Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled Shrimp Bowl with Avocado and Corn Salsa

This grilled shrimp bowl pairs juicy shrimp with a bright corn salsa and creamy avocado for a satisfying healthy bowl. Serve it over rice or quinoa for a colorful Mexican-American meal prep dinner with fresh lime flavor.

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Prep Time 25

Cook Time 6

Total Time 31

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Mexican-American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Shrimp bowl base

1.5 lb large shrimp
2 tbsp olive oil
1 tsp chili powder
0.5 tsp cumin
1 salt
1 pepper

For salsa

2 cup corn kernels, grilled
1 avocado
1 cup cherry tomatoes
0.25 cup red onion
0.25 cup cilantro
2 tbsp lime juice

For serving

1 cooked rice or quinoa

Equipment

1 cast iron skillet

Method

Grill and season shrimp

Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated. The shrimp should look lightly speckled with seasoning, not dry.
Preheat a cast iron skillet over high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through, turning once and watching the edges change color.

Make corn salsa

Combine the grilled corn, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl. Mix gently until the lime juice coats everything and the salsa looks glossy and colorful.

Assemble bowls

Divide cooked rice or quinoa among bowls. Top with grilled shrimp, then spoon avocado corn salsa over everything for a layered look.

Notes

Pro tip: dice the avocado and halve tomatoes right before serving so the salsa stays fresh and not overly soft. Store shrimp and salsa separately in airtight containers in the refrigerator for up to 3 days; reheat shrimp gently to avoid rubbery texture. Freezing is not recommended for avocado-based salsa. For a dairy-free swap, keep it as-is; it’s naturally dairy-free and works well for gluten-free meal prep when using quinoa.