Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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; 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; 1 avocado, sliced; Sesame seeds for garnish; Green onions, chopped, for garnish

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a vibrant and satisfying dish that combines smoky grilled shrimp, fresh corn salsa, and a tangy garlic sauce. It’s a perfect meal for lunch or dinner, offering a delightful mix of flavors and textures.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to prepare, taking just 25 minutes from start to finish. The combination of grilled shrimp, creamy avocado, and zesty corn salsa creates a balanced and flavorful meal. It’s also versatile—ideal for a light lunch or a hearty dinner, and easy to customize with your favorite ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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)

For the 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

For the 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

Directions

Prep the Shrimp: In a bowl, I combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if I’m in the mood for some heat. I toss everything to coat the shrimp evenly.
Make the Corn Salsa: I mix the thawed corn, diced red onion, chopped cilantro, minced jalapeño (when I want extra spice), lime juice, and a pinch of salt in a bowl. I stir gently and set it aside to let the flavors meld.
Grill the Shrimp: I grill the shrimp over medium heat for about 2-3 minutes per side, until they’re pink and cooked through.
Make the Creamy Garlic Sauce: In a small bowl, I whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until the sauce is smooth and well combined.
Assemble the Bowls: I divide the corn salsa between serving bowls, top with the grilled shrimp and avocado slices, and drizzle generously with the creamy garlic sauce. For a finishing touch, I sprinkle sesame seeds and chopped green onions on top.

Servings and Timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Add a Base: Sometimes, I serve this bowl over cooked rice, quinoa, or mixed greens to make it more filling.
Protein Swap: When I’m out of shrimp, I substitute with grilled chicken or tofu for a different take.
Extra Veggies: I like to add cherry tomatoes or cucumber slices for added freshness and crunch.
Spice Level: To kick up the heat, I add more cayenne pepper to the shrimp marinade or a dash of hot sauce to the creamy garlic sauce.

Storage/Reheating

I find this dish is best enjoyed fresh, but if I have leftovers, I store the components separately in airtight containers in the refrigerator for up to 2 days. When reheating, I gently warm the shrimp in a skillet over low heat to avoid overcooking. I don’t recommend microwaving the avocado or corn salsa, as they can become mushy.

FAQs

How can I prevent the avocado from browning?

I toss the avocado slices with a bit of lime or lemon juice before adding them to the bowl. The acidity helps slow down the browning process.

Can I use fresh corn instead of frozen?

Absolutely! When fresh corn is in season, I grill the corn on the cob, then cut off the kernels to use in the salsa for an extra smoky flavor.

Is there a dairy-free alternative for the creamy garlic sauce?

Yes, I substitute the mayonnaise and sour cream with dairy-free versions or use a blend of avocado and lime juice for a creamy, dairy-free sauce.

Can I prepare the components ahead of time?

I often prepare the shrimp marinade, corn salsa, and creamy garlic sauce a few hours in advance and store them in the refrigerator. This makes assembling the bowls quick and easy when it’s time to eat.

What other garnishes can I use?

I sometimes add chopped fresh herbs like parsley or basil, a sprinkle of chili flakes for heat, or a squeeze of extra lime juice for brightness.

Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a delightful and versatile meal that I enjoy making regularly. It’s quick to prepare, packed with flavor, and easily adaptable to suit different tastes and dietary preferences. Whether I’m cooking for myself or entertaining guests, this dish always impresses. Give it a try and see how it becomes a favorite in your meal rotation.