Grilled shrimp recipes are my go-to when I want something quick, fresh, and full of flavor. This grilled shrimp bowl with avocado corn salsa is one of those meals that hits all the right notes. The shrimp? Juicy with just the right char. The salsa? It’s like summer in a spoon. And that garlic sauce? Let’s just say I could eat it with a spoon if no one were watching. Whether you’re craving grilled shrimp dinner, dabbling in recipes grilled to perfection, experimenting with grilled shrimp seasoning, or maybe even considering tossing in some extras like recipes with grilled chicken or sneaking in a new recipe with shrimp for a grilled recipes dinner night, this bowl’s got you covered. No fluff, just solid food that tastes like something you’d get at a beachside grill on a really good day.

1) Key Takeaways
2) Easy Grilled Shrimp Bowl with Avocado Corn Salsa Recipe
3) Ingredients for Grilled Shrimp Bowl with Avocado Corn Salsa
4) How to Make Grilled Shrimp Bowl with Avocado Corn Salsa
5) Tips for Making Grilled Shrimp Bowl with Avocado Corn Salsa
6) Making Grilled Shrimp Bowl with Avocado Corn Salsa Ahead of Time
7) Storing Leftover Grilled Shrimp Bowl with Avocado Corn Salsa
8) Try these Main Course Recipes next!
9) Grilled Shrimp Bowl with Avocado Corn Salsa
10) Nutrition

1) Key Takeaways

This grilled shrimp bowl is a fast, flavor-packed dinner option that feels like summer.
Loaded with juicy shrimp, avocado corn salsa, and a creamy garlic sauce over grains.
It’s easy to prep ahead and works great for meal prep or casual dinner nights.
The salsa is refreshing and the garlic sauce brings everything together.

2) Easy Grilled Shrimp Bowl with Avocado Corn Salsa Recipe

At Healthy Living Mindset, I like meals that don’t make you choose between flavor and simplicity. This grilled shrimp bowl recipe is one of those rare wins that feels as good to make as it does to eat. It’s got grilled shrimp that soak up seasoning like a sponge, a salsa with avocado and corn that feels like something off a backyard barbecue table, and a garlic sauce that ties it all together without being too much.

I’ve made a lot of grilled shrimp recipes, but this one sticks. It’s perfect for nights when you want something fast but still feel like you cooked. If you’re after grilled shrimp dinner ideas or recipes grilled on a whim, this checks both boxes. I’ve even tried this recipe with grilled chicken when I was out of shrimp, and it still turned out solid.

Between the heat from the grill and the cool tang of the garlic yogurt, there’s a balance here that feels right. Whether you’re playing with grilled shrimp seasoning or just tossing what you’ve got together, this is the kind of meal you’ll go back to. And yeah, it holds up great for lunch the next day, so maybe double the batch. Just saying.

3) Ingredients for Grilled Shrimp Bowl with Avocado Corn Salsa

Shrimp: Go for peeled and deveined. It makes your life easier and lets the seasoning do its thing without any gritty surprises.

Olive Oil: A slick of oil helps that seasoning grab onto the shrimp and keeps things from sticking to the grill.

Paprika: Brings warmth and a little color. Not spicy, just enough to say, “Hey, I’m here.”

Garlic Powder: Because sometimes fresh garlic is just not in the cards. It gets the job done.

Salt and Pepper: Don’t skip them. They round things out and make the other flavors pop.

Corn: Grilled corn has this sweet smoky bite that’s hard to beat. Slice it off the cob once it cools a bit.

Avocado: Soft, creamy, and the perfect contrast to the grilled shrimp. Just don’t forget the lime or it’ll brown fast.

Cherry Tomatoes: Halved for bite-sized bursts of sweet and tang. Adds color, too.

Red Onion: A little sharpness helps cut the richness. Finely diced so it doesn’t overpower.

Lime Juice: Brightens everything. Helps balance the creamy and savory bits.

Cilantro: If you’re not a fan, skip it. But if you are, it adds freshness that plays well with the rest.

Greek Yogurt: Tangy and thick, the base for that creamy garlic sauce. Keeps it light without losing flavor.

Mayonnaise: Just a bit to round out the sauce. Adds a smooth finish to the tang of the yogurt.

Garlic: Grated so it blends into the sauce. You want the flavor, not chunks.

Lemon Juice: Adds zip to the sauce and ties it to the rest of the bowl.

Rice or Quinoa: Your base. Choose what suits you. Either works great under all that goodness.

4) How to Make Grilled Shrimp Bowl with Avocado Corn Salsa

Step 1. Mix the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Let it sit while you heat up the grill. That quick rest helps the flavor soak in.

Step 2. Grill the shrimp for a few minutes per side. You’re looking for pink, slightly charred edges. Pull them before they overcook or they’ll turn rubbery fast.

Step 3. Toss the salsa together: grilled corn, avocado, tomatoes, onion, lime juice, and cilantro. Stir gently so the avocado doesn’t turn to mush.

Step 4. Whisk up the garlic sauce with Greek yogurt, mayo, grated garlic, and lemon juice. Taste and tweak if you need to.

Step 5. Assemble your bowl. Start with rice or quinoa, layer on the shrimp, then top with salsa. Spoon on that sauce however you like it.

Step 6. Sit down, dig in, and maybe keep a napkin handy. Things might get a little messy, but that’s part of the fun.

5) Tips for Making Grilled Shrimp Bowl with Avocado Corn Salsa

Grilled shrimp recipes can be quick and easy, but timing is everything. Overcooked shrimp lose their tenderness and can ruin a great bowl. Keep an eye on them. Two to three minutes per side is usually all they need.

Use fresh lime juice if you can. It brightens the salsa and keeps the avocado from browning. And if you want to prep ahead, keep the avocado separate until the last minute.

Don’t skip the garlic sauce. It brings all the parts together. You can even double it and use leftovers as a dip or spread the next day. If you’re ever short on protein ideas, grilled recipes dinner bowls like this one are great to customize too.

6) Making Grilled Shrimp Bowl with Avocado Corn Salsa Ahead of Time

Here’s a little secret: this recipe holds up better than you’d think. The shrimp, once grilled, can be chilled and gently reheated or eaten cold the next day.

The salsa keeps in the fridge if you hold off on adding the avocado until right before serving. Just mix the rest and stir in the avocado when it’s time to eat. That way, it stays fresh and doesn’t turn brown.

You can make the garlic sauce up to two days in advance. Just stir it before using. This kind of grilled shrimp seasoning meal lends itself to meal prep if you portion it out in containers without the sauce or salsa touching the base.

7) Storing Leftover Grilled Shrimp Bowl with Avocado Corn Salsa

Leftovers? Lucky you. Store the components in separate containers if you can. Shrimp in one, salsa in another, sauce on the side.

This keeps everything from getting soggy or mushy. When you’re ready to eat, just reheat the base and shrimp (or enjoy them cold), then add salsa and drizzle on the sauce.

Everything should keep for about two to three days. Any longer and the avocado starts looking sad. But let’s be honest, this bowl rarely makes it to day three around here.

8) Try these Main Course Recipes next!

9) Grilled Shrimp Bowl with Avocado Corn Salsa