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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

A vibrant and healthy dinner bowl featuring smoky grilled shrimp, fresh corn salsa, creamy avocado, and a zesty chipotle drizzle over fluffy rice.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Marinade
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 1 tsp lime zest
Corn Salsa
  • 1 cup sweet corn fresh, frozen or canned
  • 2 roma tomatoes diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup cilantro chopped
  • 1 tbsp lime juice
Creamy Sauce
  • 0.33 cup sour cream or greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp sriracha or chipotle paste adjust to taste
  • 1 tsp lime juice
Assembly
  • 3 cups cooked white rice
  • 1 avocado sliced

Equipment

  • Large skillet or grill pan
  • Mixing bowls
  • Rice cooker or pot
  • Knife and Cutting Board

Method
 

  1. Prepare rice according to package instructions. Fluff and set aside.
  2. In a bowl, toss shrimp with olive oil, paprika, cumin, garlic powder, salt, pepper, and lime zest. Let marinate for 10 minutes.
  3. Mix corn, diced tomatoes, red onion, cilantro, lime juice, and salt in a small bowl to make the salsa.
  4. Whisk together sour cream, mayo, sriracha, lime juice, and garlic powder to create the sauce. Add water if needed to thin.
  5. Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until charred and opaque.
  6. Assemble bowls with rice, corn salsa, avocado slices, and grilled shrimp. Drizzle generously with creamy sauce.

Notes

Leftovers can be stored for up to 3 days. Store avocado separately.