Some nights, you just want something that tastes like summertime—you know? That’s what this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce brings to the table: pure sunshine in a bowl. Seriously, when my kitchen’s too hot for the oven and dinner needs to be low-fuss, this is my go-to. Crisp corn, tangy lime, juicy grilled shrimp… it’s half meal, half event. If you’re ever on a “what’s fresh but filling?” quest (like I am, always), this bowl will win hearts, bellies, and probably a few marriage proposals. Want ideas for more bowl magic? This easy street corn chicken rice bowl will give you another slam-dunk.
Which Shrimp To Buy
Alright, shrimp talk. Not the most glamorous dinner chat, but oh boy does it make a difference. I’m all about wild-caught, peeled, and deveined shrimp—less work for me, more clean flavor for you. I once bought those really tiny ones (mistake), and they vanished between the corn and rice, so don’t do that. Jumbo or large shrimp stand up to grilling without drying out, and you get that pop. Frozen’s totally fine, by the way—just let them thaw in a bowl of cold water for 15 minutes. Skip anything that smells fishy or feels mushy… trust me, that’s a kitchen regret you don’t want!
Let’s Talk About That Spicy Cilantro Dressing
Can I admit something? I daydream about this dressing. Like, it’s that good. You blend up fresh cilantro, jalapeño, lime, a touch of mayo or Greek yogurt (depends how zippy you’re feeling), salt, garlic, maybe a little honey if you like. It’s feisty—bright, creamy, delicious over shrimp or even just spoons. Some days I double the batch and stash it for later… you’ll end up dipping chips in it, it’s wild. Don’t worry if it looks a tad too green; that’s flavor, baby! And if you’re not a cilantro fan, swap parsley or shove a handful of basil in there.
I made this bowl last weekend and the dressing was the star! Even my cilantro-hating husband couldn’t stop drizzling it on everything.—Maggie, real-life taste tester
How To Assemble the Bowls
This part is weirdly satisfying. Start with fluffy rice (or quinoa, or even cauli rice if you want to go wild). Top with heaps of grilled shrimp. Spoon that corn and avocado salsa everywhere. Finish with a hefty zigzag of dressing. I let the family build their own “art projects”—for some reason, everyone’s bowl looks totally different by the end.
Here’s a secret: If your corn salsa gets a little juicy, let it spill into the rice. The flavors all mix together and, honestly, you won’t regret it. Bonus crunch with tortilla strips if you feel rebellious. I love how messy and fun it is!
More Bowls to Try!
Bowls are basically the sweatpants of dinner food—comfy, customizable, always a crowd-pleaser. You can totally swap the shrimp for grilled chicken, or, honestly, even use leftovers. Salmon would rock. The avocado and corn salsa works with almost anything.
- Try a street corn chicken rice bowl if you want creamy vibes with a little heat.
- Roasted veggies take this bowl in a hearty, plant-forward direction.
- Leftover steak? Pop it on. The salsa plays nice with everything.
- Add shredded lettuce for a “salad bowl” twist if you’re skipping grains.
Mix and match. Don’t overthink—the messier the better, honestly!
Tips for Perfectly Grilled Shrimp
Here’s where it sometimes goes sideways (been there!). I always pat my shrimp dry so they get those good grill marks. Toss in oil, salt, and pepper. If I’m feeling spicy, I’ll add a few dashes of Old Bay. Don’t walk away; they cook fast—like two minutes each side, that’s it.
If you’re using wooden skewers, soak them so they don’t set off your smoke alarm (fun story for another day). Grill over high heat, and DON’T overcook or you’ll get rubber. Shrimp are done when pink and opaque, just barely curled. Seriously, babysit them for a minute. It’s worth it!
Common Questions
Can I use frozen shrimp?
Yep, just thaw first. They’re just as tasty, promise.
Is the salsa spicy?
Only if you add jalapeño. Skip it for more mellow flavor!
How long do leftovers last?
Day or two in the fridge, tops. Keep the dressing separate or things get soggy. Honestly, I rarely have any left.
Can I make it dairy-free?
Sure thing. Use dairy-free yogurt or mayo for the dressing—it works.
What else can I grill with the shrimp?
Bell peppers or zucchini. Sometimes I just toss whatever’s in the fridge on those skewers for bonus points.
Ready for the Best Summer Dinner?
Alright, you’re all set. From shrimp choices to that too-good cilantro dressing, you’ve got the playbook. This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is what you make on a crazy weeknight when you still want it to feel special. Want more ideas? Peep this five-star Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce recipe for even more ins and outs. Posting pics? Tag me. If you want to wrap things up sweet, try these baked nectarines with cinnamon honey sauce—you’ll be obsessed. Get out there and grill something!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
A vibrant, summer-inspired bowl featuring grilled shrimp, fresh corn and avocado salsa, and a tangy cilantro dressing.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups fluffy rice (or quinoa)
- 1 cup corn, grilled or cooked
- 1 avocado, diced
- 1/4 cup fresh cilantro
- 1 jalapeño, seeded
- 1 lime, juiced
- 1/4 cup mayonnaise or Greek yogurt
- Salt, to taste
- 1 clove garlic
- 1 tbsp honey (optional)
- Olive oil, for grilling
- Tortilla strips (optional, for crunch)
Instructions
- Prepare the shrimp by patting dry and tossing with olive oil, salt, and pepper.
- Preheat the grill to high heat.
- Grill the shrimp for about 2 minutes on each side until pink and opaque.
- In a blender, combine cilantro, jalapeño, lime juice, mayonnaise or Greek yogurt, garlic, honey, and salt to taste. Blend until smooth.
- Assemble the bowls: Start with rice or quinoa, top with grilled shrimp, corn, and diced avocado.
- Drizzle the cilantro dressing over the bowls and add tortilla strips if desired.
- Mix and enjoy your customized bowl!
Notes
Feel free to customize your bowl with different proteins or vegetables. Leftovers last 1-2 days in the fridge; keep dressing separate to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 180mg
Keywords: grilled shrimp, summer bowl, avocado salad, cilantro dressing, healthy dinner