Let Me Tell You, This Grilled Shrimp Bowl Is the Real Deal

Okay, so here’s the thing—I once tried making this grilled shrimp bowl for a weeknight dinner after I’d been, let’s just say, on autopilot with boring salads for ages. The first time, I got so distracted fiddling with the salsa that I nearly charred the shrimp to bits! But, you know what? Somehow that little bit of extra char added a nice smoky flavor. My husband still claims I burned them on purpose (I didn’t!), and my neighbor popped by and hovered around the kitchen, saying it smelled like a summer cookout even though it was raining cats and dogs outside. And that avocado-corn salsa? Oof, it’s the kind of thing you end up eating half of before it ever makes it to the bowl.

I’ve made this bowl for everything from last-minute Saturday lunches to one of those ‘I need something fast but still want to impress myself’ kind of evenings. Oh, and once I ate the leftovers for breakfast. Not sorry.

Why You’ll Love This Shrimp Bowl (Or At Least Why I Do!)

I make this when I’m craving something fresh but satisfying (and, let’s be honest, I’m not up for anything fussy). My family basically fights over the last few shrimp—my youngest once tried negotiating with me to swap her broccoli for more shrimp; I almost caved. It’s light enough for lunch, but hearty with the rice and sauce. Honestly, I’ve even skipped the shrimp and just gone for double salsa when I’ve been out of seafood. Pro tip: roasted canned corn actually works fine if you’re having one of those days.

Is it weird to say I love that it’s messy? Bowls are basically food’s answer to, ‘Eh, just heap it in there.’

What You’ll Need (And What I Sometimes Substitute)

1 lb (about 450g) large shrimp, peeled and deveined (thawed frozen shrimp is honestly fine; I’ve probably used every store brand at least once)
2 ripe avocados (or just one, if, like me, you discover your second one is secretly brown inside—happened more than once)
1 cup cooked rice (I love jasmine rice, but quick-cook rice or even quinoa works if you’re in a pinch)
1 cup corn (fresh is awesome; frozen or canned, drained, is fine—my grandma swears by Green Giant but I swear you can not taste the difference)
1/2 cup cherry tomatoes, quartered (or, regular tomatoes, chopped anyhow)
1/4 cup red onion, finely diced (green onions work in a pinch)
Handful fresh cilantro, chopped (parsley if you’re a cilantro-hater—no judgment)
1 lime (lemon also works, but lime is just… zingier?)
For the creamy sauce: 1/3 cup mayo or Greek yogurt, juice of 1/2 lime, 1 tsp hot sauce, salt & pepper
Olive oil, salt, pepper, garlic powder, chili powder for the shrimp

Let’s Get Cooking (Yes, You Can Sneak a Taste)

If your shrimp are frozen, thaw them under running water (yep, straight in a colander—I do NOT wait for them to defrost in the fridge, who has time?). Pat them dry, toss in a bowl with a glug of olive oil, a big pinch each of salt, pepper, garlic powder, and chili powder. Let them marinate while you sort the rest—five minutes is fine, more if you remember in time.
Warm up your grill or grill pan (I use a cast-iron one, but I’ve definitely just seared them in a regular pan when I can’t find anything). Medium-high is good. Thread shrimp on skewers (or don’t, if you like living dangerously). Grill about 2 min per side or until they curl and look just a bit charred. Don’t walk away at this stage! I once went to check my phone and came back to shrimp jerky.
Meanwhile: mash together avocado, corn, tomatoes, red onion, most of the cilantro, and a squeeze of lime juice in a bowl. I’ve been known to add a pinch of salt here and sneak several spoonfuls before serving—it’s just too good. If it looks a little mushy, that’s totally fine.
Mix up the creamy sauce (honestly, just stir everything in a mug—no need for a separate bowl). Taste and add extra lime or hot sauce depending on your mood. If you’re feeling fancy, swirl it into a squiggle across the top later.
To serve: scoop rice into a bowl (right now is where my kids usually start circling), heap on the avocado corn mixture, top with grilled shrimp, drizzle everything with creamy sauce, and garnish with extra lime and cilantro. Sit down and eat right away, or take a photo first for your social feed because it actually does look pretty good.

Notes From My Kitchen (Aka, Things I Learned the Hard Way)

I thought fancy shrimp mattered, but really, regular supermarket ones are fine. Just make sure they’re not still frozen inside—yep, learned that the questionable way.
If you make the salsa early, toss the avocado with a bit of lime to stop it turning brown. Actually, just eat it quickly and you won’t have that problem.
Rice too sticky? I’ve stirred in a splash of olive oil to loosen it up. No shame.

Variations I’ve Tried (With Mixed Success)

Added black beans to the rice for extra oomph; my friend said it tasted like a burrito bowl (a good thing, I think?)
Swapped in grilled chicken for shrimp—pretty good, though definitely a different vibe. Salmon was a hit, too.
Tried it with cauliflower rice. Not my favorite, but if you’re watching carbs, it’s totally fine (just lighter)
Once, I dumped in pineapple like in this shrimp bowl recipe I found online, but somehow it just didn’t gel. Eh, you win some, you lose some.

What You’ll Need Equipment-Wise (But There’s Always a Way)

Grill or grill pan, but honestly I’ve used a regular frying pan and it worked fine. My friend even uses her air fryer (and claims it’s cleaner, but meh…)
Mixing bowls, but if you’re in a bind, just use Tupperware or even a large mug—the salsa doesn’t care
Knife and cutting board (I once made this at a rental with kitchen shears. Worked okay!)

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Keeping Leftovers (Though Good Luck With That)

In theory, these bowls keep about 1-2 days in the fridge, tightly covered. That is, if you can actually stop yourself or others from finishing it right away. The creamy sauce can separate a bit by day two, but just give it a stir.

How I Like to Serve It (And a Family Quirk)

I love these grilled shrimp bowls slightly warm with extra lime wedges on the side. My kids pile on tortilla chips and sometimes crush them over the top (I have mixed feelings about this, but hey, who am I to stifle youthful creativity?). Sometimes, I sneak extra hot sauce onto mine when nobody’s looking.

Lessons Learned The Spicy Way (aka, My Pro Tips)

Don’t skip patting the shrimp dry, or they just don’t char right. I used to rush that step—regret every time.
Seriously, keep an eye on shrimp—they go from juicy to rubbery faster than you’d expect; trust me, nobody wants ‘shrimp gum’.
The sauce is good made ahead, but only up to a day. I once left mine so long it turned sort of… funky? Not good.

Your Questions, Answered (AKA Real-Life FAQ)

Can I make this ahead of time? You can prep everything ahead, but if you want the best texture, grill the shrimp right before serving. The salsa and sauce hold up for at least a day—though avocado does brown a little. (Not the end of the world.)
What if I don’t have a grill? Just use a frying pan with a splash of oil. Works fine. I’ve even broiled them—just watch ‘em closely and flip halfway through. Or here’s a guide for shrimp cooking basics that covers most methods.
Is it gluten-free? Yep, if your hot sauce and mayo/yogurt are gluten-free. Always double check labels, especially if you’re making it for others.
Can I add cheese? I mean, technically yes, but I tried feta once and didn’t love it. If you do, let me know if it works for you!
Why does the avocado sometimes go mushy? Happens to me, too—it’s just a delicate fruit. A just-ripe one is ideal, but sometimes you get what you get. Still tastes great, trust me.

So there you have it—my real-life, sometimes-messy take on this grilled shrimp bowl with avocado, corn salsa & a creamy sauce. If you end up with extra salsa, heap it on some tortilla chips and call it a snack. Or breakfast. (Not that I’m speaking from experience…)

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe