Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

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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!!

I love this time of year and spending time outdoors. Another thing I love about summer is the FOOD! Translation: Ice cream, salads, fruits, cocktails, and everything grilled.

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?

GRILLED BARBECUE SHRIMP INGREDIENTS

For this barbecue shrimp recipe, you’ll need:

• Large shrimp in shell
• Vegetable oil
• Kosher salt
• Honey barbecue sauce

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

HOW TO MAKE GRILLED BARBECUE SHRIMP 

1. Preheat grill to medium-high.
2. Thread 6 shrimp onto each skewer, without leaving space between 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.

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

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 leftover you can use to dress a salad, to 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.

VARIATION 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, sweet potatoes are other additions I love to add to my bowls.

Tomatoes: Cucumbers, beets, olives, radish, sun-dried tomatoes, carrots, 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.

Looking for more Shrimp recipes?

• Easy Peri Peri Shrimp
• Easy Honey Chipotle Grilled Shrimp
• Shrimp and Sweet Pea Shoots Fried Rice
• Miso Grilled Shrimp with Mustard Soy Sauce
• Spanish Style Garlic Shrimp

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 and Corn Avocado Salad Bowls

Oriana 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

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 5 mins

Total Time 25 mins

Servings 4

Ingredients

  

1x2x3x

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 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 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.

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 in a medium skillet over medium heat and cook the corn for 2-3 minutes. 

 

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 covered in the refrigerator up 3 days. Unfortunately, seafood, in general, doesn’t reheat well so you might want to enjoy it cold.

 

LOOKING FOR MORE SHRIMP RECIPE?

• Easy Peri Peri Shrimp
• Easy Honey Chipotle Grilled Shrimp
• Shrimp and Sweet Pea Shoots Fried Rice
• Miso Grilled Shrimp with Mustard Soy Sauce
• Spanish Style Garlic Shrimp

 

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.

Nutrition

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

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Course Main Course

Cuisine American

Calories 594

Keyword Shrimp

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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.