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Grilled shrimp bowl with white rice, corn, guacamole, tomatoes, red onion, and jalapeño slices.

Grilled Shrimp Bowl With Avocado Corn Salsa

Charlotte
This grilled shrimp bowl with avocado corn salsa is packed with fresh flavor, smoky spice, and creamy citrusy goodness. It’s the perfect quick dinner for warm nights or meal prep, combining juicy shrimp, a zesty corn salsa, and your choice of rice or greens in one balanced, vibrant bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4 Bowls
Calories 390 kcal

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.

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 26gFat: 20gSaturated Fat: 3gCholesterol: 180mgSodium: 510mgFiber: 5gSugar: 3g
Keyword avocado corn salsa, grilled shrimp bowl
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