30-Minute Grilled Shrimp Bowl with Avocado & Corn Salsa – Irresistible!

Oh my gosh, you have to try this grilled shrimp bowl with avocado, corn salsa, and creamy garlic sauce—it’s the perfect combo of fresh, bright, and satisfying. I make this at least once a week because it’s so quick, but it tastes like something you’d order at a fancy beachside café. The shrimp get this gorgeous smoky char, the corn salsa is all sweet and tangy, and that creamy garlic sauce? Just trust me, you’ll want to put it on everything. Plus, it’s one of those meals that looks like you put in way more effort than you actually did (my kind of recipe!).

Why You’ll Love This Grilled Shrimp Bowl

Seriously, this bowl is a game-changer—here’s why:

• Ready in under 30 minutes: Perfect for those nights when you’re starving but don’t want to fuss.
• Bursting with fresh flavors: The smoky shrimp, creamy avocado, and zesty corn salsa play together like they were made for each other.
• Healthy but doesn’t taste like it: Packed with protein and veggies, but that garlic sauce makes it feel indulgent.
• Endlessly customizable: Swap quinoa for rice, add extra heat—make it yours!

It’s the kind of meal you’ll crave all summer long. (Okay, maybe year-round.)

Ingredients for Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Here’s everything you’ll need—trust me, it’s all worth it. And check those notes next to each ingredient; those little details make all the difference! If you are looking for more great ideas, check out our full collection of recipes.

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined (tails on or off—your call!)
  • 2 tbsp olive oil
  • 1 tsp salt (I use kosher)
  • 1 tsp black pepper
  • 1 tsp paprika (smoked paprika is *chef’s kiss*)
• For the corn salsa:
  • 1 cup corn kernels (fresh off the cob or frozen/thawed both work)
  • 1/2 cup diced red bell pepper (about 1 small pepper)
  • 1/4 cup chopped fresh cilantro (stems and all—they have flavor!)
  • 1 lime, juiced (about 2 tbsp—taste as you go)
• For the creamy garlic sauce:
  • 1/4 cup Greek yogurt (full-fat for extra creaminess)
  • 2 cloves garlic, minced super fine (or 1/2 tsp garlic powder in a pinch)
  • 1 tbsp lemon juice (fresh please—it brightens everything up)
• For assembly:
  • 2 cups cooked rice or quinoa (I’m team jasmine rice, but you do you)
  • 1 ripe avocado, sliced (wait to cut it until you’re ready to serve)

See? Nothing crazy—just fresh, simple stuff that comes together like magic. Now let’s make it!

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

Okay, let’s get cooking! This comes together so fast—you’ll be eating before you know it. Just follow these simple steps, and you’ll have a restaurant-worthy bowl in no time.

Step 1: Prepare the Shrimp

First things first: fire up that grill or grill pan to medium-high heat. While that’s heating, toss your shrimp with olive oil, salt, black pepper, and paprika. Don’t be shy—get those little guys fully coated! The paprika gives them that gorgeous color and a hint of smokiness.

When your grill is hot (seriously, wait until it’s properly hot—this isn’t the time for impatience), lay the shrimp down in a single layer. You’ll know they’re ready to flip when they turn pink around the edges and release easily from the grill, about 2-3 minutes per side. Watch them closely—overcooked shrimp are sad shrimp. They should be firm but still juicy when done.

Step 2: Make the Corn Salsa

While the shrimp are grilling (or right after—multitasking is key here), toss together your corn salsa. Just mix the corn kernels, diced red bell pepper, cilantro, and lime juice in a bowl. Give it a taste—does it need more lime? A pinch of salt? Adjust to your liking. The salsa should be bright and fresh, with just enough tang to balance the creamy avocado and rich shrimp.

Pro tip: If you’re using frozen corn, let it thaw first, or give it a quick sauté in a dry pan to bring out its natural sweetness.

Step 3: Whip Up the Creamy Garlic Sauce

This sauce is so simple but so good. Just combine the Greek yogurt, minced garlic, and lemon juice in a small bowl. Stir until smooth—you want it pourable but still thick enough to cling to the shrimp and rice. Taste it! If the garlic is too strong, add a bit more yogurt. Not tangy enough? Another squeeze of lemon will do the trick.

If you’re making this ahead, cover and refrigerate—the flavors will meld and get even better. Just give it a stir before serving.

Step 4: Assemble the Bowls

Now for the fun part! Start with a base of warm rice or quinoa in each bowl. Then layer on the grilled shrimp, a big scoop of corn salsa, and those beautiful avocado slices. Drizzle everything generously with the creamy garlic sauce—don’t skimp! The sauce ties the whole bowl together.

I like to add an extra lime wedge on the side for squeezing over the top. And if you’re feeling fancy, a sprinkle of extra cilantro or a dash of chili flakes never hurt anyone.

That’s it! Dig in while everything’s fresh and warm. You’re going to love this! If you want to see how we use yogurt in other recipes, check out our berry greek yogurt parfait.

Tips for the Best Grilled Shrimp Bowl

Want to take your shrimp bowl from good to “Oh wow, did you make this?!” status? Here are my tried-and-true tricks:

• Don’t overcook the shrimp! They cook in just 2-3 minutes per side—when they curl into a loose “C” shape and turn opaque, they’re done. Any longer and they’ll get rubbery.
• Use fresh lime juice for both the salsa and sauce. The bottled stuff just doesn’t give that same bright pop of flavor.
• Let the shrimp rest for a minute after grilling. This keeps all those delicious juices inside instead of running all over your cutting board.
• Prep the corn salsa first so the flavors have time to mingle while you cook the shrimp. It makes a huge difference!
• Slice the avocado last-minute to prevent browning. A quick spritz of lime juice on top helps too.

Follow these simple tips, and you’ll have the most flavorful, restaurant-quality shrimp bowl every single time. Promise! You can find more helpful cooking tips on our Pinterest page.

Ingredient Substitutions & Notes

Look, I get it—sometimes you’re missing an ingredient or need to tweak things for dietary reasons. No stress! Here are my favorite swaps that still keep this shrimp bowl tasting amazing:

For the shrimp:

• No fresh shrimp? Frozen works great! Just thaw overnight in the fridge or under cool running water. Pat them super dry before seasoning—wet shrimp won’t get that nice sear.
• Not a fan of paprika? Try chili powder or even a dash of cayenne if you like heat. The goal is just that smoky depth.

For the corn salsa:

• Fresh corn’s not in season? Frozen or even canned corn (drained well!) works in a pinch. I’ll sometimes char frozen corn in a dry pan for extra flavor.
• Allergic to bell peppers? Diced cucumber or jicama adds that same crunch without the pepper taste.
• Cilantro haters unite! Swap in fresh parsley or even chopped green onions for a different herby kick.

For the creamy garlic sauce:

• Dairy-free? Use coconut yogurt or even blended silken tofu instead of Greek yogurt. You might need an extra squeeze of lemon to brighten it up.
• Fresh garlic too strong? Roasted garlic makes a mellower, sweeter sauce—just mash a clove into the yogurt.

For the bowls:

• Not into rice? Quinoa, cauliflower rice, or even chopped romaine make great bases. I’ve even used sweet potato cubes when I wanted something heartier! If you prefer quinoa, check out our spicy chickpea quinoa power bowl.
• Avocados too pricey? A dollop of guacamole works, or skip it entirely—the bowl will still taste great.

See? So many ways to make this work with what you’ve got. The key is balancing textures and flavors—something creamy, something crunchy, and always that bright zing from lime or lemon. Now go raid your fridge and make it your own!

Serving Suggestions for Grilled Shrimp Bowl

Okay, let’s talk about how to serve this beauty! Sure, you could just dig in straight from the bowl (no judgment—I’ve done it), but if you want to make it feel extra special, here’s how I love to round out the meal:

Perfect Pairings

• Chilled white wine: A crisp Sauvignon Blanc or Pinot Grigio cuts through the creamy garlic sauce like a dream. If you’re feeling fancy, a citrusy rosé works too.
• Extra lime wedges: Because you can never have too much lime! They’re not just garnish—squeezing fresh juice over everything right before eating makes the flavors pop.
• Warm tortillas or crusty bread: For scooping up every last bit of that corn salsa and garlic sauce. I mean, why let any flavor go to waste?

Side Dish Ideas

Want to turn this into a full spread? Here’s what I serve alongside:

• Simple green salad: Mixed greens with a light vinaigrette keep things fresh without competing with the bowl’s flavors.
• Grilled veggies: Zucchini or asparagus tossed with olive oil and salt on the grill while the shrimp cook? Yes, please.
• Black bean soup: For a heartier meal, a small cup of spicy black bean soup makes this feel like a coastal café feast.

The best part? This shrimp bowl is equally great for a quick weeknight dinner or a casual summer gathering. Set out all the components and let everyone build their own—it’s fun and delicious! If you love shrimp, you might also enjoy our creamy garlic shrimp over mashed potatoes.

Storage & Reheating Instructions

Okay, let’s talk leftovers—because let’s be real, sometimes you make extra (or maybe you’re just not that hungry right now). Here’s how to keep your grilled shrimp bowl tasting fresh and delicious:

How to Store It

First things first: store everything separately if you can. Trust me, your future self will thank you! Here’s the breakdown:

• Shrimp: Let them cool completely, then pop them in an airtight container in the fridge. They’ll keep for 2 days max—any longer and they start getting rubbery.
• Corn salsa: This actually gets better overnight! Just cover it tightly and refrigerate for up to 3 days.
• Creamy garlic sauce: Store in a small jar or container with a lid—it’ll stay good for 4-5 days in the fridge.
• Avocado: Okay, real talk—avocado doesn’t keep well once sliced. If you must, squeeze extra lime juice on top and wrap tightly in plastic wrap touching the surface. Eat it within 24 hours.

How to Reheat Without Ruining It

Now, the tricky part: shrimp reheats like a diva—one wrong move and it’s tough as rubber. Here’s how to do it right:

• Microwave method: Place shrimp in a single layer on a plate, cover with a damp paper towel, and heat for 15-20 seconds at a time. Check after each burst—you just want them warmed through, not cooked again.
• Stovetop method: My favorite! Toss shrimp in a dry skillet over low heat for 30-45 seconds, just until warm. Any longer and they’ll overcook.
• Pro tip: If your rice or quinoa is cold, sprinkle it with a teaspoon of water before microwaving for 30 seconds to bring it back to life.

When you’re ready to eat, assemble everything fresh—warm rice, reheated shrimp, cold salsa, and that creamy garlic sauce straight from the fridge. The contrast of temperatures and textures makes it taste almost as good as day one!

One last warning: Don’t freeze this meal. Shrimp gets weirdly mushy when frozen after cooking, and avocado? Yeah, that’s a hard no. Enjoy it fresh or within a couple days—it’s worth it!

Nutritional Information

Okay, let’s talk numbers—but keep in mind, these are estimates (your exact counts might vary depending on ingredients and how generous you are with that creamy garlic sauce!). Here’s the breakdown for one seriously satisfying bowl:

• Calories: Around 450 per serving (but who’s counting when it’s this healthy?)
• Protein: A whopping 30g—thanks to those plump shrimp and Greek yogurt!
• Carbs: 45g (mostly from the good stuff—corn, rice, and veggies)
• Fiber: 8g (avocado and corn for the win)
• Sugar: Only 5g naturally occurring (no added sugars here)
• Fat: 18g (mostly the heart-healthy kind from olive oil and avocado)

And hey, if you’re watching sodium, go easy on the extra salt—the shrimp already bring some natural salinity. But honestly? This bowl is packed with nutrients that’ll keep you full and energized. It’s basically a vacation for your taste buds and your body!

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about this grilled shrimp bowl—and my honest, tried-and-true responses:

Can I use frozen shrimp?

Absolutely! Just thaw them overnight in the fridge or under cool running water. Key tip: Pat them bone dry with paper towels before seasoning—wet shrimp won’t get that gorgeous sear. Frozen shrimp actually grill up beautifully if you give them that extra prep love.

How do I make it spicier?

Oh, I love this question! For heat lovers, try:

• Adding 1/4 tsp cayenne to the shrimp seasoning
• Mixing minced jalapeño into the corn salsa
• Drizzling with sriracha or hot honey with the creamy garlic sauce

Start small—you can always add more spice, but you can’t take it out!

Can I make this ahead for meal prep?

Sort of! Best method: Prep components separately (store shrimp, salsa, and sauce in different containers), then assemble right before eating. The avocado’s the tricky one—slice it fresh or it’ll brown. Everything keeps 2-3 days except the shrimp (eat those within 48 hours). Just don’t microwave the shrimp too long—15-second bursts max!

What if I don’t have a grill?

No grill? No problem! A screaming hot cast-iron skillet or grill pan works wonders. If you’re really in a pinch, roast the shrimp at 425°F for 5-6 minutes—they won’t get smoky, but they’ll still taste amazing with all those seasonings.

Is the creamy garlic sauce just like aioli?

Similar vibe, but lighter! Traditional aioli uses mayo and raw egg yolks—this version with Greek yogurt is tangier, protein-packed, and way easier to whip up. If you must use mayo, go for it (I won’t tell), but the yogurt adds that fresh zing that balances the whole bowl perfectly.

Print