Let’s talk about summertime magic in a bowl: the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. This colorful, flavor-packed dish brings together juicy, spice-dusted shrimp, a zesty salsa bursting with fresh veggies, and a dreamy sauce that ties everything together. It’s a showstopper that looks fancy, but is all about simple steps and craveable ingredients. Whether you’re planning a weeknight dinner or impressing friends, this bowl will have everyone raving and reaching for seconds.
Ingredients You’ll Need
The beauty of this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is how each ingredient channels freshness and bold flavor. Every component plays a starring role, from the succulent shrimp to the vibrant salsa and creamy, tangy sauce drizzled on top. Here’s what you’ll need and why you’ll love it:
- Shrimp: Large, peeled, and deveined shrimp grill up beautifully and soak up all those delicious spices.
- Olive Oil: Gives the shrimp richness and helps the seasonings stick for even grilling.
- Chili Powder: Lends just the right amount of smoky heat and color to the shrimp.
- Paprika: Adds depth and a touch of warmth—perfect for balancing the citrusy lime.
- Garlic Powder: A quick way to infuse bold, savory notes without fuss.
- Salt: Essential for making all the flavors pop.
- Lime Juice: Brightens both the shrimp and the salsa, bringing a burst of zesty freshness.
- Avocado: Creamy dice of ripe avocado are the star of the salsa, offering richness in every bite.
- Corn: Use grilled or canned corn for a sweet, juicy crunch and a pop of gold.
- Cherry Tomatoes: Halved for a juicy, tangy component in the salsa, balancing the creaminess.
- Red Onion: Finely diced for just the right touch of sharpness and color contrast.
- Fresh Cilantro: Chopped up for that herbaceous, summery accent.
- Sour Cream or Greek Yogurt: Forms the rich, creamy sauce—tangy options for all preferences.
- Mayonnaise: Gives body and silkiness to the sauce.
- Hot Sauce (optional): Adds a personalized punch of heat if you like things spicy.
- Cooked Rice: Your favorite variety (white, brown, or cauli!) forms a hearty base for the bowls.
- Lime Wedges and Extra Cilantro: Perfect for that final burst of flavor and color when serving.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Step 1: Prep and Season the Shrimp
Start by patting your shrimp dry for maximum flavor cling. In a medium bowl, toss them with olive oil, chili powder, paprika, garlic powder, salt, and a generous squeeze of lime juice. You’ll notice the shrimp instantly take on a beautiful color from the spices. This quick marinade doesn’t need to sit for long—the lively, bold flavors will infuse as they grill.
Step 2: Fire Up the Grill
Preheat a grill or grill pan to medium-high heat. When it’s hot, arrange the shrimp in a single layer. Grill them for 2 to 3 minutes per side; they cook lightning fast! Watch for that perfect opaque pink color. When done, transfer the shrimp to a clean plate to rest while you build the next components.
Step 3: Make the Avocado Corn Salsa
In a mixing bowl, gently combine diced avocado, grilled or canned corn, juicy cherry tomato halves, finely diced red onion, chopped cilantro, and a generous squeeze of fresh lime juice. Season it with salt, and use a light touch when mixing—this keeps the avocado chunky and the salsa vibrant. This chunky salsa delivers creamy, sweet, tart, and zippy flavors in every forkful.
Step 4: Whisk Up the Creamy Sauce
In a small bowl, whisk together sour cream or Greek yogurt with mayonnaise, lime juice, and hot sauce if using. Just a pinch of salt finishes it off. The result is a silky, tangy sauce that’s as versatile as it is delicious. It ties every element of your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce together in the most irresistible way.
Step 5: Assemble Your Bowls
Divide your cooked rice among four serving bowls. Top each with a generous scatter of fresh grilled shrimp, a big spoonful of that avocado corn salsa, and a lavish drizzle of creamy sauce. For the grand finale, add lime wedges and extra cilantro for a burst of bright color and fragrance right before serving.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Garnishes
Garnishes really make this bowl shine! I love a good sprinkle of fresh cilantro and a squeeze of extra lime juice for more brightness. Thinly sliced jalapeños add a spicy kick, while a few radish slices bring crunch and color. Don’t forget a dash of flaky salt or a little extra hot sauce if you love bold flavors—this is your time to get creative!
Side Dishes
While the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is quite satisfying on its own, you can pair it with some simple sides for a fuller meal. A crisp green salad, a bowl of tortilla chips for scooping up any leftover salsa, or even black beans tossed with lime and cumin work perfectly alongside the main event. If you’re entertaining, a pitcher of icy lemonade or margaritas completes the scene.
Creative Ways to Present
If you’re serving this to guests, try assembling everything in a big platter for a family-style effect—it looks stunning piled up! For meal prepping or picnics, layer the ingredients in jars, keeping the sauce separate until you’re ready to eat. Or turn the bowls into wraps by serving everything tucked into warm tortillas for a fun, hands-on twist!
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce, store each component in separate airtight containers in the fridge. The shrimp stays fresh for up to 2 days, while the salsa and sauce are best eaten within 24 hours to maintain color and texture. Keeping the rice, salsa, and sauce separate prevents sogginess and keeps everything tasting vibrant.
Freezing
While you can freeze cooked shrimp and rice, the avocado corn salsa and creamy sauce are better made fresh due to their delicate textures. If you prefer, freeze the shrimp and rice separately in freezer-safe bags for up to a month. Simply thaw them in the fridge overnight before assembling new, fresh bowls with salsa and sauce the next day.
Reheating
For best results, reheat shrimp and rice gently in the microwave or on the stovetop until warmed through, taking care not to overcook the shrimp. Assemble your bowl with cold salsa and sauce fresh from the fridge for a lovely contrast of temperatures and textures.
FAQs
Can I make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce ahead of time?
Absolutely! Prepare the shrimp, rice, and creamy sauce in advance and store them separately. For the freshest taste and texture, make the avocado corn salsa just before serving—the avocado is best when it’s been freshly diced and tossed.
What can I substitute for shrimp?
If shrimp isn’t your thing, grilled chicken, salmon, or even firm tofu all work beautifully in the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. Keep the same seasoning for a similar flavor profile and easy weeknight swaps.
How spicy is the creamy sauce?
The creamy sauce is mild unless you choose to add hot sauce. You can adjust the heat to your liking by increasing or decreasing the hot sauce, or omit it completely for a family-friendly version. The coolness of the sauce and salsa balances any heat from the shrimp spice beautifully.
Can I use frozen shrimp?
Yes, frozen shrimp is a time saver here! Just thaw fully and pat dry before seasoning to ensure you get that irresistible grilled texture in your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.
Is it gluten-free?
Yes, the whole recipe is naturally gluten-free! Just check labels on ingredients like hot sauce, and you can enjoy this as a delicious, gluten-friendly main course.
Final Thoughts
If you’re looking for a dish that’s fresh, satisfying, and bursting with flavor, you’ll adore making this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce at home. It’s a real treat that’s easy enough for a quick dinner but special enough for company—so grab your ingredients and get grilling. Your taste buds (and your dinner guests) will thank you!
Print
Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a delicious and nutritious Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. This vibrant dish combines perfectly grilled shrimp with a zesty avocado corn salsa, all served over a bed of rice and drizzled with a creamy sauce. It’s a flavor-packed meal that’s easy to make and sure to impress!
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- juice of 1/2 lime
For the Avocado Corn Salsa:
- 1 ripe avocado (diced)
- 1 cup grilled or canned corn (drained)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely diced)
- 1 tablespoon chopped fresh cilantro
- juice of 1 lime
- salt to taste
For the Creamy Sauce:
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- salt to taste
For Serving:
- 2 cups cooked rice (white, brown, or cauliflower)
- lime wedges and extra cilantro for garnish
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Grill the Shrimp: Toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, and lime juice. Grill for 2–3 minutes per side until cooked through.
- Prepare the Avocado Corn Salsa: Combine avocado, corn, tomatoes, red onion, cilantro, and lime juice. Season with salt and toss gently.
- Make the Creamy Sauce: Whisk together sour cream, mayonnaise, lime juice, hot sauce, and salt until smooth.
- Assemble the Bowls: Divide rice between bowls. Top with shrimp, avocado corn salsa, and creamy sauce. Garnish with lime wedges and cilantro.
Notes
- You can substitute the rice with quinoa or mixed greens for a lighter option.
- Add black beans or shredded lettuce for extra volume.
- The creamy sauce can be made ahead and refrigerated for up to 3 days.
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