Craving something fresh, flavorful, and ridiculously easy to make? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is your new go-to. It’s bright, nourishing, and tastes like a sunny vacation in a bowl. Whether you’re meal-prepping or hosting dinner on the patio, this recipe delivers big on both taste and good vibes.
Why You’ll Love This Recipe
This bowl is a total flavor bomb. You’ve got juicy, smoky shrimp, a tangy corn salsa, and a cool, creamy garlic sauce that pulls everything together. It’s served over your choice of rice or greens and topped with buttery sliced avocado. The textures, colors, and flavors all work together beautifully.
Plus, it’s:
- Naturally gluten-free
- Packed with protein and healthy fats
- Easy to customize with your favorite ingredients
Ingredients
Shrimp Marinade:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Corn Salsa:
- 1 cup corn (grilled or pan-roasted is best)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Creamy Garlic Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise (optional, for richness)
- 1 garlic clove, finely minced or grated
- 1 tbsp lemon juice
- Salt and pepper, to taste
Bowl Base & Toppings:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 ripe avocado, sliced
- Lime wedges
- Extra cilantro, jalapeño slices, or hot sauce (optional)
What You’ll Need
- Grill or grill pan
- Mixing bowls
- Sharp knife and cutting board
- Skewers (if grilling)
- Whisk or spoon for mixing sauce
Step-by-Step Instructions
1. Marinate the Shrimp
In a bowl, combine shrimp with olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Let it sit for 15–30 minutes while you prep everything else.
2. Make the Corn Salsa
Mix corn, bell pepper, onion, cilantro, lime juice, and salt in a bowl. If using frozen corn, quickly pan-roast it first to bring out extra flavor.
3. Mix the Garlic Sauce
Stir together yogurt, mayo (if using), garlic, lemon juice, salt, and pepper. Chill it in the fridge so the flavors meld.
4. Grill the Shrimp
Heat your grill or grill pan over medium-high. Thread shrimp onto skewers if grilling. Cook for 2–3 minutes per side, until they’re pink and slightly charred. Don’t overcook!
5. Assemble Your Bowl
Start with a layer of rice. Add grilled shrimp, corn salsa, and avocado slices. Finish with a drizzle of creamy garlic sauce. Garnish with lime wedges, cilantro, or jalapeño if you like a kick.
Serving Ideas
- Pair with tortilla chips and a chilled cucumber margarita.
- Swap rice for quinoa or salad greens.
- Make tacos instead of bowls — just grab tortillas!
Pro Tips
- Grill fresh corn for an extra smoky flavor.
- Short on time? Use pre-cooked shrimp and sauté quickly with marinade.
- Let the sauce chill — it gets better as it sits.
Storing Leftovers
Store each part separately in the fridge:
- Shrimp: 3 days
- Corn salsa: 3–4 days
- Garlic sauce: up to 5 days
- Rice: 4–5 days (or freeze it)
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw and pat dry before marinating.
Can I make this dairy-free?
Use plant-based yogurt and skip or sub the mayo.
What’s a good substitute for shrimp?
Grilled chicken, tofu, or salmon are all excellent options.
Final Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is sunshine in a bowl. It’s fresh, colorful, and full of feel-good ingredients. Keep this one in your rotation — it’s that good.
Love bowl recipes? Try my Sweet Potato Black Bean Bowl or Spicy Tuna Poke Bowl next!
Made this recipe? I’d love to see it! Leave a comment or tag me on Instagram so I can cheer you on.
Calories per bowl (approximate): 420 | Protein: 32g | Carbs: 30g | Fat: 18g