Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

If you’re craving a vibrant, flavor-packed meal that’s as refreshing as it is satisfying, look no further than the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe. This delightful dish brings together perfectly grilled shrimp, creamy avocado, zesty corn salsa, and a luscious garlic sauce all in one bowl, creating a symphony of textures and tastes that will have you coming back for seconds. Whether you’re aiming for a wholesome weeknight dinner or a crowd-pleasing weekend treat, this recipe is your ticket to a colorful plate bursting with freshness and bold flavors.

Ingredients You’ll Need

Trust me when I say that the magic of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe comes from the simplicity of its ingredients. Each one plays a crucial role, whether it’s adding smoky warmth, creamy coolness, or a bright pop of zest, making your bowl irresistible and beautifully balanced.

• 1 pound large shrimp, peeled and deveined: The star of the dish, these succulent shrimp absorb all the spices for a juicy grilled finish.
• 1 tablespoon olive oil: Adds richness and helps the shrimp cook evenly on the grill.
• 1 teaspoon paprika: Brings a smoky, slightly sweet undertone to the shrimp spice rub.
• 1 teaspoon garlic powder: Deepens the savory profile with a gentle garlic flavor.
• 1 teaspoon cumin: Infuses warmth and earthiness for a subtle complexity.
• 1/2 teaspoon chili powder: Adds just the right amount of heat and a southwestern flair.
• 1/2 teaspoon salt: Enhances all the flavors and seasons the shrimp perfectly.
• 1/4 teaspoon black pepper: Offers a mild peppery spice to balance the seasoning.
• 1 medium avocado, diced: Creamy and buttery, it cools the palate and adds texture.
• 1 cup corn kernels (fresh or frozen): Provides a sweet crunch and a bright color contrast.
• 1/4 cup red onion, finely chopped: Sharp and crisp, it livens up the corn salsa.
• 1/2 cup cherry tomatoes, halved: Juicy and fresh, they bring a slight tang and lovely color.
• 1 tablespoon cilantro, chopped: Adds a refreshing herbaceous note throughout the bowl.
• 1 tablespoon lime juice: Lifts the salsa with zesty citrus brightness.
• 1/4 cup sour cream: Forms the creamy base of the luscious garlic sauce.
• 2 tablespoons mayonnaise: Works with sour cream to create silky texture in the sauce.
• 1 teaspoon garlic, minced: Gives the sauce a punchy and fragrant flavor.
• 1 teaspoon lemon juice: Adds acidity that balances the richness of the garlic sauce.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

Step 1: Get the Grill Ready

Start by heating your grill to medium-high, aiming for about 375°F to 400°F. This heat level ensures a perfect char on your shrimp without drying them out, setting the foundation for that irresistible grilled flavor.

Step 2: Make the Shrimp Spice Mix

In a small bowl, whisk together olive oil, paprika, garlic powder, cumin, chili powder, salt, and black pepper. This blend of spices creates a robust and slightly smoky coating that infuses every bite with warmth and zest.

Step 3: Coat the Shrimp

Toss your peeled and deveined shrimp into the spice mixture, making sure each piece is beautifully coated. This step is key for maximum flavor absorption.

Step 4: Marinate the Shrimp

Let the shrimp rest in the spice bowl for 10 to 15 minutes. This brief marination allows the spices to sink in, making the shrimp intensely flavorful when grilled.

Step 5: Prepare the Corn Salsa

While your shrimp is soaking up all those wonderful spices, combine the corn kernels, finely chopped red onion, halved cherry tomatoes, chopped cilantro, and a splash of lime juice in a bowl. Stir everything together then season with a pinch of salt and black pepper — this fresh salsa will add that vibrant crunch and brightness to your bowl.

Step 6: Whip Up the Creamy Garlic Sauce

Next, blend sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy. This sauce is pure indulgence and perfectly cools down the warmth of the spices on the shrimp.

Step 7: Grill Your Shrimp

Before placing shrimp on the grill, brush the grates with olive oil to keep the shrimp from sticking. Then lay your shrimp out evenly and grill them for about 2 to 3 minutes per side, until they turn pink and opaque. The result is a BBQ-kissed shrimp bursting with smoky, spicy notes.

Step 8: Dice the Avocado

Carefully cut your avocado into halves, remove the pit, and dice it into bite-sized pieces. The creamy texture of avocado provides the perfect contrast to the smoky shrimp and crisp salsa.

Step 9: Assemble the Bowl

Start layering your bowl with a generous scoop of the colorful corn salsa, then nestle the grilled shrimp on top. Sprinkle diced avocado over the shrimp and finish by drizzling the creamy garlic sauce across the bowl. Feel free to garnish with extra cilantro for a final pop of green and fresh aroma.

How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

Garnishes

Adding fresh cilantro leaves or a sprinkle of chopped green onions can elevate the bowl with bright herbal notes. A wedge of lime served on the side invites everyone to add a personal zing of citrus.

Side Dishes

This bowl is a full meal on its own, but pairing it with light sides like a crisp garden salad or warm, fluffy quinoa can round out the plate nicely. A basket of crusty bread is a great companion too, perfect for mopping up any extra creamy garlic sauce.

Creative Ways to Present

For a fun twist, serve this bowl with crispy tortilla strips on top for a little crunch, or wrap the ingredients in a warm tortilla for a flavorful shrimp taco. Using mason jars for single-person servings can make an appealing presentation for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftover grilled shrimp, corn salsa, and creamy garlic sauce in separate airtight containers in the refrigerator. This approach helps maintain the freshness and prevents the creamy sauce from making the shrimp soggy.

Freezing

While grilled shrimp can be frozen, the avocado and creamy garlic sauce do not freeze well. It’s best to freeze only the cooked shrimp in a freezer-safe bag for up to two months, then prepare fresh salsa and sauce when ready to eat.

Reheating

Gently warm the leftover shrimp in a skillet over medium heat for just a couple of minutes to avoid overcooking. Serve immediately with fresh or leftover salsa and avocado for the best flavor and texture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating and grilling to ensure they gain the best flavor and grill nicely.

What if I don’t have a grill? Can I cook the shrimp another way?

No problem! You can sear the shrimp in a hot skillet with a little olive oil, cooking for 2-3 minutes per side until pink and opaque. The flavor will still be fantastic.

Is there a way to make the creamy garlic sauce dairy-free?

Yes! Swap the sour cream and mayonnaise for coconut yogurt or an avocado-based sauce for a dairy-free alternative that’s just as creamy and flavorful.

Can I add other veggies to the corn salsa?

Definitely! Bell peppers, jalapeños, or cucumbers can be great additions, adding more crunch or heat depending on your preference.

How long does this dish stay fresh once assembled?

It’s best eaten immediately to enjoy the contrasting textures and flavors, but if needed, refrigerate the assembled bowl for up to a day. Avoid storing for longer as the avocado may brown and the shrimp can become less tender.

Final Thoughts

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is more than just a meal; it’s a celebration of fresh, vibrant ingredients coming together in perfect harmony. The effortless blend of smoky grilled shrimp, creamy avocado, bright corn salsa, and that dreamy garlic sauce guarantees a bowl full of flavor and joy. Give it a try and watch it quickly become one of your new favorite go-to dishes for any occasion.

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