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Grilled Shrimp Bowl with Avocado and Corn Salsa

Grilled shrimp bowl with avocado and corn salsa is a Mexican-American meal prep favorite with bright, limey flavors. Juicy, pink grilled shrimp sit over fluffy rice or quinoa and get topped with a colorful corn-avocado salsa.
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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.
Corn salsa
  • 2 cup corn kernels Grilled until lightly charred.
  • 1 avocado Diced.
  • 1 cup cherry tomatoes Halved.
  • 0.25 cup red onion Diced.
  • 0.25 cup cilantro Chopped.
  • 2 tbsp lime juice
To serve
  • 0.25 cooked rice or quinoa Cooked according to package directions.

Equipment

  • 1 grill pan

Method
 

Grill the shrimp
  1. Toss large shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated, with no dry spots visible.
  2. Preheat a grill pan over medium-high heat and grill the shrimp for 2-3 minutes per side, until pink and cooked through with visible grill marks.
Make the corn salsa
  1. Combine grilled corn, diced avocado, cherry tomatoes, red onion, chopped cilantro, and lime juice in a bowl, stirring gently so the avocado stays chunky.
Assemble bowls
  1. Layer cooked rice or quinoa in bowls, top with grilled shrimp, and spoon on avocado corn salsa so the salsa looks vivid and juicy on top.

Notes

For best meal prep, keep the corn salsa covered in the fridge up to 2 days and assemble right before eating so the avocado stays bright and chunky. Swap quinoa for rice (or vice versa) to change the texture; both work well with the limey, charred flavors. Freezing isn’t recommended because the avocado and tomatoes soften after thawing.