This Grilled Barbecue Shrimp and Corn Avocado Salad Bowls recipe is delicious, incredibly tasty, and ridiculously easy to make!
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!!!
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
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).
- Preheat grill to medium-high.
- Thread 6 shrimp onto each skewer without leaving space between the shrimp.
- Brush shrimp with vegetable oil and sprinkle evenly with salt.
- 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.
- Serve.
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
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.
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.
More Shrimp Recipes You’ll Love!
- Easy Peri Peri Shrimp
- Easy Honey Chipotle Grilled Shrimp
- Shrimp and Sweet Pea Shoots Fried Rice
- Spanish Style Garlic Shrimp
- Mexican Crispy Shrimp Bruschetta
- Browse more recipes…
Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
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:
- ½ cup Mayonnaise (I used egg-free mayo)
- ¼ cup chili hot sauce (I used Sriracha)
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
For the bowls:
- 4 cups couscous, rice or quinoa, cooked
- Avocado corn salad (see ingredients below)
- 2 cups grape tomatoes, halved
- 1 lime, sliced
- 1 avocado, quartered (optional)
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
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.
Nutrition
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.
