Trying to figure out what to do for dinner, but you’ve got exactly zero patience for fussy meals? Yeah, same here. Sometimes, you just need something that tastes five-star but doesn’t take all night. That’s where this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce swings in and saves the day—total life-saver for busy nights. If you’re craving big flavor (with just enough color to snap a quick pic for your group chat), let’s just say: you found your answer. And pro-tip, for those days you want even less cleanup, check out this simple easy shrimp taco recipe for another twist.
Ingredients Overview
Not trying to scare you, but there’s a few bits and bobs you’ll want for this bowl. Don’t panic though; nothing tricky or weird. Grab some fresh shrimp (thawed if they were frozen), plump avocados, and a couple of ears of corn—fresh or frozen both work. You’ll need a squirt of lime, a bit of red onion, and honestly, I vote for cilantro even though my cousin swears it tastes like soap (it doesn’t, c’mon). For that creamy sauce, you just need a little mayo, some Greek yogurt, and, very important, real garlic—no powder today, please.
If you can swing it, use ripe avocados. There’s nothing sadder than poking at a rock-hard one and realizing it’s a no-go. Oh, and the corn salsa is really just corn, lime, red onion, and cilantro with a pinch of salt. See? Basics. If you want to read up on ingredient swaps, try searching for local blog posts—I once found a weird but fantastic version with mangoes.
Recommended Pairings
You know what’s wild? How many little extras you can toss on the side of this bowl to fancy it up (or tone it down). If I’m super hungry, I’ll serve it with crispy tortilla chips. Want a lighter meal? Steamed greens or a zingy side salad wake it right up. Teens in the house? Mine will only eat it with cheesy garlic bread, which is very random but hey, less arguing at dinner.
Let’s get a little wild: add a big pitcher of cold iced tea. Or okay, I admit, sometimes a bubbly lime soda. Happy hour anyone?
Cooking Tips for Perfect Shrimp
Can I make a confession? I used to be absolutely terrible at cooking shrimp. They’d go from “raw” to “rubber.” Not fun. Here’s what finally helped: patting the shrimp dry before tossing them in oil. That little trick makes a HUGE difference.
Heat your grill or pan until it’s good and hot. Don’t crowd the pan, seriously—you want those nice grill marks. Cook shrimp for about two minutes on each side—turn them over as soon as they look pink and lose that glassy look. The second they curl up, get ‘em off the heat. Overdone shrimp taste…well, like pencil erasers.
“This shrimp bowl turned out AMAZING. The shrimp were juicy, the creamy sauce tied everything together. Definitely going in our weekly dinner rotation!”
— Hannah J., regular home cook
Variations on the Recipe
Listen, sometimes I get bored easily—that’s when I play with this bowl. Swap the shrimp for shredded rotisserie chicken if you’re out of seafood, or hit up tofu for a plant-based vibe. Black beans are a great filler if you’re avoiding meat (adds good protein too). No fresh corn? Thawed frozen corn works just fine, believe me.
If you want more fire, toss in diced jalapeño or hot sauce in the salsa. Not a fan of cilantro? Flat-leaf parsley is decent. Oh, and if you want extra crunch, try adding chopped radishes. My neighbor piles on pickled onions—looks wild but tastes even better.
Here’s a nifty table in case you want to swap things up:
| Ingredient | Swap Idea | The Result |
|---|---|---|
| Shrimp | Rotisserie chicken, tofu, or beans | Stays protein-rich, just as filling |
| Avocado | Diced mango or extra greens | Brings sweetness or extra crunch |
| Corn | Frozen corn or canned corn | Tastes fresh, easy to prep |
Nutritional Information
It’s a bowl that actually feels healthy. Shrimp are low in fat but pack loads of protein, so you’re not just eating empty calories. Avocado brings you good fats—don’t worry, that’s the kind your body likes. If you skip heavy add-ons, the meal stays pretty light.
Corn adds fiber, which is awesome for leftovers if you ask me. The creamy sauce is easy to lighten up with extra yogurt (or skip mayo altogether). So yeah, good-for-you dinner that actually fills you up. More flavor than those bland office salads, I promise.
Serving Suggestions
Let’s make your bowl look Instagram-ready:
- Serve in colorful bowls to make all the ingredients pop.
- Squeeze a little extra lime on top just before eating for zing.
- Toss on sliced jalapeño or quick-pickled onions for more bite.
- Pair with chips, or scoop the salsa straight with them—no one will judge here.
Common Questions
Q: Can I meal prep these bowls for work lunches?
A: Yep! Just pack everything separate and assemble at lunch so nothing gets soggy.
Q: Do I have to use a grill pan or can I cook the shrimp in a regular skillet?
A: A regular pan works just fine—just get it nice and hot.
Q: What’s the best way to ripen an avocado quickly?
A: Stick it in a paper bag with a banana for a day or two. Magic.
Q: Is it spicy as written?
A: Not at all! Add jalapeño or hot sauce if you want heat.
Q: Can this work as a vegetarian recipe?
A: 100 percent. Swap shrimp for beans or grilled tofu and you’re all set.
For more recipes check my
Zesty Cuban Mojito Chicken for Your Grill
Tasty Char Siu Chicken: Easy Homemade Recipe
Time to Dive Into Dinner
If you want a weeknight meal that’s as fresh as it is easy, this shrimp bowl is it. You get all the flavor, way less mess, and bonus, it looks good on your table. Seriously, you’re gonna want to brag about this meal. Need even more ideas or wanna see another take? This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce blog post walks you through the steps, and for visual cooks, check out Lora Chef – Grilled Shrimp Bowl with Avocado, Corn Salsa … for kitchen inspo straight from the feed. Give it a try and tell me how your bowl turns out—I truly wanna hear all about it.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and flavorful grilled shrimp bowl with avocado, corn salsa, and a creamy sauce, perfect for busy weeknights.
Ingredients
- 1 lb fresh shrimp, thawed
- 2 ripe avocados
- 2 ears of corn (fresh or frozen)
- 1 lime, juiced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- Salt, to taste
Instructions
- Pat shrimp dry with a paper towel and season with salt.
- Heat a grill or pan over medium-high heat.
- Add shrimp to the hot grill/pan and cook for about 2 minutes on each side until they are pink and curled.
- In a bowl, combine corn, lime juice, diced red onion, and chopped cilantro to make the corn salsa.
- In a separate bowl, mix mayonnaise, Greek yogurt, minced garlic, and a pinch of salt to create the creamy sauce.
- Assemble the bowl by layering shrimp, avocado slices, corn salsa, and drizzling the creamy sauce on top.
- Serve immediately and enjoy with tortilla chips or salad on the side.
Notes
Use ripe avocados for best flavor. The creamy sauce can be made lighter by adding extra yogurt or skipping the mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg