Description
Nothing says summer like the smoky char of barbecue shrimp paired with sweet corn and creamy avocado. These Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are the ultimate healthy grilling meal—fresh, flavorful, and incredibly satisfying.
Ingredients
For the Barbecue Shrimp:
- 500g (1 lb) large shrimp, peeled and deveined
- 2 tablespoons barbecue sauce (your favorite kind)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Avocado Corn Salsa:
- 1 cup fresh or grilled corn kernels (about 2 ears of corn)
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- 1 small tomato, diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
For the Salad Bowls:
- 4 cups cooked brown rice or quinoa
- 2 cups chopped romaine or baby spinach
- Optional toppings: black beans, pickled red onions, shredded cheese
For the Dressing:
- 3 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon honey or maple syrup
- Salt to taste
Instructions
Step 1: Marinate the Shrimp
In a bowl, toss the shrimp with olive oil, barbecue sauce, smoked paprika, salt, and pepper. Let sit for 15 minutes while you prepare the rest.
Step 2: Grill the Corn and Shrimp
Preheat your grill or grill pan over medium-high heat. Grill the corn (if using fresh) until charred, about 8-10 minutes, rotating frequently. Grill the shrimp for 2-3 minutes per side or until opaque and slightly charred. Remove and set aside.
Step 3: Make the Avocado Corn Salsa
Cut the corn kernels off the cob. Combine them with avocado, onion, tomato, lime juice, cilantro, salt, and pepper in a bowl. Mix gently and set aside.
Step 4: Prepare the Dressing
In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, honey, and salt. Adjust flavor to taste.
Step 5: Assemble the Bowls
In each bowl, start with a layer of rice or quinoa, then add a handful of greens. Top with grilled shrimp, a scoop of avocado corn salsa, and a drizzle of the creamy dressing. Finish with any optional toppings you
Notes
- Use jumbo shrimp for best grilling results—they stay juicy and don’t overcook easily.
- Skewer shrimp for easier flipping on the grill.
- Grill corn in the husk for extra smoky flavor, or use frozen corn for convenience.
- Ripe avocado matters—it should be just soft enough to dice without mashing.
- Balance the lime and seasoning in the salsa for brightness and flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 32 g
- Fiber: 6g
- Protein: 30g
Keywords: Grilled Barbecue Shrimp and Corn Avocado Salad Bowls