Julia Walton
Looking for a vibrant, flavor-packed meal that feels like summer in a bowl? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is your ticket to a satisfying and refreshing dish that’s equally perfect for a weeknight dinner or a weekend cookout. Juicy, smoky shrimp paired with creamy avocado and charred corn salsa brings layers of texture and flavor, all tied together with a dreamy drizzle of creamy sauce.
The beauty of this bowl lies in its balance. The grilled shrimp brings the smoky heat, the avocado adds a buttery coolness, and the corn salsa gives a sweet, juicy crunch. With a quick creamy sauce on top, you get the kind of meal that checks every box: fresh, hearty, and fast. Plus, it looks as good as it tastes.
What Kind of Shrimp Should I Use?
For the best flavor and texture, go with large or jumbo shrimp—peeled and deveined. If using frozen shrimp, make sure to thaw them completely before grilling. A light marinade of olive oil, lime juice, garlic, and a hint of chili powder will infuse them with bold flavor before they hit the grill. Shell-on shrimp are great for grilling too, just a bit messier to eat.
Ingredients for the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Shrimp
Essential for this bowl, the shrimp provide a juicy, protein-packed base. Grilling enhances their natural sweetness and gives a slight char.
Avocados
They add a creamy, rich texture that balances the spice from the shrimp and the tangy corn salsa.
Corn (fresh or frozen)
Charred corn brings sweetness and crunch. Grilling it adds an irresistible smoky flavor.
Red Onion
A small amount of red onion sharpens the salsa with a touch of heat and color.
Lime Juice
Fresh lime brings brightness to both the salsa and the shrimp marinade.
Cilantro
Adds a burst of freshness and a herbaceous kick that ties the salsa together.
Spices (chili powder, cumin, garlic powder)
These amplify the shrimp’s flavor with warm, smoky undertones.
Olive Oil
Used in the marinade and grilling process to help everything brown beautifully.
Creamy Sauce (mayo + sour cream + lime + seasoning)
This quick homemade drizzle brings it all together with tang, creaminess, and just enough spice.
How To Make the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Step 1: Marinate the Shrimp
In a bowl, combine shrimp with olive oil, lime juice, chili powder, garlic powder, and cumin. Toss to coat evenly and let marinate for 15–20 minutes while you prepare the other ingredients.
Step 2: Grill the Corn
Brush fresh corn with a little olive oil and grill over medium-high heat until slightly charred on all sides. Remove from grill and slice the kernels off the cob. If using frozen corn, sauté in a hot pan until lightly browned.
Step 3: Make the Corn Salsa
In a bowl, combine the grilled corn, diced red onion, chopped cilantro, a squeeze of lime juice, salt, and pepper. Mix well and set aside.
Step 4: Prepare the Creamy Sauce
In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt. Adjust seasoning to taste. Chill until ready to serve.
Step 5: Grill the Shrimp
Grill marinated shrimp on medium-high heat for 2-3 minutes per side until opaque and slightly charred. Do not overcook or they’ll turn rubbery.
Step 6: Assemble the Bowls
Divide the corn salsa into bowls, top with grilled shrimp, chunks of fresh avocado, and a generous drizzle of the creamy sauce. Garnish with extra cilantro and lime wedges if desired.
Serving and Storing Your Shrimp Bowl
Serve these shrimp bowls fresh and warm, right after grilling. The shrimp tastes best hot off the grill, and the avocado should be sliced right before serving to avoid browning. If you’re planning ahead, prep the corn salsa and creamy sauce up to a day early and store them in airtight containers in the fridge.
For leftovers, store the shrimp, salsa, and sauce separately to maintain texture. Shrimp will keep for up to 2 days refrigerated. Reheat it gently in a skillet to avoid overcooking. Avocados are best freshly cut, but you can sprinkle any leftovers with lime juice and cover tightly with plastic wrap.
What to Serve With Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce?
Cilantro Lime Rice
This bright, herbaceous rice complements the smoky shrimp and creamy toppings beautifully.
Tortilla Chips & Salsa Verde
Crispy chips make a fun, crunchy side and a great vehicle for scooping up corn salsa.
Black Beans with Garlic & Cumin
Hearty and earthy, these beans add fiber and balance the bold flavors of the bowl.
Grilled Pineapple Slices
A caramelized sweet side that pairs wonderfully with the spicy shrimp.
Mango Slaw
Tangy and crisp, it adds a fruity kick that contrasts the creamy avocado.
Mexican Street Corn (Elote)
If you’re all in on corn, go double! This cheesy, chili-lime corn is a rich side dish.
Chilled Cucumber Lime Agua Fresca
Cool and hydrating, this drink refreshes your palate after the chili-lime marinade.
Warm Flour Tortillas
Use them to wrap up ingredients from the bowl for a soft taco variation.
Want More Seafood Bowl Ideas?
If this grilled shrimp bowl hit the spot, you’ll love these other favorites from the seafood category:
- Creamy Jamaican Shrimp Rasta Pasta for bold Caribbean flavor with a kick.
- Sriracha Honey Salmon Bowls if you’re into spicy-sweet heat.
- Cajun Shrimp with Garlic Butter Sauce for a quick and satisfying skillet meal.
- Shrimp Butter Spread Recipe for an easy party appetizer with big flavor.
- Olive Garden Chicken and Shrimp Carbonara if you want a creamy comfort food twist.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe a splash of bourbon or a drizzle of glaze? I’d love to hear how it turned out—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Equipment
- Grill
- Mixing bowls
- Knife and Cutting Board
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 ears corn, grilled and kernels removed
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice for sauce
- Salt and black pepper to taste
Instructions
- Marinate shrimp with olive oil, lime juice, chili powder, garlic powder, and cumin for 15–20 minutes.
- Grill corn until lightly charred, then cut kernels off the cob.
- Combine grilled corn, red onion, cilantro, lime juice, salt, and pepper to make the corn salsa.
- Mix mayonnaise, sour cream, lime juice, garlic powder, and salt for creamy sauce.
- Grill shrimp for 2–3 minutes per side until opaque and slightly charred.
- Assemble bowls: salsa on the bottom, shrimp, avocado, and drizzle sauce on top.