Description

This vibrant Grilled Shrimp Bowl is a quick, healthy, and flavorful meal featuring juicy grilled shrimp, zesty corn salsa, creamy avocado mash, and a tangy, creamy sauce—all served over your choice of rice, quinoa, or cauliflower rice. It’s a perfect 30-minute weeknight dinner that delivers freshness and bold flavors in every bite.

Ingredients

Grilled Shrimp

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)

Corn Salsa

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

Avocado Mash

2 ripe avocados
Juice of 1/2 lime
Salt and pepper, to taste

Creamy Sauce

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

Optional Base

Cooked rice, quinoa, or cauliflower rice (enough for 4 bowls)

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Instructions

Marinate the Shrimp: In a medium bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and toss until well coated. Let marinate for 15–20 minutes while you prepare the other components.
Prepare the Corn Salsa: In a separate bowl, combine the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Stir well and chill in the fridge to allow flavors to meld.
Mash the Avocado: Halve and pit the avocados, then scoop the flesh into a small bowl. Add the juice of 1/2 lime, salt, and pepper. Mash with a fork until creamy but still a bit chunky for texture.
Make the Creamy Sauce: In a bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, thin with a splash of water and whisk again until smooth.
Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2–3 minutes per side until pink and lightly charred. Remove from heat and keep warm.
Assemble the Bowls: To serve, divide cooked rice, quinoa, or cauliflower rice between serving bowls. Top each with generous scoops of corn salsa and avocado mash, followed by the grilled shrimp. Drizzle with the creamy sauce and finish with a sprinkle of fresh chopped cilantro.

Notes

For extra smoky flavor, grill corn on the cob and cut off the kernels for the salsa.
Keep it low-carb by serving over cauliflower rice.
You can substitute Greek yogurt for mayo in the creamy sauce for a lighter option.
The creamy sauce also works as a great dipping sauce for other proteins or veggies.
Shrimp cooks quickly—avoid overcooking to keep them tender.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main-course
Method: Grilling
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 4g
Sodium: 670mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 25g
Cholesterol: 180mg