If you’re craving something vibrant, fresh, and bursting with flavor, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe might just become your new go-to. This dish combines perfectly grilled shrimp with the creamy richness of avocado, the sweet crunch of corn salsa, and a luscious tangy sauce that brings it all together beautifully. Whether you’re looking to impress at a casual dinner or want a wholesome meal that satisfies every craving, this bowl ticks all the boxes with exciting textures and bright colors that make every bite feel like a celebration.
Ingredients You’ll Need
Getting the ingredients right is half the fun, and trust me, these simple yet essential ingredients each play a significant role in delivering the unique taste, vibrant colors, and delightful textures of this dish.
- Large shrimp (1 pound): Peeled and deveined for easy grilling and perfect bite-sized portions.
- Olive oil (2 tablespoons): Adds richness and helps the shrimp crisp beautifully on the grill.
- Smoked paprika (1 teaspoon): Infuses a smoky warmth that complements the shrimp perfectly.
- Garlic powder (1 teaspoon): Provides a subtle, savory depth without overpowering.
- Ground cumin (½ teaspoon): Adds an earthy note that brings a little Mexican-inspired flair.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- Cooked rice (1 cup): Use white or brown rice to create a hearty base for the bowl.
- Avocado (1, sliced): Brings creamy richness and balances the spices with its buttery texture.
- Cherry tomatoes (1 cup, halved): Bright and juicy, adding freshness to the salsa.
- Grilled corn kernels (1 cup): Sweet and slightly charred for a smoky crunch that’s irresistible.
- Red onion (¼ cup, finely chopped): Adds a pleasant sharpness and crisp bite.
- Fresh cilantro (2 tablespoons, chopped): Bursts of herbal brightness that lift the entire bowl.
- Lime juice (juice of 1 lime plus 1 tablespoon): Key to keeping flavors lively and vibrant.
- Sour cream or Greek yogurt (½ cup): Forms the creamy tangy sauce that’s the perfect finishing touch.
- Hot sauce (1 teaspoon, optional): Adds a touch of heat to the sauce for those who love a little kick.
- Honey (½ teaspoon): Balances acidity with a subtle sweetness.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Season and Grill the Shrimp
Start by tossing the shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. This simple marinade awakens the natural sweetness of the shrimp with smoky and savory hints. Heat a grill or grill pan to medium-high and cook the shrimp for about 2 to 3 minutes on each side until they turn pink with a slight char. This quick grill seals in their juicy flavor and gives them the perfect texture for this bowl.
Step 2: Prepare the Corn Salsa
While the shrimp are grilling, mix together the grilled corn kernels, halved cherry tomatoes, finely chopped red onion, fresh cilantro, and lime juice in a bowl. The salsa is the heart of freshness here, combining sweetness, brightness, and a gentle crunch that provides a perfect contrast to the shrimp’s tenderness.
Step 3: Whisk Up the Creamy Sauce
In a small bowl, whisk together the sour cream or Greek yogurt with lime juice, honey, hot sauce if you want a mild heat, and a pinch of salt. This creamy sauce is where the magic really happens — tangy, slightly sweet, and with just enough spice to keep your taste buds intrigued.
Step 4: Assemble Your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Now for the fun part: divide the cooked rice evenly between your serving bowls. Artfully arrange the grilled shrimp on top, then layer with sliced avocado for a creamy slice of heaven. Spoon generous heaps of the fresh corn salsa alongside. Finally, drizzle the creamy sauce over everything and, if you like, garnish with extra cilantro or lime wedges.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
A little extra helps make a dish feel festive. Try sprinkling additional chopped fresh cilantro or a few lime wedges on the side. A pinch of crushed red pepper flakes can add heat for spice lovers, while a light dusting of additional smoked paprika ties all the flavors together visually and taste-wise.
Side Dishes
This bowl is satisfying on its own but pairs beautifully with crisp, refreshing sides like a simple cucumber salad or a light tortilla chip and guacamole plate. Mexican street corn salad or a quick black bean salad also complement the flavors beautifully and amp up the meal’s heartiness.
Creative Ways to Present
If you want to up the presentation, try layering the bowl ingredients in a clear glass jar for a fun picnic-style meal. Or, serve the shrimp and avocado separately as a tapas-style meal alongside small bowls of corn salsa and sauce for guests to assemble their own bowls. Lettuce wraps can be another fantastic, low-carb alternative that makes your meal feel fresh and unique.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp, salsa, rice, and creamy sauce separately in airtight containers in the fridge for up to 2 days. Keeping the components separate preserves textures and prevents everything from becoming soggy, especially the avocado which is better sliced fresh.
Freezing
The shrimp and corn salsa don’t freeze very well due to texture changes but the cooked rice can be frozen without a problem. If you want to prep ahead, portion and freeze rice, then quickly reheat along with freshly grilled shrimp and salsa when you’re ready to enjoy the bowl.
Reheating
Reheat the rice gently in the microwave or on the stovetop with a splash of water to keep it moist. Warm the shrimp quickly in a skillet or microwave just long enough to avoid drying them out. Always add avocado and creamy sauce fresh for the best flavor and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning and grilling. This helps achieve that perfect char and prevents sogginess.
Is there a dairy-free option for the creamy sauce?
Yes! You can substitute the sour cream or Greek yogurt with a dairy-free alternative like coconut yogurt or a cashew-based cream to keep it creamy without dairy.
Can I prepare this bowl vegan?
To make this vegan, swap the shrimp for grilled tofu or tempeh, and use plant-based yogurt for the creamy sauce. The corn salsa and avocado will still shine as delicious components.
How spicy is the creamy sauce?
The heat level is mild and optional since the hot sauce is optional. You can adjust the amount or omit it entirely depending on your spice preference.
What other grains work well instead of rice?
Quinoa or cauliflower rice are excellent alternatives if you want a lighter or gluten-free option. They’ll both soak up the flavors nicely while adding their own unique textures.
Final Thoughts
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is truly a fresh, vibrant, and satisfying experience that’s as enjoyable to make as it is to eat. Whether you’re cooking a quick weeknight dinner or want something flavorful to impress your friends, this bowl delivers on every level. Give it a try, and you might find it becomes a staple in your kitchen rotation, just like it did in mine!
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Grilled Shrimp Bowl with Avocado, Corn Salsa & 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: Gluten Free
Description
A vibrant and healthy Grilled Shrimp Bowl featuring smoky grilled shrimp, creamy avocado, fresh corn salsa, and a zesty creamy sauce, served over a bed of rice. This Mexican-inspired dish is perfect for a quick, flavorful meal that balances protein, fresh vegetables, and bold spices.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
Base and Toppings
- 1 cup cooked white or brown rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup grilled corn kernels (about 2 ears)
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Creamy Sauce
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- ½ teaspoon honey
- Salt to taste
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper, ensuring each shrimp is evenly coated.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes on each side until they turn pink, firm, and develop slightly charred grill marks.
- Prepare the Corn Salsa: In another bowl, combine the grilled corn kernels, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, and the juice of one lime. Mix well to blend the fresh flavors.
- Make the Creamy Sauce: In a small bowl, whisk together sour cream or Greek yogurt, lime juice, honey, hot sauce (if using), and a pinch of salt until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the grilled shrimp, sliced avocado, and corn salsa. Drizzle generously with the creamy sauce.
- Garnish and Serve: Optionally, garnish with extra fresh cilantro leaves or lime wedges for additional brightness. Serve immediately while shrimp are warm.
Notes
- Marinate the shrimp in the seasoning mix for 15 minutes before grilling to enhance flavor.
- Substitute rice with quinoa or cauliflower rice for a lighter, grain-free alternative.
- This bowl can also be served cold, making it an ideal meal prep option for the week.
