Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

Looking for a meal that’s light, nutritious, yet incredibly satisfying? These Grilled Barbecue Shrimp and Corn Avocado Salad Bowls might just become your next go-to recipe. With smoky, sweet shrimp fresh off the grill, crisp romaine, buttery avocado, sweet corn, and a zesty dressing, this bowl is a flavor explosion in every bite. Perfect for warm weather but welcome on any dinner table all year round, this dish hits the perfect balance between fresh and filling.

What’s even better is how quick and easy these salad bowls are to prepare. You don’t need a fancy grill setup or hard-to-find ingredients. Whether you’re making dinner for your family or hosting a backyard lunch, this recipe is not only simple but also impressive on the plate. And because it’s fully customizable, it’s easy to adjust the flavors to suit your tastes. Let’s get into exactly why you’ll want to add these grilled bowls to your weekly rotation.

A Fresh, Hearty, and Healthy Meal for Any Day

What sets these Grilled Barbecue Shrimp and Corn Avocado Salad Bowls apart from typical salads is the incredible layering of textures and flavors. The shrimp bring a bold barbecue glaze with just the right amount of smokiness, while the corn adds sweetness and the avocado contributes richness. The crisp greens underneath keep it all light and refreshing, and the creamy dressing ties it all together.

These bowls are not only bursting with color but also packed with nutrients. Shrimp is a great source of lean protein and healthy omega-3s. Avocados are rich in healthy fats and fiber. And corn, often overlooked, provides a gentle sweetness and valuable antioxidants. Altogether, this salad is more than a side—it’s a satisfying meal in one beautiful bowl.

Moreover, it’s naturally gluten-free and can be made dairy-free or low-carb with simple adjustments. So whether you’re eating clean, meal prepping, or just love bold, fresh flavors, this salad bowl checks all the boxes.

What Goes Into These Grilled Shrimp and Avocado Bowls

Let’s take a closer look at what you’ll need to create this colorful and delicious bowl. Each ingredient brings something unique to the flavor and texture of the dish, and the result is a beautiful blend of grilled, creamy, crunchy, and sweet elements.

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For the Shrimp

• 1 lb (450g) large shrimp, peeled and deveined
• 1/2 cup barbecue sauce (choose your favorite style)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

the Salad Bowl

• 2 ears corn, grilled or boiled, kernels removed
• 1 large avocado, diced
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

the Dressing

• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise (or yogurt for a lighter option)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Optional add-ins include black beans, tortilla strips, cucumber slices, or a sprinkle of shredded cheese, depending on your preferences.

Kitchen Equipment to Make Salad Bowl Prep Easy

To make the process seamless and enjoyable, gather the following kitchen essentials before starting:

• Mixing bowls
• Grill or grill pan
• Tongs and spatula
• Knife and cutting board
• Salad spinner or colander
• Measuring cups and spoons
• Whisk or fork (for mixing dressing)
• Serving bowls or meal prep containers

How to Make Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

Step 1: Marinate the Shrimp

In a medium bowl, toss the cleaned shrimp with barbecue sauce, olive oil, paprika, garlic powder, salt, and pepper. Let it sit for at least 10 minutes while you prepare the other ingredients. The marinade not only infuses the shrimp with flavor but also helps create that delicious caramelized glaze on the grill.

Step 2: Prepare the Corn and Veggies

If you’re grilling the corn, remove the husks and lightly brush the ears with olive oil. Grill over medium-high heat until lightly charred, turning occasionally. Once cooked, let it cool slightly before cutting the kernels off the cob. Meanwhile, wash and dry the lettuce, slice the onion, cut the tomatoes, and cube the avocado.

Step 3: Grill the Shrimp

Place the shrimp on a hot grill or grill pan and cook for about 2–3 minutes per side or until they’re pink, slightly charred, and cooked through. Be careful not to overcook them, as they can become rubbery quickly. Once done, remove them from the heat and set aside.

Step 4: Mix the Dressing

In a small bowl, whisk together Greek yogurt, mayonnaise (or more yogurt), lime juice, garlic powder, salt, and pepper. Adjust the seasoning to taste. The dressing should be creamy, tangy, and lightly seasoned to enhance the bold flavors in the bowl.

Step 5: Assemble the Bowls

Divide the chopped romaine into individual bowls. Top with grilled corn, cherry tomatoes, red onion, and avocado. Finally, place the grilled barbecue shrimp on top and drizzle with the homemade dressing. Garnish with lime wedges or fresh herbs if desired.

How to Grill Shrimp Just Right Every Time

Grilling shrimp is simple, but it’s easy to go from perfect to overcooked in seconds. Here are a few tips to get them just right:

• Use large shrimp: They’re easier to grill and stay juicy.
• Marinate briefly: 10–15 minutes is enough to add flavor without over-softening the texture.
• Preheat the grill: A hot surface helps sear the shrimp and adds great char.
• Don’t walk away: Shrimp cook fast—watch them closely!
• Use skewers or a grill basket: These make it easier to turn shrimp and prevent them from falling through the grates.

Common Errors to Watch Out For

Even experienced cooks make mistakes sometimes. Here are a few to avoid:

• Overcooking the shrimp: Always cook just until opaque and curled.
• Skipping the oil: Without it, shrimp can stick to the grill and tear.
• Using overly ripe avocados: They’ll mash instead of dice—go for firm but ripe.
• Too much dressing: This bowl is all about balance—start with less and add more if needed.

How to Customize Your Shrimp and Corn Salad Bowls

There’s no one right way to enjoy these Grilled Barbecue Shrimp and Corn Avocado Salad Bowls. Feel free to get creative with these tasty swaps and additions:

• Add quinoa or rice for a more filling meal
• Swap romaine for baby spinach or kale
• Include black beans for extra fiber and protein
• Use mango or pineapple for a tropical twist
• Top with toasted pepitas or sunflower seeds for crunch

Making it your own is part of what makes this recipe so fun and versatile.

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Creative Ways to Serve These Bowls Beautifully

Presentation turns everyday meals into something special. Try these ideas:

• Layer the ingredients in clear glass bowls to show off the vibrant colors
• Serve with lime wedges and fresh cilantro for a pop of green
• Arrange shrimp on skewers for a restaurant-style look
• For parties, serve in smaller portions in cups or jars for a unique handheld appetizer

How to Keep Salad Bowls Fresh and Flavorful

If you’re planning ahead or end up with leftovers, here’s how to store everything:

• Shrimp: Store separately in an airtight container for up to 2 days
• Dressing: Keep in a sealed jar or container in the fridge for up to 5 days
• Vegetables: Assemble just before eating to prevent wilting
• Avocados: Add fresh before serving to avoid browning

For meal prep, layer heartier ingredients on the bottom (like corn and shrimp) and keep greens and avocado on top or separate until ready to serve.

Drinks That Go Perfectly with These Salad Bowls

Since this dish is bright and fresh, it pairs best with equally refreshing beverages:

• Citrus-infused sparkling water
• Iced green tea with honey and lemon
• Chilled cucumber and mint water
• Smoothies made with mango or pineapple
• Unsweetened herbal iced teas like hibiscus or chamomile

These non-alcoholic options cleanse the palate while enhancing the salad’s vibrant flavors.

All About Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

Can I make this ahead of time?
Yes! Prep ingredients in advance and assemble just before serving to maintain freshness.

Is this dish good for meal prep?
Absolutely. Store components separately and assemble when ready to eat.

Can I use frozen shrimp?
Definitely. Just thaw completely and pat dry before marinating and grilling.

What’s a good substitute for Greek yogurt in the dressing?
Sour cream or a dairy-free yogurt both work well as substitutes.

Can I use canned corn?
You can, but grilling fresh corn gives the best texture and flavor.

Share, Subscribe, and Enjoy These Flavorful Bowls Again and Again

These Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are more than just a salad—they’re a celebration of summer flavors, bold ingredients, and easy, feel-good eating. Whether you’re grilling outside or cooking indoors, this recipe brings the perfect mix of health and indulgence.

Try it once, and it might just become a staple in your weekly lineup. And if you loved this recipe, don’t forget to share it with your friends and family. You can also subscribe to the blog for more delicious recipes, fresh inspiration, and kitchen tips delivered straight to your inbox.

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