flavors, zesty avocado corn salsa, and a creamy, tangy sauce that ties it all together? And let me tell you, this recipe has quickly become a favorite in my house. We’re talking vibrant colors, smoky shrimp, and bold flavors that make every bite irresistible.

This grilled shrimp bowl is ridiculously easy to throw together, but it feels fancy enough to serve at a dinner party. Think sweet corn, creamy avocado, juicy tomatoes, and perfectly charred shrimp—all drizzled with a luscious sauce that you’ll want to put on everything. Let’s get grilling!

Why You’ll Love This Recipe

Okay, I’m obsessed with this recipe, and here’s why you’re going to love it too:

Quick and easy: The shrimp cook in under 5 minutes, and the rest is just chopping and mixing.
So fresh and flavorful: The avocado corn salsa is bright and zesty, while the grilled shrimp add a smoky depth.
Customizable: Want to swap out the shrimp for chicken or tofu? Go for it! You can make this bowl your own.
Perfect for meal prep: Make all the components ahead of time and assemble bowls during the week for a fuss-free lunch or dinner.

Plus, this recipe is naturally gluten-free and packed with protein, healthy fats, and veggies. It’s one of those meals that checks all the boxes for flavor, texture, and nutrition. Trust me, your taste buds are in for a treat!

What Ingredients You’ll Need

Here’s the fun part: this recipe is all about fresh, simple ingredients that come together in the most delicious way. You probably have many of these already, and I’ll share a few tips to make them shine!

For the Grilled Shrimp:

Shrimp (1 lb / ~450g): Choose large, peeled, and deveined shrimp. If they’re frozen, just thaw them under cold water for 10 minutes.
Olive oil (2 tbsp): Keeps the shrimp juicy and adds a nice flavor. I always have a bottle of extra-virgin olive oil on hand.
Garlic powder (1 tsp): Adds a subtle savory kick without the hassle of chopping fresh garlic.
Smoked paprika (1 tsp): This is the secret to that smoky, slightly spicy flavor. You can use regular paprika, but smoked is a game-changer.
Salt & black pepper (to taste): The basics, but so important for seasoning the shrimp perfectly.

For the Avocado Corn Salsa:

Fresh corn (1 cup / about 2 ears): Grilled or boiled, and then cut off the cob. Sweet and juicy corn is a must!
Avocado (1 large, diced): Creamy, rich, and makes the salsa feel indulgent.
Cherry tomatoes (1 cup / ~150g, halved): Adds a pop of color and freshness.
Red onion (¼ cup / ~35g, finely chopped): A little sharpness to balance the sweetness of the corn.
Fresh cilantro (¼ cup / ~15g, chopped): If you’re a cilantro lover like me, don’t skip this—it’s the bright herbal note that ties everything together.
Lime juice (2 tbsp): Zesty and tangy, it wakes up all the other flavors.
Salt (to taste): Just a pinch to make those flavors pop.

For the Creamy Sauce:

Greek yogurt (½ cup / ~120g): Thick and tangy—the base of this dreamy sauce.
Mayonnaise (2 tbsp): Adds richness and balances the tang from the yogurt.
Sriracha (1-2 tsp): For a little kick! Add more if you’re all about the heat.
Lime juice (1 tbsp): Brightens the sauce and ties it to the salsa.
Garlic powder (½ tsp): Because everything is better with a hint of garlic.

Equipment Needed

You don’t need a ton of fancy gadgets for this recipe, which is part of why I love it. Here’s what you’ll need:

Grill or grill pan: For perfectly charred shrimp. A stovetop grill pan works just as well as an outdoor grill.
Mixing bowls: At least two—one for the salsa and one for the sauce.
Skewers (optional): If you’re using an outdoor grill, skewers make the shrimp easier to handle. Soak wooden ones in water for 30 minutes first!
Tongs: For flipping the shrimp on the grill without losing them to the flames.
Knife and cutting board: Essential for prepping all those fresh veggies.

Honestly, I’ve even made this recipe on a basic stovetop with a cast-iron pan, so don’t stress if you don’t have all the gear!

How to Make It: Step-by-Step

Let’s get cooking! I promise this is as easy as it gets, but I’ll walk you through every step so you nail it.

Marinate the shrimp (10 minutes): In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it sit for 10 minutes while you prep the other ingredients. The marinade gives the shrimp tons of flavor and keeps them juicy.
Make the avocado corn salsa (8 minutes): In a mixing bowl, combine the corn, avocado, cherry tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Stir gently so you don’t smash the avocado. Set aside to let the flavors mingle.
Prepare the creamy sauce (5 minutes): In a small bowl, whisk together the Greek yogurt, mayo, sriracha, lime juice, and garlic powder. Taste and adjust the sriracha if you want it spicier. Keep the sauce in the fridge until ready to serve.
Grill the shrimp (5 minutes): Heat your grill or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they’re pink and slightly charred. Don’t overcook them—they’ll turn rubbery!
Assemble the bowls (5 minutes): Divide the shrimp and salsa between bowls. Drizzle with the creamy sauce and serve immediately. Bonus points if you add rice or quinoa as a base!

My Best Tips & Techniques

After making this recipe a million times, here are my go-to tips:

Don’t skip the marinade: Even just 10 minutes makes a huge difference in flavor.
Use fresh corn if possible: The sweetness is unmatched. If it’s out of season, canned or frozen works too.
Keep the shrimp dry: Pat them dry with paper towels before marinating so they char nicely on the grill.
Make the sauce ahead of time: It keeps well in the fridge for up to 3 days, and the flavors get even better as it sits.
Serve immediately: The shrimp taste best hot off the grill, and the salsa is freshest right after making it.

Ways to Mix It Up

Here’s where the fun begins! Feel free to mix and match based on your cravings or what you have on hand:

Rice Bowl Base: Add cooked jasmine rice or cilantro lime rice for a heartier bowl.
Switch the Protein: Grilled chicken, steak strips, or tofu work just as well as shrimp.
Extra Veggies: Toss in diced bell peppers, black beans, or shredded lettuce for extra crunch.
Cheesy Upgrade: Sprinkle some crumbled queso fresco or feta on top for a salty, tangy twist.
Spice It Up: Add diced jalapeños to the salsa for extra heat.
Tropical Flair: Swap the lime juice in the salsa for pineapple juice and add diced mango.

Serving Ideas & Storage

This recipe is versatile and works for almost any occasion. Here’s how to serve and store it:

Serving Suggestions:

Casual dinner: Serve as-is, with tortilla chips on the side.
Fancy brunch: Pair with a margarita or mimosa for a fun twist.
Meal prep: Pack into containers with rice for grab-and-go lunches.

Storage Instructions:

Shrimp: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
Salsa: Best eaten fresh, but you can store it in the fridge for 1-2 days. Just know the avocado may brown slightly.
Sauce: Keeps in the fridge for up to 3 days. Stir before serving.

Pro tip: If you’re making this ahead, store the shrimp, salsa, and sauce separately and assemble the bowls right before serving.

Nutritional Info & Health Benefits

Here’s why I feel good about eating this bowl:

Per Serving	Amount
Calories	310
Protein	22g
Carbs	18g
Fat	15g

Health perks:

High in protein: Shrimp and Greek yogurt pack a protein punch, keeping you full longer.
Healthy fats: Avocado and olive oil provide heart-healthy unsaturated fats.
Loaded with veggies: Corn, tomatoes, and onion add fiber and essential vitamins.
Low calorie: Perfect for a light yet satisfying meal.

It’s a colorful, nutrient-packed bowl that feels indulgent but is actually good for you.

Final Thoughts

And that’s my grilled shrimp bowl with avocado corn salsa and creamy sauce! I love how quick and easy it is, but more than that, I love how fresh and flavorful every bite tastes. It’s the kind of meal that makes you feel like you’re eating at a trendy café, but you whipped it up in your own kitchen.

Make it exactly as written or tweak it to fit your style—I promise it’ll be delicious either way. And don’t forget to share your creations with me!

Happy grilling! I can’t wait to hear how your bowls turn out. Leave a comment below or tag me on Instagram @yourhandle—I love seeing what you’re cooking!

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just thaw them under cold water for 10 minutes before marinating. Fresh shrimp is great, but frozen works perfectly in this recipe.

Q: Can I make this bowl ahead of time?

A: Yes! Prep the shrimp, salsa, and sauce separately and store in the fridge. Assemble the bowls right before serving for maximum freshness.

Q: What if I don’t have a grill?

A: No problem! Use a stovetop grill pan or even a regular skillet. You won’t get the char marks, but the shrimp will still be delicious.

Q: How do I keep the avocado from turning brown?

A: Coat the diced avocado in lime juice as soon as you cut it. The acid in the lime juice helps slow down browning.

Q: Can I use sour cream instead of Greek yogurt for the sauce?

A: Definitely! Sour cream will make the sauce a little richer and tangier. I’ve done it both ways, and they’re equally tasty.

Pin This Recipe!