The Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is an absolute show-stopper for anyone craving a vibrant, fresh, and oh-so-flavorful meal that comes together in just under half an hour. Imagine juicy, perfectly grilled shrimp paired with creamy avocado, bright and zesty corn salsa, all tied together by a luscious garlic-infused sauce. This bowl is bursting with contrasting textures and bold flavors that make every bite a little celebration. Whether you’re cooking for two or looking for a fuss-free dish to impress friends, this recipe delivers a gourmet feel without any complicated steps.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in crafting a dish that’s exciting and balanced. From the smoky spices on the shrimp to the refreshing sweetness of corn and the creamy richness of avocado and garlic sauce, every component brings its own magic to the bowl.
- 1 lb large shrimp (peeled and deveined): The star protein, tender and quick to cook, making this dish a breeze.
- 1 avocado: Adds luscious creaminess and a buttery texture that complements the shrimp perfectly.
- 1 cup frozen corn (thawed): Sweet bursts of flavor that provide a delightful crunch and vibrant color.
- 1/2 cup red onion (diced): Offers a sharp bite and a lovely purple hue to brighten the bowl.
- 1 tablespoon olive oil: For marinating shrimp, helping the spices stick and promoting a juicy, grilled finish.
- 1 teaspoon paprika: Gives a smoky warmth that lifts the flavor profile of the shrimp.
- 1/2 teaspoon garlic powder: Adds subtle depth to the shrimp seasoning.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Brings a gentle heat to balance the sweetness.
- 1/4 teaspoon cayenne pepper (optional): For those who like a little kick in their bite.
- 1/4 cup cilantro (chopped): Fresh herbaceous notes that brighten the corn salsa.
- 1 jalapeño (seeded and minced, optional): Adds a spicy zing to the salsa, elevating the flavor complexity.
- 1 lime (juiced): Provides acidic brightness to the salsa, balancing sweetness and fat.
- 1/2 cup mayonnaise: Forms the base of our creamy garlic sauce, giving it smooth richness.
- 1/4 cup sour cream: Adds tanginess and creaminess, perfect for mellowing the garlic punch.
- 1 tablespoon lemon juice: Further sharpens and freshens the sauce.
- 1 clove garlic (minced): The star aromatic of the sauce, delivering bold flavor without overwhelming.
- Salt to taste: Finishes the sauce seasoning.
- Sesame seeds (for garnish): Adds a nutty crunch and a subtle decorative touch.
- Green onions (chopped, for garnish): Provides a fresh, mild onion flavor and vivid green color.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Step 1: Marinate the Shrimp
Start by combining the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if you like heat. This step is key because the marinade infuses the shrimp with smoky, garlicky flavors that will sing once grilled. Let the shrimp relax in these spices for about 15 minutes, which is just enough time for the flavors to mingle without any fuss.
Step 2: Prepare the Corn Salsa
While the shrimp marinates, toss together your thawed corn, diced red onion, chopped cilantro, jalapeño if using, lime juice, and a pinch of salt. The magic here is layering freshness and texture—the juicy lime and crunchy onion lift the sweetness of the corn, while jalapeño introduces a subtle heat that makes every spoonful exciting.
Step 3: Grill the Shrimp
Heat your grill or grill pan to medium. Cook the shrimp for about 2 to 3 minutes on each side until they turn a vibrant pink and develop those lovely char marks. Grilling brings out the natural sweetness of shrimp and adds that irresistible smoky flavor that’s difficult to beat. Be careful not to overcook; shrimp should be just firm and juicy.
Step 4: Whisk Up the Creamy Garlic Sauce
Mix mayonnaise, sour cream, lemon juice, minced garlic, and salt until you get a smooth, luscious sauce. This sauce is the perfect finishing touch, balancing richness with zesty brightness and a punch of garlic that ties everything together beautifully. It’s creamy without being heavy, making it a delicious companion to the grilled shrimp and fresh salsa.
Step 5: Assemble Your Bowl
Now for the fun part. Layer a generous scoop of corn salsa as your bed, add a handful of grilled shrimp, and place ripe avocado slices on top. Drizzle the creamy garlic sauce over everything, then sprinkle with sesame seeds and chopped green onions for a final flourish. This combination not only looks gorgeous but ensures each bite hits a harmony of flavor and texture.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Garnishes
Garnishes like sesame seeds and green onions aren’t just for decoration—they add subtle crunch and a pop of freshness that elevate the dish’s overall experience. You could also throw in a wedge of lime for guests to squeeze over their bowls if they want extra zing.
Side Dishes
This bowl is wonderfully satisfying on its own, but pairing it with a light, crisp side salad or warm, fluffy rice can round out your meal perfectly. A quinoa salad or even some grilled vegetables would also complement the flavors without competing.
Creative Ways to Present
If you’re serving this for a casual get-together, consider assembling the components buffet-style so everyone can customize their own bowls. For a more elegant presentation, use wide, shallow bowls and arrange ingredients in neat, colorful sections to highlight the freshness and variety. Adding edible flowers or microgreens can also make it extra special.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp and corn salsa separately in airtight containers in the fridge to maintain their textures. Keep the avocado sliced and sauce refrigerated as well, but consume the avocado within a day to avoid browning.
Freezing
This dish doesn’t freeze well due to the avocado and fresh salsa, which lose texture after thawing. However, you can freeze extra marinated shrimp uncooked for up to 2 months and grill them fresh when ready to eat.
Reheating
Reheat shrimp gently in a skillet over medium heat just until warmed through to avoid rubberiness. Corn salsa and avocado are best served cold or at room temperature, so keep them separate until serving.
FAQs
Can I use other types of seafood instead of shrimp?
Absolutely! Scallops or chunks of firm fish like mahi-mahi work well with this recipe, just adjust grilling times accordingly to avoid overcooking.
Is this recipe spicy?
The heat level is quite mild, but the optional jalapeño and cayenne pepper let you tailor the spiciness to your preference.
Can I make the creamy garlic sauce dairy-free?
Yes, you can substitute mayonnaise with a vegan version and use a dairy-free sour cream alternative for a delicious dairy-free sauce.
What should I serve this bowl with for a party?
Serve alongside fresh tortilla chips or warm pita bread to scoop up every last bit of salsa and sauce. A chilled white wine or light beer pairs beautifully with the citrus and spice.
How long does the grilled shrimp last in the fridge?
Cooked shrimp can be stored safely in the refrigerator for 2 to 3 days when kept in airtight containers.
Final Thoughts
I can’t recommend the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe enough if you want a meal that’s fresh, flavorful, and downright fun to eat. It’s perfect for quick weeknight dinners or impressing guests with minimal effort but maximum wow factor. Give it a try and watch how quickly it disappears from the table!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
A vibrant and flavorful Grilled Shrimp Bowl featuring succulent grilled shrimp, creamy avocado, fresh corn salsa, and a tangy creamy garlic sauce. This quick and easy dish offers a perfect balance of smoky, spicy, and fresh flavors, ideal for a light and satisfying meal ready in just 25 minutes.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 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)
- 1 jalapeño (seeded and minced, optional)
- 1 lime (juiced)
- Salt to taste
Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- Salt to taste
Garnish
- 1 avocado (sliced)
- Sesame seeds
- Green onions (chopped)
Instructions
- Marinate Shrimp: In a bowl, combine the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Mix well and let it marinate for 15 minutes to absorb the flavors.
- Prepare Corn Salsa: In a separate bowl, mix the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt to taste. Stir until well combined and set aside.
- Grill Shrimp: Heat a grill or grill pan over medium heat. Cook the marinated shrimp for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat.
- Make Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, minced garlic, and salt until smooth and creamy.
- Assemble Bowl: In serving bowls, layer the corn salsa first, followed by the grilled shrimp and sliced avocado. Drizzle generously with the creamy garlic sauce, then garnish with sesame seeds and chopped green onions.
Notes
- You can substitute frozen corn with fresh corn when in season for a sweeter flavor.
- Adjust the amount of cayenne pepper and jalapeño according to your preferred spice level.
- For a dairy-free version, use vegan mayonnaise and sour cream alternatives.
- If you don’t have a grill, you can cook the shrimp on a stovetop skillet instead.
- Serve with cooked rice or quinoa for a more filling meal.
