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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa is a colorful, high-flavor Mexican-American meal with tender shrimp and bright, limey salsa. Serve it over cooked rice or quinoa for an easy healthy bowl that’s perfect 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
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and grill shrimp
  1. In a bowl, toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, with no dry spice patches visible.
  2. Preheat a cast iron skillet over medium-high heat. Grill the shrimp for 2-3 minutes per side, until pink and cooked through, turning once so they develop grill marks.
Make the corn salsa
  1. Grill the corn kernels until lightly charred and set aside to cool slightly so they stay bright and separate.
  2. In a bowl, combine grilled corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice, stirring just until the avocado is mixed through but still chunky.
Assemble bowls
  1. Divide cooked rice or quinoa into serving bowls, then top each with grilled shrimp.
  2. Spoon avocado corn salsa over the shrimp and serve with a fresh lime look if desired.

Notes

For best texture, don’t overcook the shrimp—pull them as soon as they turn pink and opaque. Store assembled leftovers in the fridge up to 3 days, keeping salsa separate if possible for the freshest avocado. Freezing isn’t recommended for the salsa, but grilled shrimp can be frozen up to 2 months. For a lower-carb option, swap the rice for cauliflower rice or extra greens.