Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

This Grilled Shrimp Bowl with avocado, corn salsa, and creamy sauce is a vibrant, flavor-packed meal. Smoky grilled shrimp meets creamy avocado and a zesty corn salsa, all drizzled with a deliciously spicy sauce. It’s a quick, healthy dish perfect for weeknight dinners or impressing guests at a casual gathering.

Ingredients

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
  
  

• 2 tbsp olive oil
  
  

• 1 tsp smoked paprika
  
  

• ½ tsp cumin
  
  

• ½ tsp chili powder
  
  

• ¼ tsp garlic powder
  
  

• Juice of 1 lime
  
  

• Salt and pepper to taste
  
  

• Chopped fresh cilantro (for garnish)
  
  

For the Corn Salsa:

• 1 ½ cups corn (fresh, frozen, or canned)
  
  

• ¼ cup diced red bell pepper
  
  

• ¼ cup chopped green onions
  
  

• 2 tbsp chopped fresh cilantro
  
  

• 1 tbsp lime juice
  
  

• Salt to taste
  
  

For the Avocado Mash:

• 2 ripe avocados
  
  

• Juice of ½ lime
  
  

• Salt and pepper to taste
  
  

For the Creamy Sauce:

• ½ cup mayo or Greek yogurt
  
  

• 1 tbsp lime juice
  
  

• 1 tsp hot sauce (optional, to taste)
  
  

• ½ tsp garlic powder
  
  

• ½ tsp smoked paprika
  
  

• 1 tbsp chopped cilantro
  
  

• Salt to taste
  
  

Optional Base:

• Cooked rice, quinoa, or cauliflower rice
  
  

Directions

1. Marinate the Shrimp: In a bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade and let it sit for 15–20 minutes.
   
   

2. Prepare the Corn Salsa: In another bowl, combine the corn, red bell pepper, green onions, cilantro, lime juice, and salt. Stir to combine and chill.
   
   

3. Mash the Avocado: Scoop the avocado into a bowl, add lime juice, salt, and pepper, and mash until creamy but still slightly chunky.
   
   

4. Make the Sauce: In a bowl or blender, whisk together mayo (or Greek yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Add a splash of water if the sauce needs thinning.
   
   

5. Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until they are pink and lightly charred.
   
   

6. Assemble the Bowl: Add the rice or quinoa to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh cilantro.
   
   

Nutritional Value

• Calories: 420 kcal
  
  

• Protein: 28g
  
  

• Fat: 24g
  
  

• Carbohydrates: 22g
  
  

• Fiber: 6g
  
  

• Sugar: 4g
  
  

• Sodium: ~780mg