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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa: smoky, char-kissed shrimp layered over fluffy rice or quinoa with a bright, fresh corn salsa. This Mexican-American bowl is great for meal prep and brings vibrant lime flavor to every bite.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 4 servings
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Grill the shrimp
  1. Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, and let sit while the grill heats.
  2. Grill the shrimp for 2-3 minutes per side over medium-high heat until pink and cooked through, turning once with tongs so both sides develop grill marks.
Make the corn salsa
  1. Combine the grilled corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl and stir gently until glossy and evenly mixed.
Assemble bowls
  1. Divide the cooked rice or quinoa among 4 bowls, top with grilled shrimp, and spoon over the avocado corn salsa.

Notes

For cleaner flavor, grill the corn until lightly charred and cool it for a few minutes before mixing so the avocado stays bright. Store assembled components separately in airtight containers in the refrigerator for up to 3 days; keep salsa and shrimp apart for best texture, and rewarm shrimp gently or serve at room temperature. Freezing: not recommended for the avocado salsa, but cooked shrimp can be frozen up to 2 months. Dietary swap: use cauliflower rice instead of rice or quinoa for a lower-carb bowl.