Save to Pinterest Nothing says summer on a plate quite like this grilled shrimp bowl. Each bite is layered with smoky spice-kissed shrimp, a refreshing avocado corn salsa, and a creamy tangy drizzle that brings everything together. When I want something fresh and vibrant but still filling enough to be dinner, this is one of my go-tos.
I started making this after a trip to the coast and now it just tastes like summer memories every time we eat it
Ingredients
- Shrimp: choose large raw shrimp peeled and deveined for best texture
- Olive oil: brings a subtle richness and prevents sticking while grilling
- Chili powder, salt, pepper: add the spiced coating that makes the shrimp unforgettable opt for fresh chili powder for bigger flavor
- Avocado: pick a just ripe avocado for buttery softness
- Corn kernels: fresh if you can get them or use frozen for convenience the sweetness makes the salsa sing
- Red onion: brings a bite to balance the creamy and sweet
- Cilantro: lends essential brightness choose fresh and chop just before using
- Lime juice: ties the salsa together and prevents avocado browning pick limes that feel heavy for juiciness
- Sour cream or yogurt: the creamy base for the sauce yogurt keeps it tangy and lighter
- Rice, quinoa, or greens: your canvas for all the toppings choose short grain rice for a sticky sushi-style bowl or greens for a lighter meal
Instructions
- Prep the Shrimp:
- Pat shrimp dry with paper towels. Toss them with olive oil then sprinkle chili powder, salt, and pepper generously. Let sit for five minutes while you prep other ingredients to maximize flavor absorption.
- Cook the Shrimp:
- If using a grill, preheat to medium-high and oil the grates. Grill shrimp about two minutes per side until pink and slightly charred. If using a skillet, heat over medium-high and cook the shrimp on each side the same way. Remove shrimp as soon as they are opaque to prevent rubbery texture.
- Mix the Avocado Corn Salsa:
- Combine diced avocado, corn kernels, red onion, cilantro, and lime juice in a mixing bowl. Toss gently to preserve the avocado chunks. Season with salt to taste. Cover and refrigerate if you want the flavors to meld longer.
- Whisk the Creamy Sauce:
- In a small bowl, whisk together sour cream or yogurt with lime juice, chili powder, and salt. Whisk until smooth and thick. Taste and adjust salt or lime juice for more tang.
- Assemble the Bowls:
- Spoon your base of rice, quinoa, or greens evenly into four bowls. Top each with a generous portion of shrimp. Scatter the avocado corn salsa over the top, then drizzle each bowl with creamy sauce. Serve immediately while everything is fresh.
Save to Pinterest The corn is my absolute favorite ingredient in this bowl. One time I grilled fresh corn just to toss into the salsa and my kids could not stop eating it with a spoon before it even made it to their bowls. Food memories like that make this dish extra special.
Storage Tips
Store leftover components separately for the best texture. Shrimp keeps best for one to two days in the fridge and should be reheated gently to avoid overcooking. Keep salsa and sauce refrigerated in separate containers covered tightly. Assemble fresh when serving. If using greens as your base add them just before eating so they stay crisp.
Ingredient Substitutions
If you are out of shrimp try the same method with scallops white fish or tofu for a vegetarian twist. Swap quinoa or brown rice for an extra protein boost or use mixed greens to lighten the meal. For creamy sauce without dairy blend soaked cashews with lime and a splash of water plus a pinch of salt.
Serving Suggestions
Pile bowls high and add a handful of pickled red onions or radish slices for extra zing. Try a dusting of queso fresco if dairy is welcome or tuck in a few tortilla chips for crunch. This bowl pairs perfectly with iced tea or a chilled rosé on a hot day. Leftover shrimp and salsa make an amazing taco filling too.
Cultural and Historical Inspiration
This bowl draws on flavors from Latin summer street food like elote corn and shrimp tacos. The charred shrimp with zesty salsa nods to coastal Mexican grill nights. Bringing these elements together in a bowl delivers all the flavors with less fuss and more everyday convenience.
Seasonal Adaptations
Use fresh sweet corn when it is in season for the most vibrant flavor
In colder months frozen corn still works beautifully and you can grill the shrimp indoors on a grill pan
Add diced tomatoes or even peach chunks to the salsa for a summery twist
Success Stories
I once served these at a backyard get together with friends on a hot night and the colorful bowls disappeared in minutes. My kids have even taken leftovers to school and reported clean lunchboxes. The combo never fails to win raves from both seafood lovers and picky eaters.
Freezer Meal Conversion
Freeze cooked shrimp in a single layer then transfer to a freezer bag for easy portioning. The creamy sauce can freeze if it is yogurt-based but salsa and rice do best made fresh. To reheat just thaw shrimp overnight in the fridge and warm gently.
Save to Pinterest This bowl is so versatile and bright you will find yourself coming back to it all season long. Fresh, colorful, and full of big flavors—it truly captures summer in every bite.
Common Recipe Questions
- → What is the best way to grill shrimp for this bowl?
Toss shrimp in olive oil and seasonings, then grill over medium-high heat for about 2 minutes per side until opaque and pink.
- → Can I substitute a different protein for shrimp?
Yes, chicken, tofu, or grilled fish work well. Adjust cooking times to ensure the protein is fully cooked.
- → Is the creamy sauce dairy-free?
If you use coconut yogurt or cashew cream in place of sour cream or yogurt, the sauce will be dairy-free.
- → Which grain makes the best bowl base?
White or brown rice, quinoa, or even mixed greens provide a great canvas for the toppings and flavors.
- → How can I make the salsa spicier?
Add diced fresh jalapeño or a pinch of chili flakes to the avocado corn salsa for extra heat.