Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Introduction
This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is a vibrant, fresh dish perfect for warm evenings. Packed with smoky shrimp and zesty corn salsa, it’s a flavorful and colorful meal that comes together quickly and easily.
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt to taste (for salsa)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped (for sauce)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper (for sauce)
- 1 avocado, sliced or mashed
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- Step 1: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss well to evenly coat the shrimp.
- Step 2: Prepare the corn salsa by mixing the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt in a bowl. Stir gently and set aside to let the flavors meld.
- Step 3: Preheat the grill to medium heat. Grill the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove from the grill and keep warm.
- Step 4: Whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl to make the creamy garlic sauce.
- Step 5: To assemble, divide the corn salsa evenly into serving bowls. Top with the grilled shrimp and add sliced or mashed avocado. Drizzle with the creamy garlic sauce, then garnish with sesame seeds and chopped green onions.
Tips & Variations
- For extra smoky flavor, try grilling the shrimp with a citrus wood chip. You can also substitute lime juice with lemon juice if preferred.
- Add diced tomatoes or cucumber to the corn salsa for added freshness and crunch.
- If you’re sensitive to spice, omit the jalapeño and cayenne pepper or adjust to taste.
- Swap sour cream with Greek yogurt in the sauce for a lighter option.
Storage
Store leftover shrimp and corn salsa separately in airtight containers in the refrigerator for up to 2 days. The creamy garlic sauce can also be refrigerated for up to 3 days. Reheat shrimp gently in a skillet or enjoy cold. Assemble bowls fresh to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before marinating to prevent excess moisture on the grill.
What can I serve with this shrimp bowl?
This bowl is a complete meal, but you can serve it alongside steamed rice, quinoa, or a simple green salad for added variety and substance.
PrintGrilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
This Grilled Shrimp Bowl features perfectly seasoned and grilled shrimp served atop a fresh and zesty corn salsa, complemented by creamy garlic sauce and ripe avocado. It’s a vibrant, flavorful, and nutritious meal that’s easy to prepare and perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
Grilled Shrimp:
- 1 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Corn Salsa:
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt to taste
Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 1 avocado, sliced (or mashed)
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss well to coat the shrimp evenly with the seasoning mixture.
- Make the Corn Salsa: In a separate bowl, combine thawed corn, diced red onion, minced jalapeño if using, chopped cilantro, lime juice, and salt to taste. Mix gently to blend the flavors and set aside to let the salsa marinate slightly.
- Grill the Shrimp: Preheat your grill to medium heat. Place the seasoned shrimp on the grill and cook for 2-3 minutes per side or until the shrimp turn pink and are cooked through. Remove from the grill and keep warm.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth and creamy. Adjust seasoning if necessary.
- Assemble the Bowls: Divide the prepared corn salsa evenly among serving bowls. Top each with the grilled shrimp and sliced or mashed avocado. Drizzle the creamy garlic sauce over the shrimp and finish by garnishing with sesame seeds and chopped green onions. Serve immediately for the best freshness and flavor.
Notes
- For a spicier kick, include the jalapeño in the corn salsa and cayenne in the shrimp seasoning.
- Use fresh corn when in season for a sweeter, crunchier salsa.
- To make it dairy-free, substitute mayonnaise for yogurt in the creamy sauce and omit sour cream.
- Grill shrimp on skewers for easier handling if desired.
- Can be served with rice or quinoa for a more filling meal.
Keywords: grilled shrimp bowl, shrimp recipes, corn salsa, creamy garlic sauce, healthy shrimp bowl, avocado shrimp bowl, easy dinner recipe, summer shrimp recipes
