Grilled 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
Scale
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
