If you are craving a meal that bursts with fresh flavors, bright colors, and simple yet satisfying textures, you’ve come to the right place. This Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe is like a fiesta in every bite. Juicy grilled shrimp meet the creamy richness of avocado, the sweet crunch of corn, and a zesty, creamy sauce that ties everything together beautifully. It’s a dish that’s as nourishing as it is delicious, perfect for weeknight dinners or impressing friends at your next gathering.
Ingredients You’ll Need
Gathering these ingredients is straightforward, and each one plays a crucial role to make this dish a standout. From the smoky spices that flavor the shrimp to the fresh herbs in the salsa, every component adds a layer of taste, texture, or color that elevates this bowl to something truly special.
- Large shrimp (1 pound): Peeled and deveined for quick and easy grilling without fuss.
- Olive oil (1 tablespoon): Helps the shrimp marinate and grill to a perfect char.
- Chili powder (1 teaspoon): Adds a smoky heat that awakens the palate.
- Smoked paprika (1/2 teaspoon): Deepens the flavor profile with subtle smokiness.
- Garlic powder (1/2 teaspoon): Brings savory notes that pair beautifully with seafood.
- Cumin (1/4 teaspoon): Offers an earthy background note to tie the spices together.
- Salt (1/4 teaspoon): Enhances all the other flavors without dominating.
- Lime juice (from 1 lime): Brightens the shrimp marinade with fresh acidity.
- Ripe avocado (1, diced): Creamy texture and mild flavor that balances the spices perfectly.
- Corn kernels (1 cup): Sweet and crunchy, adding a delightful pop to the salsa.
- Cherry tomatoes (1/2 cup, halved): Fresh and juicy bursts of color.
- Red onion (1/4 cup, diced): Adds a sharp contrast to the sweetness.
- Fresh cilantro (2 tablespoons, chopped): Brings an herbaceous, citrusy note to the salsa and garnish.
- Lime juice (1 lime) for salsa: Keeps everything fresh and lively.
- Plain Greek yogurt (1/3 cup) or sour cream: Creates a tangy base for the creamy sauce.
- Mayonnaise (1 tablespoon): Adds richness to the sauce.
- Lime juice (1 tablespoon) for sauce: Balances the creaminess with acidity.
- Hot sauce (1 teaspoon, optional): A gentle kick to keep the sauce exciting.
- Garlic powder (1/4 teaspoon) for sauce: Enhances depth of flavor in the creamy drizzle.
- Salt to taste: To tie the sauce flavors perfectly together.
- Cooked rice (2 cups): White, brown, or cauliflower rice as your base.
- Lime wedges and extra cilantro: For final touches and garnishing.
How to Make Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start with one pound of peeled and deveined large shrimp. Toss them together with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and fresh lime juice. This marinade infuses the shrimp with smoky, tangy flavors that promise a vibrant taste after grilling. Let it rest for 10-15 minutes to soak up all that goodness.
Step 2: Prepare the Avocado Corn Salsa
While the shrimp are marinating, combine diced avocado, sweet corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a bowl. Season this colorful salsa with salt and pepper to taste. The salsa will offer a perfect contrast to the smoky shrimp, bringing bright freshness, creamy texture, and crisp bites all at once.
Step 3: Whip Up the Creamy Sauce
In a small bowl, whisk together plain Greek yogurt or sour cream, mayonnaise, lime juice, garlic powder, and an optional splash of hot sauce. This creamy sauce adds a cooling, tangy, slightly spicy finish that complements the warmth of the shrimp and the vibrant salsa.
Step 4: Grill the Shrimp
Preheat your grill or grill pan over medium-high heat. Place the marinated shrimp directly onto the grill and cook for 2-3 minutes per side until they turn pink and develop a slightly charred crust. This quick grilling locks in moisture and flavor, making each bite juicy and irresistible.
Step 5: Assemble the Bowls
Divide your cooked rice equally into four bowls. Arrange the grilled shrimp on top, then add generous spoonfuls of the avocado corn salsa. Drizzle the creamy sauce over everything, and finish with extra cilantro and lime wedges for an added burst of freshness.
How to Serve Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Garnishes
For the finishing touch, fresh cilantro leaves and lime wedges not only brighten the presentation but enhance the fresh, zesty flavors in every bite. You can also toss in thinly sliced radishes for extra crunch and a pop of color.
Side Dishes
This dish shines wonderfully on its own but pairs beautifully with light side salads, grilled vegetables, or even a crisp Mexican slaw. Serving it with tortilla chips or warm corn tortillas offers a fun way to scoop up every bit of the sauce and salsa.
Creative Ways to Present
To impress guests, serve the shrimp bowl in individual Mason jars for a portable option or layer the ingredients in clear bowls so the vibrant colors are visible. For a low-carb twist, swap the rice for shredded lettuce or cauliflower rice and add black beans for a boost of fiber and protein.
Make Ahead and Storage
Storing Leftovers
Your leftover shrimp bowl ingredients store well separately in airtight containers in the refrigerator. Keep the shrimp, salsa, rice, and creamy sauce apart to maintain freshness and optimal texture when reheating or serving later.
Freezing
The cooked shrimp and rice can be frozen individually, but the avocado corn salsa and creamy sauce do not freeze well due to texture changes. For best taste, prepare fresh salsa and sauce when thawing your shrimp and rice.
Reheating
Gently reheat the shrimp and rice in a microwave or skillet until warm. Avoid overheating as shrimp can become rubbery. Add fresh salsa and creamy sauce just before serving to keep their fresh, vibrant flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before marinating. This helps the marinade adhere better and ensures even grilling.
What if I don’t have a grill?
No worries. You can cook the shrimp in a hot skillet on the stove using the same times and method. The shrimp will still come out tender and flavorful.
Can I make this recipe dairy-free?
Yes. Substitute the Greek yogurt and mayonnaise with dairy-free alternatives, like coconut yogurt and vegan mayo, to keep the creamy sauce delicious and allergy-friendly.
How spicy is the dish?
The heat level is mild thanks to the chili powder and optional hot sauce. You can adjust spices and hot sauce according to your taste preference for mild to medium spice.
Can I prepare parts of this dish ahead of time?
You can marinate the shrimp and prepare the salsa a few hours ahead, but grill the shrimp right before serving to keep the best texture and flavor. The creamy sauce can be made a day in advance and refrigerated.
Final Thoughts
This Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe is a fantastic way to treat yourself to something fresh, nutritious, and ridiculously tasty. It’s simple to make, packed with flavor, and offers a balance of textures that keeps every bite exciting. Once you try it, you’ll find it’s a go-to favorite in your meal rotation — just like it is in mine. So fire up the grill or pan and enjoy this delicious bowl of happiness!
Print
Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Yummy Grilled Shrimp Bowl features perfectly seasoned and grilled shrimp served over a bed of rice, topped with a fresh avocado corn salsa and drizzled with a creamy, tangy sauce. A vibrant and healthy Mexican-inspired main course that’s quick to prepare and packed with bold flavors and nutritious ingredients.
Ingredients
For the shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Juice of 1 lime
For the avocado corn salsa:
- 1 ripe avocado (diced)
- 1 cup corn kernels (grilled or canned and drained)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (diced)
- 2 tablespoons fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
For the creamy sauce:
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- 1/4 teaspoon garlic powder
- Salt to taste
For serving:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and lime juice. Let marinate for 10–15 minutes to absorb all the vibrant flavors.
- Prepare the Avocado Corn Salsa: Gently combine diced avocado, corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper in a medium bowl. Set aside to allow flavors to meld.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce (if using), garlic powder, and salt until smooth. Adjust seasoning according to taste.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until they turn pink and have slight char marks, indicating they are cooked through.
- Assemble the Bowls: Divide the cooked rice evenly between 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Drizzle with creamy sauce and garnish with extra cilantro and lime wedges for a fresh finish.
Notes
- To make this dish low-carb, swap the rice for shredded lettuce or cauliflower rice.
- Add black beans for extra fiber and protein.
- If a grill is not available, cook the shrimp on a stovetop skillet instead.
