There’s something about bowls. Maybe it’s the fact that everything gets to hang out together. Maybe it’s that they’re secretly salads but somehow taste better. Or maybe it’s just the sauce. Yeah, probably the sauce.
This grilled shrimp bowl has quickly become a weeknight favorite. It’s fast, fresh, and makes you feel like you put in a lot more effort than you actually did. And I don’t know about you, but after a long day of trying to do life, I want something that feels rewarding without being… exhausting.
This one does the trick. You’ve got smoky shrimp, creamy avocado, bright and crunchy corn salsa, and a garlic-lime sauce that might honestly need its own fan page. It’s the kind of bowl that somehow manages to feel light and indulgent at the same time. And even though it looks kind of impressive, it’s super easy to throw together.
So whether you’re feeding yourself, your entire family, or just need a reliable meal that won’t leave you curled up on the couch with takeout regret, this one’s worth saving.
Let’s make it.
What You’ll Need
Shrimp seasoning:
- 1 lb large shrimp (peeled + deveined)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of cayenne (optional if you want a kick)
Corn salsa:
- 1 cup corn kernels (fresh, frozen, or canned all work)
- ½ small red onion, finely chopped
- 1 jalapeño, minced (remove seeds if you’re not a heat person)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Creamy garlic sauce:
- ½ cup mayo
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 garlic clove, minced or grated
- 1 tablespoon chopped cilantro (optional, but good)
- Salt and pepper to taste
For the bowl:
- 1 ripe avocado (sliced or smashed)
- Rice, quinoa, or greens—whatever base you like
- Toppings like sesame seeds, chopped green onions, or hot sauce
Tools You’ll Use (and probably already own)
- Grill pan, skillet, or outdoor grill
- Mixing bowls
- Sharp knife + cutting board
- Tongs or spatula
- Small whisk or fork
- Measuring spoons (or just your gut instinct)
Pro Tips for Getting It Right
1. Shrimp cooks in a flash. Literally two to three minutes per side. Walk away to check Instagram and they’ll be overcooked. Keep an eye on them.
2. Pat the shrimp dry. Before seasoning. It helps the spices stick better and gives you that golden sear.
3. Let the salsa sit. Even just 10–15 minutes lets the flavors come together. It tastes brighter and the onion chills out a little.
4. Taste as you go. This recipe is flexible. Want more lime? Add it. Think the garlic sauce needs a little more salt? Go for it.
5. Don’t skip the sauce. The shrimp and salsa are great on their own. But that creamy garlic sauce? It’s what makes this bowl sing.
Ingredient Swaps + Simple Variations
No shrimp? Chicken, tofu, or even chickpeas work well. Just use the same seasoning.
No mayo? Use Greek yogurt instead. It’ll be tangier, but still good.
No rice? Try cauliflower rice, farro, or a big handful of spring mix for a salad-style bowl.
Want it spicy? Add extra jalapeño to the salsa or toss your shrimp in chili flakes before grilling.
Need it dairy-free? Sub in vegan mayo and use a plant-based yogurt instead of sour cream.
Make Ahead Tips
- The salsa can be made a day ahead. Honestly, it’s even better the next day.
- Sauce stores great too. Whip it up in advance and let it chill in the fridge until needed.
- Shrimp can be pre-seasoned and stored in the fridge for a few hours before cooking. Just don’t grill them ahead—they taste best fresh.
How to Make It
Step 1: Marinate the shrimp. In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne (if using). Toss until coated. Set aside to marinate while you prep everything else.
Step 2: Make the corn salsa. Combine corn, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well, then taste and adjust lime/salt as needed. Let it sit so the flavors can get cozy.
Step 3: Mix the sauce. In a small bowl, whisk together mayo, sour cream, lemon juice, minced garlic, cilantro (optional), salt, and pepper. That’s it. You just made a sauce that could go viral.
Step 4: Cook the shrimp. Heat a grill or skillet over medium-high. Cook the shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat and try not to eat half before serving.
Step 5: Build your bowl. Start with your base—rice, quinoa, greens, or even tortilla chips if you’re wild like that. Top with shrimp, corn salsa, avocado slices, and a generous drizzle of the garlic sauce. Add garnishes if you want to feel extra fancy.
Nutrition + Pairings
If you’re curious about the numbers, here’s a quick estimate per bowl (based on rice as the base):
- Calories: ~430
- Protein: 27–30g
- Carbs: 35–40g
- Fat: 20g
- Fiber: 6g (thank you, avocado + salsa)
What it pairs well with:
- A side of chips and guac
- Iced lime water or a spicy margarita
- A Netflix episode you’ll watch while eating this with one hand
Time-saving move: Double the shrimp and salsa. Save the rest for tacos, wraps, or meal-prep lunches that actually taste like something you’d want to eat.
Leftovers + Storage
Shrimp: Best fresh, but leftovers can be stored in the fridge for 2 days. Reheat in a pan or microwave in short bursts so they don’t get rubbery.
Corn Salsa: Tastes even better the next day. Store in an airtight container for up to 3 days.
Sauce: Keeps well in the fridge for 3–4 days. You’ll find yourself putting it on sandwiches, wraps, roasted veggies… pretty much everything.
Questions You Might Be Thinking
Can I use frozen shrimp? Totally. Just thaw them completely and pat dry before seasoning.
What if I don’t have a grill? A hot skillet or grill pan on the stove works perfectly. Cast iron gives great char.
Is this spicy? Not really. But it can be. Add more jalapeño or cayenne if you’re into that.
Can I skip the sauce? You could. But… don’t. It’s what brings everything together. Even just a drizzle goes a long way.
Wrap Up
This grilled shrimp bowl is the kind of meal that makes you feel like you’ve got your life together, even if everything else is chaos. It’s simple, satisfying, and endlessly flexible. You can meal-prep it, dress it up, tone it down, and make it again and again without getting bored.
So give it a try. Make it your own. And when you do, drop a comment below. Share what you swapped, what you added, or what your roommate/kid/spouse said when they tried it. I’d love to hear how it went—and what you might make next.
Let’s keep making food that feels good. Not perfect. Just good.
You’ve got this.