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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa—juicy shrimp cooked fast on the grill and topped with a bright, chunky salsa. This Mexican-American healthy bowl is built for meal prep with a colorful, fresh lime 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Grilled shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 1 salt and pepper to taste
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

Equipment

  • 1 sheet pan
  • 1 grill pan

Method
 

Make the grilled shrimp
  1. Toss the large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, with no dry spice patches visible.
  2. Preheat a grill pan over medium-high heat, then grill the shrimp for 2-3 minutes per side until pink and cooked through, turning once so you see grill marks.
Make the corn salsa
  1. Combine grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl until the mixture is evenly coated with lime.
Assemble the bowls
  1. Layer cooked rice or quinoa in bowls, add the grilled shrimp on top, and spoon the avocado corn salsa over everything so the colors stay distinct.

Notes

Pro tip: use medium-high heat and avoid overcooking—shrimp turn rubbery fast after they go fully pink. Refrigerate leftovers in a sealed container for up to 3 days; keep salsa and shrimp together for best flavor within 1-2 days. Freezing: no—corn and avocado texture suffers after thawing. Dietary swap: for gluten-free, ensure your cooked rice/quinoa is certified gluten-free if needed.