The Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is pure summertime bliss in a bowl! This vibrant, flavor-packed dish brings together smoky, tender shrimp, sweet corn salsa bursting with cherry tomatoes, luscious avocado slices, and a dreamy, garlic-laced sauce—all nestled on a bed of rice. The mix of colors and textures is just as exciting as the bright flavors, making it a surefire crowd-pleaser for a quick weeknight dinner or easy entertaining. Each element balances freshness, a touch of char, and creamy comfort, so every bite feels like a mini fiesta!
Ingredients You’ll Need
You might be surprised at how simple this list is, but every ingredient in your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce plays an essential role. From the spice-rubbed shrimp to the tangy corn salsa and the refreshingly cool garlic sauce, these are the flavors and textures that bring this dish completely to life.
- Shrimp (1 pound, large, peeled and deveined): These are the stars, soaking up the smoky spices and turning irresistibly tender on the grill.
- Olive oil (1 tablespoon): Helps the seasoning stick and gives the shrimp a glossy, deliciously grilled exterior.
- Smoked paprika (1 teaspoon): Lends a deep, smoky warmth that matches perfectly with grilled seafood.
- Ground cumin (1/2 teaspoon): Adds earthy notes and a subtle, savory depth to the shrimp.
- Garlic powder (1/2 teaspoon): Elevates the savoriness and echoes the garlic in the sauce.
- Salt and pepper (to taste): Essential for balancing flavors throughout the bowl.
- Corn (2 ears, husked): Grilling caramelizes the kernels, unlocking all their natural sweetness.
- Cherry tomatoes (1 cup, halved): Their juicy pop brings freshness and vibrant color to the salsa.
- Red onion (1/4 cup, finely diced): Offers a zesty crunch and subtle sharpness to the salsa.
- Fresh cilantro (1/4 cup, chopped): Brightens everything with its unique, citrusy herbal flavor.
- Lime juice (juice of 1 lime): The zing brings the salsa together and keeps the avocado from browning.
- Avocado (1, sliced): Creamy and cooling, it melts in every bite and balances the bold spices.
- Rice (2 cups cooked, any kind): The cozy base—choose white, brown, or even cauliflower for a lighter option.
- Greek yogurt or sour cream (1/2 cup): Creates the smooth, tangy foundation for your garlic sauce.
- Mayonnaise (1 tablespoon): Adds richness and an extra-creamy texture to the sauce.
- Garlic (1 clove, minced): Fresh garlic gives the sauce its irresistible punch.
- Lemon juice (1 tablespoon): Brightness and acidity to cut through the richness and wake up your palate.
- Water (1 tablespoon, if needed): Adjusts the sauce to that perfect, pourable consistency.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Step 1: Prep and Marinate the Shrimp
Start by tossing the peeled and deveined shrimp in a bowl with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Give it all a thorough stir so every shrimp is coated and ready to soak up those smoky, savory flavors. Let them marinate while you get your grill preheated—just a few minutes of marinating will make a world of difference in taste!
Step 2: Grill the Shrimp
Once your grill or grill pan is nice and hot (medium-high is the sweet spot), lay the shrimp out in a single layer. Grill for 2–3 minutes per side until they’re opaque and just barely charred around the edges. They’ll curl up and turn that irresistible pink color—watch closely, as shrimp cook super fast. Once done, set aside so they don’t overcook.
Step 3: Char and Prepare the Corn
Place your husked ears of corn right on the grill. Turn occasionally for about 8–10 minutes until they have a beautiful, golden char in spots and the kernels smell sweet and toasty. Once cool enough to handle, slice the kernels off the cob into a large bowl—there’s nothing like the burst of fresh, grilled corn in this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce!
Step 4: Make the Corn Salsa
Add the halved cherry tomatoes, finely diced red onion, chopped cilantro, a generous squeeze of lime juice, plus a sprinkle of salt and pepper right into the bowl with the warm corn. Gently toss everything together until combined. This salsa should be bold, juicy, and bursting with color and crunch; taste and adjust the lime or seasoning as you like.
Step 5: Whisk the Creamy Garlic Sauce
In a small bowl, mix together Greek yogurt (or sour cream), mayo, minced garlic, fresh lemon juice, and just a touch of water to thin it out. It should be silky, spoonable, and absolutely packed with zesty garlic flavor. This is the secret that ties all the bowl ingredients together!
Step 6: Assemble Your Bowls
Start with a scoop of your favorite cooked rice as the hearty base. Layer on a generous helping of grilled shrimp, followed by a mountain of that sweet-and-tangy corn salsa. Tuck in a few creamy avocado slices around the edge, then drizzle with a good amount of the creamy garlic sauce. Serve immediately for maximum freshness and flavor, and watch these Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce bowls disappear!
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Garnishes
For an Instagram-worthy finish, sprinkle extra chopped cilantro, sliced green onions, or a few thin jalapeño rounds over your bowl. A final squeeze of lime brings every flavor alive, and a pinch of flaky sea salt right before serving makes each bite pop. Don’t forget a dusting of smoked paprika for a spicy-sweet touch!
Side Dishes
These bowls are plenty hearty on their own, but they pair beautifully with crunchy tortilla chips, a simple arugula salad, or roasted sweet potatoes on the side. If you’re feeding a crowd, set out a platter of grilled pineapple or watermelon—the juicy fruit is a deliciously cooling contrast to the spiced shrimp and creamy sauce.
Creative Ways to Present
For a party, let guests customize their own Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce at a DIY bar with toppings like pickled onions, sliced radishes, or black beans. You can also serve everything deconstructed on a big platter for family-style dining, or pile the ingredients into lettuce cups or tortillas for a fresh, build-your-own taco experience. However you serve it, this bowl always shines!
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp, salsa, rice, and sauce separately in airtight containers in the fridge. This helps each component stay as fresh as possible and keeps the flavors vibrant—especially the avocado, which can brown if left exposed. Assemble right before eating so every bite is as perfect as the first.
Freezing
While the shrimp will freeze well (just reheat gently to preserve their tenderness), the salsa and creamy garlic sauce are best enjoyed fresh. The corn salsa can become watery and the sauce may separate after freezing, so if you’re planning ahead, prep only the shrimp and rice for the freezer, and whip up the salsa and sauce when ready to serve.
Reheating
Warm the shrimp and rice in the microwave or a skillet over low heat, just until heated through. Add a fresh squeeze of lime to revive the flavors. For best results, always add the salsa, avocado, and sauce after reheating so they stay cool, crisp, and creamy—exactly as the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce should be!
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw your frozen shrimp completely, pat them dry, and proceed as you would with fresh. They’ll soak up the marinade and grill beautifully, delivering the same juicy, flavorful bite you love in a Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce.
What can I use instead of rice?
This dish is super flexible—try it with quinoa, cauliflower rice, or even a big bed of mixed greens if you’re going lighter. Each option works perfectly with the grilled shrimp, creamy sauce, and vibrant salsa, letting you make this bowl your own.
Is there a way to make this bowl dairy free?
Definitely! Simply use a plant-based yogurt and mayonnaise for the creamy garlic sauce. The result is just as smooth and tasty, so everyone can enjoy a luscious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce, regardless of dietary needs.
How spicy is the final dish?
As written, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is mild with just a little warmth from the smoked paprika. If you love a fiery kick, add diced jalapeños to the salsa or a sprinkle of cayenne to the shrimp seasoning. Your taste buds, your rules!
Can I prepare any of the elements in advance?
Yes! The shrimp can be marinated and the rice cooked a day ahead; just refrigerate them separately. The sauce also keeps well for a day or two. Prep the salsa and slice the avocado just before serving to keep things fresh and bright for your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce.
Final Thoughts
If you’re looking for a recipe that delivers bold flavors, fun textures, and total weeknight joy, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is about to become your new go-to. Don’t be surprised if it gets a standing ovation at your next dinner—roll up your sleeves, get grilling, and treat yourself to a fresh burst of summer in every bite!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a delightful Grilled Shrimp Bowl featuring succulent shrimp, fresh avocado, vibrant corn salsa, and a luscious creamy garlic sauce. This easy-to-make dish is bursting with flavors and textures that will leave you craving for more.
Ingredients
Grilled Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Corn Salsa:
- 2 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Additional Ingredients:
- 1 avocado, sliced
- 2 cups cooked rice (white, brown, or cauliflower)
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon water (to thin sauce if needed)
Instructions
- Preheat the Grill: Preheat grill or grill pan over medium-high heat.
- Prepare Shrimp: Toss shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Grill for 2-3 minutes per side until cooked.
- Grill Corn: Grill corn until lightly charred, about 8-10 minutes. Remove kernels from cob.
- Make Salsa: Combine corn kernels, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Create Sauce: Whisk together Greek yogurt, mayonnaise, garlic, lemon juice, and water for the garlic sauce.
- Assemble Bowls: Layer rice, grilled shrimp, corn salsa, avocado slices, and drizzle with garlic sauce. Serve.
Notes
- For added heat, include jalapeño in the salsa or cayenne in the shrimp seasoning.
- Substitute rice with quinoa or greens for a lighter alternative.
- Make the sauce dairy-free using plant-based yogurt and mayo.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 165mg
