why make this recipe
This bowl is bright, fast, and full of flavor. You get smoky grilled shrimp, sweet corn salsa, creamy avocado, and a garlic sauce that ties it all together. It works for a quick weeknight meal or a simple weekend lunch.
introduction
This recipe is easy. It uses common ingredients and cooks fast. The flavors are fresh and simple. If you like fruit or spice with seafood, try a related idea like shrimp avocado bowls with mango salsa for a fruity twist.
how to make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Start by seasoning the shrimp and making the corn salsa. Grill the shrimp until they are just done. Make the creamy garlic sauce while the shrimp cook. Layer the corn salsa, shrimp, and avocado in a bowl, then drizzle the sauce. If you want more creamy seafood ideas, you can compare with a richer pasta version like creamy shrimp alfredo pasta.
Ingredients :
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Directions :
- In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and salt in another bowl.
- Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper for the creamy garlic sauce.
- Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices. Drizzle with creamy garlic sauce.
how to serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Serve warm or at room temperature. Place corn salsa at the base, add the grilled shrimp, then top with avocado slices. Drizzle the creamy garlic sauce across the top. Add lime wedges on the side. A side of rice, greens, or tortilla chips works well.
how to store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Store components separately for best texture. Keep shrimp in an airtight container in the fridge for up to 2 days. Store corn salsa and sauce in separate containers for 3–4 days. Avocado browns fast; store with lime juice and use the same day if possible.
tips to make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Do not overcook shrimp. They cook fast and turn rubbery if left too long.
- Use thawed corn and pat dry so the salsa is not watery.
- Make the sauce ahead and chill for a quick meal. For more ideas on garlic sauce, see this juicy steak creamy garlic sauce.
- If you must prep ahead, keep avocado and shrimp separate until serving.
variation (if any)
- Swap grilled shrimp for pan-seared or baked shrimp.
- Add black beans or diced tomatoes to the corn salsa.
- Use Greek yogurt instead of sour cream for a lighter sauce.
- Add chopped jalapeño for more heat.
FAQs
Q: Can I use fresh corn instead of frozen?
A: Yes. Grill or boil fresh corn, cut kernels off the cob, and use the same way.
Q: Can I make this gluten-free?
A: Yes. All ingredients are naturally gluten-free, but check labels on mayo and other packaged items.
Q: How do I reheat the shrimp?
A: Warm gently in a skillet over medium-low heat for 1–2 minutes, or microwave in short bursts to avoid overcooking.
Q: Can I use cooked shrimp from the store?
A: Yes. Add cooked shrimp at the end just to warm slightly or serve chilled for a cold bowl.
Conclusion
You can see another version of this recipe at Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce for extra ideas. For more tips and a similar recipe layout, check Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A bright and flavorful bowl featuring smoky grilled shrimp, sweet corn salsa, creamy avocado, and a delicious garlic sauce, perfect for a quick weeknight meal or a simple weekend lunch.
Ingredients
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and salt in another bowl.
- Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper for the creamy garlic sauce.
- Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices. Drizzle with creamy garlic sauce.
Notes
Serve warm or at room temperature. Store components separately for best texture. Do not overcook shrimp to avoid rubberiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 200mg
Keywords: shrimp bowl, grilled shrimp, corn salsa, avocado, creamy garlic sauce, quick meal