I was inspired by Yummy Shrimp as I grilled shrimp with a splash of lime and a hint of chili powder. Combined with diced red bell pepper, avocado slices, and a corn and cilantro salsa, this dish shines with a tangy creamy sauce. It’s my new go-to summer dinner idea.

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I’ve been experimenting in the kitchen lately and stumbled upon a recipe that quickly became one of my summer favorites. I marinated 1 lb of large shrimp in olive oil, salt, garlic powder, chili powder and a good squeeze of lime juice, then fired them up on the grill till they got those beautiful char marks.

Meanwhile, I prepped a quick corn salsa, tossing together corn kernels, diced red bell pepper and red onion, a bit of jalapeño for some heat and loads of fresh cilantro, all tossed in a bit of lime juice and salt. I layered a bowl with some warm rice, added slices of ripe avocado, and placed the grilled shrimp on top.

To finish it off, I drizzled a zesty creamy sauce made from Greek yogurt, mayo, a minced garlic clove and more lime juice. Its fresh flavors and easy healthy twist totally blew my mind, and I think you’ll love it too.

Why I Like this Recipe

I really love this recipe because it brings a fun mix of flavors that always surprises me. The tangy lime and the kick from the chili powder make the shrimp taste amazing and not too bland.

I also dig how the corn salsa adds a crunchy and fresh vibe that pairs well with the creamy sauce. There’s something about that crunchy texture combined with the smooth avocado that just makes every bite satisfying.

And i like that the dish is super colorful and healthy. It feels like i’m treating myself to a meal that’s not only tasty but also good for me, even when i’m in a rush.

Lastly, the easy steps, from grilling the shrimp to mixing the simple salsa, makes cooking feel like less of a chore. Its perfect for a quick dinner when i don’t have loads of time but still want something delicious.

Ingredients

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High-protein and low-fat shrimp that adds a savory seafood flavor with a slight tang.
Creamy, fiber-rich avocado with healthy fats that enrich textures and mellow flavors.
Sweet, high-fiber corn kernels bring carbs and a juicy crunch boost to every bite.
Vibrant red bell pepper supplies vitamin C, adds crunch and a mild sweetness.
Tangy Greek yogurt contributes protein and creaminess to a zesty, balanced sauce.
Nutritious rice provides a hearty base full of carbohydrates for lasting energy.
Fresh lime juice adds tang and brightness, zinging up all the flavors nicely.
Finely diced jalapeño adds a spicy kick to the overall dish flavor.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1/2 tsp salt, plus extra for taste

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp chili powder

Juice of 1 lime

1 cup cooked brown or white rice

1 large ripe avocado, sliced

1 cup corn kernels (from about 2 ears of corn or thawed frozen corn)

1 red bell pepper, diced

1 small red onion, diced

1 jalapeño, seeded and finely diced (adjust heat as ya like)

1/2 cup fresh cilantro, chopped, divided

Juice of 1 lime for the salsa

Salt and pepper to taste for the salsa

1/2 cup Greek yogurt

2 tbsp mayonnaise

1 garlic clove, minced

1 tbsp lime juice for the creamy sauce

A pinch of salt and pepper for the sauce

How to Make this

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1. Preheat your grill to medium-high. In a bowl, toss the shrimp with olive oil, 1/2 tsp salt, black pepper, garlic powder, chili powder and the juice of 1 lime.

2. Let the shrimp marinate for about 10 minutes while you prep the other stuff.

3. Place the shrimp on the grill and cook them 2-3 minutes per side until they’re pink and firm.

4. Meanwhile, make the corn salsa by mixing the corn kernels, diced red bell pepper, diced red onion, finely diced jalapeño, and half of the chopped cilantro. Squeeze the juice of 1 lime over and season with salt and pepper to taste.

5. In another small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, 1 tbsp lime juice and a pinch of salt and pepper to create your creamy sauce.

6. Warm your cooked rice just so, and then spoon it into your bowl as the base.

7. Arrange the grilled shrimp on top of the rice, then add in the sliced avocado.

8. Spoon the prepared corn salsa evenly over the bowl.

9. Drizzle the creamy sauce over everything.

10. Sprinkle the remaining cilantro across your dish and adjust any seasonings you might need before enjoying your Grilled Shrimp Bowl.

Equipment Needed

1. Grill
2. Large bowl for tossing the shrimp with marinade
3. Tongs for flipping the shrimp on the grill
4. Medium bowl for mixing the corn salsa
5. Small bowl for whisking together the creamy sauce
6. Whisk or fork to blend the sauce ingredients
7. Knife and cutting board for chopping the red bell pepper, red onion, jalapeño, cilantro, and slicing the avocado
8. Spoon for scooping and drizzling the sauce over the dish

FAQ

Can I use a different grain instead of rice? Sure, you can totally swap the rice for quinoa or couscous if you want a twist.

How do I know when the shrimp are done cooking? Once they turn pink and get a slight char, they're done – usually about 2-3 minutes per side.

Can I make the corn salsa ahead of time? Yes, you can make it a couple hours in advance and keep it chilled in the fridge.

What can I do if I don't have all the spices on hand? You can try a simple blend of salt, pepper, and garlic powder, or even use a pre-mixed seafood seasoning.

How do I adjust the heat in the salsa? If you like it spicier, add more jalapeño or a splash of hot sauce; if not, you can reduce or remove the jalapeño completely.

Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe Substitutions and Variations

If you dont have olive oil, you can swap it out for avocado oil or even canola oil.
For the shrimp, you might try using chicken breast or tofu for a different taste.
If you’re missing fresh corn, frozen corn works just fine.
You can replace Greek yogurt with sour cream in the creamy sauce if needed.
Not a fan of red bell pepper? Yellow or green bell pepper makes a good substitute.

Pro Tips

• When you grill the shrimp, keep a close eye on them so they dont get overcooked. Overcooked shrimp become rubbery, and half the fun of this dish is their tender, juicy bite.

• Let the shrimp marinate for just the right amount of time. Around 10 minutes is good but dont let them sit too long ’cause the acid from the lime can start to break down the texture.

• For the corn salsa, mix all the veggies in a large bowl then add the lime juice and seasonings right before serving. This helps to keep the crunch and color of the produce so everything looks and tastes fresher.

• When making the creamy sauce, taste as you go. Sometimes a little extra lime juice or salt can really bring everything together, so dont be shy to adjust the seasonings to your own taste.