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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—juicy shrimp cooked on a hot grill and topped with a bright, fresh salsa. Build a healthy meal-prep style bowl with grilled corn, diced avocado, and limey vegetables over rice or quinoa.
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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 peeled and deveined
  • 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 grill

Method
 

Season and grill the shrimp
  1. Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, then let it sit while the grill heats. Use a single layer so the seasoning can adhere well.
  2. Grill the shrimp for 2-3 minutes per side, until pink and cooked through (about 400°F). Pull them off promptly to keep them tender.
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. Stir gently so the avocado stays chunky.
Assemble the bowls
  1. Add cooked rice or quinoa to bowls, then top with grilled shrimp and avocado corn salsa. Finish with extra salsa on top for a colorful, layered look.

Notes

Pro tip: grill the corn until lightly charred and cool it slightly before mixing—this keeps the avocado from getting mushy. Refrigerate leftovers in separate containers for up to 3 days; assemble bowls fresh for best texture. Freezing is not recommended for the avocado salsa. For a lower-carb swap, serve over cauliflower rice instead of rice or quinoa.