Description

Fire up your appetite with this irresistible Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce—a dish that’s equal parts vibrant, hearty, and packed with flavor. With smoky grilled shrimp, creamy avocado, fresh corn salsa, and a tangy homemade sauce, this bowl brings restaurant-quality vibes right into your kitchen. Whether you’re looking for a quick lunch, healthy snack, or dinner idea, this easy recipe checks all the boxes.

Perfect for those craving a satisfying meal that feels indulgent but stays light, it’s the ideal pick for weekday dinners or meal prep. The textures—from juicy shrimp to velvety avocado to crunchy corn—combine with zesty herbs and spices to keep every bite exciting. Get ready to fall in love with this colorful, high-protein dish that doubles as both comfort food and clean eating inspiration.

Ingredients

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp chili powder

Salt and black pepper to taste

Juice of 1 lime

For the Corn Salsa:

1 cup grilled or canned corn kernels

1/4 cup red onion, finely diced

1/4 cup chopped fresh cilantro

1 jalapeño, seeded and minced (optional)

Juice of 1 lime

Salt to taste

For the Bowl Base:

1–2 ripe avocados, diced

2 cups chopped romaine or spring mix

1 cup cherry tomatoes, halved

For the Creamy Sauce:

1/2 cup sour cream or Greek yogurt

1 tbsp mayo (optional)

1 clove garlic, minced

2 tbsp lime juice

2 tbsp chopped cilantro

1/4 tsp cumin

Salt and pepper to taste

Water to thin, as needed

Instructions

Marinate the Shrimp: Toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, pepper, and lime juice. Let marinate for 15–20 minutes.
Prepare the Corn Salsa: Mix corn, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Set aside.
Make the Creamy Sauce: Blend sour cream, mayo, garlic, lime juice, cilantro, cumin, salt, and pepper until smooth. Thin with water as needed.
Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until charred and cooked through.
Assemble the Bowls: Add greens to a bowl. Top with avocado, tomatoes, corn salsa, and grilled shrimp. Drizzle with sauce and garnish with extra cilantro.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course