Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Get ready to fall in love with the vibrant, flavor-packed Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. This dish brings together juicy, smoky grilled shrimp, a zesty avocado corn salsa bursting with color, and a luscious, tangy sauce that ties everything together. It’s light yet satisfying, making it perfect for a quick weeknight dinner or a sunny weekend lunch. The best part? You can customize each component to match your cravings, and every bite promises a little fiesta in your mouth!
Ingredients You’ll Need
The beauty of the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is how each ingredient adds a special flair, from bold spices to creamy avocado. These essentials come together in the easiest way, guaranteeing impressive taste and eye-catching presentation every time.
- Shrimp (1 lb, large, peeled and deveined): Opt for fresh or thawed shrimp for the juiciest texture and best grill marks.
- Olive oil (1 tablespoon): Helps the shrimp cook evenly and brings out the flavors of the spices.
- Smoked paprika (1 teaspoon): Delivers a deep, smoky undertone that transforms the shrimp.
- Garlic powder (1/2 teaspoon): Adds that irresistible savory note without overpowering the dish.
- Cumin (1/2 teaspoon): Gives earthy warmth that ties in beautifully with the salsa.
- Chili powder (1/4 teaspoon): Brings a gentle kick, balancing the sweetness of the corn.
- Salt (1/4 teaspoon): Enhances all the vibrant flavors in the bowl.
- Black pepper (1/4 teaspoon): Adds a mild bite that rounds out the seasoning.
- Avocado (1 ripe, diced): Creamy, rich, and the star of the salsa—choose one that yields slightly to pressure.
- Grilled or canned corn (1 cup): Fresh grilled corn boosts the bowl’s smoky sweetness, but canned works in a pinch.
- Red onion (1/4 cup, finely diced): Offers sharpness and color contrast in the salsa.
- Cherry tomatoes (1/4 cup, quartered): Juicy pops of sweetness and color with every spoonful.
- Fresh cilantro (2 tablespoons, chopped): Brings freshness and a pop of green to both salsa and garnish.
- Lime (juice of 1): Zest and tang that brighten the salsa and sauce.
- Salt and pepper (to taste): Fine-tune the salsa’s flavor right at the end.
- Plain Greek yogurt or sour cream (1/4 cup): The base for the creamy sauce; choose based on your preference for tanginess.
- Mayonnaise (1 tablespoon): Adds richness and helps the sauce cling to every bite.
- Lime juice (1 tablespoon): Extra zing to make the sauce sing.
- Hot sauce (1 teaspoon, optional): For those who crave a little heat in their creamy drizzle.
- Salt (to taste): Season your sauce just right.
- Cooked rice or quinoa (2 cups): The hearty, fluffy base that soaks up all the flavors.
- Extra lime wedges: For squeezing over just before digging in.
- Fresh cilantro (for garnish): Scattered over the top for a final herby flourish.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Step 1: Marinate the Shrimp
Start by giving your shrimp a flavor-packed spa treatment! Toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper in a large bowl. Let them soak up all those wonderful flavors for 10 to 15 minutes while you prep the rest—this quick marinade guarantees juicy, boldly seasoned shrimp every single time.
Step 2: Make the Avocado Corn Salsa
While the shrimp are marinating, whip up the salsa that steals the show. In a medium bowl, combine the diced avocado, grilled or canned corn, finely diced red onion, quartered cherry tomatoes, and chopped cilantro. Squeeze in the juice of one lime, season with salt and pepper, and gently toss everything together. The result is a chunky, colorful salsa that’s as fresh as it gets.
Step 3: Whisk Up the Creamy Sauce
In a small bowl, whisk together plain Greek yogurt or sour cream, mayonnaise, lime juice, and hot sauce if you like a little heat. Add a pinch of salt and stir until smooth and creamy. This sauce is the secret weapon: it adds tang, richness, and just a touch of spice to the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.
Step 4: Grill the Shrimp
Heat up your grill or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they’re opaque, slightly charred, and irresistibly aromatic. The quick grilling keeps them tender and locks in all that flavor.
Step 5: Assemble the Bowls
Now for the fun part: building your masterpiece! Divide the cooked rice or quinoa among four bowls. Top each one with a generous helping of grilled shrimp, a big scoop of avocado corn salsa, and a hearty drizzle of the creamy sauce. Finish with extra lime wedges and a sprinkle of fresh cilantro for that restaurant-worthy touch.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce
Garnishes
The finishing touches make all the difference! Bright green cilantro leaves, a final squeeze of lime, or even a sprinkle of extra smoked paprika can elevate your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce from delicious to downright dazzling. Add some thinly sliced jalapeños for a spicy kick or a handful of microgreens for an elegant crunch.
Side Dishes
While this bowl is robust enough to stand alone, it pairs beautifully with tortilla chips for scooping, a crisp green salad, or some charred street corn. If you’re feeling extra festive, serve with a chilled glass of sparkling water or a citrusy margarita for a complete Mexican-inspired feast.
Creative Ways to Present
Let your creativity shine! Try layering all the components in a wide glass jar for a picnic-ready treat, or serve the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce family-style so everyone can build their own. For parties, assemble mini bowls or cups for a fun, interactive appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce, separate the shrimp, salsa, sauce, and rice or quinoa into airtight containers. Stored this way in the fridge, everything stays fresh for up to 2 days, and you can easily mix and match for quick lunches.
Freezing
Shrimp and rice or quinoa freeze well, but the avocado corn salsa is best enjoyed fresh due to the avocado’s tendency to brown. To freeze, place cooled shrimp and rice in freezer-safe containers for up to 2 months. When ready to eat, whip up a fresh batch of salsa for best results.
Reheating
Gently reheat the shrimp and rice or quinoa in the microwave or on the stovetop with a splash of water to keep them moist. Avoid microwaving the avocado corn salsa or creamy sauce—add those fresh once everything else is warm for the best flavor and texture.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This helps the spices stick and ensures that perfect char when grilling.
How spicy is the creamy sauce?
The sauce’s heat level depends on your hot sauce and how much you use. Start with a small amount and taste as you go, or skip the hot sauce entirely for a mild, creamy finish.
What’s the best way to grill the corn?
If you have fresh corn, grill the whole cob over medium-high heat, turning occasionally, until slightly charred. Let it cool, then cut the kernels off for a smoky, sweet addition to your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce.
Can I make this recipe dairy-free?
Definitely! Use a dairy-free yogurt for the creamy sauce and double-check your mayonnaise is plant-based. The rest of the bowl is already dairy-free, so you can enjoy every bite worry-free.
Is this dish good for meal prep?
It’s a fantastic option for meal prep! Simply store the components separately and assemble just before eating to keep everything fresh and vibrant. This way, you’ll have a nourishing, flavorful meal ready in minutes all week long.
Final Thoughts
Don’t wait another second to treat yourself to the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. It’s a delicious celebration of fresh flavors and bold colors, perfect for any day you want to eat well and feel great. Give it a try, share it with friends, and watch it become a regular star on your dinner table!
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Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and healthy grilled shrimp bowl featuring smoky marinated shrimp, refreshing avocado corn salsa, and a tangy creamy lime sauce, served over a bed of rice or quinoa. Perfect for a quick and flavorful Mexican-inspired dinner.
Ingredients
For the Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Corn Salsa
- 1 ripe avocado (diced)
- 1 cup grilled or canned corn (drained)
- 1/4 cup red onion (finely diced)
- 1/4 cup cherry tomatoes (quartered)
- 2 tablespoons fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
For the Creamy Sauce
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt to taste
For Serving
- 2 cups cooked rice or quinoa
- Extra lime wedges
- Fresh cilantro for garnish
Instructions
- Marinate the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and black pepper. Let it marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Avocado Corn Salsa: While the shrimp is marinating, combine the diced avocado, grilled or canned corn, finely diced red onion, quartered cherry tomatoes, chopped cilantro, and lime juice in a bowl. Season with salt and pepper to taste, and gently mix.
- Make the Creamy Sauce: In a small bowl, whisk together the plain Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce (if using), and a pinch of salt until smooth and creamy. Adjust seasoning as needed.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2 to 3 minutes per side, or until they turn opaque and develop slight char marks.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly among 4 bowls. Top each with the grilled shrimp, a generous scoop of avocado corn salsa, and a drizzle of the creamy lime sauce. Garnish with extra lime wedges and fresh cilantro before serving.
Notes
- For added flavor, grill fresh corn on the cob before slicing it off, instead of using canned corn.
- Swap the rice or quinoa with cauliflower rice for a low-carb option.
- The creamy sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
