Name: Grilled Shrimp Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 1/2 cups corn; 1/4 cup diced red bell pepper; 1/4 cup chopped green onions; 2 tbsp chopped cilantro; 1 tbsp lime juice; 2 ripe avocados; Juice of 1/2 lime; 1/2 cup mayonnaise or Greek yogurt; 1 tbsp lime juice; 1 tsp hot sauce; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tbsp chopped cilantro; Cooked rice or quinoa

Jump to Recipe

Fresh, bold, and incredibly satisfying, the Grilled Shrimp Bowl is the kind of meal that transforms an ordinary evening into something vibrant and exciting. Packed with smoky shrimp, creamy avocado, sweet corn salsa, and a zesty drizzle, this bowl delivers restaurant-level flavor in just 30 minutes. Whether you’re craving a summer seafood bowl or searching for a healthy shrimp dinner, this recipe checks every box. It’s colorful, protein-packed, and customizable, making it ideal for quick weeknight meals or meal prep lunches that never feel boring.

Story

I started making this Grilled Shrimp Bowl during one particularly busy summer when I needed something fast but full of flavor. Instead of ordering takeout, I threw together grilled shrimp, avocado, and fresh corn—and the result instantly became a staple. Since then, this Grilled Shrimp Bowl has been my go-to whenever I want something satisfying yet light.

What makes this Grilled Shrimp Bowl special is the balance of textures and flavors. You get smoky spice from the shrimp, creaminess from the avocado, sweetness and crunch from the corn, and a bold finish from the sauce. Plus, this bowl features bright avocado corn salsa, tender cilantro lime shrimp, and a rich creamy spicy sauce that ties everything together. It feels indulgent, yet it supports clean eating goals without sacrificing taste.

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 mayonnaise or Greek yogurt
1 tbsp lime juice
1 tsp hot sauce (optional)
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

Step-by-Step Instructions

Preparing the Ingredients

First, whisk olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a bowl. Add shrimp and coat evenly. Let the shrimp marinate for 15 to 20 minutes so the spices fully absorb.

Meanwhile, combine corn, diced bell pepper, green onions, cilantro, lime juice, and salt in a separate bowl. Stir well, then refrigerate until ready to assemble.

Next, scoop the avocados into a bowl. Add lime juice, salt, and pepper, then mash until creamy but slightly chunky.

Finally, whisk together mayonnaise or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Stir until smooth. If needed, add a splash of water to thin the sauce.

Cooking Instructions

Heat a grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill. Cook for 2 to 3 minutes per side until pink, opaque, and lightly charred.

While the shrimp cook, warm your rice or quinoa base if using. Once everything is ready, layer the bowl: start with the base, then add corn salsa, avocado mash, and grilled shrimp. Finish with a generous drizzle of the creamy sauce and a sprinkle of fresh cilantro.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the shrimp. They cook quickly, and even one extra minute can make them rubbery. Also, do not skip patting the shrimp dry before marinating, since excess moisture prevents proper charring. Additionally, balance your salt carefully because the sauce already adds flavor.

Pro Tips for Better Flavor

Use fresh lime juice for brightness. Grill the corn briefly before mixing it into the salsa for added smokiness. If you prefer extra heat, add more hot sauce or a pinch of cayenne to the shrimp marinade. For deeper flavor, let the shrimp marinate the full 20 minutes.

Serving and Storage

How to Serve

Serve this bowl immediately while the shrimp remain warm and juicy. It works beautifully for outdoor dinners, quick lunches, or family meals. Pair it with tortilla chips or a simple side salad for a complete plate.

How to Store Leftovers

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently in a skillet for best texture. Keep avocado mash tightly covered with plastic wrap pressed directly onto the surface to reduce browning.

Conclusion

This Grilled Shrimp Bowl brings together bold seasoning, fresh ingredients, and satisfying textures in one colorful dish. It’s quick, customizable, and packed with flavor, making it perfect for busy nights or casual gatherings. Once you try it, you’ll find yourself coming back to this vibrant bowl again and again.

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Frequently Asked Questions

Can I make this Grilled Shrimp Bowl ahead of time?

Yes. Prepare all components separately and store them in airtight containers. Assemble just before serving to maintain freshness and texture.

Can I use frozen shrimp?

Absolutely. Thaw the shrimp completely and pat them dry before marinating to achieve proper grilling results.

What can I substitute for mayonnaise in the sauce?

Greek yogurt works perfectly as a lighter alternative. It keeps the sauce creamy while adding extra protein.