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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—juicy shrimp cooked on the grill and topped with a bright, limey corn salsa. Served over rice or quinoa for an easy healthy bowl that’s great for meal prep.
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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 bowl base
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 salt and pepper season to taste
  • 1 cooked rice or quinoa for serving to assemble bowls
Avocado 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

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Season and grill the shrimp
  1. In a bowl, toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated and glossy.
  2. Grill the shrimp for 2-3 minutes per side at medium-high heat, until pink and cooked through, with clear grilling marks.
Make the avocado corn salsa
  1. In a bowl, combine grilled corn, diced avocado, cherry tomatoes, diced red onion, chopped cilantro, and lime juice, stirring gently to coat.
Assemble the bowls
  1. Divide cooked rice or quinoa among bowls and top each with grilled shrimp and a generous spoonful of avocado corn salsa.

Notes

For the best texture, avoid overcooking the shrimp—pull them as soon as they turn fully pink and opaque. Store assembled components separately in the refrigerator up to 3 days; assemble right before eating for best crunch. Freezing is not recommended for the salsa, but cooked shrimp can be frozen up to 2 months. For a lighter option, swap quinoa for cauliflower rice while keeping the same salsa.