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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—quick grilling and a fresh, crunchy salsa for a bright, healthy bowl. Juicy shrimp top fluffy rice or quinoa, finished with limey grilled corn, avocado, and herbs.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp Peeled and deveined.
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • salt and pepper Use to taste; season shrimp.
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
For serving
  • cooked rice or quinoa Cooked for serving.

Equipment

  • 1 grill pan

Method
 

Season and grill the shrimp
  1. Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated. The shrimp should look lightly speckled with spices and glossy from the oil.
  2. Grill the shrimp for 2-3 minutes per side over medium-high heat until pink and cooked through. Flip once when edges turn opaque for clean grill marks, and remove as soon as the center is no longer translucent.
Make the avocado corn salsa
  1. Combine grilled corn kernels, avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Stir gently so the avocado stays chunky while the lime coats everything.
Assemble bowls
  1. Divide cooked rice or quinoa among serving bowls. Layer grilled shrimp on top and spoon the avocado corn salsa over the shrimp, aiming for a colorful mix of corn, herbs, and lime.

Notes

Pro tip: dice the avocado right before assembling so it stays bright and doesn’t get watery. Store shrimp and salsa separately in airtight containers in the refrigerator for up to 3 days; cook rice/quinoa for 4 days. Freezing: freeze shrimp cooked for up to 2 months, but salsa is best fresh. For a dietary swap, serve over cauliflower rice instead of rice/quinoa to lower carbs while keeping the same salsa flavor.