This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is one of those meals that checks every box for me—it’s vibrant, satisfying, and full of fresh, bold flavors. Juicy shrimp straight off the grill, creamy avocado, sweet corn salsa, and a drizzle of rich garlic sauce come together in one seriously crave-worthy bowl.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and endlessly adaptable. The grilled shrimp add a smoky touch, while the corn salsa brings a pop of sweetness and crunch. The creamy garlic sauce ties everything together with a smooth, tangy finish. It’s perfect for a quick weeknight dinner, a light summer lunch, or even meal prep for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the grilled shrimp:
-
Large shrimp, peeled and deveined
-
Olive oil
-
Garlic, minced
-
Paprika
-
Lime juice
-
Salt and pepper
For the corn salsa:
-
Corn (fresh, grilled, or canned)
-
Cherry tomatoes, halved
-
Red onion, finely chopped
-
Fresh cilantro, chopped
-
Jalapeño, finely diced (optional)
-
Lime juice
-
Salt
For the bowl:
-
Cooked rice or quinoa
-
Avocado, sliced
-
Mixed greens or shredded lettuce
For the creamy garlic sauce:
-
Greek yogurt or mayonnaise
-
Garlic, finely grated
-
Lemon juice
-
Olive oil
-
Salt and pepper
Directions
-
In a bowl, toss shrimp with olive oil, minced garlic, paprika, lime juice, salt, and pepper. Let it marinate for 10–15 minutes.
-
While the shrimp is marinating, mix all the corn salsa ingredients in a separate bowl. Set aside to let the flavors meld.
-
In a small bowl, whisk together the garlic sauce ingredients until smooth. Adjust seasoning to taste.
-
Preheat a grill or grill pan over medium-high heat.
-
Grill the shrimp for 2–3 minutes per side, or until pink and slightly charred.
-
Assemble each bowl with a base of rice or quinoa, followed by greens, grilled shrimp, avocado slices, and a generous scoop of corn salsa.
-
Drizzle with the creamy garlic sauce just before serving.
Servings and timing
This recipe makes about 4 bowls and comes together in roughly 30 minutes, including prep and cooking. It’s a quick, balanced meal I can throw together even on busy nights.
Variations
-
I swap shrimp for grilled chicken or tofu when I want to change up the protein.
-
I sometimes add black beans for extra fiber and heartiness.
-
Spicy mayo or chipotle crema also works great instead of garlic sauce.
-
Brown rice, cauliflower rice, or farro make fun grain swaps depending on my mood.
-
I throw in extra veggies like cucumber, bell peppers, or shredded cabbage for more crunch.
storage/reheating
I store each component separately for best results. The shrimp stays good in the fridge for up to 3 days. The garlic sauce and corn salsa can be made ahead and kept refrigerated in airtight containers. I reheat the shrimp gently in a skillet or microwave before assembling the bowls. The greens and avocado I add fresh each time to keep everything crisp and creamy.
FAQs
Can I use frozen shrimp?
Yes, I just make sure they’re fully thawed and patted dry before marinating and grilling.
What’s the best way to grill shrimp without overcooking?
I grill them quickly—2 to 3 minutes per side is usually perfect. I watch for them to curl and turn pink with a little char.
Can I make this ahead for lunch?
Absolutely. I prep the components in advance and assemble just before eating to keep everything fresh.
Is there a dairy-free version of the sauce?
Yes, I use a dairy-free yogurt or vegan mayo, and it works just as well.
How spicy is this recipe?
It’s mild unless I add jalapeños or hot sauce to the salsa or garlic sauce. I adjust the heat depending on who I’m feeding.
Conclusion
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is the kind of meal I never get tired of. It’s fast, fresh, and full of contrasting textures and flavors that keep every bite interesting. Whether I’m cooking for myself or a group, it always feels like a treat without being complicated.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Main Course, Salad Bowl
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a vibrant, satisfying meal bursting with fresh, bold flavors. Juicy grilled shrimp, sweet corn salsa, creamy avocado, and a smooth garlic sauce come together in a nourishing bowl that’s quick, healthy, and easy to make. Perfect for weeknight dinners, light summer lunches, or meal prep.
Ingredients
- For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon lime juice
- Salt and pepper, to taste
- For the Corn Salsa:
- 1 cup corn (grilled, fresh, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- 1 tablespoon lime juice
- Salt, to taste
- For the Bowl:
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 cups mixed greens or shredded lettuce
- For the Creamy Garlic Sauce:
- 1/3 cup Greek yogurt or mayonnaise
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
-
Toss shrimp with olive oil, garlic, paprika, lime juice, salt, and pepper. Marinate for 10–15 minutes.
-
In a bowl, combine all corn salsa ingredients. Mix and set aside.
-
In a small bowl, whisk together garlic sauce ingredients until smooth.
-
Preheat a grill or grill pan to medium-high heat.
-
Grill shrimp for 2–3 minutes per side until pink and lightly charred.
-
Assemble bowls with a base of rice or quinoa. Add mixed greens, avocado, corn salsa, and grilled shrimp.
-
Drizzle with creamy garlic sauce and garnish as desired.
Notes
- Swap shrimp for grilled chicken or tofu as needed.
- Add black beans, shredded cabbage, or grilled veggies for extra nutrition.
- Brown rice, cauliflower rice, or farro make great grain substitutes.
- Store components separately and assemble just before serving for best texture.
- For dairy-free sauce, use vegan mayo or yogurt alternatives.
Your email address will not be published. Required fields are marked *