If you’re craving something fresh, vibrant, and packed with flavor, this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe is your new best friend in the kitchen. It perfectly balances smoky, tender shrimp with a zesty, creamy sauce and a bright, chunky salsa that bursts with freshness. Whether you’re cooking for a weeknight dinner or impressing friends at a casual get-together, this bowl delivers a delightful harmony of textures and tastes that’s easy to love and even easier to make.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward your delicious grilled shrimp bowl. Each component is simple but essential, combining to create a dish that’s colorful, flavorful, and incredibly satisfying.
- 1 lb shrimp, peeled and deveined: The star of the dish, offering a tender, protein-packed base with a smoky grilled finish.
- 2 tablespoons olive oil: Helps marinate the shrimp for juicy, caramelized grilling results.
- 1 teaspoon smoked paprika: Adds a subtle smoky warmth to the shrimp’s seasoning.
- 1 teaspoon garlic powder: Provides a savory depth without overpowering the natural shrimp flavor.
- 1 teaspoon ground cumin: Introduces an earthy, slightly nutty undertone that complements the spices.
- Salt and pepper, to taste: Essential for enhancing all the other flavors perfectly.
- 1 avocado, diced: Brings creamy texture and richness to the vibrant avocado corn salsa.
- 1 cup corn kernels (fresh or frozen): Sweetness and crunch elevate the salsa’s brightness and balance.
- 1/2 red onion, finely chopped: Adds a mild pungency and a bit of bite to the salsa.
- 1/2 cup cilantro, chopped: Offers a fresh herbal note that lifts the entire dish.
- Juice of 1 lime: Infuses citrusy tang that brightens the salsa and marinade.
- 1/4 cup sour cream: Forms the lush base of the creamy sauce, giving it tang and softness.
- 2 tablespoons mayonnaise: Adds smoothness and richness to the sauce without heaviness.
- 1 tablespoon lime juice: For that extra punch of acidity in the creamy sauce.
- 1 tablespoon olive oil: Helps emulsify the sauce while adding a silky texture.
- 1 teaspoon honey: Provides a subtle sweetness that harmonizes the spicy and tangy flavors.
- 1/2 teaspoon chili powder: Gives the creamy sauce a gentle kick for warmth and complexity.
- Salt, to taste: Balances the creaminess and spices to perfection.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Step 1: Prepare the Grill and Season the Shrimp
Start by heating your grill to medium-high. While it’s warming up, toss the peeled and deveined shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. This blend is your flavor foundation, infusing each shrimp with smoky, garlicky goodness that’s perfect for grilling.
Step 2: Grill the Shrimp
Place the shrimp on the grill and cook them for about 2 to 3 minutes per side. You’ll know they’re ready once they turn a lovely pink and develop those irresistible char marks. Grilling shrimp is quick, but it’s crucial not to overcook—tender and juicy is the goal. Once done, set them aside while you prepare the salsa and sauce.
Step 3: Make the Avocado Corn Salsa
In a medium bowl, gently combine diced avocado, corn kernels, finely chopped red onion, fresh cilantro, and the juice of one lime. This salsa is a bright, fresh contrast to the smoky shrimp and adds exciting texture with its creamy avocado and crisp corn.
Step 4: Whisk Up the Creamy Sauce
Mix together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt until smooth and well blended. This creamy sauce brings an amazing richness and a zingy, slightly sweet, and spicy note that ties the dish all together beautifully.
Step 5: Assemble Your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
To build your bowl, start with a bed of your choice—rice, quinoa, or even greens work great. Arrange the grilled shrimp on top, then spoon over your vibrant avocado corn salsa. Finish by drizzling the luscious creamy sauce all over. Serve immediately and watch how quickly this crowd-pleaser disappears!
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Garnishes
Elevate your bowl with fresh garnishes like extra chopped cilantro, a wedge of lime for added zing, or sprinkle a pinch of smoked paprika or chili flakes for a pretty pop of color and flavor. Thinly sliced radishes or crispy tortilla strips add crunch, making each bite even more exciting.
Side Dishes
This dish pairs wonderfully with light, summery sides. Think crisp green salads, grilled vegetables, or a simple corn on the cob brushed with lime butter. A cool cucumber salad or black bean and mango salad can add complementary freshness and balance to round out your meal.
Creative Ways to Present
Want to switch things up? Serve the grilled shrimp and avocado corn salsa on crunchy tostadas for a fun handheld option. Or turn it into a hearty wrap using a large flour tortilla, adding some shredded lettuce and a squeeze of additional creamy sauce. For a party presentation, serve it buffet-style so friends can build their own bowls or tacos!
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to two days. Keep the shrimp and salsa separate from the creamy sauce to maintain the freshest textures and flavors.
Freezing
While grilled shrimp can be frozen, it’s better enjoyed fresh here. If freezing, store shrimp separately in a freezer-safe container for up to one month, but prepare fresh salsa and sauce when you’re ready to eat for the best taste and texture.
Reheating
Gently warm the shrimp in a skillet over medium heat for just a few minutes to avoid overcooking. The salsa is best served cold, so skip reheating it. Freshly stir or whip up the creamy sauce again if needed to restore its smooth consistency.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and grilling for the best texture and flavor.
Is this recipe spicy?
It has a gentle warmth from the chili powder in the creamy sauce, but it’s not overpowering—perfect for those who enjoy mild spice with a touch of kick.
What can I substitute for mayonnaise in the creamy sauce?
You can use Greek yogurt as a healthier alternative, which adds tang and creaminess without the added fat.
Can I make the avocado corn salsa in advance?
Yes, but it’s best to prepare it right before serving to keep the avocado fresh and prevent browning. If you prepare it early, store it airtight with a squeeze of lime juice on top.
What should I serve with this shrimp bowl?
Light sides like green salads, grilled veggies, or simple grains complement it beautifully. A cold drink and some crusty bread make a perfect pairing for a relaxed meal.
Final Thoughts
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe is one of those dishes that never fails to impress yet feels wonderfully laid-back and approachable. It’s fresh, vibrant, and bursting with flavors that make every bite memorable. I encourage you to try it soon—you might just find it becoming a fast favorite in your recipe rotation!
Print
Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Shrimp Bowl features succulent shrimp seasoned with smoky spices and grilled to perfection, paired with a fresh and zesty avocado corn salsa. Topped with a creamy, tangy sauce, this vibrant dish is perfect for a quick, healthy, and flavorful meal ready in just 21 minutes.
Ingredients
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Creamy Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare for cooking the shrimp evenly and quickly.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper to evenly coat them with flavorful spices.
- Grill the Shrimp: Place the seasoned shrimp on the preheated grill and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the grill and set aside to rest.
- Prepare the Avocado Corn Salsa: In a medium bowl, gently combine diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and the juice of one lime, mixing just enough to blend without mashing.
- Make the Creamy Sauce: Whisk together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt in a small bowl until smooth and well combined.
- Assemble the Bowl: To serve, place the grilled shrimp in bowls, top with the avocado corn salsa, and drizzle generously with the creamy sauce. Serve immediately for the best flavor and texture.
Notes
- Use fresh corn when in season for the best flavor, or thaw frozen corn if using.
- Adjust the chili powder in the creamy sauce to control the spice level according to your preference.
- The shrimp can be substituted with chicken or firm tofu for a different protein option.
- Serve with warm tortillas or over rice for a more filling meal.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days.
