Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce: A Fresh and Flavorful Feast

Oh wow, this bowl is everything. Juicy grilled shrimp, creamy avocado, sweet corn, and a dreamy sauce? Yeah, it’s that good.

I’ve made a lot of bowls, but this one? It’s light, fresh, and full of bold flavors. The smoky shrimp, the zesty salsa, the smooth sauce—it all just works.

Picture this: a forkful of shrimp, creamy avocado, and a little crunch from the corn. Every bite is fresh, tangy, and a little smoky. And the best part? It’s super easy to make at home!

Fire up the grill, grab your ingredients, and let’s make this delicious bowl. Trust me, you’re gonna love it. Let’s get cooking!

Why You’ll Love This Recipe

• Flavorful and Fresh: The grilled shrimp combined with the creamy avocado corn salsa is a perfect balance of savory, creamy, and slightly tangy.
• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy evenings when you need something both delicious and simple.
• Make-Ahead Friendly: The salsa can be prepared in advance, and the shrimp only takes a few minutes to grill.
• Versatile: Serve this in a bowl, on a bed of rice, or with a side of your favorite veggies.
• Customizable: Adjust the spice level, add extra vegetables, or serve it with a side of chips for a more filling meal.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 30 minutes

Servings:

This recipe makes 4 servings, perfect for a family or a small gathering.

Difficulty:

This is an easy-to-make recipe with a quick cooking time, suitable for both beginner and experienced cooks.

Required Kitchen Tools

• Grill or stovetop skillet
• Large mixing bowl
• Small bowl for the creamy sauce
• Tongs or spatula for flipping the shrimp
• Knife and cutting board
• Measuring spoons

Ingredients for Grilled Shrimp

For the Grilled Shrimp:

• Shrimp (peeled and deveined): 1 lb (about 16-20 shrimp)
• Olive Oil: 1 tablespoon
• Paprika: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Black Pepper: 1/4 teaspoon
• Cayenne Pepper (optional): 1/4 teaspoon for added spice

For the Avocado Corn Salsa:

• Corn: 1 cup (fresh or frozen, thawed)
• Red Onion: 1/4 cup, finely chopped
• Cilantro: 2 tablespoons, chopped
• Jalapeño (optional): 1 small, finely diced for heat
• Lime: Juice of 1 lime
• Avocado: 1, diced

For the Creamy Sauce:

• Mayonnaise: 2 tablespoons
• Sour Cream: 2 tablespoons
• Lemon Juice: 1 tablespoon
• Garlic: 1 clove, minced
• Salt & Pepper: To taste

Variations for Grilled Shrimp Bowl

• Add More Veggies: Include chopped bell peppers, cucumber, or tomatoes to the corn salsa for added color and flavor.
• Grilled Vegetables: Grill some vegetables like zucchini, mushrooms, or peppers alongside the shrimp for a more substantial meal.
• Spicy Sauce: Add some hot sauce or chili flakes to the creamy sauce for extra heat.
• Grilled Pineapple: For a sweet touch, add grilled pineapple chunks to your salsa.
• Swap the Protein: Use grilled chicken, fish, or tofu for a different protein source.

How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

1. Prepare the Shrimp

• In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Make sure the shrimp is evenly coated in the seasoning mix.
• Let it marinate for about 10 minutes while you prepare the other components.

2. Make the Avocado Corn Salsa

• In a large mixing bowl, combine the corn, chopped red onion, cilantro, jalapeño (optional), and lime juice.
• Gently fold in the diced avocado to avoid mashing it.
• Set the salsa aside while you make the creamy sauce.

3. Prepare the Creamy Sauce

• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper until smooth and creamy.
• Taste and adjust the seasoning as needed.

4. Grill the Shrimp

Grilling Directions:

• Preheat your grill or stovetop skillet over medium-high heat.
• If using a grill, lightly oil the grates to prevent sticking. If using a skillet, add a little oil to the pan.
• Place the shrimp on the grill or in the skillet. Grill for 2-3 minutes per side, or until the shrimp turns pink and opaque. You should see a nice sear on the outside.
• Remove the shrimp from the heat and set them aside to rest for a minute.

How to Assemble the Grilled Shrimp Bowl

1. Build the Base

• Start with a bowl as your base. You can use rice (white, brown, or cilantro-lime rice), quinoa, or a bed of mixed greens, depending on your preference.

2. Add the Avocado Corn Salsa

• Spoon a generous amount of the fresh avocado corn salsa over your base.

3. Add the Grilled Shrimp

• Arrange the grilled shrimp on top of the salsa. You can line them up neatly or scatter them for a more casual look.

4. Drizzle with the Creamy Sauce

• Spoon the creamy sauce over the shrimp and salsa, or serve it on the side for dipping.

Serving Suggestions

This grilled shrimp bowl is perfect for a light lunch or dinner. Here are a few ideas on how to serve it:

• With Chips: Serve with tortilla chips or pita chips for a crunchy contrast.
• With a Side Salad: Pair it with a side salad of mixed greens, cherry tomatoes, and a simple vinaigrette.
• In Tacos: Serve the shrimp and salsa in soft corn tortillas for a delicious taco twist.
• With Rice: Add a serving of cilantro-lime rice or even a cauliflower rice base for a low-carb option.

5. Storing Grilled Shrimp Bowl

• Shrimp: If you have leftover grilled shrimp, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop to avoid drying out.
• Avocado Corn Salsa: This salsa is best eaten fresh, but you can store any leftovers in an airtight container for up to 1 day. The avocado may brown slightly, but the flavors will still be good. To prevent browning, try covering the salsa with plastic wrap, pressing it directly onto the surface to limit air exposure.
• Creamy Sauce: Store the creamy sauce in an airtight container in the refrigerator for up to 3-4 days. It pairs wonderfully with leftovers for added flavor.

Tips and Tricks for Success

• Grilling the Shrimp: Make sure your grill is preheated before adding the shrimp to ensure they cook quickly and get that perfect sear.
• Don’t Overcook the Shrimp: Shrimp cook very quickly, so be mindful to remove them from the heat as soon as they turn pink and opaque to prevent them from becoming rubbery.
• Customize the Spice: Adjust the cayenne pepper in the shrimp marinade to your desired heat level, or leave it out entirely for a milder version.
• Fresh Avocados: When making the salsa, choose ripe but firm avocados that will hold up well in the dish and not get too mushy.

Nutrition Information

Here’s an approximate breakdown of the nutrition for one serving of the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce:

Nutrition	Per Serving
Calories	350
Protein	25g
Carbohydrates	20g
Fat	20g
Fiber	7g
Sugar	6g

(Note: Nutritional values may vary based on ingredient sizes and brands used.)

Grilled Shrimp Bowl FAQs

Can I make this dish ahead of time?
Yes, the avocado corn salsa and creamy sauce can be made ahead of time, but it’s best to grill the shrimp fresh to keep them tender and juicy.

Can I make the sauce without mayonnaise?
Yes! You can substitute Greek yogurt for the mayonnaise if you prefer a lighter option.

How do I know if my shrimp is fully cooked?
Shrimp are done when they turn pink and opaque. You can also check the internal temperature, which should reach 120°F.

Conclusion

This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a simple yet flavorful dish that will quickly become a family favorite. It’s light, healthy, and full of vibrant flavors that will make any meal feel like a special occasion. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this recipe has got you covered. Enjoy!