Print

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 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)

For the Corn Salsa:

  • 1 cup frozen corn, thawed
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1 lime, juiced
  • Salt to taste

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 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.

Find it online: https://recipesbyjanet.com/grilled-shrimp-bowl-with-avocado-corn-salsa-creamy-sauce/