Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce

This Grilled Shrimp Bowl is a vibrant and protein-packed meal that comes together in under 30 minutes. With smoky grilled shrimp, fresh avocado, a zesty corn salsa, and a creamy garlic sauce, it’s the perfect balance of flavors and textures. Whether you’re looking for a quick weeknight dinner or a healthy lunch, this bowl is sure to hit the spot!

Ingredients

For the shrimp:

1 lb large shrimp, peeled & deveined

1 Tbsp olive oil

¼ tsp salt

1 tsp paprika

½ tsp garlic powder

¼ tsp black pepper

¼ tsp cayenne pepper (optional)

For the corn salsa:

1 cup corn (fresh, canned, or thawed)

½ cup red onion, diced

¼ cup cilantro, chopped

1 jalapeño, minced (optional)

Juice of 1 lime

Salt to taste

For the creamy garlic sauce:

½ cup mayonnaise

¼ cup sour cream (or Greek yogurt)

1 Tbsp cilantro, chopped

1 Tbsp lemon (or lime) juice

1 clove garlic, minced

¼ tsp salt

¼ tsp black pepper

For assembly:

1 avocado, sliced or mashed

Cooked rice, quinoa, or greens (optional base)

Green onions and sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

In a separate bowl, combine the corn, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt to make the corn salsa.

Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes on each side, or until they are pink and cooked through.

In a small bowl, whisk together the mayo, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper to make the creamy garlic sauce.

To assemble the bowls, start with a base of rice, quinoa, or greens (if desired). Top with a generous scoop of corn salsa, grilled shrimp, avocado, and a drizzle of creamy garlic sauce. Garnish with green onions and sesame seeds.

Servings and Timing

Servings: 2 servings

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Variations

I love the versatility of this recipe! Here are a few ways I might change it up:

Grilled Veggie Bowl: Swap out the shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms for a vegetarian version.

Add Cheese: For an extra creamy element, add some crumbled feta or cotija cheese on top.

Spicy Kick: If I like things a bit spicier, I’ll add extra jalapeños to the corn salsa or drizzle a bit of hot sauce over the shrimp before serving.

Rice Alternatives: For a low-carb option, serve the bowl over cauliflower rice or just skip the base altogether and enjoy it as a salad.

Storage/Reheating

Storage: If you have leftovers, I recommend storing the shrimp, salsa, and sauce separately in airtight containers. The shrimp will stay fresh in the fridge for up to 2 days, while the corn salsa and creamy garlic sauce should also last for 2–3 days.

Reheating: To reheat the shrimp, I’ll place them in a skillet over medium heat for 2–3 minutes, or until warmed through. I avoid reheating the salsa or the sauce, as it’s best served fresh.

FAQs

How can I make this recipe spicier?

If I want to kick up the heat, I’ll add extra cayenne pepper to the shrimp or include more minced jalapeños in the corn salsa. You can also drizzle a bit of hot sauce over the top.

Can I use frozen shrimp?

Yes! I often use frozen shrimp, and it works just as well. Just make sure to thaw it thoroughly before cooking.

Can I make this recipe ahead of time?

I can prepare the components in advance, like chopping the veggies, marinating the shrimp, and making the creamy garlic sauce. However, it’s best to grill the shrimp and assemble the bowl right before serving to maintain the freshest flavors.

Can I substitute the avocado?

If I’m not a fan of avocado or don’t have any on hand, I might try using sliced cucumber or a dollop of guacamole instead.

What can I use instead of mayonnaise for the creamy sauce?

If I want a lighter version, I’ll substitute the mayonnaise with Greek yogurt, which still gives that creamy texture but with a bit more tang.

Conclusion

This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce has quickly become one of my go-to recipes for a quick and flavorful meal. With its smoky shrimp, fresh salsa, and creamy sauce, it’s a winning combination that I can make in under 30 minutes. Whether I’m enjoying it for a busy weeknight dinner or meal prepping for the week ahead, it’s always satisfying and full of vibrant flavors!

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