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Grilled Shrimp Bowl with Avocado Corn Salsa

Grilled Shrimp Bowl

This grilled shrimp bowl is a vibrant and satisfying meal perfect for weeknights when you want something celebratory without the complexity. It comes together in under 30 minutes, featuring smoky, spiced shrimp, a fresh avocado corn salsa, and a simple creamy garlic sauce. The combination of bright colors, textures, and flavors creates a dish that is both nourishing and incredibly delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
  • 2 cups cooked white rice or quinoa
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Skewers (optional)
  • Skillet

Method
 

Instructions
  1. Season the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with olive oil, chili powder, cumin, salt, and pepper. Toss everything together until the shrimp are evenly coated in the spices. Set it aside for a moment while you prep the other components.
  2. Mix the Avocado Corn Salsa: In a separate bowl, gently mix the corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and lime juice. The lime juice not only adds flavor but also helps prevent the avocado from browning too quickly.
  3. Whisk the Creamy Garlic Sauce: In a small bowl or liquid measuring cup, whisk together the mayonnaise, minced garlic, water, and lemon juice. Keep whisking until the sauce is smooth and has a nice, drizzly consistency. If it’s too thick, add another teaspoon of water.
  4. Grill the Shrimp: Preheat your grill or a grill pan over medium-high heat. Place the seasoned shrimp on the hot grill in a single layer. Cook for 2-3 minutes per side. You'll know they're done when they turn pink and opaque and curl into a "C" shape.
  5. Assemble Your Bowl: Divide your cooked rice or quinoa evenly among your serving bowls to create a base. Arrange the freshly grilled shrimp on top.
  6. Garnish and Serve: Spoon a generous amount of the avocado corn salsa over the shrimp. Finish with a hearty drizzle of the creamy garlic sauce and serve immediately for the best experience.

Notes

Do not overcook the shrimp; they are done when they curl into a "C" shape. An "O" shape indicates they are overcooked. For meal prepping, you can mix all the salsa ingredients except for the avocado; dice and add the avocado just before serving to prevent it from browning. You can use skewers to prevent shrimp from falling through the grill grates and to ensure even cooking.