Go Back

Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa is a colorful, healthy meal built on quick, smoky grilled shrimp. Juicy corn, fresh avocado, and bright lime make a vibrant topping that’s great for meal prep.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Shrimp bowl base
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 salt
  • 1 pepper
  • 1 cooked rice or quinoa for serving
Avocado and corn salsa
  • 2 cup corn kernels, grilled
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, diced
  • 0.25 cup cilantro, chopped
  • 2 tbsp lime juice

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Grill the shrimp
  1. Toss large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, then set aside while the grill heats. Aim for grill-ready shrimp with a consistent spice layer visible on the surface.
  2. Grill shrimp for 2-3 minutes per side, until pink and cooked through. Close the grill as you cook and watch for firm, opaque flesh as the visual cue that they’re done.
Make the corn salsa
  1. Combine grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl. Stir gently so the avocado stays chunky while everything looks evenly distributed.
Assemble bowls
  1. Assemble bowls by layering cooked rice or quinoa, grilled shrimp, and avocado corn salsa. Finish with extra salsa on top so the bowls show the colorful mix of corn, tomatoes, and avocado.

Notes

For best texture, grill corn and shrimp just before assembling the bowls; dice avocado right before serving so it stays bright. Refrigerate leftover shrimp and salsa separately in airtight containers for up to 3 days; rewarm shrimp gently. Freezing: salsa (especially avocado) does not freeze well. Dietary swap: use brown rice quinoa blend or cauliflower rice for a lower-carb option while keeping the same salsa.