Nothing says fresh and vibrant quite like a Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe. This dish celebrates bright flavors and delightful textures all in one bowl, marrying juicy, smoky grilled shrimp with the creaminess of ripe avocado, the natural sweetness of corn salsa, and a luscious garlic sauce that ties everything together beautifully. Whether you’re cooking for a casual weeknight or impressing friends at a weekend gathering, this recipe is guaranteed to become a new favorite in your culinary repertoire.
Ingredients You’ll Need
Simple ingredients make this dish shine, each playing a key role in creating balanced flavors and engaging textures. From the tender shrimp to the fresh zing of lime juice and the richness of creamy sauce, every component is essential and easy to find.
- 1 lb large shrimp (peeled and deveined): The star of the bowl, providing juicy, protein-packed goodness with a quick grill time.
- 1 avocado (sliced or mashed): Adds creamy, buttery texture that compliments the shrimp perfectly.
- 1 cup frozen corn (thawed): Sweetness and crunch that brightens up the salsa.
- 1/2 cup red onion (diced): Gives a sharp, slightly pungent bite that balances richer flavors.
- 1/4 cup cilantro (chopped): Brings a fresh, herbaceous note that lifts the whole dish.
- 1/2 cup mayonnaise: The creamy base of the sauce, binding flavors smoothly.
- 1/4 cup sour cream: Adds tang and richness to the garlic sauce.
- Lime juice (to taste): Essential for brightness and acidity in both salsa and sauce.
- 1 tablespoon olive oil: For coating shrimp before grilling, helping spice adherence and moisture.
- Spices: paprika, garlic powder, salt, black pepper, cayenne pepper (optional): Give the shrimp a flavorful kick and depth.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe
Step 1: Prepare the Shrimp Marinade
Start by tossing the peeled and deveined shrimp in olive oil and a blend of paprika, garlic powder, salt, black pepper, and a hint of cayenne if you like some heat. This marinade coats the shrimp evenly, ensuring each bite is bursting with flavor after grilling.
Step 2: Mix the Corn Salsa
Next, combine thawed corn, diced red onion, fresh cilantro, lime juice, and a pinch of salt in a bowl. Stir gently to marry the ingredients so the salsa has a fresh, tangy, and slightly sweet flavor that adds great contrast to the shrimp.
Step 3: Grill the Shrimp
Preheat your grill to medium heat and cook the shrimp for 2 to 3 minutes per side until they turn opaque and develop a beautiful char. The quick grilling locks in the shrimp’s juiciness while adding that irresistible smoky flavor.
Step 4: Whisk Up the Creamy Garlic Sauce
In a separate bowl, whisk together mayonnaise, sour cream, chopped cilantro, lime juice, minced garlic, plus salt and pepper. This sauce is luxuriously creamy with a fresh garlicky punch that perfectly complements both the shrimp and the salsa.
Step 5: Assemble Your Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe
Layer your bowl starting with a generous spoonful of corn salsa, then pile on the smoky grilled shrimp. Add creamy avocado either sliced or mashed for richness. Finish by drizzling with the creamy garlic sauce for a final flavor boost that ties every element together.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe
Garnishes
To take your bowl to the next level, feel free to sprinkle chopped fresh cilantro or thinly sliced green onions on top. For an extra tang, a few lime wedges served on the side are wonderful. These simple touches bring freshness and a pop of color, making the dish as beautiful as it is delicious.
Side Dishes
This bowl is a satisfying meal on its own, but if you’re looking to round out the table, a light mixed greens salad or a bowl of cilantro-lime rice pairs beautifully. The salad adds crispness, while the rice helps balance the bold flavors of the shrimp and sauce.
Creative Ways to Present
For a fun twist, try serving the components deconstructed on a platter for guests to assemble, turning dinner into an interactive experience. Another idea is to serve the bowl inside hollowed-out avocado halves or over a bed of quinoa for added texture and nutrition.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in airtight containers in the refrigerator for up to two days. Keep the creamy garlic sauce separate if possible to prevent sogginess. This way, each bite stays fresh and vibrant when reheated.
Freezing
While shrimp are best enjoyed fresh and don’t freeze well once cooked, the corn salsa and creamy garlic sauce can be made in advance and frozen separately. Always thaw in the fridge overnight and give a good stir before serving.
Reheating
To reheat the bowl, lightly warm the shrimp in a skillet or microwave to avoid rubbery texture. Serve immediately with fresh slices of avocado and cool corn salsa. Avoid reheating the sauce; add it fresh for the best flavor experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before seasoning and grilling. Pat them dry to help the spices stick better and to avoid steaming on the grill.
Is there a substitute for mayonnaise in the creamy garlic sauce?
You can swap mayonnaise with Greek yogurt for a lighter, tangier sauce. It still provides that creamy texture but with a bit more protein and less fat.
How spicy is this Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe?
The optional cayenne pepper allows you to control the heat. Skip it for a mild flavor or add more if you love spice. The creamy sauce also helps mellow any extra heat, making it balanced and enjoyable for all.
Can I make the corn salsa with fresh corn instead of frozen?
Yes! Fresh corn kernels from a cob provide an even sweeter and crunchier texture. Just boil or grill the corn before cutting off the kernels for the best taste.
What’s the best way to keep avocado from browning in this dish?
Sprinkle the avocado with a little lime juice right after slicing or mashing. The acid slows down the oxidation process and keeps those vibrant green tones longer.
Final Thoughts
There’s something truly special about this Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe—it’s fresh, flavorful, and effortlessly impressive. Whether you’re craving a quick dinner or looking to wow guests, this bowl fits the bill perfectly. Don’t hesitate to make it yours and enjoy every bright, creamy, tangy bite!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
A vibrant and healthy Grilled Shrimp Bowl featuring tender, spice-coated shrimp grilled to perfection, layered with fresh avocado, a zesty corn salsa, and a creamy garlic sauce. This quick and flavorful dish combines smoky, tangy, and creamy elements for a satisfying meal ready in just 30 minutes.
Ingredients
Shrimp Marinade
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 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)
- Juice of 1 lime (about 1 tablespoon)
- Pinch of salt
Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons cilantro (chopped)
- Juice of 1 lime (about 1 tablespoon)
- 1 clove garlic (minced)
- Salt and pepper to taste
Additional
- 1 avocado (sliced or mashed)
Instructions
- Marinate the shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper until they are evenly coated with the spice mixture.
- Prepare the corn salsa: In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Stir gently to mix all the ingredients well without breaking the corn.
- Grill the shrimp: Preheat your grill to medium heat. Place the marinated shrimp on the grill and cook for about 2 to 3 minutes per side or until the shrimp turn pink and are cooked through.
- Make the creamy garlic sauce: In another bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lime juice, minced garlic, salt, and black pepper until the sauce is smooth and creamy.
- Assemble the bowls: In serving bowls, layer the prepared corn salsa as the base, then add the grilled shrimp on top, followed by slices or mashed avocado. Drizzle the creamy garlic sauce generously over the assembled ingredients. Serve immediately and enjoy.
Notes
- You can substitute fresh corn for frozen if in season for better flavor.
- The creamy garlic sauce can be adjusted in thickness by adding a little water or more sour cream.
- For a spicier kick, add extra cayenne pepper or some chopped jalapeño to the corn salsa.
- If you don’t have a grill, you can pan-sear the shrimp in a skillet over medium-high heat for similar results.
- Use fresh lime juice for best flavor in both the salsa and the sauce.
