Description

This Grilled Shrimp Avocado Corn Salsa bowl combines smoky, perfectly grilled shrimp with a fresh and vibrant corn salsa, creamy avocado mash, and a zesty, tangy sauce. It’s a nutritious, flavorful dish ideal for a healthy lunch or dinner, featuring bold spices and the freshness of lime and cilantro.

Ingredients

Scale

Shrimp Marinade

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Juice of 1 lime
Salt to taste
Black pepper to taste

Corn Salsa

1 1/2 cups corn kernels (fresh, frozen, or canned)
1/4 cup red bell pepper, diced
1/4 cup green onions, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste

Avocado Mash

2 ripe avocados
Juice of 1/2 lime
Salt to taste
Black pepper to taste

Creamy Sauce

1/2 cup mayonnaise or Greek yogurt
1 tablespoon lime juice
1 teaspoon hot sauce (optional, to taste)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon fresh cilantro, chopped
Salt to taste

Additional

Cooked rice, quinoa, or cauliflower rice (as desired)
Fresh cilantro, finely chopped (for garnish)

Instructions

Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, ground cumin, chili powder, garlic powder, juice of 1 lime, salt, and black pepper. Toss the peeled and deveined shrimp in this marinade, ensuring they are evenly coated. Set aside to marinate for 15 to 20 minutes to absorb all the flavors.
Prepare the Corn Salsa: In a separate bowl, mix together 1 1/2 cups of corn kernels (fresh, frozen, or canned), diced red bell pepper, chopped green onions, chopped fresh cilantro, 1 tablespoon lime juice, and salt to taste. Stir well and refrigerate the salsa until ready to assemble, allowing the flavors to meld.
Make the Avocado Mash: Scoop the flesh of 2 ripe avocados into a small bowl. Add juice of 1/2 lime, salt, and black pepper. Mash with a fork until creamy but still slightly chunky, maintaining a fresh avocado texture.
Prepare the Creamy Sauce: In a small bowl, whisk together 1/2 cup mayonnaise or Greek yogurt, 1 tablespoon lime juice, optional hot sauce to taste, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, chopped fresh cilantro, and salt to taste. Adjust the consistency as needed by adding a small splash of water to make it drizzle-friendly.
Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes per side until the shrimp turn opaque, are slightly charred, and cooked through.
Assemble the Bowl: In serving bowls, place a base of cooked rice, quinoa, or cauliflower rice as preferred. Layer the corn salsa over the grains, then spread the avocado mash on top. Arrange the grilled shrimp on the avocado layer, then drizzle generously with the creamy sauce. Garnish with additional chopped fresh cilantro to finish.

Notes

For extra spice, add more chili powder or hot sauce to the shrimp marinade or creamy sauce.
You can substitute the mayonnaise in the creamy sauce with Greek yogurt for a lighter option.
Use fresh corn during summer for best flavor; frozen corn also works well when thawed.
Serve the bowl with tortilla chips or warm tortillas for a Southwestern twist.
Adjust seasoning to taste at each step, especially salt and lime juice, for balanced flavors.

Prep Time: 20 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-American

Keywords: grilled shrimp, avocado mash, corn salsa, healthy bowl, lime dressing, cilantro, summer recipe, easy dinner