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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—tossed shrimp gets quick grill-cooked and served over fluffy rice or quinoa. Bright, fresh corn salsa with lime and cilantro brings a vibrant, meal-prep friendly finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
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
Serving
  • cooked rice or quinoa for serving

Equipment

  • 1 sheet pan

Method
 

Season and grill the shrimp
  1. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated. Set aside while you preheat the grill.
  2. Grill the shrimp for 2-3 minutes per side, until pink and cooked through. Pull immediately to prevent overcooking.
Make the corn avocado salsa
  1. Combine grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl. Stir gently to coat and let the flavors mingle for 5 minutes before assembling.
Assemble bowls
  1. Spoon cooked rice or quinoa into 4 bowls and top with grilled shrimp. Finish with the avocado corn salsa and serve right away.

Notes

For best texture, grill shrimp in a single layer and pull them as soon as they turn pink and curl slightly—overcooked shrimp gets rubbery fast. Store leftover shrimp and salsa separately in airtight containers in the refrigerator up to 3 days; reheat shrimp only until warmed. Freezing isn’t recommended for the avocado salsa, but cooked rice or quinoa can be frozen up to 2 months. For a lighter option, use cauliflower rice in place of rice or quinoa.