Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a vibrant, flavor-packed meal that combines smoky grilled shrimp, fresh avocado, crunchy corn salsa, and a creamy sauce for a delicious and satisfying dish. Perfect for a quick weeknight dinner or a refreshing lunch, this bowl is easily customizable with heat options and is naturally gluten-free. Try it today for a fresh and healthy meal!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American, Southwestern
- Diet: Gluten Free
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
For the Corn Salsa:
- 1 cup frozen corn, thawed
- ½ cup diced red onion
- ¼ cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt to taste
For the Creamy Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl:
- 1 avocado, sliced
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat the shrimp evenly in the seasoning.
- Make the Corn Salsa: In another bowl, combine thawed corn, diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Mix gently and set aside.
- Grill the Shrimp: Preheat the grill to medium heat. Grill the shrimp for 2-3 minutes on each side or until they are fully cooked and pink. Remove from the grill and set aside.
- Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
- Assemble the Bowls: Divide cooked rice (optional) into bowls. Top each with grilled shrimp, corn salsa, avocado slices, and a drizzle of creamy sauce. Garnish with sesame seeds and chopped green onions.
Notes
- For extra spice, add more cayenne pepper or red pepper flakes to the shrimp marinade.
- Customize the corn salsa with diced mango, tomatoes, or bell peppers for more flavor variety.
- Leftover shrimp and corn salsa can be stored separately in the fridge for up to 2 days.