This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty, and ridiculously easy to make!

This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

Easy Grilled Barbecue Shrimp Recipe

Hello, my barbecue-loving friends! Today I have a recipe you are going to love: Grilled Barbecue Shrimp and Corn Avocado Salad Bowls!!

This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are the perfect excuses to fire up that grill of yours this summer.

Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, and tomatoes make a delicious and filling meal in a bowl, don’t you think?

These Grilled Barbecue Shrimp and Corn Avocado Salad Bowls are the perfect summer no-fuss dinner. After these, you will only need a hammock. Happy grilling!!!

This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

Grilled Barbecue Shrimp Ingredients

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For this barbecue shrimp recipe, you’ll need:

  • Large shrimp in shell
  • Vegetable oil
  • Kosher salt
  • Honey barbecue sauce
This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

How To Make Grilled Barbecue Shrimp 

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Preheat grill to medium-high.
  2. Thread 6 shrimp onto each skewer without leaving space between the shrimp.
  3. Brush shrimp with vegetable oil and sprinkle evenly with salt.
  4. Lightly oil grill rack. Grill shrimp skewers, turning over once, for 2 minutes. Brush shrimp with barbecue sauce, then turn. Brush shrimp with additional sauce, then grill until just cooked through, 1 to 2 minutes.
  5. Serve.
This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

Spicy Aioli

The spicy aioli is a flavor bomb! It will go fast, so make sure to whip up a double batch for your family and friends to enjoy. If you have any leftovers, you can use them to dress a salad, top burgers, or dip sweet potato fries!

To make this super easy spicy aioli, you’ll need:

  • Mayonnaise (I used egg-free mayo)
  • Chili hot sauce (I used Sriracha)
  • Fresh lime juice
  • Kosher salt
Spicy Aioli in a bowl

Grilled Barbecue Shrimp Salad Bowls

This Grilled Barbecue Shrimp Salad Bowls recipe is super fresh, delicious, and versatile! They’re so easy to make and customize with your favorite ingredients. To make mine, I used Couscous, grilled corn, cherry tomatoes, avocado, and cilantro.

Variations You Can Apply to This Salad Bowl Recipe

Couscous: You can also use rice, quinoa, or just greens if you prefer.

Grilled Corn: We love corn, especially during summertime, but grilled zucchinis, eggplant, peppers, and sweet potatoes are other additions I love to add to my bowls.

Tomatoes: Cucumbers, beets, olives, radishes, sun-dried tomatoes, carrots, and celery are also a great match for this bowl.

Avocado: Avocado is a MUST in all my salad bowls, but I also love to add candied nuts, croutons, pumpkin seeds, tortilla chips, fresh mozzarella balls, shaved parmesan, and dried fruit, such as apples, cranberries, apricot or raisins.

This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

Storing Instructions

STORE: Grilled shrimp is best enjoyed right away. If you have leftovers, store them covered in the refrigerator for up 3 days. Unfortunately, seafood, in general, doesn’t reheat well, so you might want to enjoy it cold.

This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don't you think? https://mommyshomecooking.com

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Grilled Barbecue Shrimp and Corn Avocado Salad Bowls | Mommy's Home Cooking

Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty and ridiculously easy to make! Perfectly tender and juicy jumbo shrimp glazed with barbecue sauce, couscous, corn avocado salad, tomatoes, make a perfect summer meal, don’t you think?
5 from 2 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4

Ingredients
 

Grilled Barbecue Shrimp:

  • 4 wooden skewers (soaked in water for 30 minutes)
  • 24 large shrimp in shell (about 2 lb), peeled, leaving the tail, and deveined
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1 cup Honey Barbecue Sauce (homemade or store-bought)

Spicy Aioli:

For the bowls:

Avocado Corn Salad

  • 2 avocados peeled, pitted and cubed
  • 3 ears of corn shucked, grilled, and cut off the cob (see notes)
  • 1/4 cup cup cilantro , chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup queso fresco , crumbled

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

For the Shrimp:

  • Preheat grill to medium-high.
  • Thread 6 shrimp onto each skewer, without leaving space between shrimp.
  • Brush shrimp with vegetable oil and sprinkle evenly with salt.
  • Lightly oil grill rack. Grill shrimp, turning over once, 2 minutes. Brush shrimp with barbecue sauce, then turn. Brush shrimp with additional sauce, then grill until just cooked through, 1 to 2 minutes. Serve.

For the spicy aioli:

  • Mix all the ingredients in a small bowl until well combined. Refrigerate until time to serve.

For the avocado corn salad:

  • In a medium bold, combine avocado, corn, cilantro, lime juice, and olive oil. Season with salt and pepper to taste. Sprinkle with queso fresco, if using. Cover and refrigerate until it is time to serve.  

Assemble the bowls:

  • Divide couscous, rice, or quinoa between 4 bowls. Top with the grilled barbecue shrimp, corn avocado salad, halved tomatoes, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve with spicy aioli.
Oriana’s Notes
CORN: If fresh corn is not available, you can use frozen corn. If you decide to use frozen corn, add 1 teaspoon of butter to a medium skillet over medium heat and cook the corn for 2-3 minutes, or until lightly charred. 
SKEWERS: You can use metal or wooden skewers.  If you use wooden skewers, you’ll need to soak them in water for 30 minutes before threading the shrimp onto them. If you don’t soak them, the skewers may catch on fire on the grill.
STORE: Grilled shrimp is best enjoyed right away. If you have leftovers, store them covered in the refrigerator for up 3 days. Unfortunately, seafood, in general, doesn’t reheat well, so you might want to enjoy it cold.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 594kcalCarbohydrates: 53gProtein: 15gFat: 36gSaturated Fat: 10gCholesterol: 102mgSodium: 1385mgPotassium: 598mgFiber: 7gSugar: 9gVitamin A: 750IUVitamin C: 23.8mgCalcium: 90mgIron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 594
Keyword Shrimp

This post has been sponsored by Kraft Foods. All thoughts and opinions are my own

Originally posted in May 2018, post content edited to add more helpful information, no change to the recipe in August 2020.

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5 from 2 votes (1 rating without comment)

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6 Comments

    1. Hello Mary! I apologize for the confusion. It’s a 1/4 cup of sriracha. Of course, you can adjust the amount according to your taste. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  1. 5 stars
    This recipe was a huge hit at our house! We did couscous as the base and I think I overcooked it which made it mushy. I think this would be great with a salad, especially in the summer. Thank you!

  2. “Corn Avocado Salad” is listed as an ingredient but there is no information on how to make it. Can you please advise?

    1. Hello FMitchell! I apologize for the confusion, for some reason the avocado salad details disappeared. I just added information about the salad again. Be sure to shout out if you have any other questions!