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Grilled Shrimp Bowl with Avocado and Corn Salsa

A fresh and vibrant summer bowl featuring smoky grilled shrimp, creamy avocado, sweet corn salsa, and cilantro-lime rice. Balanced, nutrient-packed, and perfect for warm-weather dining.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 2 cups fresh corn kernels about 3 ears, grilled or sautéed for extra flavor
  • 2 large ripe avocados diced
  • 1 pint cherry tomatoes halved
  • 1/2 red bell pepper finely diced
  • 1/4 red onion finely diced
  • 1 jalapeño pepper seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups cooked cilantro-lime rice or quinoa
  • 1 cup black beans drained and rinsed
  • 2 cups mixed greens or baby spinach
  • lime wedges for serving
  • extra cilantro for garnish
  • hot sauce optional

Equipment

  • Mixing bowls
  • Whisk
  • Grill or grill pan
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, salt, black pepper, and cayenne in a bowl.
  2. Add shrimp and toss to coat. Marinate 15–30 minutes at room temp, or up to 2 hours refrigerated.
  3. Prepare corn kernels (grill or sauté if desired for extra flavor).
  4. Combine corn, avocado, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro in a bowl.
  5. Whisk lime juice, olive oil, salt, and black pepper; pour over salsa and toss gently. Set aside.
  6. Preheat grill or grill pan to medium-high. Grill shrimp 2–3 minutes per side until pink, opaque, and lightly charred (internal temp 145°F / 63°C).
  7. Rest shrimp 2 minutes before assembling.
  8. Divide rice or quinoa among bowls. Add mixed greens, black beans, salsa, and shrimp.
  9. Garnish with lime wedges, cilantro, and optional hot sauce. Serve immediately.

Notes

Make Ahead: The avocado and corn salsa can be made up to 4 hours in advance. For extra smoky flavor, grill the corn before cutting off the kernels. Swap quinoa for rice for a lighter, higher-protein option.