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

Grilled Barbecue Shrimp and Corn Avocado Salad Bowls

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?
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 594kcal


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


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.


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. 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 594kcal | Carbohydrates: 53g | Protein: 15g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 1385mg | Potassium: 598mg | Fiber: 7g | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 23.8mg | Calcium: 90mg | Iron: 2.1mg