Some meals are more than just food—they’re moments. That’s exactly how it feels when you dig into a grilled shrimp bowl with avocado corn salsa. It’s bright, satisfying, and layered with flavors that make you feel like you’re dining beachside, even if you’re just standing by the stove in your kitchen.
Whether you’re firing up the grill on a warm evening or looking for a quick, healthy dinner idea after a long day, this shrimp bowl delivers. It’s fresh, colorful, and incredibly easy to make. Let’s walk through how you can bring this feel-good bowl to life in your own kitchen.
Already into bowl-style meals? You’ll love this Street Corn Chicken Rice Bowl for a chicken-based version of similar flavor.
What Is a Grilled Shrimp Bowl with Avocado Corn Salsa?
This bowl is a balance of bold and refreshing. The smoky shrimp are perfectly spiced, the creamy avocado brings richness, and the sweet corn adds a charred flavor that ties everything together.
You’re getting:
- Protein-packed shrimp grilled with a chili-lime marinade
- Avocado corn salsa tossed with lime juice, red onion, and cilantro
- A base of fluffy rice, quinoa, or leafy greens
- Optional toppings like jalapeños, Greek yogurt, or cotija cheese
If creamy, spicy bowls are your thing, check out the Bang Bang Chicken Bowl for another quick weeknight favorite.
Ingredients
To keep things easy, here’s everything you need broken down by component.
Ingredient Table
| Component | Ingredients | Notes |
| Shrimp Marinade | 1 lb raw shrimp (peeled & deveined), 1 tbsp olive oil, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, salt & pepper | Marinate for 15 minutes |
| Corn Salsa | 1 cup corn (grilled or thawed frozen), 1 ripe avocado (cubed), ¼ cup red onion (diced), 2 tbsp cilantro, 1 tbsp lime juice, salt | Make fresh for best flavor |
| Rice Base | 2 cups cooked rice, quinoa, or greens | Optional: toss with lime juice or herbs |
| Toppings | Jalapeños, cherry tomatoes, cotija cheese, lime wedges | Optional and customizable |
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa
You won’t need more than 30 minutes to bring this bowl together from start to finish.
1. Marinate and Grill the Shrimp
- In a bowl, toss shrimp with olive oil and spices
- Let sit for 10–15 minutes while you prep other ingredients
- Skewer shrimp or grill directly on a hot grill or skillet
- Cook for 2-3 minutes on each side until the shrimp are opaque and lightly charred.
2. Make the Avocado Corn Salsa
- In a medium bowl, combine grilled corn, avocado, red onion, cilantro, lime juice, and salt
- Toss gently to avoid smashing the avocado
- Taste and adjust seasoning as needed
3. Assemble the Bowl
- Add a scoop of rice or quinoa to your serving bowl
- Layer on grilled shrimp and a generous spoonful of salsa
- Add toppings like sliced jalapeños, cherry tomatoes, or cotija cheese
- Finish with a squeeze of lime or a drizzle of chipotle crema
Tips for the Best Grilled Shrimp Bowl
To take this dish to the next level, keep these tips in mind:
- Use large or jumbo shrimp for better grill marks and juicier texture
- Soak wooden skewers in water for a minimum of 30 minutes before grilling to prevent them from burning.
- Don’t skip the lime juice in the salsa—it balances the richness of the avocado
- Cook components ahead of time and assemble when ready to eat
- Add crunch with cabbage, radishes, or crushed tortilla strips
Need another bowl recipe that leans spicy and sweet? This Hot Honey Chicken and Rice Bowl should hit the spot.
Variations You Can Try
This recipe is flexible and easy to customize depending on your taste, dietary needs, or what you’ve got in the fridge.
Swap Your Base:
- Brown rice or quinoa for a fiber-rich option
- Cauliflower rice for a low-carb version
- Greens like romaine or arugula for a salad-style bowl
Change the Protein:
- Try grilled chicken or steak if you’re out of shrimp
- Gluten-Free Fried Shrimp for a crispy twist
- Tofu or chickpeas are great vegetarian options
Add a New Sauce:
- Chipotle mayo or sriracha yogurt
- Avocado lime crema or tahini drizzle
FAQs
Can I make this bowl ahead of time?
Yes! Just store the shrimp, salsa, and base separately in airtight containers. Assemble just before eating for the best texture.
What’s the best way to grill shrimp if I don’t have a grill?
A grill pan or cast iron skillet on the stovetop works great. You can also use the broiler in your oven.
How do I keep avocado from turning brown?
Add extra lime juice and store the salsa with plastic wrap pressed directly against the surface to limit air exposure.
Can I use frozen shrimp?
Absolutely. Thaw completely, pat dry, and follow the same marinade and cook times.
Is this recipe spicy?
Mildly. You can adjust the heat level by reducing or increasing the chili powder and jalapeños.
A Fresh, Flavorful Bowl You’ll Want to Make Again
When you need a meal that’s equal parts refreshing and satisfying, this grilled shrimp bowl with avocado corn salsa recipe is it. It’s got the color, the crunch, and the crave-worthy flavor you’ll love—without taking over your kitchen or schedule.
Make it for your next weeknight dinner, serve it up at a summer cookout, or prep it in advance for healthy lunches. However you enjoy it, one thing’s for sure: you’ll come back to this bowl again and again.
Recipes You Might Love:
- Teriyaki Chicken Rice Bowl
- Mediterranean Chicken Bowl
- Spicy Sriracha Chicken Bowl
- Honey Garlic Chicken Bowls
Grilled Shrimp Bowl With Avocado Corn Salsa
Ingredients
For the Shrimp:
- 1 lb large raw shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp ½ tsp ground cumin
- Salt and pepper, to taste
For the Avocado Corn Salsa:
- 1 cup corn (grilled, canned, or frozen and thawed)
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
For the Bowl Base:
- 2 cups cooked rice, quinoa, or mixed greens
Optional Toppings:
- Sliced jalapeños
- Cherry tomatoes
- Crumbled cotija cheese or feta
- Extra lime wedges
- Greek yogurt or chipotle mayo
Instructions
Marinate the Shrimp:
- In a medium bowl, toss shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Let marinate for 10–15 minutes while you prep the salsa.
Make the Avocado Corn Salsa:
- In a separate bowl, combine corn, diced avocado, red onion, cilantro, and lime juice.
- Season with salt to taste and gently stir. Set aside.
Cook the Shrimp:
- Heat a grill, grill pan, or skillet over medium-high heat.
- Grill shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Assemble the Bowls:
- Divide the rice, quinoa, or greens between 4 serving bowls.
- Top with grilled shrimp and a scoop of avocado corn salsa.
- Add any desired toppings like jalapeños, tomatoes, cheese, or lime wedges.
- Serve immediately.
Notes
- Fridge: Store shrimp, salsa, and base separately in airtight containers.
- Shelf Life: Best consumed within 2–3 days. Avocado may brown if stored too long.
- Meal Prep: Assemble fresh just before eating for best texture.
