Bright, bold, and bursting with flavor, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is your new go-to for summer lunches and easy weeknight dinners. The moment you sink your fork into the fluffy quinoa base, you’ll meet juicy shrimp kissed by smoky paprika and a hint of char, playing off the buttery smoothness of diced avocado. Each bite delivers a symphony of textures—the pop of sweet corn kernels, the snap of cherry tomatoes, and the subtle crunch of red onion—all tied together with a squeeze of lime and a dusting of cumin. It feels like sunshine on a plate, without the fuss of a complicated menu or hours spent in the kitchen. This bowl travels well, packs neatly for meal prep, and even in its simplest form feels like a celebration of summer’s best produce.
I still remember the first time I threw these shrimp on the grill—my deck filled with laughter, little flecks of paprika floating in the evening breeze, and that satisfying sizzle when the skewers hit the hot grates. I was hooked before I even took my first bite. Over the years, I’ve tweaked the corn salsa to include a kick of jalapeño, swapped quinoa for wild rice, and doubled down on the garlicky yogurt sauce because, let’s be honest, you can never have too much creamy garlic. Whether you’re new to grilling or a seasoned pro, this recipe is beginner-friendly, takes just 15 minutes to prep, and clocks in at about 620 kcal per serving. It’s light enough for a quick lunch but hearty enough to satisfy a crowd. Roll up your sleeves, call up some friends, and get ready to feast—this bowl is more than a meal; it’s a kickoff to good times.
KEY INGREDIENTS IN GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Before we dive into the cooking steps, let’s highlight the stars of this recipe. Each ingredient plays a special role in creating that balanced, fresh, and satisfying flavor profile you crave. From the succulent shrimp to the tangy garlic sauce, here’s what you’ll need:
- Large Shrimp
These peeled and deveined jewels provide a meaty, ocean-fresh base. Their firm texture and mild sweetness make them perfect for soaking up smoky spices and a quick grill char.
- Olive Oil
This liquid gold helps the seasonings cling to the shrimp and keeps everything juicy as it cooks. A bit of extra oil in the sauce adds silkiness.
- Smoked Paprika
Earthy and slightly sweet, this spice delivers that coveted smoky note without needing a charcoal fire.
- Salt & Pepper
The simplest seasoning duo enhances every component, from the shrimp’s natural brine to the salsa’s brightness.
- Cooked Quinoa or Rice
This fluffy bed soaks up all the juices and adds a satisfying heft. Quinoa offers a nutty edge, while rice gives a more neutral canvas.
- Ripe Avocado
Creamy and buttery, diced avocado cools and balances the zing of lime juice.
- Corn Kernels
Sweet and tender, fresh or grilled corn adds pops of sweetness and texture to the salsa.
- Cherry Tomatoes
Their juicy burst cuts through the richness, adding juicy acidity and color.
- Red Onion
Finely chopped for just the right bite, these pungent rings bring a crisp, savory edge.
- Fresh Cilantro
Bright, herbal notes tie everything together, lending a zesty lift.
- Lime Juice
A squeeze of citrus brightens the entire bowl, harmonizing the flavors.
- Ground Cumin
Warm and earthy, a hint of cumin rounds out the salsa with a subtle depth.
- Plain Greek Yogurt
Thick and tangy, this is the creamy base of the sauce that cools and complements the grilled shrimp.
- Lemon Juice
Sharp and fresh, it cuts through the yogurt for a light, zesty finish.
- Garlic
Minced cloves pack a punch of pungent aroma in the sauce, creating a garlicky hug for each bite.
HOW TO MAKE GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Ready to assemble this vibrant bowl? Follow these detailed steps to grill the shrimp, whip up the salsa, and blend the tangy sauce that ties it all together. With just a handful of techniques—grilling, tossing, whisking—you’ll have a pro-level meal in no time.
1. Preheat your grill or grill pan over medium-high heat. You want those grates or grill pan ridges hot enough to leave a crisp char without overcooking the shrimp.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Ensure each shrimp is well-coated so every piece gets that balanced seasoning.
3. Thread shrimp onto skewers or place them directly on the grill. Cook for about 2–3 minutes on each side, flipping once, until the shrimp turn opaque pink and develop those signature grill marks.
4. In a separate bowl, combine cooked quinoa or rice, diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, lime juice, and cumin. Mix gently to combine, then adjust seasoning with salt and pepper to taste.
5. For the sauce, in a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper until smooth and emulsified.
6. Construct the bowls by placing a base of the quinoa or rice mixture, layering the grilled shrimp on top, and then drizzling generously with the creamy garlic sauce.
7. Garnish with additional cilantro and lime wedges if desired. Serve immediately and enjoy the burst of textures and flavors!
SERVING SUGGESTIONS FOR GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
When it comes to serving, it’s all about enhancing the vibrant colors and bright flavors of this bowl. Whether you’re hosting a casual backyard barbecue or dishing up a solo lunch, these ideas will make every bite pop:
- Layered Presentation
Serve the quinoa mixture first, then arrange the shrimp in a neat fan or spiral on top. Drizzle the garlic sauce in a zigzag pattern for a restaurant-style flourish.
- Fresh Garnishes
Top with extra cilantro leaves and a few lime wedges on the side. A sprinkle of smoked paprika over the sauce adds dramatic color and a hint of warmth.
- Side Pairings
Offer warm tortillas or crisp tortilla chips to scoop up every last bit. A small ramekin of extra sauce on the side lets guests control the garlicky goodness.
- Beverage Match
Pair this bowl with a chilled Sauvignon Blanc or a zesty agua fresca. The crisp acidity in your drink will mirror the lime and yogurt, balancing the smoky shrimp.
HOW TO STORE GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Storing this bowl properly means preserving textures and flavors so you can enjoy leftovers just as much as the first feast. Here are the best ways to keep everything fresh for up to three days:
- Separate Components
Store the shrimp, quinoa mixture, salsa, and garlic sauce in individual airtight containers. This prevents sogginess and keeps each element at peak texture.
- Refrigeration
Keep all containers in the coldest part of your fridge (usually the back shelf). The sauce and salsa will stay fresh for up to 3 days, while the shrimp and grains are best within 48 hours.
- Avocado Care
To prevent avocado from browning, toss any extra diced pieces with a bit of lime juice before sealing. Even in the fridge, they’ll remain a vibrant green.
- Reheating Tips
Gently reheat the shrimp and grains in a skillet over medium heat for just a minute or two. Add fresh avocado and salsa after warming, then finish with a cold drizzle of the garlic sauce.
CONCLUSION
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is proof that eating healthy doesn’t mean sacrificing flavor or fun. From the first bite of smoky, tender shrimp to the creamy swirl of garlic yogurt, every component plays its part in a vibrant summertime melody. You can print this article and save it in your recipe binder or meal-planning folder to revisit whenever you need a quick, show-stopping meal. Share it with friends, swap out grains, or add a spicy jalapeño kick—the possibilities are endless with this flexible, beginner-friendly formula. Plus, each serving comes in around 620 kcal, making it a balanced choice for lunch, dinner, or meal prep.
Don’t forget, you can find a FAQ below for more cooking tips and substitution ideas! If you give this recipe a try, please leave a comment, share your tweaks, or ask any questions you might have. I love hearing how home cooks customize and make a recipe their own—so drop your feedback, tell me what worked for you, or let me know if you need help along the way. Happy grilling!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Description
Bright grilled shrimp meet buttery avocado, sweet smoky corn salsa, and a tangy garlic yogurt sauce, all atop fluffy quinoa. This bowl bursts with fresh textures and bold flavors for a satisfying, healthy feast.
Ingredients
Instructions
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Preheat your grill or grill pan over medium-high heat.
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In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Ensure the shrimp are well-coated.
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Thread shrimp onto skewers or place directly on the grill. Grill for about 2-3 minutes on each side, until cooked through and slightly charred.
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In a separate bowl, combine cooked quinoa or rice, diced avocado, corn, cherry tomatoes, red onion, cilantro, lime juice, and cumin. Mix gently to combine, and season with salt and pepper to taste.
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For the sauce, in a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper until smooth.
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Construct the bowls by placing a base of quinoa or rice mixture, add the grilled shrimp on top, and drizzle generously with the creamy garlic sauce.
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Garnish with additional cilantro and lime wedges if desired. Serve immediately and enjoy!
Note
- For enhanced flavor, let the shrimp marinate in the oil and spices for 15-30 minutes before grilling.
- Make the corn salsa spicier by adding diced jalapeno.
- Swap quinoa with your preferred grain for customization.
- The creamy garlic sauce can be made ahead and stored in the refrigerator for up to 3 days.
