Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This incredible Grilled Shrimp Bowl is a vibrant, flavorful, and effortless meal perfect for busy weeknights or relaxed weekend lunches, tasting like a vacation without hours in the kitchen.
Equipment
- Medium-sized bowl
- Separate bowl (for salsa)
- Small bowl (for sauce)
- Grill or grill pan
Ingredients
For the Grilled Shrimp
- 1 lb large shrimp peeled and deveined; fresh or frozen (thawed!)
- 1 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp cayenne pepper optional
For the Corn Salsa
- 1 cup frozen corn thawed; fresh corn cut off the cob is also divine
- 0.5 cup red onion diced
- 0.25 cup cilantro chopped; can swap for fresh parsley if not a fan
- 1 jalapeño seeded and minced (optional)
- 1 lime juiced
- salt to taste
For the Creamy Garlic Sauce
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tbsp cilantro chopped
- 1 tbsp lemon juice
- 1 clove garlic minced
- 0.25 tsp salt
- 0.25 tsp black pepper
For the Bowl
- 1 avocado sliced or mashed
- sesame seeds for garnish
- green onions chopped, for garnish
Instructions
- Step 1: Prepare the Shrimp: In a medium-sized bowl, gently toss your peeled and deveined shrimp with the olive oil, paprika, garlic powder, salt, black pepper, and cayenne (if using). Make sure every shrimp gets a nice, even coat of seasonings.
- Step 2: Make the Corn Salsa: In a separate bowl, combine your thawed corn, diced red onion, chopped cilantro, and the minced jalapeño (if using). Squeeze in the fresh lime juice and give it a good stir. Taste and add salt until it's just right. Set aside to let the flavors mingle.
- Step 3: Grill the Shrimp: Preheat your grill or grill pan to medium heat. Once hot, carefully place the seasoned shrimp onto the grill. Cook for about 2 to 3 minutes per side. They are perfectly done when they turn a gorgeous pink color and are opaque all the way through. Be careful not to overcook them.
- Step 4: Whisk the Sauce: While your shrimp are grilling, whisk up your creamy garlic sauce. In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until wonderfully smooth and creamy.
- Step 5: Assemble the Bowl: To build your beautiful bowls, start with a generous layer of the fresh corn salsa. Next, artfully arrange your perfectly grilled shrimp and the sliced or mashed avocado on top of the salsa.
- Step 6: Garnish and Serve: Drizzle that dreamy creamy garlic sauce generously over everything. Sprinkle some sesame seeds and chopped green onions over the top for extra flair and crunch. Serve your masterpiece immediately and enjoy every single fresh, flavorful bite!
Notes
Substitutions & Additions: This bowl is highly customizable. For protein, swap shrimp with grilled chicken, seared salmon, or crispy tofu. Boost veggies with diced bell peppers, chopped cucumber, or roasted cherry tomatoes in the salsa. Add grain goodness with a base of fluffy brown rice, quinoa, or a bed of fresh mixed greens. If you don't have fresh avocado, a dollop of your favorite guacamole works well. For sauce variations, try a drizzle of hot sauce for extra heat, or a different herb like dill or parsley.
Tips for Success: Crucially, do not overcook shrimp; they cook quickly (2-3 minutes per side) and become tough if overdone. They should be pink and opaque. Prep ahead by chopping red onion, cilantro, and jalapeño a day in advance, and mix the creamy garlic sauce and store it in an airtight container in the fridge. While convenient, consider using fresh corn (grilled or boiled, then cut off the cob) when in season for a sweeter, crunchier salsa. Adjust cayenne pepper and jalapeño amounts to suit your personal spice preference. This recipe is fantastic for meal prepping; store shrimp, salsa, and sauce in separate containers and assemble just before eating.
Storage: Store grilled shrimp, corn salsa, and creamy garlic sauce in separate airtight containers in the refrigerator for the best fresh taste. Avocado tends to brown quickly, so add it right before serving for pre-assembled bowls or slice/mash fresh for meal prep. Grilled shrimp and corn salsa will last 2-3 days in the fridge, while the creamy garlic sauce can be stored for up to 4-5 days. This bowl is best enjoyed chilled or at room temperature. If you prefer shrimp warm, gently reheat in a pan or microwave for a short time, being careful not to overcook.