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Grilled Shrimp Bowl with Avocado and Zesty Corn Salsa

Enjoy a delicious grilled shrimp bowl featuring customizable ingredients, healthy fats, and zesty flavors in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 30 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Substitute with chicken or tofu if desired.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika Use regular paprika for a milder taste.
  • 1/2 teaspoon Cumin Optional.
  • 1/2 teaspoon Chili Powder Adjust for spice tolerance.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 2 tablespoons Lime Juice Can substitute with lemon juice.
  • to taste Salt
  • to taste Pepper
For the Corn Salsa
  • 1 cup Corn Frozen corn works well.
  • 1 medium Diced Red Bell Pepper Substitute with other bell peppers.
  • 1/4 cup Chopped Green Onions Red onion can be used as an alternative.
  • 1/4 cup Chopped Cilantro Omit if not a cilantro fan.
For the Creamy Sauce
  • 1/2 cup Mayo (or Greek yogurt) Yogurt is a lighter option.
  • 1 teaspoon Hot Sauce Optional.
  • as needed Water To adjust sauce consistency.

Equipment

  • Grill
  • Mixing Bowl
  • whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Marinate shrimp: Combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add shrimp and coat well. Let marinate for 15–20 minutes.
  2. Prepare corn salsa: Mix corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt in a bowl. Cover and refrigerate.
  3. Prepare avocado mash: Mash ripe avocados in a bowl with lime juice, salt, and pepper until creamy yet slightly chunky.
  4. Make creamy sauce: Whisk mayo (or Greek yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Adjust thickness with water as needed.
  5. Grill shrimp: Preheat grill to medium-high heat. Cook marinated shrimp for 2–3 minutes on each side until pink and charred. Let rest.
  6. Assemble bowl: Start with rice or quinoa, then layer corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce. Garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

Store leftovers separately in airtight containers for freshness. Reheat shrimp gently to avoid rubbery texture. Assemble bowls just before serving for best taste.

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