Grilled Shrimp Avocado Corn Salsa

This grilled shrimp bowl with avocado corn salsa and creamy sauce makes a vibrant meal that feels like sunshine in a bowl It comes together easily yet never fails to impress for lunch or dinner Fresh shrimp meets juicy corn creamy avocado and a zesty drizzle—every bite is pure joy

The first time I made this bowl everyone raved about the mix of smoky shrimp and creamy sauce—now it is my must make for friends

Gather Your Ingredients

• Large shrimp: fresh or frozen peeled and deveined Shrimp are the centerpiece look for bright shells and a clean scent for the freshest flavor
• Olive oil: gives the shrimp a golden char and helps the spices stick go for extra virgin if possible
• Smoked paprika: adds a gentle smoky undertone Spanish paprika brings a deeper flavor
• Cumin: for earthy warmth choose freshly ground for best aroma
• Chili powder: brings gentle heat can swap for chipotle for extra kick
• Garlic powder: for savory depth opt for granulated for easy mixing
• Salt and pepper: enhances all flavors sea salt and freshly cracked pepper really shine
• Corn: fresh off the cob is sweet and crisp but frozen or canned works in any season
• Red bell pepper: adds crunch and color pick a firm pepper that feels heavy for its size
• Green onions: give bite and freshness look for ones with bright green tops
• Cilantro: adds a citrusy finish always use fresh and chop right before adding
• Lime juice: for tang grab limes that feel heavy for more juice
• Avocados: rich and buttery go for just ripe ones that yield to gentle pressure
• Mayo or Greek yogurt: forms the base of the creamy sauce Greek yogurt keeps it lighter
• Hot sauce: for optional heat choose your favorite for custom spice

How to Make It

Marinate the Shrimp:

Place shrimp in a large bowl Add olive oil smoked paprika cumin chili powder garlic powder a splash of lime juice salt and pepper Toss everything well Massage the seasonings into the shrimp and let sit for about 15 to 20 minutes This helps the shrimp soak up the flavor and cook up juicy

Prepare the Corn Salsa:

In another bowl add corn diced red bell pepper chopped green onions chopped cilantro fresh lime juice and a pinch of salt Mix until everything is well combined Pop it in the fridge while you prep the rest This lets the flavors meld and keeps it crisp

Mash the Avocado:

Scoop the ripe avocados into a bowl Add lime juice salt and pepper Mash together with a fork until mostly smooth but leave some chunks for texture This creamy base keeps every bite bright

Make the Creamy Sauce:

In a small bowl whisk together mayo or Greek yogurt with lime juice hot sauce garlic powder smoked paprika chopped cilantro and salt Whisk until silky smooth If it is too thick add a splash of water Taste and adjust seasoning

Grill the Shrimp:

Heat your grill or a grill pan over medium high Arrange the shrimp in a single layer Cook for 2 to 3 minutes per side until pink and gently golden Watch closely to avoid overcooking Transfer to a plate

Assemble the Bowl:

Start with a scoop of rice or quinoa in each bowl Layer on corn salsa creamy avocado and the charred shrimp Drizzle generously with the creamy sauce Garnish with more cilantro for a fresh pop

I am always amazed at how much flavor sweet corn and lime bring to this bowl The creamy sauce is a family favorite and we have even used it as a dip for chips during game night

Flavor Boosters

If you grill the corn it adds a fantastic char flavor Always dry shrimp well before marinating for better sear Taste as you go with the sauce and salsa to balance salt acid and heat

Serving Suggestions

Layer bowls over mixed greens instead of grains for a lighter meal Top with pickled onions or extra hot sauce for a punch Offer a wedge of lime for squeezing just before eating for maximum brightness

Creative Twists

No shrimp Use grilled chicken tofu or chickpeas No mayo Greek yogurt is a lighter option for the sauce Use brown rice quinoa or cauliflower rice for the base to suit your grain Feel free to swap in seasonal veggies like grilled zucchini or snap peas

Last summer my neighbor made this for a block party and it disappeared in minutes Everyone kept coming back for more especially the creamy sauce The leftovers made an amazing salad the next day with the sauce doubled as a dressing Someone even asked for the recipe on the spot

Common Questions About This Recipe

→ How do I prevent shrimp from overcooking on the grill?

Cook shrimp just 2–3 minutes per side until pink and lightly charred to keep them tender and juicy.

→ Can the corn salsa be made ahead of time?

Yes, prepping the salsa in advance allows flavors to meld. Chill until ready to assemble the bowl.

→ What can I use instead of Greek yogurt for the sauce?

Mayo or plant-based alternatives work well and keep the sauce creamy and flavorful.

→ Is it possible to substitute the base grain?

Both rice and quinoa make excellent bases, but cauliflower rice offers a lighter, low-carb option.

→ How do I select ripe avocados for mashing?

Choose avocados that yield slightly to gentle pressure. They should be creamy yet firm when mashed.