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Grilled Shrimp Avocado Corn Bowl

Category: Simple One-Pot Wonders

Bright and satisfying, this bowl features juicy grilled shrimp layered with creamy avocado, charred corn, ripe cherry tomatoes, and crisp red onion. A quick Greek yogurt garlic sauce adds tang and richness, while fresh cilantro and a squeeze of lime tie it all together. With minimal prep and wholesome ingredients, you’ll have a protein-packed dish ready in under 30 minutes. Serve immediately to enjoy the bold flavors and irresistible textures. Perfect for an easy weeknight dinner packed with zest and color.

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Updated on Thu, 31 Jul 2025 13:01:14 GMT
A bowl of grilled shrimp, avocado, corn salsa and tomatoes. Pin
A bowl of grilled shrimp, avocado, corn salsa and tomatoes. | quickdinnerfix.com

This grilled shrimp bowl brings together juicy grilled shrimp, creamy avocado, crisp corn salsa, and a zippy garlic sauce for a bright and satisfying meal that has saved me countless busy weeknights. It is truly a go-to dinner whenever I need something fresh and colorful on the table fast.

I was amazed the first time I tossed this together for friends on a hot afternoon. Everyone asked for seconds and now it is a summer dinner favorite at my house.

Ingredients

  • Large shrimp: choose wild caught if possible for best flavor they cook quickly and stay juicy
  • Avocado: look for ripe avocados that yield gently to pressure they add creamy richness
  • Corn kernels: frozen work in a pinch but fresh corn gives a sweet pop to the salsa
  • Red onion: pick a small firm onion for bold flavor and crunch
  • Cherry tomatoes: choose bright red or multicolored for sweetness and color
  • Greek yogurt: opt for full fat for a lusciously creamy sauce
  • Garlic: fresh cloves bring bite and aroma to the dressing
  • Olive oil: use extra virgin for the brightest flavor
  • Lime: fresh juice makes every component pop
  • Salt and pepper: season each element to bring the flavors together
  • Cilantro (optional): fresh leaves lighten the whole dish

Step-by-Step Instructions

Marinate the Shrimp:
Combine the shrimp olive oil lime juice salt and pepper in a bowl and let the flavors soak in for ten minutes This helps tenderize the shrimp and infuse citrusy freshness
Make the Corn Salsa:
Mix corn kernels chopped red onion cherry tomatoes diced avocado and cilantro if using in a bowl Add a squeeze of lime juice and season with salt and pepper Stir gently so the avocado stays in chunks
Make the Creamy Garlic Sauce:
In a small bowl combine Greek yogurt minced garlic and a pinch of salt If it seems too thick add tiny splashes of water until it is pourable This makes a cool balancing drizzle
Grill the Shrimp:
Heat a grill or grill pan to medium high Lay the marinated shrimp in a single layer Grill two to three minutes per side until they turn pink and opaque Overcooking will make them rubbery so keep an eye out
Assemble the Bowl:
Spoon grilled shrimp into your bowls Add a big scoop of corn salsa Drizzle generously with creamy garlic sauce
Garnish and Serve:
Top with extra cilantro if you like Serve immediately for the freshest flavors and textures
A dish of grilled shrimp, avocado, corn salsa and tomatoes. Pin
A dish of grilled shrimp, avocado, corn salsa and tomatoes. | quickdinnerfix.com

I find myself craving the corn salsa all summer long and double it for family gatherings It takes me right back to beach cookouts where we would grill shrimp and toss whatever veggies we had into the mix

Storage Tips

If you plan to make ahead store shrimp corn salsa and garlic sauce separately in airtight containers Shrimp keeps well for a day in the fridge Reheat shrimp gently or enjoy cold for lunch leftovers The salsa will brown after a day because of the avocado so add that fresh if possible

Ingredient Substitutions

Swap the shrimp for grilled chicken or tofu for a different protein If you are not a fan of cilantro parsley adds color and freshness Sour cream or a dairy free yogurt works well in place of Greek yogurt You can use canned corn drained and rinsed if fresh is out of season

Serving Suggestions

Serve over cooked rice warm quinoa or crisp lettuce for a hearty bowl Top with extra lime wedges sliced jalapenos or even diced mango for a tropical twist Corn chips on the side make a fun crunchy addition

A dish of grilled shrimp, avocado, corn salsa and other vegetables. Pin
A dish of grilled shrimp, avocado, corn salsa and other vegetables. | quickdinnerfix.com

Cultural Inspiration

Grilled shrimp and fresh salsas are classics across coastal cuisines from Mexican to Mediterranean The pairing of creamy yogurt sauces with grilled seafood is something I learned from Mediterranean cookbooks and it is a combination I return to often as soon as warm weather hits

Recipe FAQs

→ How do you ensure shrimp stay tender when grilling?

Marinate shrimp briefly and avoid overcooking—grill just 2-3 minutes per side until pink and opaque for the best texture.

→ Can I use frozen corn for the salsa?

Absolutely—thaw the corn first and use as you would fresh kernels. It'll be just as sweet and vibrant.

→ What can I substitute for Greek yogurt in the sauce?

Plain whole-milk yogurt or dairy-free yogurt alternatives work well if you prefer a different base for the creamy sauce.

→ Do I have to use a grill for the shrimp?

No, you can use a grill pan on the stovetop or even sauté the shrimp in a skillet for similar results.

→ How should I store leftovers?

Keep components separate in airtight containers in the fridge and assemble just before serving for optimal freshness.

Grilled Shrimp Avocado Corn Bowl

Juicy grilled shrimp with avocado, fresh corn salsa, and creamy garlic sauce make a colorful, flavorful meal.

Prep Time
15 min
Cook Time
10 min
Total Time
25 min

Category: One-Pot Meals

Skill Level: Easy

Cuisine: Contemporary American

Yield: 4 Servings

Dietary Preferences: Gluten-Free

Ingredients

→ Seafood

01 450 g large shrimp, peeled and deveined

→ Vegetables

02 1 avocado, diced
03 160 g corn kernels (fresh or frozen)
04 1 small red onion, finely chopped
05 100 g cherry tomatoes, halved

→ Dairy

06 120 g Greek yogurt

→ Condiments & Aromatics

07 2 cloves garlic, minced
08 1 tablespoon (15 ml) olive oil
09 Juice of 1 lime
10 Salt and freshly ground black pepper, to taste

→ Optional Garnish

11 Fresh cilantro, roughly chopped

Steps

Step 01

Combine large shrimp, olive oil, lime juice, salt, and pepper in a bowl. Toss well and let marinate for 10 minutes.

Step 02

In a separate bowl, mix corn kernels, finely chopped red onion, halved cherry tomatoes, diced avocado, and cilantro if using. Squeeze additional lime juice over and season with salt and pepper. Stir gently to combine.

Step 03

In a small bowl, combine Greek yogurt, minced garlic, and a pinch of salt. Whisk to blend, adding a splash of water if a thinner consistency is desired.

Step 04

Preheat grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and grill for 2–3 minutes per side until pink and opaque.

Step 05

Arrange a layer of grilled shrimp in serving bowls. Top with corn salsa mixture and drizzle generously with creamy garlic sauce.

Step 06

Finish with extra cilantro leaves if desired. Serve immediately while warm.

Notes

  1. For best flavor, use fresh corn kernels during peak season and allow the shrimp to marinate thoroughly before grilling.

Required Equipment

  • Mixing bowls
  • Grill or grill pan
  • Tongs
  • Serving bowls

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains shellfish (shrimp) and dairy (Greek yogurt).

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 350
  • Fat: 15 g
  • Carbs: 24 g
  • Protein: 30 g