Name: Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American with Latin American influences
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp ground cumin; Salt and black pepper, to taste; Juice of 1 lime; 1 cup fresh or frozen corn kernels; 1 small red bell pepper, diced; 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper, to taste; 1 cup cooked rice (white, brown, or cilantro-lime rice); 1 ripe avocado, sliced; 1 cup shredded lettuce or mixed greens; Lime wedges, for serving

Jump to Recipe

If you’re craving a burst of fresh flavors with a satisfying protein punch, let me introduce you to the Grilled Shrimp Bowl with Avocado and Corn Salsa. This vibrant dish captures the perfect harmony of smoky, juicy grilled shrimp paired with a creamy, buttery avocado and a bright, zesty corn salsa that’s loaded with colorful veggies and fresh lime. It’s not just a meal; it’s a celebration of textures and tastes that come together in a bowl that’s as beautiful as it is delicious. Whether you’re looking for a quick weeknight dinner or something to impress your friends at a casual get-together, this bowl ticks all the boxes and then some.

Grilled Shrimp Bowl with Avocado and Corn Salsa Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Grilled Shrimp Bowl with Avocado and Corn Salsa lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor, texture, and vibrant color that make every bite feel fresh and exciting.

Large shrimp (1 lb): These are the star of the show; peeled and deveined for easy eating and quick cooking.

Olive oil (2 tbsp): Helps keep the shrimp juicy and adds subtle richness to the marinade.
Garlic (2 cloves, minced): Brings a warm, aromatic base note that complements the smoky spices beautifully.

Smoked paprika (1 tsp): Adds that irresistible smoky depth and a touch of color.
Chili powder (1/2 tsp): Gives just enough heat to keep things interesting without overpowering.

Ground cumin (1/2 tsp): Adds an earthy warmth that ties together the marinade flavors.
Lime juice (from 1 lime): Brightens the marinade and salsa with fresh citrus zing.
Salt and black pepper: Essential seasonings to enhance every other ingredient.

Corn kernels (1 cup): Sweet, either fresh or frozen, to provide a juicy crunch in the salsa.
Red bell pepper (1 small, diced): Offers crisp sweetness and vibrant color.
Red onion (1/4 cup, finely chopped): Adds a subtle sharpness that balances the sweetness.

Jalapeño (1, seeded and minced, optional): Perfect for those who love a touch of spicy kick.
Fresh cilantro (1/4 cup, chopped): Brings herbal brightness that enlivens the salsa and bowl.
Cooked rice (1 cup): Use white, brown, or cilantro-lime rice as the hearty base.

Ripe avocado (1, sliced): Provides creamy coolness that balances the spices perfectly.
Shredded lettuce or mixed greens (1 cup): Adds freshness and a delicate crunch.
Lime wedges: For finishing touches, adding that final fresh squeeze of citrus.

How to Make Grilled Shrimp Bowl with Avocado and Corn Salsa

Step 1: Marinate the Shrimp

Start by whisking together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, pepper, and the juice of a lime. Toss your peeled and deveined shrimp in this flavorful marinade, making sure each piece is well coated. Letting it sit for at least 15 minutes gives the shrimp time to soak up all those smoky, zesty notes—this is where the magic begins.

Step 2: Prepare the Corn Salsa

If you’re using fresh corn, grilling or sautéing the kernels until lightly charred adds a wonderful smokiness and sweetness to the salsa. Frozen corn is perfectly fine too—just thaw and dry it before mixing. Combine the corn with diced red bell pepper, finely chopped red onion, jalapeño if you want heat, fresh cilantro, lime juice, and a pinch of salt and pepper. Stir it all together and set aside, allowing the flavors to meld beautifully.

Step 3: Grill the Shrimp

Heat your grill or grill pan to medium-high and thread the shrimp onto skewers if you like. Grill them just 2 to 3 minutes per side until they turn a lovely pink and opaque. Watch them closely because overcooking will make them tough. That perfect quick char and juicy interior is what makes this shrimp shine.

Step 4: Assemble the Bowl

Divide your cooked rice among bowls as the base, then layer on the shredded lettuce or mixed greens for freshness. Arrange the grilled shrimp on top, followed by slices of creamy avocado and a generous scoop of your colorful corn salsa. This assembly is a feast for your eyes as much as your taste buds!

Step 5: Serve

Finish with lime wedges and a sprinkle of extra fresh cilantro for that final citrus pop and herbaceous touch. Enjoy the vibrant, fresh flavors of your Grilled Shrimp Bowl with Avocado and Corn Salsa immediately while it’s at its best.

How to Serve Grilled Shrimp Bowl with Avocado and Corn Salsa

Garnishes

To elevate your dish, sprinkle some freshly chopped cilantro and a dash of smoked paprika over the top. A few slices of jalapeño can add extra heat if you like things spicy. Don’t forget a wedge of lime on the side—it’s an easy way for everyone to add their own zing.

Side Dishes

The bowl is satisfying on its own, but if you want to round out the meal, consider a crisp side salad with a tangy vinaigrette or some warm pita bread. A light cucumber cucumber salad or pickled red onions also complement the fresh, citrusy profile fabulously.

Creative Ways to Present

You could transform this bowl into a vibrant lettuce wrap by spooning the shrimp, salsa, and avocado into sturdy romaine leaves for a fun handheld meal. Alternatively, serve the grilled shrimp on tortilla chips with the salsa on the side for a playful appetizer twist. Either way, the colors and contrasts will impress.

Make Ahead and Storage

Storing Leftovers

Any leftover Grilled Shrimp Bowl with Avocado and Corn Salsa should be stored in an airtight container and refrigerated promptly. Keep the avocado slices separate if you can, as they tend to brown quickly. The shrimp and corn salsa will last nicely for up to 2 days.

Freezing

Freezing isn’t ideal for this dish because the avocado and fresh salsa will lose their texture and flavor when thawed. However, you can freeze the grilled shrimp separately for up to 2 months. Just reheat gently and add fresh salsa and avocado when ready to serve.

Reheating

To reheat your shrimp, do so gently on the stove or in the microwave at a low temperature to avoid toughness. Assemble the bowl fresh with new avocado slices and salsa for the best texture experience.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them thoroughly and pat dry before marinating to ensure the best grill and flavor results.

How spicy is the Grilled Shrimp Bowl with Avocado and Corn Salsa?

The spice level is mild and adaptable. You can omit the jalapeño if you prefer mild or add more if you enjoy heat.

What type of rice works best for this bowl?

All types of rice are great here—white, brown, or even cilantro-lime rice adds a lovely herbaceous touch that complements the other flavors.

Can I prepare parts of this dish in advance?

Yes! Marinate the shrimp and prepare the corn salsa ahead of time for quick assembly when you’re ready to eat.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free, making it perfect for those with gluten sensitivities.

Final Thoughts

This Grilled Shrimp Bowl with Avocado and Corn Salsa is truly one of those dishes you’ll find yourself craving again and again. It’s fresh, colorful, packed with flavor, and surprisingly simple to put together. Trust me, once you try it, you’ll want to make it a regular in your recipe rotation. So go ahead, gather your ingredients, fire up that grill, and dive into this perfect harmony of smoky shrimp, creamy avocado, and bright, tangy salsa!