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Overhead view of a Grilled Shrimp Bowl showing the charred yellow corn salsa and sliced avocado on white quinoa.

Grilled Shrimp Bowl with Charred Corn and Fluffy Quinoa

A vibrant, protein-packed Grilled Shrimp Bowl featuring charred yellow corn salsa, fluffy white quinoa, and a thick creamy garlic sauce. Perfectly balanced with ripe avocado and a hint of red chili flake heat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (185g) white quinoa rinsed
  • 2 cups (475ml) water or broth
  • 10 large shrimp peeled and deveined, 16/20 count
  • 1 tsp (2g) red chili flakes for dusting
  • 1 cup (165g) yellow corn kernels charred
  • 1/4 cup (40g) red onion finely diced
  • 2 tbsp (5g) fresh cilantro chopped
  • 1 large avocado sliced into 8 total pieces
  • 1/2 cup (120g) Greek yogurt or mayo thick and opaque
  • 2 cloves garlic minced
  • 1 tbsp (15ml) lemon juice

Equipment

  • 1 Grill or Cast-Iron Skillet For charring shrimp and corn
  • 1 Saucepan For cooking quinoa

Method
 

Prep Components
  1. Simmer rinsed quinoa in water for 15 minutes. Let sit covered for 5 minutes, then fluff to achieve fluffy white quinoa.
  2. In a hot dry skillet, sear corn kernels until charred yellow corn bits appear. Mix with red onion and cilantro.
Grill and Assemble
  1. Season shrimp and grill for 2 minutes per side until dark brown char marks appear. Sprinkle with red chili flakes.
  2. Layer fluffy quinoa, then top with 5 grilled shrimp, 4 slices of avocado, and corn salsa. Drizzle with creamy white garlic sauce in a zig-zag pattern.

Notes

Ensure shrimp are patted dry before grilling for the best char.
Rinse quinoa thoroughly to remove any bitter aftertaste.