Name: Grilled Shrimp Bowl with Avocado & Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 to 1½ lb peeled and deveined shrimp; 2 tablespoons olive oil; Juice of 1 lime; 2 cloves garlic, minced; 1 teaspoon chili powder; Salt and pepper to taste; 4 whole corn cobs; 2 avocados, sliced; Cilantro-lime rice or mixed greens for serving; Corn salsa; Creamy cilantro-lime sauce

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This grilled shrimp bowl delivers bright, smoky flavors, creamy avocado, and a crunchy corn salsa that make it feel like summer on a plate. I’ve tested this version several times and wrote down the timing and temperatures that keep the shrimp tender and the corn perfectly charred — see the full recipe details on the grilled shrimp bowl recipe page for measurements and step-by-step photos.

Why Make This Recipe

Flavor-packed: bright lime, smoky grilled shrimp, and a creamy cilantro-lime sauce balance richness and acidity.
Quick weeknight dinner: you can have it on the table in about 30–45 minutes from start to finish.
Nutritious bowl: shrimp provides lean protein, avocado supplies heart-healthy fats, and corn adds fiber.
Versatile for occasions: it works for casual family dinners or a backyard cookout when you want something impressive but easy.
Personal note: I love how the corn salsa can be made ahead and actually tastes better after the flavors meld for an hour.

You can also pair its fresh flavors with a light side like an avocado corn summer salad to make it a colorful meal.

Recipe Overview

Prep time: 15 minutes (plus 15–30 minutes to marinate if you choose)
Cook time: 10–15 minutes (shrimp 4–6 minutes, corn 8–10 minutes)
Total time: 30–45 minutes
Servings: 4 bowls
Difficulty: Easy
Method: Marinate shrimp briefly, grill shrimp and corn over medium-high heat (about 400–450°F / 200–230°C), assemble bowls with rice or greens, salsa, avocado, and creamy sauce.

My Experience Making This Recipe

I tested this recipe several times to nail the shrimp timing so it stays juicy and not rubbery. I learned that a quick 15–30 minute marinade adds flavor without making the shrimp mushy. Charring the corn on a hot grill added the smoky note that ties the whole bowl together.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Start by tossing peeled, deveined shrimp (about 1 to 1½ lb for four servings) with olive oil, lime juice, garlic, chili powder, salt, and pepper and let them sit 15–30 minutes. Grill the shrimp over a medium-high fire (425°F / 220°C if using a gas grill) about 2–3 minutes per side until opaque and just firm; simultaneously char whole corn cobs 8–10 minutes, turning every couple minutes, then cut off kernels. Assemble bowls with a bed of rice or mixed greens, spoon over corn salsa, sliced avocado, and drizzle the creamy cilantro-lime sauce. If you enjoy complementary flavor pairings, the same technique works well for other proteins — try the spice-grilled chicken version for variety: spice-grilled chicken with creamy avocado salsa.

Expert Tips for Success

Pat shrimp dry before marinating so the oil and spice rub cling and you get a nice sear; wet shrimp steam instead of caramelize.
Preheat your grill or skillet to medium-high (about 400–450°F) and oil the grates to prevent sticking; a cast-iron skillet works great for stovetop.
Watch shrimp carefully — they cook fast: 2–3 minutes per side for medium-large shrimp and an internal temperature of 120–130°F will keep them tender.
Char the corn on direct heat but move it if flames flare; charred kernels add sweetness and smokiness without bitterness.
If you want a shortcut, use high-quality cooked shrimp, but toss them quickly in a hot pan for a minute to reheat and get a little color; for the original grilled approach, compare notes with a similar grilled shrimp and salsa combo here: grilled shrimp with avocado and corn salsa.

How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Serve over cilantro-lime rice, quinoa, or a bed of baby greens for a lighter bowl.
Top with pickled red onions or a spoonful of mango salsa for extra brightness at summer parties.
For a family meal, lay out toppings buffet-style so everyone customizes their bowl — it’s great for gatherings.
For a seasonal twist, pair with a warm side like a sweet and rich sweet potato casserole for holidays or cooler evenings.

Storage and Reheating Guide

Store components separately for best texture: shrimp (cooled) in an airtight container 3 days in the fridge, corn salsa 3–4 days, creamy sauce up to 5 days. Don’t assemble and freeze the finished bowl — avocado and sauce won’t thaw well. You can freeze cooked shrimp for up to 1 month in a freezer-safe bag; thaw overnight in the fridge before reheating. Reheat shrimp gently in a skillet over low heat 2–3 minutes, or in a 275°F (135°C) oven for 5–8 minutes to avoid overcooking. If reheating rice, sprinkle a tablespoon of water per cup and cover to steam.

Recipe Variations

Gluten-free: Use rice, quinoa, or gluten-free tortillas — the recipe is naturally gluten-free if your soy or condiments are certified GF.
Dairy-free: Swap the creamy yogurt-based sauce for a dairy-free mayo or blend avocado with lime and garlic for a creamy, dairy-free dressing.
Vegetarian: Replace shrimp with grilled halloumi, tempeh, or marinated and grilled tofu for a satisfying plant-forward bowl.
Spicy or smoky: Add smoked paprika and a diced chipotle in adobo to the marinade or sauce for a deeper smoky heat.

Nutritional Highlights

High in lean protein from shrimp and healthy monounsaturated fats from avocado.
Corn adds fiber and a dose of carotenoids, plus the bowl can be a good source of vitamin C from lime and salsa peppers.
Allergen note: contains shellfish; the creamy sauce may contain dairy if made with yogurt — adapt accordingly. Aim for about 4–6 oz of cooked shrimp per adult serving.

Troubleshooting Common Issues

Overcooked, rubbery shrimp: lower the heat slightly and remove shrimp as soon as they turn opaque; use an instant-read thermometer to avoid overshooting.
Bland salsa: salt brightens flavors — add a squeeze of lime and a pinch more salt, and let it sit 15–30 minutes for flavors to meld.
Soggy assembly: keep avocado and sauce separate until serving and dress greens lightly to avoid wilting.

Frequently Asked Questions

Q: Can I use frozen shrimp for this recipe?
A: Yes — buy peeled, deveined frozen shrimp and thaw them overnight in the refrigerator, then pat very dry before marinating. Quick thaw under cold running water works in a pinch, but don’t use a microwave thaw as it begins cooking them unevenly.

Q: How long should I marinate the shrimp?
A: Keep the marinade to 15–30 minutes for citrus-based mixes; acid breaks down shrimp quickly and longer marinating can make the texture mushy. For oil-only or spice rubs, you can go up to 1 hour.

Q: Can I make components ahead for a dinner party?
A: Absolutely — make the corn salsa and sauce up to 48 hours ahead and store them chilled. Grill shrimp close to serving time for best texture, then keep them warm in a low oven (200–225°F / 95–110°C) briefly if needed.

Q: What’s the best way to tell when shrimp are done?
A: Shrimp are done when they’re opaque with firm, slightly springy texture and curl into a loose “C” (a tight “O” means overcooked). If you use a thermometer, aim for about 120–130°F for tender shrimp.