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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—juicy grilled shrimp served over rice or quinoa and topped with a vibrant, limey corn salsa. It’s a bright, healthy bowl that’s great for meal prep, with colorful fresh toppings and quick grilling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
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
For serving
  • 1 cooked rice or quinoa for serving

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Season and grill the shrimp
  1. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated and glossy.
  2. Heat the grill to high heat and grill the shrimp for 2-3 minutes per side until pink and cooked through, flipping once for even charring.
Make the avocado corn salsa
  1. Combine the grilled corn, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl and stir gently to coat.
Assemble bowls
  1. Divide cooked rice or quinoa among bowls, top with grilled shrimp, and finish with avocado corn salsa.

Notes

For best texture, don’t overcook the shrimp—pull them as soon as they turn pink and opaque. Store assembled leftovers in separate containers (salsa separate when possible) in the refrigerator for up to 3 days; freeze cooked shrimp only for up to 2 months and thaw overnight in the fridge. For a lower-carb option, serve over cauliflower rice instead of rice or quinoa.