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Grilled Shrimp Bowl with Avocado and Corn Salsa

This shrimp bowl pairs grilled shrimp with a bright avocado corn salsa for a fresh, filling healthy bowl. Build it over cooked rice or quinoa for a meal-prep friendly dinner with vibrant flavor in every bite.
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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: 420
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
  • 0.25 tsp salt and pepper use to taste
Avocado corn 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
Serving base
  • cooked rice or quinoa for serving

Equipment

  • 1 grill

Method
 

Season and grill the shrimp
  1. Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Visual cue: shrimp should look speckled and glossy with seasoning.
  2. Grill the shrimp for 2-3 minutes per side over direct heat, until pink and cooked through. Visual cue: shrimp should curl slightly and turn opaque throughout.
Make the avocado corn salsa
  1. Combine the grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl. Visual cue: mixture should look colorful with bright green, red, and golden-yellow pieces.
Assemble the bowls
  1. Spoon cooked rice or quinoa into 4 bowls, then top with grilled shrimp. Visual cue: shrimp should sit prominently on the base for an even layer.
  2. Spoon avocado corn salsa over the shrimp and serve immediately. Visual cue: salsa should look fresh and wet-shiny from the lime juice.

Notes

Pro tip: grill the corn first so it has time to cool slightly before mixing with avocado, which helps prevent mushy texture. Store assembled salsa in the fridge up to 2 days; store shrimp separately up to 2 days in the fridge and reheat gently. Freezing is not recommended for the salsa with avocado. For a lighter option, use cauliflower rice instead of rice or quinoa.