Grilled Shrimp Bowl Avocado Salsa

This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is my go-to when I want dinner to feel exciting yet doable on a busy night. You get smoky juicy shrimp paired with creamy avocado a bright and crisp corn salsa and a tangy dressing that pulls it all together. If you want a bowl that packs freshness crunch and a hint of spice into every bite this bowl delivers every time.

I first whipped this up when a friend came over for a midweek dinner and now it is our go-to for everything from date nights to making leftovers more exciting.

Ingredients

• Large shrimp: The main protein soak up spice and grill up quickly Pick shrimp that look plump and smell fresh for best flavor
• Olive oil: Helps spices coat the shrimp and keeps them juicy Use extra virgin for the richest flavor
• Smoked paprika: Adds a smoky depth that plays perfectly with the grill Look for deep red paprika for the best quality
• Cumin: Lends earthiness and warmth to the shrimp marinade Fresh roasted cumin brings the flavor up a notch
• Chili powder: Gives a kick of heat making each bite extra lively Choose a mild or hot variety based on your spice preference
• Garlic powder: For easy consistent garlic flavor every time
• Lime juice: Brightens both the marinade and salsa Freshly squeezed always makes a difference
• Salt and pepper: Essential for balance in every layer of the bowl
• Fresh cilantro: For a fresh herbal finish Chopped right before serving keeps it bright
• Corn: Sweet crispness that is delicious fresh but also works well frozen or canned
• Red bell pepper: Adds crunch and a little color Choose a pepper that feels heavy for its size
• Green onions: For a hint of sharpness with a mild crunch
• Ripe avocados: Creamy richness that mellows out the spice Soft but not mushy avocados are easiest to mash
• Mayonnaise or Greek yogurt: Either makes a creamy base for the sauce Greek yogurt adds a bit of tang and extra protein
• Hot sauce: Optional for those who like a spicy drizzle
• Cooked rice quinoa or cauliflower rice: The base soaks up all the goodness Choose what you love

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil smoked paprika cumin chili powder garlic powder lime juice salt and pepper in a bowl then add shrimp Toss so each shrimp gets evenly coated Cover and let it rest for twenty minutes to allow the flavors to infuse which makes a big difference in taste

Make the Corn Salsa:

Mix together corn diced red bell pepper green onions chopped cilantro lime juice and salt in a bowl Stir so all flavors blend well then refrigerate while prepping other components Chilling helps the salsa taste crisp and refreshing

Mash the Avocado:

Scoop ripe avocado into a bowl Squeeze in lime juice add salt and pepper then use a fork to mash until creamy but still chunky The lime keeps the vibrant color and adds a pop of tartness

Mix the Creamy Sauce:

Whisk mayonnaise or Greek yogurt with lime juice smoked paprika optional hot sauce garlic powder chopped cilantro and salt Whip until smooth and taste to adjust for spice or consistency Add a splash of water if you want a thinner drizzle

Grill the Shrimp:

Preheat your grill or grill pan over medium-high heat Lay shrimp out in a single layer Grill two to three minutes on each side until they turn pink and have char marks Watch closely since shrimp cook fast and become rubbery if overdone

Build the Bowl:

Spoon rice or quinoa into the bottom of each serving bowl Scoop on a generous pile of corn salsa nestle in a cloud of creamy avocado mash and lay grilled shrimp on top Drizzle with creamy sauce and finish with a shower of fresh cilantro

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Whenever I mash the avocado I let my youngest get involved which always leads to giggles and mashed avocado all over the counter but it is worth it every time It is the ingredient I look forward to most for the creaminess it adds

Storage Tips

Store the grilled shrimp separately in an airtight container in the fridge and use within two days Avocado mash is best fresh but you can slow browning by pressing plastic wrap directly onto its surface Corn salsa will stay perfectly crisp for up to three days in a sealed container

Ingredient Substitutions

Swap out shrimp for grilled chicken or tofu if you are out of seafood For a dairy-free option use a vegan mayo in the sauce or opt for mashed white beans as a creamy element Fresh tomatoes or cucumber can replace bell pepper in the salsa

Serving Suggestions

Serve these bowls warm or cold depending on the weather They are delicious on their own but also shine with a squeeze of extra lime or a side of tortilla chips For entertaining set up all components buffet-style and let guests build their own bowls

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A Little History

Grilled shrimp bowls are inspired by flavors from coastal Mexican cuisine with a California twist The mix of salsa avocado and creamy sauce together in a rice bowl format is a true celebration of cross-cultural comfort food

Common Questions

→ How should I grill the shrimp?

Preheat your grill or grill pan to medium-high. Cook marinated shrimp 2–3 minutes per side until just pink and lightly charred.

→ Can I substitute the base grain?

Yes, use rice, quinoa, or cauliflower rice for a low-carb option. Each pairs well with the shrimp and toppings.

→ What’s the best way to make creamy avocado mash?

Mash ripe avocados with lime juice, salt, and pepper until mostly smooth but slightly chunky for rich texture.

→ How spicy is the sauce?

The creamy sauce gets a gentle kick from hot sauce, but you can adjust the heat to your preference or omit it.

→ Can I make parts ahead for meal prep?

Yes, grill shrimp, prep salsa, and the sauce ahead. Assemble fresh for best texture, or store components separately.

→ Is it necessary to use fresh corn?

Fresh, frozen, or canned corn all work well. Fresh gives a sweet crunch, but frozen or canned is quick and convenient.