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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Elevate your dinner experience with a vibrant Grilled Shrimp Bowl featuring creamy avocado, zesty corn salsa, and a rich, tangy sauce. Perfect for busy weeknights or meal-prep lunches, this dish offers a delicious balance of smoky grilled shrimp and fresh vegetables. Each bite is a flavor-packed fiesta that pairs well with rice or quinoa, making it both satisfying and nutritious. Customize it to suit your tastes and enjoy a wholesome meal that feels indulgent without the guilt.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh chopped cilantro (for garnish)
  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
  • 2 ripe avocados
  • Juice of 1/2 lime
  • 1/2 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional, to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Cooked rice, quinoa, or cauliflower rice

Instructions

  1. In a bowl, mix together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in this marinade until well coated. Let sit for 15–20 minutes to absorb flavors.
  2. In another bowl, combine corn, diced red bell pepper, green onions, chopped cilantro, lime juice, and salt. Mix well and chill until ready to serve.
  3. In a separate bowl, scoop out the avocados. Mash them with lime juice, salt, and pepper until creamy but slightly chunky.
  4. In a mixing bowl, whisk together mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Adjust thickness with a splash of water if needed.
  5. On a preheated grill or grill pan, cook shrimp for about 2–3 minutes per side until they turn pink and are lightly charred.
  6. To serve, add cooked rice or quinoa as the base in each bowl. Top with corn salsa and avocado mash. Add grilled shrimp on top of everything. Drizzle generously with creamy sauce and garnish with fresh cilantro.

Nutrition

Find it online: https://emmadishes.com/grilled-shrimp-bowl-with-avocado-corn-salsa-creamy-sauce/

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