If you’re ready to dive into a bowl bursting with color, bright flavors, and incredible textures, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is a must-try. Picture juicy, spice-rubbed shrimp kissed by the grill, nestled on a bed of fluffy rice, surrounded by creamy avocado, tangy-sweet corn salsa, and all crowned by a dreamy, luscious garlic sauce. Whether you’re serving up a quick weeknight dinner or impressing friends at a summer get-together, this bowl is as fun to make as it is to devour.
Ingredients You’ll Need
Every ingredient for this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is intentionally chosen—nothing complicated, just pure flavor and freshness in every bite. Each element plays a crucial role, from the bold smoky shrimp to the zippy salsa and the silkiest garlic sauce!
- Large shrimp (1 pound, peeled and deveined): Go for large shrimp for extra juiciness and beautiful grill marks.
- Olive oil (1 tablespoon): Helps the seasoning stick and keeps the shrimp moist and tender.
- Smoked paprika (1/2 teaspoon): Brings a warm, smoky flavor that pairs perfectly with shrimp.
- Chili powder (1/2 teaspoon): Adds a gentle kick for a lively, Mexican-inspired taste.
- Garlic powder (1/4 teaspoon): For a subtle savory punch right in the spice blend.
- Salt and pepper to taste: Don’t forget seasoning! It wakes up all the flavors.
- Cooked white or brown rice (1 cup): The perfect, fluffy base to soak up every bit of flavor.
- Avocado, sliced (1): Creamy, rich, and full of healthy fats—don’t skip it!
- Cherry tomatoes, halved (1/2 cup): Bring juiciness and a burst of color to your salsa.
- Red onion, finely diced (1/4 cup): Gives crunch and sharpness; soak briefly in water for a milder bite.
- Corn kernels (1 cup, fresh, canned, or grilled): Sweet and crisp, grilled corn adds smokiness but canned works too.
- Fresh cilantro, chopped (2 tablespoons): Sprinkles vibrant green freshness throughout the salsa.
- Juice of 1 lime: A bright, zesty lift to both salsa and the garlic sauce.
- For the Creamy Garlic Sauce:
- Mayonnaise (1/4 cup): The base for rich and velvety texture.
- Sour cream or Greek yogurt (2 tablespoons): Adds tang and extra silkiness; Greek yogurt offers a lighter option.
- Garlic clove, minced (1): Infuses delightful garlicky flavor throughout the sauce.
- Lime juice (1 tablespoon): Boosts the creaminess with a citrusy punch.
- Honey (1 teaspoon): Just a hint balances the savory elements perfectly.
- Salt and pepper to taste (for sauce): Perfects and amplifies all the beautiful layers in the mix.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Step 1: Season and Marinate the Shrimp
In a large bowl, combine the shrimp with olive oil, smoked paprika, chili powder, garlic powder, a pinch of salt, and pepper. Toss everything gently, ensuring each shrimp is coated evenly with the bold and colorful seasoning. Let the mixture rest for about 10 minutes while you get the grill ready—this helps the flavors seep just under the surface.
Step 2: Grill the Shrimp
Preheat your grill (or a grill pan) to medium-high heat. Thread the shrimp onto skewers for easy flipping or place them directly on the grill grates. Cook shrimp for 2–3 minutes per side, turning just once, until they’re beautifully charred and opaque—they’ll curl up, turning a vibrant pink. Watch closely; shrimp cook fast!
Step 3: Mix the Corn Salsa
In a mixing bowl, combine the corn kernels, halved cherry tomatoes, finely diced red onion, fresh cilantro, and lime juice. Sprinkle with a little salt and pepper, then give it all a gentle toss. The salsa should look colorful and inviting, with a fresh aroma that begs for a taste.
Step 4: Prepare the Creamy Garlic Sauce
Whisk together the mayonnaise, sour cream (or Greek yogurt), minced garlic, 1 tablespoon lime juice, honey, and a touch of salt and pepper in a small bowl. The result? A creamy sauce with just the right balance of tang, richness, and garlicky goodness. Chill it until you’re ready to serve for the best flavor.
Step 5: Assemble the Bowls
Start by scooping a generous helping of warm rice into each bowl. Layer on the grilled shrimp, then artfully arrange sliced avocado and a heap of corn salsa. Drizzle everything with plenty of creamy garlic sauce. Admire the fabulous colors, then get ready to dig in to your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe masterpiece!
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Garnishes
Add extra pops of brightness with a shower of chopped fresh cilantro, an extra squeeze of lime, or even a sprinkle of crumbled cotija cheese for a savory kick. Try thinly sliced jalapeños for those who like to walk on the spicy side. These little touches elevate every bite!
Side Dishes
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is hearty on its own, but it also pairs beautifully with warm tortilla chips, a light arugula salad, or roasted vegetables. For something truly special, serve with grilled plantains or a cool cucumber agua fresca for a refreshing twist.
Creative Ways to Present
Why not set up a build-your-own bowl bar? Lay out bowls of shrimp, salsa, rice, avocado, and sauce, and let everyone assemble their perfect combination. Or turn this recipe into vibrant taco fillings using small tortillas. Even serve mini bowls as appetizers for your next gathering—there’s no wrong way to showcase these flavors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe, keep each component in separate airtight containers in the refrigerator. The shrimp and rice are best eaten within 2 days, while the salsa and sauce can be held for up to 3 days for optimal freshness.
Freezing
For best flavor and texture, avoid freezing the salsa and cream sauce, as their freshness is key. However, you can freeze the grilled shrimp and cooked rice separately. Just be sure to cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the fridge before enjoying again.
Reheating
To reheat, gently warm the shrimp and rice in the microwave or a skillet over low heat until just heated through. Stir the sauce well and let it come to room temperature, and give the salsa a quick toss before serving with the rest of your bowl—easy and delicious!
FAQs
How spicy is the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe?
The spice level is mellow with a flavorful warmth from the chili powder and smoked paprika, but nothing overwhelming. If you love heat, feel free to add a pinch of cayenne or extra jalapeños to the salsa for a spicier bowl.
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before seasoning. This ensures a fantastic sear and no excess moisture during grilling.
What’s the best way to make this bowl gluten-free?
Great news—the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is naturally gluten-free as written. Just double-check your spices and mayonnaise to make sure they’re certified gluten-free, and you’re set.
Can I substitute another protein instead of shrimp?
Definitely! Grilled chicken, seared tofu, or even steak work beautifully with all the same toppings. Just adjust the grilling time based on your protein of choice for the best result.
How far in advance can I make the creamy garlic sauce?
You can whip up the sauce up to three days ahead. Keep it tightly covered in the fridge until you’re ready to drizzle—it gets even more flavorful after it sits!
Final Thoughts
I can’t wait for you to experience all the flavors and freshness in this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe. It’s bright, bold, and satisfying—every spoonful is a little celebration. Don’t be shy: gather your favorite toppings and make it your own. Happy grilling and bon appétit!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Assembly
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and satisfying meal with this Grilled Shrimp Bowl featuring a zesty Avocado and Corn Salsa, topped with a creamy Garlic Sauce. Perfect for a quick and delicious dinner!
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Additional Ingredients:
- 1 cup cooked white or brown rice
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 cup corn kernels (fresh, canned, or grilled)
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Creamy Garlic Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: Toss shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- Make the Salsa: Mix corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
- Prepare the Sauce: Whisk together mayonnaise, sour cream, garlic, lime juice, honey, salt, and pepper until smooth.
- Assemble the Bowls: Start with rice, top with shrimp, avocado, corn salsa, and drizzle with creamy garlic sauce. Serve immediately.
Notes
- You can substitute shrimp with grilled chicken or tofu.
- Add black beans or shredded lettuce for extra bulk.
- The garlic sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 170mg
