Nothing says fresh, flavorful, and downright satisfying quite like this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe. Imagine perfectly smoky shrimp resting atop a vibrant salsa bursting with juicy tomatoes, buttery avocado, and sweet corn, all kissed by zesty lime. Then, a luscious garlic sauce ties it all together, making each bite an irresistible celebration of textures and tastes. This dish is effortless enough for a weeknight meal yet impressive enough for guests, bringing a taste of sunshine and comfort to your table every time.
Ingredients You’ll Need
This recipe shines because it relies on simple, fresh ingredients that each play a crucial role in building layers of flavor, texture, and color. Each component enhances the dish, guaranteeing a balanced bite every time.
- 1 pound large shrimp: Peeled and deveined for quick grilling and easy eating.
- 2 tablespoons olive oil: Helps to coat the shrimp evenly and adds richness.
- 2 teaspoons smoked paprika: Adds a smoky depth that’s perfect for grilled shrimp.
- 1 teaspoon garlic powder: Infuses subtle garlicky warmth to the seafood.
- Salt and pepper: Essential seasonings that bring all flavors to life.
- 2 ripe avocados: Creamy and buttery, they add a welcome smoothness to the salsa.
- 1 cup corn kernels: Sweet and crisp, whether fresh or thawed frozen.
- 1/2 cup cherry tomatoes: Their juicy bite brightens the salsa.
- 1/4 cup red onion: Finely chopped for a gentle crunch and slight sharpness.
- 1/4 cup fresh cilantro: Brings an herbaceous freshness, finely chopped.
- Juice of 1 lime: Adds zing and balances the creamy avocado perfectly.
- 1/2 cup Greek yogurt: Creates the base of the creamy garlic sauce, making it tangy and smooth.
- 2 tablespoons mayonnaise: Adds richness and silky texture to the sauce.
- 2 cloves garlic, minced: The star in the garlic sauce, delivering a bold punch.
- 1 tablespoon fresh lemon juice: Brightens the sauce with a fresh citrus twist.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
Step 1: Prepare the Grill and Shrimp
Start by heating your grill to medium-high so it’s hot enough to sear the shrimp quickly without drying them out. Toss the shrimp in olive oil, smoked paprika, garlic powder, salt, and pepper to evenly coat them in spices that will bring warmth and depth when grilled.
Step 2: Grill the Shrimp
Thread the shrimp onto skewers for easy handling. Grill each side for 2 to 3 minutes until the shrimp turn pink and opaque — that’s the perfect sign they’re cooked just right, juicy but nicely charred. Remove from heat and set aside to keep warm.
Step 3: Make the Avocado Corn Salsa
Combine diced avocados, corn kernels, cherry tomatoes, red onion, and chopped cilantro in a bowl. Toss these vibrant ingredients with fresh lime juice, salt, and pepper. This salsa is a dazzling medley of creamy, sweet, tangy, and crunchy elements that will brighten every spoonful of your bowl.
Step 4: Prepare the Creamy Garlic Sauce
Whisk Greek yogurt, mayonnaise, minced garlic, and lemon juice in a small bowl until smooth and creamy. Season with salt and pepper, adjusting to your taste. This sauce is the ideal foil for the smoky grilled shrimp and zesty salsa, delivering a luscious garlicky finish.
Step 5: Assemble the Bowl
Begin each bowl by scooping a generous helping of the avocado corn salsa as the base. Layer grilled shrimp on top, then drape them with a drizzle of that irresistible creamy garlic sauce. Serve immediately so the grilled shrimp remain warm while the salsa stays cool and refreshing.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
Garnishes
Adding fresh garnishes can elevate this dish even more. Try a sprinkle of extra cilantro for herbaceous brightness or some thinly sliced jalapeños for a touch of heat. A wedge of lime on the side encourages guests to add a final squeeze of freshness.
Side Dishes
This bowl is a complete meal, but pairing it with lightly toasted warm tortillas, a crisp green salad, or a simple quinoa pilaf can round it out beautifully. These sides absorb the creamy garlic sauce and complement the bold shrimp flavors perfectly.
Creative Ways to Present
Serve the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe in colorful ceramic bowls or mason jars for an inviting, rustic look. Layer the components evenly so every bite includes shrimp, salsa, and sauce — a feast for the eyes and palate alike.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled shrimp and salsa separately in airtight containers in the refrigerator for up to two days to maintain freshness and prevent the shrimp from becoming rubbery. Keep the creamy garlic sauce chilled, too.
Freezing
While you can freeze grilled shrimp, it’s best to avoid freezing the avocado corn salsa or creamy garlic sauce as their textures will change. Instead, prepare fresh salsa and sauce when you’re ready to enjoy the shrimp again.
Reheating
Gently reheat leftover shrimp in a warm skillet over low heat or in the microwave for short bursts to avoid overcooking. Add salsa and sauce once warmed. Avoid reheating the salsa and sauce directly to keep their fresh flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before seasoning and grilling. This prevents excess moisture and helps them get that perfect char.
Is this recipe spicy?
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe is mild by default, but you can easily add heat with cayenne pepper, chili flakes, or fresh jalapeños if you like it spicier.
Can I make the creamy garlic sauce dairy-free?
Yes! Substitute Greek yogurt with a dairy-free alternative like coconut yogurt or use vegan mayonnaise to keep the sauce creamy without dairy.
How long does the avocado corn salsa last?
Because avocado can brown over time, it’s best to enjoy the salsa within one day of making it for optimal freshness and color.
What other proteins work well with this bowl?
If shrimp isn’t your favorite, grilled chicken, tofu, or even seared scallops are delicious alternatives that pair wonderfully with the avocado corn salsa and creamy garlic sauce.
Final Thoughts
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe quickly becomes a go-to meal because it’s bursting with fresh ingredients, lively flavors, and satisfying textures. Whether you’re cooking for yourself, family, or friends, it’s a bright, wholesome plate that feels both comforting and impressive. Give it a try—you might just find yourself making it over and over again!
Print
Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 6m
- Total Time: 0h 21m
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce is a fresh, vibrant, and flavorful dish perfect for a quick and healthy meal. Featuring perfectly grilled shrimp seasoned with smoky paprika and garlic, paired with a zesty avocado corn salsa, all topped off with a creamy, tangy garlic sauce, this bowl offers a delightful combination of textures and tastes that celebrate summer flavors.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Avocado Corn Salsa
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Creamy Garlic Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking the shrimp evenly and quickly.
- Prepare the Shrimp: In a large bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly until the shrimp are well coated with the seasoning.
- Grill the Shrimp: Thread the seasoned shrimp onto skewers to make grilling easier. Place them on the preheated grill and cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from the grill and set aside.
- Make the Avocado Corn Salsa: In a large bowl, combine diced avocados, corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Add lime juice along with salt and pepper to taste. Gently stir to mix all ingredients well and refrigerate until ready to serve.
- Prepare the Creamy Garlic Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, minced garlic, and fresh lemon juice. Season with salt and pepper and adjust the seasoning as needed to achieve a balanced flavor.
- Assemble the Bowls: Start by placing a generous serving of the avocado corn salsa into each bowl. Top with the grilled shrimp and drizzle the creamy garlic sauce over the top.
- Serve: Serve the bowls immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Use fresh or frozen shrimp, but make sure they are fully thawed if using frozen before grilling.
- Wooden skewers should be soaked in water for 30 minutes prior to grilling to prevent burning.
- Adjust the heat of the grill if you notice the shrimp cooking too fast or burning.
- The creamy garlic sauce can be prepared in advance and refrigerated for up to 2 days.
- This dish is best served fresh to maintain the texture of the avocado and salsa.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- Use a grill pan or stovetop grill if an outdoor grill is unavailable.
