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Grilled Shrimp Bowl with Avocado Corn Salsa

A quick and nutrient-dense Grilled Shrimp Bowl featuring smoky shrimp, creamy avocado, and vibrant corn salsa, ready in less than 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined (16–20 count)
  • 2 tbsp olive oil (plus 1 tbsp for brushing shrimp)
  • 1 tsp smoked paprika or chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper
For the Salsa
  • 1 ripe avocado, diced
  • 1 cup fresh or thawed corn kernels (grilled or roasted recommended)
  • 1 small red onion, finely diced
  • 1 jalapeño seeded and minced (optional for heat)
  • 1/2 cup chopped fresh cilantro
  • 2 limes juiced (about 3 tablespoons)
For Serving
  • 1 cup cooked brown rice, quinoa, or mixed greens (base)
  • 1/4 cup crumbled cotija or feta cheese (optional)

Method
 

Preparation
  1. Pat shrimp dry with paper towels. Toss with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Let sit 5–10 minutes to absorb flavors.
  2. In a medium bowl, combine corn, red onion, jalapeño, cilantro, diced avocado, and lime juice. Gently fold to combine.
Grilling
  1. Heat a grill pan or outdoor grill to high. Brush with oil and grill shrimp 2 minutes per side until pink and slightly charred.
Assembly
  1. Start with a base (brown rice, quinoa, or greens). Add grilled shrimp, top with generous spoonfuls of avocado corn salsa, and sprinkle cotija or toasted pepitas if using.

Notes

For a tangy twist, substitute lime with lemon or add 1 tbsp rice vinegar for acidity. If you want smoky depth, swap smoked paprika for chipotle powder.