Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce Recipe
Introduction
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce is a vibrant, fresh meal perfect for warm days. Juicy shrimp, a tangy corn salsa, and a luscious garlic sauce come together to create a delicious and satisfying dish.
Ingredients
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice (to taste)
- 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)
Instructions
- Step 1: In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using, ensuring each piece is well coated.
- Step 2: In another bowl, combine the thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt to create the corn salsa. Mix well.
- Step 3: Preheat your grill to medium heat. Grill the shrimp for 2 to 3 minutes per side, or until they are fully cooked and opaque.
- Step 4: To make the creamy garlic sauce, whisk together mayonnaise, sour cream, chopped cilantro, additional lime juice, minced garlic, salt, and pepper until smooth and well combined.
- Step 5: Assemble the bowls by layering a generous amount of corn salsa, then the grilled shrimp, and finally the avocado slices or mash. Drizzle the creamy garlic sauce over the top to finish.
Tips & Variations
- Use fresh corn when in season for a sweeter, crunchier salsa.
- Add diced jalapeño to the corn salsa for a spicy kick.
- Swap out shrimp for grilled chicken or tofu if preferred.
- For a lighter sauce, replace half the mayonnaise with Greek yogurt.
- Serve over rice, quinoa, or mixed greens to make it a complete meal.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat grilled shrimp briefly in a pan or microwave before assembling. The avocado and salsa are best eaten fresh but can be kept chilled for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw them completely before seasoning and grilling for best results.
How do I prevent the avocado from browning?
To keep avocado from browning, slice it just before serving and sprinkle with a little lime juice to slow oxidation.
PrintGrilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce Recipe
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce is a vibrant and fresh meal perfect for summer. Juicy shrimp are seasoned and grilled to perfection, served atop a zesty corn salsa with creamy avocado, and finished with a tangy garlic sauce that brings all the flavors together. It’s a colorful, nutritious, and delicious bowl ideal for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Shrimp
- 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)
Avocado Corn Salsa
- 1 avocado, sliced or mashed
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice (or lime juice if preferred)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Ensure all shrimp are evenly coated with the seasoning blend.
- Prepare Corn Salsa: In a separate bowl, combine thawed corn, diced red onion, chopped cilantro, lime juice, and salt. Mix well to create a fresh and flavorful corn salsa.
- Grill Shrimp: Preheat the grill to medium heat. Place the seasoned shrimp on the grill and cook for 2–3 minutes per side until they turn opaque and are cooked through.
- Make Creamy Garlic Sauce: Whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper in a bowl until smooth and well combined.
- Assemble Bowls: In serving bowls, start by layering the corn salsa, then add the grilled shrimp, and top with sliced or mashed avocado. Drizzle the creamy garlic sauce over the top to finish.
Notes
- For extra heat, increase the cayenne pepper or add a dash of hot sauce to the shrimp marinade.
- You can substitute fresh corn for frozen if it’s in season.
- The creamy garlic sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with a side of rice or quinoa to make the bowl more filling.
- For a gluten-free version, ensure your mayonnaise and other ingredients are gluten-free certified.
Keywords: grilled shrimp bowl, avocado corn salsa, creamy garlic sauce, shrimp recipes, healthy dinner, summer recipe, gluten free, quick dinner
