Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce
This Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce is a quick, vibrant, and easy meal perfect for warm, sunny days. It offers a perfect balance of smoky, sweet, and creamy flavors, making it a beloved staple for busy weeknights or relaxed gatherings.
Equipment
- Grill
- Medium bowl
- Separate bowl
- Small bowl
- Serving Bowls
Ingredients
For the Grilled Shrimp
- 1 lb large shrimp peeled and deveined
- 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
- 0.5 cup red onion diced
- 0.25 cup cilantro chopped
- 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: Grill Shrimp. Preheat your grill to medium-high heat. In a medium bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne (if using). Place the seasoned shrimp directly on the grates and grill for about 2-3 minutes per side, until pink and opaque. Do not overcook.
- Step 2: Prepare Corn Salsa. In a separate bowl, combine thawed frozen corn, diced red onion, chopped cilantro, and minced jalapeño (if using). Squeeze in the juice of one lime. Stir well and add salt to taste.
- Step 3: Make Creamy Garlic Sauce. In a small bowl, whisk together mayonnaise, sour cream, a tablespoon of chopped cilantro, lemon juice, minced garlic, salt, and black pepper. Stir until perfectly smooth and well combined.
- Step 4: Assemble the Bowl. Grab your favorite serving bowls. Create a base layer of sliced or mashed avocado. Arrange the grilled shrimp on top of the avocado. Spoon generous dollops of the corn salsa over the shrimp. Finally, drizzle your creamy garlic sauce over everything. Garnish with a sprinkle of sesame seeds and some freshly chopped green onions.
- Step 5: Serve. Serve your magnificent Grilled Shrimp Bowl immediately and enjoy the explosion of flavors! This dish is best enjoyed fresh.
Notes
Substitutions & Additions: For protein, swap shrimp with grilled chicken, steak, firm tofu, or halloumi cheese. Enhance the corn salsa with diced bell peppers (red, yellow, or orange), black beans, or chopped tomatoes. For a heartier meal, add a base of fluffy cilantro lime rice, quinoa, or couscous. Experiment with the creamy sauce by adding a dash of hot sauce, a pinch of smoked paprika, or swapping some mayo for Greek yogurt. You could also blend in avocado for a creamy avocado-lime sauce. Garnish with cotija cheese, crispy tortilla strips, or pickled red onions.
Tips for Success: Don't overcook the shrimp; they cook very quickly (2-3 minutes per side) and are done when pink and opaque. While fresh corn and cilantro are great, quality frozen corn works perfectly, just ensure it's fully thawed. Always taste and adjust seasonings for the salsa and sauce as you go. The corn salsa and creamy garlic sauce can be made a few hours or even a day in advance and stored in separate airtight containers in the refrigerator for quick assembly. Pat shrimp dry with a paper towel before seasoning to ensure a better sear on the grill.
How to Store: For the best flavor and texture, this Grilled Shrimp Bowl is truly best enjoyed immediately after assembly. If you have leftovers, store the components separately for up to 1-2 days in airtight containers in the refrigerator. The shrimp can be reheated gently (stovetop or air fryer is preferred to prevent rubberiness), but the salsa and sauce are best served cold. The avocado, unfortunately, will brown, so it's always best to slice or mash it fresh right before serving.