Can I prepare the grilled shrimp bowl in advance?

Absolutely. The grilled shrimp bowl with avocado, corn salsa & creamy sauce is perfect for meal prep. You can grill the shrimp, make the salsa, and even whip up the creamy garlic sauce 1–2 days in advance. Just slice the avocado fresh before serving to maintain color and texture. Keep each component stored separately in the fridge, and assemble when ready to eat.

What goes well with grilled shrimp besides corn salsa?

If you're looking to switch things up, there are plenty of toppings that pair beautifully with grilled shrimp. Try mango salsa, black bean and tomato salad, or roasted veggies like zucchini or bell peppers. These all complement the flavors in your yummy grilled shrimp bowl with avocado corn salsa & creamy sauce , especially if you’re trying a tropical or smoky twist.

How do I keep the avocado from browning in the bowl?

To slow browning, squeeze fresh lime or lemon juice over the sliced avocado. If prepping ahead, store avocado in an airtight container with the pit and a splash of lime juice, and press plastic wrap tightly against the surface. For the freshest look, slice the avocado right before serving your grilled shrimp bowl with avocado, corn salsa & creamy sauce .

Is the creamy garlic sauce spicy?

Not inherently. The base recipe for the creamy garlic sauce is mild and tangy. However, if you like heat, you can add cayenne pepper, a splash of hot sauce, or minced jalapeños. This allows you to dial up or down the spice level to match your desired flavor for your yummy grilled shrimp bowl with avocado corn salsa & creamy sauce .

Grilled Shrimp Bowl with Avocado – The Most Flavorful 5-Layer Bowl Ever!

Name: Irresistibly Delicious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 ears corn, grilled and kernels cut off (or 1 cup corn); 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 1 jalapeño, seeded and chopped (optional); 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 2 ripe avocados, sliced; 2 cups cooked rice or quinoa; 1/4 cup sour cream or Greek yogurt; 1 tablespoon mayonnaise; 1 tablespoon lime juice; 1 clove garlic, minced; Salt to taste

Description

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a colorful, protein-packed bowl filled with juicy marinated shrimp, creamy avocado slices, sweet corn salsa, and a zesty garlic-lime drizzle. It’s fresh, flavorful, and perfect for meal prep or light summer dinners.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ears corn, grilled and kernels cut off (or 1 cup corn)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1 jalapeño, seeded and chopped (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 ripe avocados, sliced
2 cups cooked rice or quinoa
1/4 cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
Salt to taste

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Instructions

In a bowl, toss shrimp with olive oil, paprika, cumin, garlic powder, salt, and pepper. Let marinate for 10–15 minutes.
Grill shrimp on a hot grill or skillet for 2–3 minutes per side until opaque and slightly charred. Set aside.
In a medium bowl, combine corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, and lime juice to make corn salsa. Season with salt to taste.
In a small bowl, whisk together sour cream, mayo, lime juice, garlic, and a pinch of salt to make the creamy sauce.
To assemble the bowls, divide cooked rice or quinoa into 4 serving bowls. Top with grilled shrimp, corn salsa, and avocado slices.
Drizzle with creamy sauce and garnish with extra cilantro or lime wedges if desired.

Notes

Use pre-cooked shrimp for faster prep—just season and sear lightly to reheat.
Swap rice for cauliflower rice or salad greens for a lower-carb option.
Add black beans or pickled onions for more flavor and fiber.
Shrimp can be grilled in advance and served cold or warm.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 5g
Sodium: 640mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 30g
Cholesterol: 175mg