Grilled Shrimp Power Bowl with Corn Salsa and Creamy Garlic Drizzle

This grilled shrimp power bowl with corn salsa and creamy garlic sauce is one of my favorite ways to enjoy a fresh, hearty meal that’s bursting with bold flavors and satisfying textures. It’s loaded with juicy shrimp, creamy avocado, sweet grilled corn, and topped off with a rich, garlicky drizzle that pulls it all together.

Why You’ll Love This Recipe

I love this bowl because it hits all the right notes—grilled shrimp with that smoky char, vibrant corn salsa for a touch of sweetness, avocado for creaminess, and a garlic sauce that’s seriously crave-worthy. It’s perfect for warm-weather meals, easy to prep ahead, and completely customizable. Whether I’m keeping it light or looking for a filling dinner, this bowl always feels like a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Olive oil

• Smoked paprika

• Garlic powder

• Salt and pepper

• Ripe avocados, sliced or diced

• Cooked rice or grain of choice (quinoa, farro, etc.)

• Fresh corn, grilled and cut off the cob (or canned/frozen corn)

• Cherry tomatoes, halved

• Red onion, finely chopped

• Cilantro, chopped

• Lime juice

For the Creamy Garlic Sauce:

• Greek yogurt or sour cream

• Fresh garlic, minced

• Lemon juice

• Olive oil

• Salt and pepper

Directions

1. I start by seasoning the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Then I grill them for about 2–3 minutes per side until opaque and lightly charred.

2. For the corn salsa, I combine grilled corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. I let it sit while the shrimp cook so the flavors meld together.

3. To make the creamy garlic sauce, I whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper until smooth.

4. To assemble the bowl, I layer a base of warm rice or grains, then top it with grilled shrimp, sliced avocado, a generous scoop of corn salsa, and finish it off with a drizzle of the creamy garlic sauce.

Servings and timing

This recipe makes about 2 to 3 bowls depending on portion size. Prep takes around 15 minutes, and cooking time is about 10 minutes. I usually have everything ready to eat in under 30 minutes.

Variations

I like swapping shrimp with grilled chicken or salmon when I want to change it up. Sometimes I add black beans for extra protein or jalapeño to the salsa for more heat. If I’m going low-carb, I use cauliflower rice instead of grains, or serve everything over a big salad.

storage/reheating

I store the shrimp, salsa, and rice separately in the fridge for up to 3 days. To reheat, I warm the shrimp and rice gently in a skillet or microwave, and add fresh avocado and sauce just before serving. The sauce also holds well in the fridge for a few days and thickens slightly as it sits.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw and dry them well before grilling for the best texture and flavor.

What’s the best way to grill the corn?

I grill whole ears directly over medium-high heat until they’re slightly charred, turning occasionally. If I don’t have a grill, I char them in a hot skillet or roast them in the oven.

Can I make this bowl dairy-free?

Absolutely. I swap the Greek yogurt in the sauce with a dairy-free alternative like coconut yogurt or use a cashew-based dressing.

Is this bowl good for meal prep?

It’s great for meal prep. I cook the shrimp and rice ahead of time and store the salsa and sauce separately. When I’m ready to eat, I just reheat and assemble.

How spicy is the dish?

It’s not spicy unless I add heat to the salsa or sauce. When I want a little kick, I add diced jalapeño to the salsa or a dash of hot sauce to the garlic dressing.

Conclusion

This grilled shrimp bowl with avocado and corn salsa is everything I want in a fresh, flavorful meal. It’s easy to make, endlessly adaptable, and always leaves me feeling satisfied. Whether I’m feeding a crowd or just making lunch for myself, this is one bowl I’ll keep coming back to.