When I think of comfort food that doesn’t weigh me down, this shrimp bowl is what comes to mind. The grilled shrimp land on the plate with that smoky char you can almost taste just by looking at them. They’re tender, juicy, and quick to cook, which makes them my weeknight hero. Then there’s the salsa, and oh boy, the salsa. Sweet corn, buttery avocado, and a squeeze of lime make a trio so bright it feels like sunshine in a bowl. I’ve made this for friends who claim they don’t like shrimp, and let’s just say they went home as shrimp converts. The creamy garlic sauce ties it all together, a silky drizzle that clings to the shrimp in just the right way. This isn’t just one of my favorite grilled shrimp recipes; it’s the kind of shrimp keto recipe that makes you forget you’re even being mindful of carbs. Call it one of those garlic shrimp recipes that doubles as both comfort food and a showstopper. Honestly, recipes with shrimp don’t get much easier, and if you’ve been looking for a recipe with shrimp that makes dinner feel special, this one’s it. Out of all the shrimp recipes I’ve cooked, this is the one I go back to again and again.

1) Key Takeaways
2) Easy Grilled Shrimp Bowl Recipe
3) Ingredients for Grilled Shrimp Bowl
4) How to Make Grilled Shrimp Bowl
5) Tips for Making Grilled Shrimp Bowl
6) Making Grilled Shrimp Bowl Ahead of Time
7) Storing Leftover Grilled Shrimp Bowl
8) Try these main course recipes next!
9) Grilled Shrimp Bowl Recipe
10) Nutrition

1) Key Takeaways

This shrimp bowl pairs smoky grilled shrimp with a bright avocado corn salsa and creamy garlic sauce.
The recipe comes together in about thirty minutes, making it perfect for weeknight meals.
The garlic sauce doubles as a dip for veggies or a drizzle for roasted meats.
Using cauliflower rice makes this dish one of the easiest keto shrimp recipes to enjoy without fuss.

2) Easy Grilled Shrimp Bowl Recipe

I’ve made a lot of shrimp recipes, but few are as straightforward and rewarding as this one. The shrimp sear quickly over the grill, giving them that smoky edge while staying tender inside. When I first tried this, I thought to myself, “This is the kind of recipe with shrimp that keeps me out of the takeout line.”

The bowl comes together fast. Shrimp, salsa, sauce, done. That’s why it earns a spot in my weekly meal rotation. It’s simple cooking, but the flavors feel layered and complete. I like to think of it as proof that grilled shrimp recipes don’t need much fuss to shine.

And if you’ve been curious about shrimp keto recipes, this is your sign. I serve mine over cauliflower rice to keep carbs in check, and it never feels like I’m missing out. Keto shrimp recipes don’t get much easier than this.

3) Ingredients for Grilled Shrimp Bowl

Shrimp Large shrimp work best. They cook fast and hold the smoky grill marks well. I peel and devein them before tossing them in spices.

Olive Oil A couple of spoons coat the shrimp and keep them from sticking. I like the light fruitiness it adds too.

Smoked Paprika That deep red powder gives the shrimp their color and a whisper of smoke even before the grill hits them.

Garlic Powder It’s the easy route to flavor. It clings to the shrimp and wakes up every bite.

Corn Sweet kernels, either grilled or roasted, balance the shrimp’s smokiness with a gentle sweetness.

Avocado Creamy cubes that soften the salsa and give each bite a buttery edge.

Red Onion Sharp and crisp, it brightens the salsa without overpowering it.

Cilantro Fresh leaves bring a green freshness that rounds out the salsa.

Lime Juice A squeeze cuts through everything with a clean, sharp tang.

Greek Yogurt It thickens the sauce and gives it a tang that pairs well with garlic.

Garlic Freshly minced for the sauce. It mellows as it mixes with the yogurt and lemon juice.

Lemon Juice Adds brightness to the sauce, making it feel lighter.

Olive Oil A drizzle smooths the sauce and helps it coat the shrimp evenly.

Rice or Cauliflower Rice Choose your base. Regular rice for comfort, cauliflower rice for a lighter keto-friendly bowl.

4) How to Make Grilled Shrimp Bowl

Step 1 Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper. They should glisten lightly, ready for the grill.

Step 2 Grill the shrimp over medium-high heat. Two to three minutes per side should do it. Look for a pink color with light char marks.

Step 3 Stir together corn, avocado, onion, cilantro, and lime juice to form the salsa. It should look bright and colorful.

Step 4 Whisk yogurt, garlic, lemon juice, and olive oil to make the creamy garlic sauce. Smooth and tangy is the goal.

Step 5 Build your bowl. Lay down rice or cauliflower rice, top with shrimp, spoon on salsa, and finish with a drizzle of sauce.

5) Tips for Making Grilled Shrimp Bowl

I’ve learned that shrimp cooks fast, so don’t wander from the grill. Keep them close and flip them quick. If they curl too tight, you’ve gone too far. That’s my little test.

For the salsa, let the corn cool a bit before mixing it with the avocado. Hot corn tends to make the avocado mushy. Not a disaster, but not as pretty either.

The garlic sauce holds well in the fridge for two days, so I sometimes double it. It ends up on everything from roasted potatoes to wraps. That’s the kind of kitchen shortcut I love.

6) Making Grilled Shrimp Bowl Ahead of Time

When I know the week ahead looks packed, I prep parts of this bowl early. The salsa holds up fine if I keep the avocado out until the last minute. Everything else can chill in the fridge, ready to go.

The shrimp grill quick, so I wait to cook them fresh. Marinated shrimp stay in the fridge for a few hours without issue, soaking in all the spices. Then when dinner calls, I only need a hot pan or grill.

The sauce is even better the next day. It thickens slightly and the garlic softens. That makes the whole bowl taste more balanced. A little planning pays off here.

7) Storing Leftover Grilled Shrimp Bowl

I store leftovers in separate containers. Shrimp in one, salsa in another, rice in a third. That way, nothing gets soggy or muddled.

When I reheat, I warm the shrimp gently in a pan. I don’t microwave them, since they get rubbery. The salsa goes on cold, and the sauce gets a quick stir.

Leftovers last about two days in my fridge. Past that, the avocado starts to brown, and the shrimp lose their charm. Better to eat them sooner than later.

8) Try these main course recipes next!

9) Grilled Shrimp Bowl Recipe