Juicy grilled shrimp, creamy avocado, sweet corn salsa, and a dreamy garlic sauce all snuggled into one bowl? Oh yes, this Grilled Shrimp Bowl is bringing the heat—and a whole lot of comfort. Perfect for those warm-weather evenings or when you’re just craving something fresh yet indulgent, this bowl is the perfect combo of smoky, tangy, crunchy, and creamy. Whether you’re meal-prepping for the week or throwing together a quick weeknight dinner, trust me, this one’s a game-changer.
Table of Contents
Why You’ll Love This Recipe
- Sweet corn salsa gives the bowl a fresh, summery kick
- Creamy avocado adds the perfect buttery texture
- Smoky grilled shrimp brings bold, mouthwatering flavor
- The creamy garlic sauce? Straight-up addictive
- Totally customizable—swap the base, toppings, or protein Ready in under 30 minutes!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Focus Keyword | Grilled Shrimp Bowl |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 2-4 |
| Skill Level | Easy Peasy |
| Flavor Profile | Smoky, creamy, citrusy, fresh |
Ingredients
Let’s break down the dream team:
- Shrimp – Look for large, peeled and deveined shrimp. They cook fast and soak up that grill flavor beautifully.
- Avocado – Adds creamy richness and balances the smoky flavors.
- Fresh corn – Grilled or pan-seared, this brings a sweet pop to the salsa.
- Cherry tomatoes – Juicy and sweet, they brighten up the salsa with every bite.
- Red onion – Adds a zippy, slightly spicy crunch.
- Cilantro – Brings that herby freshness and color.
- Lime juice – For tang and zing in the salsa and sauce.
- Garlic – Essential for that creamy garlic sauce goodness.
- Greek yogurt or sour cream – Makes the sauce creamy and tangy.
- Olive oil – For grilling the shrimp and enhancing flavor.
- Your favorite grain or greens – Think rice, quinoa, or mixed greens for the base.
👇 Don’t forget to scroll down for the full recipe card with exact measurements!
How to Make This Grilled Shrimp Bowl
Step 1: Marinate and Grill the Shrimp
Toss the shrimp in olive oil, garlic, lime juice, salt, and pepper. Let it marinate for 10 minutes while you prep the rest. Grill them for 2–3 minutes per side until they’re pink and slightly charred. Boom—flavor bomb.
Step 2: Make the Corn Salsa
In a bowl, mix together the grilled corn kernels, diced cherry tomatoes, red onion, lime juice, and chopped cilantro. Add a pinch of salt and give it a good stir. This salsa tastes like sunshine—you’ll want to eat it by the spoonful.
Step 3: Whip Up That Creamy Garlic Sauce
Blend or whisk together Greek yogurt (or sour cream), minced garlic, lime juice, olive oil, and a touch of salt. Drizzle it, dip it, bathe in it (kidding… sorta).
Step 4: Assemble Your Bowl
Layer your grain or greens first. Top with grilled shrimp, corn salsa, avocado slices, and a generous drizzle of garlic sauce. Sprinkle extra cilantro and lime zest if you’re feeling fancy.
Pro Tips for Perfect Shrimp Bowls
- Don’t overcook the shrimp—they go rubbery fast. Two minutes per side is usually plenty.
- Char your corn slightly for deeper flavor.
- Use a grill pan indoors if the weather’s not cooperating.
- Chill your sauce a bit before serving—it thickens and tastes even better.
Flavor Variations
- Spicy Kick – Add chopped jalapeños to the salsa or a dash of hot sauce to the garlic sauce.
- Different Protein – Swap shrimp for grilled chicken, tofu, or salmon.
- Tropical Vibe – Add pineapple chunks to the salsa for a sweet twist.
- Crunch Factor – Toss in some tortilla strips or roasted pepitas on top.
Serving Suggestions
Pair your Grilled Shrimp Bowl with:
- A fresh limeade or margarita
- Tortilla chips on the side
- Grilled veggies or a side of black beans
Make-Ahead and Storage Tips
- Prep Ahead: Make the corn salsa and garlic sauce up to 2 days in advance.
- Storing: Store everything separately in airtight containers. Shrimp stays fresh for about 2 days in the fridge.
- Leftovers: Toss leftovers into a tortilla for a killer wrap the next day.
- Freezing: Not recommended for shrimp or avocado, but the sauce freezes well.
- Reheating: Reheat shrimp gently in a skillet—don’t microwave or you’ll lose that grilled charm.
FAQs
Can I use frozen shrimp for this grilled shrimp bowl?
Yes! Just thaw them fully, pat dry, and follow the marinating and grilling steps.
Is this recipe gluten-free?
Absolutely—as long as your base (grains or sauces) is gluten-free, you’re golden.
Can I make this ahead for meal prep?
Totally! Just keep components separate and assemble when you’re ready to eat.
What can I substitute for Greek yogurt in the garlic sauce?
You can use sour cream, plain coconut yogurt (for dairy-free), or even mayo for a richer version.
Final Thoughts
This Grilled Shrimp Bowl is one of those “everything-in-a-bowl” meals that checks all the boxes: bold, bright, filling, and ridiculously tasty. It’s the kind of dinner that makes you feel like you’ve just treated yourself—without the fuss. So next time you want something nourishing but full of flair, grab your tongs and get grilling. You deserve a bowl like this in your life.
Grilled Shrimp Bowl
Ingredients
Grilled Shrimp
- 1 lb shrimp large, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 lime juiced
- 1 tsp salt
- 1/2 tsp black pepper
Corn Salsa
- 1 cup corn kernels grilled or pan-seared
- 1/2 cup cherry tomatoes diced
- 1/4 red onion diced
- 1/4 cup cilantro chopped
- 1 lime juiced
Creamy Garlic Sauce
- 1/2 cup Greek yogurt or sour cream
- 1 clove garlic minced
- 1 lime juiced
- 1 tbsp olive oil
- 1/4 tsp salt
Assembly
- 2 cups rice or mixed greens for the base
- 1 avocado sliced
Instructions
- Marinate the shrimp with olive oil, garlic, lime juice, salt, and pepper for 10 minutes.
- Grill the shrimp for 2–3 minutes per side until pink and slightly charred.
- Combine grilled corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Add a pinch of salt and mix.
- Whisk together Greek yogurt, garlic, lime juice, olive oil, and salt to make the garlic sauce.
- Layer rice or greens in a bowl. Top with shrimp, corn salsa, avocado, and drizzle with garlic sauce.