Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
This bowl combines smoky grilled shrimp, sweet corn salsa, creamy avocado, and a zesty yogurt-lime sauce — all layered over fluffy rice or quinoa. It’s light yet filling, colorful, and perfect for a quick, healthy weeknight meal that feels restaurant-worthy.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4 bowls
Ingredients
For the Grilled Shrimp
500g (1 lb) shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp paprika
½ tsp cumin
Salt and black pepper, to taste
Optional: pinch of chili flakes or smoked paprika
For the Corn Salsa
1 cup corn kernels
1 cup cherry tomatoes, diced
½ red bell pepper, finely chopped
¼ red onion, finely diced
2 tbsp chopped cilantro or parsley
1 tbsp olive oil
1 tbsp lime or lemon juice
Salt and pepper, to taste
For the Creamy Sauce
½ cup Greek yogurt
1 tbsp mayonnaise
1 tbsp olive oil
1 tbsp lime juice
1 garlic clove, grated
1 tbsp chopped cilantro or dill
Salt and pepper, to taste
For the Bowl Base
1 ½ cups cooked rice, quinoa, or couscous
1 large avocado, sliced
Optional toppings: feta cheese, microgreens, or lime wedges
Instructions
Step 1: Prepare the Shrimp Marinade
In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper.
Add shrimp and toss to coat. Marinate for 10–15 minutes while you prep other components.
Step 2: Make the Corn Salsa
Combine corn, tomatoes, bell pepper, onion, and herbs in a bowl.
Drizzle with olive oil, lime juice, salt, and pepper.
Toss well and set aside.
Tip: If using fresh corn on the cob, grill it first for 5–6 minutes until lightly charred, then slice off the kernels.
Step 3: Prepare the Creamy Sauce
Whisk together Greek yogurt, mayo, olive oil, lime juice, garlic, and herbs.
Season with salt and pepper to taste.
Chill in the fridge while grilling the shrimp.
Step 4: Grill the Shrimp
Heat a grill pan or outdoor grill over medium-high heat.
Grill shrimp for 2–3 minutes per side until pink and slightly charred.
Remove from heat and squeeze with a bit of fresh lemon juice.
Step 5: Assemble the Bowls
Place a base of warm rice, quinoa, or couscous in each bowl.
Add grilled shrimp, a scoop of corn salsa, and sliced avocado.
Drizzle generously with creamy sauce.
Garnish with fresh herbs, feta crumbles, or lime wedges.
Notes & Tips
Shrimp alternative: You can use grilled chicken, salmon, or tofu.
Make it spicy: Add a few dashes of hot sauce or a pinch of cayenne to the shrimp marinade.
Add crunch: Top with roasted chickpeas or pumpkin seeds.
Meal prep: Store shrimp, rice, salsa, and sauce separately in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I cook the shrimp in a pan instead of grilling?
Yes! Pan-sear the shrimp in a nonstick skillet over medium-high heat for 2–3 minutes per side.
Q: Can I make it dairy-free?
Use a plant-based yogurt for the sauce and skip the mayo or replace it with a little tahini.
Q: Can I serve it cold?
Absolutely — it makes a great chilled meal prep bowl for summer lunches.
Nutritional Information
Calories: ~480 kcal
Protein: 36g
Carbs: 42g
Fat: 17g
Fiber: 6g