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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa: juicy grilled shrimp over fluffy rice or quinoa, topped with a bright, limey corn-avocado salsa. This Mexican-American healthy bowl comes together fast and works well for meal prep.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Grilled shrimp
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 salt and pepper Use to taste; season shrimp.
Avocado corn 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
For serving
  • 1 cooked rice or quinoa Cooked, for bowls.

Equipment

  • 1 grill

Method
 

Season the shrimp
  1. In a bowl, toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
  2. Heat the grill to medium-high so the surface is hot and ready for searing.
Grill the shrimp
  1. Grill the shrimp for 2-3 minutes per side, until pink and cooked through, with grill marks forming as they sear.
Make the corn salsa
  1. In a bowl, combine the grilled corn, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice.
  2. Stir until the avocado and corn are coated with lime juice, keeping the salsa bright and chunky.
Assemble bowls
  1. Spoon cooked rice or quinoa into bowls, then top with the grilled shrimp.
  2. Finish with a generous layer of avocado corn salsa and serve right away, or pack for meal prep.

Notes

Pro tip: pat shrimp dry before seasoning so chili powder and spices cling well and you get better grill color. Store leftovers in separate airtight containers (salsa without rice) for up to 3 days in the refrigerator; assemble just before eating. Freezing is not recommended for the avocado salsa due to texture changes. If you want a dairy-free option, keep it as-is; for a lower-carb swap, serve over cauliflower rice instead of quinoa or rice.