Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce: Fresh Flavor Without Breaking the Bank

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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

This vibrant grilled shrimp bowl is packed with flavor and texture. Juicy, smoky shrimp are nestled alongside creamy avocado, zesty corn salsa, and drizzled with a luscious creamy sauce — a wholesome, colorful meal that's perfect for summer lunches or meal prep.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course dinner, lunch, Main Course

Cuisine American, Mexican

Servings 4

Calories 425 kcal

Equipment

• Grill or grill pan (stovetop skillet works too!)
• * Mixing bowls
• Sharp knife
• * Cutting Board
• Wooden skewers (optional, soak in water for 30 minutes if using)

Ingredients

  

• For the Shrimp:
• 1 pound medium shrimp peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper optional
• Salt and pepper to taste
• For the Corn Salsa:
• 2 ears fresh corn or 1½ cups frozen corn, thawed
• 1 small red bell pepper diced
• ¼ red onion finely diced
• 1 jalapeño seeds removed and minced (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro chopped
• Salt to taste
• For the Creamy Sauce:
• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 small garlic clove grated or minced
• ¼ teaspoon ground cumin
• Salt and pepper to taste
• For the Bowls:
• 2 cups cooked rice or quinoa
• 1 large avocado sliced
• 1 cup chopped romaine lettuce
• Lime wedges for serving
• Hot sauce optional

Instructions

 

• Prepare the shrimp: Combine shrimp with olive oil, garlic, paprika, cumin, cayenne (if using), salt, and pepper. Marinate for 15-20 minutes.
• Make the corn salsa: Mix corn kernels, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Let sit for 10 minutes to allow flavors to meld.
• Create the sauce: Whisk together Greek yogurt, mayonnaise, lime juice, garlic, cumin, salt, and pepper. Refrigerate until ready to use.
• Grill the shrimp: Cook on medium-high heat for 2-3 minutes per side until pink and opaque (145°F internal temperature).
• Assemble the bowls: Divide rice among four bowls. Top with grilled shrimp, corn salsa, avocado slices, and romaine. Drizzle with creamy sauce and serve with lime wedges.

How a Farmers Market Find Inspired Our New Family Favorite

Last summer, I was wandering through our local farmers market when I spotted the most beautiful ears of sweet corn—so fresh the husks were still dewy. The farmer told me they’d been picked that morning, and something about her pride in those humble vegetables sparked an idea. With some shrimp waiting in my freezer at home (bought on sale, of course!), I knew I could create something special without spending a fortune.

That evening, our Grilled Shrimp Bowls were born. When my husband took his first bite, he looked up with surprise and said, “This tastes like vacation food!” My teenage daughter, who typically reserves her enthusiasm for restaurant meals, actually took a photo of her bowl before digging in—the ultimate compliment in this digital age.

What makes me happiest about this recipe is how it transforms affordable, accessible ingredients into something that feels indulgent. The contrast of warm grilled shrimp against cool avocado and that bright corn salsa creates a bowl that’s both satisfying and refreshing—proof that eating well on a budget doesn’t mean sacrificing flavor or experience.

What You’ll Need for Grilled Shrimp Bowls

Serves 4 | Cost per serving: Approximately $3.75

Ingredients:

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For the Shrimp:

• 1 pound medium shrimp, peeled and deveined (thawed if frozen) ($8.00 when on sale)
• 2 tablespoons olive oil ($0.30)
• 2 cloves garlic, minced ($0.10)
• 1 teaspoon paprika ($0.05)
• ½ teaspoon cumin ($0.05)
• ¼ teaspoon cayenne pepper (optional) ($0.02)
• Salt and pepper to taste ($0.01)

For the Corn Salsa:

• 2 ears fresh corn (or 1½ cups frozen corn, thawed) ($1.00)
• 1 small red bell pepper, diced ($0.75)
• ¼ red onion, finely diced ($0.15)
• 1 jalapeño, seeds removed and minced (optional) ($0.20)
• 2 tablespoons fresh lime juice (about 1 lime) ($0.25)
• 2 tablespoons fresh cilantro, chopped ($0.20 or free from garden)
• Salt to taste ($0.01)

For the Creamy Sauce:

• ½ cup plain Greek yogurt ($0.50)
• 2 tablespoons mayonnaise ($0.15)
• 1 tablespoon lime juice ($0.15)
• 1 small garlic clove, grated or minced ($0.05)
• ¼ teaspoon ground cumin ($0.02)
• Salt and pepper to taste ($0.01)

For the Bowls:

• 2 cups cooked rice or quinoa ($0.50)
• 1 large avocado, sliced ($1.50)
• 1 cup chopped romaine lettuce ($0.30)
• Lime wedges for serving ($0.10)
• Hot sauce (optional) ($0.05)

Equipment:

• Grill or grill pan (stovetop skillet works too!)
• Mixing bowls
• Sharp knife
• Cutting board
• Wooden skewers (optional, soak in water for 30 minutes if using)

Let’s Make Grilled Shrimp Bowls!

Step 1: Prepare the Shrimp

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1. In a medium bowl, combine shrimp with olive oil, minced garlic, paprika, cumin, cayenne (if using), salt, and pepper.
2. Toss until shrimp are evenly coated.
3. Let marinate for 15-20 minutes (but no longer than 30 minutes, as the acid can start cooking the shrimp).
4. If using wooden skewers, thread the shrimp onto them now.

Step 2: Make the Corn Salsa

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1. If using fresh corn, husk the ears and carefully cut the kernels off the cob over a bowl.
2. If using frozen corn, ensure it’s fully thawed and pat dry with paper towels.
3. In a medium bowl, combine corn kernels, diced bell pepper, red onion, jalapeño (if using), lime juice, and cilantro.
4. Season with salt to taste and mix well.
5. Let the salsa sit for at least 10 minutes to allow flavors to meld.

Step 3: Create the Creamy Sauce

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1. In a small bowl, combine Greek yogurt, mayonnaise, lime juice, grated garlic, and cumin.
2. Mix until smooth and season with salt and pepper to taste.
3. If the sauce is too thick, add a teaspoon of water at a time until desired consistency is reached.
4. Refrigerate until ready to use.

Step 4: Grill the Shrimp

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1. Preheat your grill or grill pan to medium-high heat (around 375-400°F).
2. If not using skewers, you can use a grill basket or place shrimp directly on the grill.
3. Grill shrimp for 2-3 minutes per side until they turn pink and opaque, and reach an internal temperature of 145°F.
4. Be careful not to overcook—shrimp can go from perfect to rubbery very quickly!
5. Remove from heat and set aside.

Step 5: Assemble Your Bowls

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1. Divide cooked rice or quinoa among four bowls.
2. Arrange grilled shrimp, corn salsa, avocado slices, and chopped romaine on top of the grain.
3. Drizzle with the creamy sauce.
4. Serve with lime wedges and hot sauce on the side.

Why This Recipe Works So Well

The magic of these Grilled Shrimp Bowls is in the balance of flavors, textures, and temperatures. What makes it a winner in our household:

• Budget-Friendly: Uses frozen shrimp (often on sale) and seasonal produce
• Customizable: Each family member can adjust toppings to their preference
• Nutritionally Balanced: Protein, healthy fats, veggies, and grains in one bowl
• Make-Ahead Friendly: Components can be prepped in advance
• Impressive Presentation: Looks like an expensive restaurant bowl without the price tag

Make It Your Own: Variation Ideas

One of my favorite things about bowl meals is how easily they adapt:

• Protein Swap: Use chicken, tofu, or black beans instead of shrimp
• Grain Options: Try cauliflower rice for a lower-carb version or use brown rice for added fiber
• Seasonal Adaptation: In winter, roast sweet potatoes instead of using corn salsa
• Spice Level: Adjust the heat by adding more or less cayenne and jalapeño
• Creamy Avocado Sauce: Blend the avocado into the sauce for a green goddess variation

Money-Saving Tips for This Recipe

As always, I’m finding ways to make delicious food without breaking the bank:

• Buy shrimp on sale and keep them in the freezer
• Use frozen corn when fresh isn’t in season (it’s often cheaper and just as nutritious)
• Grow herbs like cilantro in a small pot on your windowsill
• Substitute lemon for lime if that’s what you have on hand
• Use sour cream instead of Greek yogurt if it’s more affordable in your area
• Make extra for lunches—this meal holds up well when components are stored separately

Storing and Prepping Components Ahead

• Shrimp: Marinate up to 30 minutes before cooking; once cooked, store for up to 2 days
• Corn Salsa: Can be made up to 24 hours ahead and stored in the refrigerator
• Creamy Sauce: Will keep for up to 5 days in an airtight container in the refrigerator
• Assembly: For meal prep, store components separately and assemble just before eating
• Avocado Tip: To prevent browning, slice just before serving or sprinkle with extra lime juice

From My Kitchen to Yours

These Grilled Shrimp Bowls have become more than just a meal in our home—they’re a reminder that good food doesn’t have to be complicated or expensive. On summer evenings when we eat these on the patio, there’s a moment of perfect contentment that I wish I could bottle up.

What I love most about this recipe is how it brings a sense of abundance to our table without straining our budget. The colors alone make everyone excited to dig in, and there’s something so satisfying about creating a meal where every bite offers something different.

I often think about that farmer and her pride in those ears of corn. It’s a reminder that when we start with simple ingredients that we truly appreciate, the meals we create carry that same love forward. I hope these bowls bring a little bit of that joy to your table, too.

FAQ About Grilled Shrimp Bowls

Can I use pre-cooked shrimp? Yes! Just skip the marinating step and add the seasonings to a little oil in a hot pan. Toss the pre-cooked shrimp briefly (about 1-2 minutes) just to warm them through and coat with flavor.

I don’t have a grill. Can I still make this? Absolutely! A stovetop skillet or grill pan works perfectly. You can even roast the shrimp in the oven at 400°F for about 6-8 minutes.

How can I make this recipe dairy-free? Replace the Greek yogurt with dairy-free yogurt or additional mayonnaise mixed with a splash of water or lime juice to thin it out.

Can I prep this for lunches during the week? Yes! Store all components separately and assemble just before eating. Keep the avocado whole until you’re ready to use it, and add the sauce at the last minute.

My family doesn’t like spicy food. How can I adjust this? Simply omit the cayenne and jalapeño, and use a sweet bell pepper instead. The recipe will still have plenty of flavor from the garlic, paprika, and cumin.

Nutritional Information

Here’s a breakdown of the nutritional content for one serving of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce:

Values are approximate and may vary based on specific ingredients used.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Shrimp:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste

For the Corn Salsa:

• 2 ears fresh corn (or 1½ cups frozen corn, thawed)
• 1 small red bell pepper, diced
• ¼ red onion, finely diced
• 1 jalapeño, seeds removed and minced (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

For the Creamy Sauce:

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 small garlic clove, grated or minced
• ¼ teaspoon ground cumin
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked rice or quinoa
• 1 large avocado, sliced
• 1 cup chopped romaine lettuce
• Lime wedges for serving
• Hot sauce (optional)

Instructions

1. Prepare the shrimp: Combine shrimp with olive oil, garlic, paprika, cumin, cayenne (if using), salt, and pepper. Marinate for 15-20 minutes.
2. Make the corn salsa: Mix corn kernels, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt. Let sit for 10 minutes to allow flavors to meld.
3. Create the sauce: Whisk together Greek yogurt, mayonnaise, lime juice, garlic, cumin, salt, and pepper. Refrigerate until ready to use.
4. Grill the shrimp: Cook on medium-high heat for 2-3 minutes per side until pink and opaque (145°F internal temperature).
5. Assemble the bowls: Divide rice among four bowls. Top with grilled shrimp, corn salsa, avocado slices, and romaine. Drizzle with creamy sauce and serve with lime wedges.

Nutritional Information (per serving): Calories: 425 | Fat: 21g | Carbs: 35g | Fiber: 7g | Protein: 28g

If you enjoyed this recipe, you might also like:

• Easy Summer Lunch Ideas for Kids: Delicious, Budget-Friendly Meals They’ll Love
• Unbelievably Delicious Slow Cooker Cowboy Casserole (Budget-Friendly Comfort Food!)
• 5-Minute Sloppy Joe Seasoning Mix That Saves You Money

Don’t forget to pin this recipe for later and share it with friends looking for budget-friendly family dinner ideas!