Ah, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce! This dish takes me back to those sunny summer evenings spent on the back porch, where laughter mingled with the aroma of grilled seafood wafting through the air. My family would gather around the table, plates piled high with vibrant bowls, the colors reminding me of a painter’s palette. There was something magical about the way the sweet corn danced with the creamy avocado, topped off by the zesty garlic sauce. It’s a memory I cherish, and every time I make this dish, it feels like a little celebration of those carefree days.

This recipe is perfect for warm weather, those times when you want something fresh and light but still packed with flavor. It’s a wonderful way to bring everyone together, whether you’re hosting a backyard barbecue or just looking for a quick weeknight dinner. Plus, it’s so easy to whip up, making it a fantastic go-to for those busy evenings when you still want to impress your loved ones with something delicious!

Why You’ll Love "Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce"

Quick and easy prep — ready in just 25 minutes!
Minimal ingredients — simple shopping list for maximum flavor.
Family-friendly — a dish that kids and adults alike will love.
Versatile — perfect for summer barbecues or cozy weeknight dinners.
Freezer-friendly — leftovers can be stored for a quick meal later.
Healthy and satisfying — packed with protein and fresh veggies.

Ingredients You’ll Need

1 lb. large shrimp (peeled and deveined; fresh or thawed from frozen is great)
1 teaspoon paprika (smoked paprika adds a lovely depth of flavor)
½ teaspoon garlic powder (feel free to use fresh garlic if you prefer)
¼ teaspoon salt (adjust to your taste)
¼ teaspoon black pepper (freshly ground is best)
¼ teaspoon cayenne pepper (optional; for a little kick)
1 cup frozen corn (thawed; sweet corn adds a nice crunch)
½ cup red onion (diced; adds a sweet bite)
¼ cup cilantro (chopped; fresh is key for vibrant flavor)
1 jalapeño (seeded and minced; optional for heat)
1 lime (juiced; fresh lime juice makes a big difference)
Salt to taste (you can always add more if needed)
½ cup mayonnaise (for creaminess; use your favorite brand)
¼ cup sour cream (adds a tangy flavor; Greek yogurt can be a great substitute)
¼ cup cilantro (chopped; more for the sauce)
1 lemon (juiced; for a bright, zesty kick)
1 clove garlic (minced; use more if you’re a garlic lover)
¼ teaspoon salt (for the sauce)
¼ teaspoon black pepper (for the sauce)
1 avocado (sliced or mashed; ripe avocados make it extra creamy)
Sesame seeds (for garnish; adds a lovely crunch)
Green onions (chopped, for garnish; they add a pop of color and flavor)

Step-by-Step Instructions

Preheat the Grill

Start by lighting your grill and setting it to medium-high heat. You want a nice, hot surface to cook those shrimp perfectly.
Let the grill heat up for about 10-15 minutes. If you have a grill thermometer, aim for around 400°F (200°C).
While the grill is heating, gather your ingredients and prep your workspace so everything is within reach. This makes the process so much smoother!

Prepare the Shrimp

In a medium bowl, toss the peeled and deveined shrimp with paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
Mix everything well, ensuring each shrimp is coated in those spices. This is where the flavor magic happens!
Set the seasoned shrimp aside to let the flavors mingle while you prep the other components.

Grill the Shrimp

Take your skewers (if you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning).
Thread the shrimp onto the skewers, leaving a little space between each one for even cooking. You want them to sizzle, not steam!
Once the grill is hot, place the skewers on the grill grates.
Grill the shrimp for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. Don’t walk away; keep an eye on them!

Make the Corn Salsa

In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if you like it spicy), lime juice, and a pinch of salt.
Mix everything together gently. The sweet corn pairs beautifully with the tangy lime and crunchy onion. Taste and adjust the salt if needed!
Set the salsa aside to let the flavors meld while you finish grilling the shrimp.

Prepare the Creamy Garlic Sauce

In another bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.
Taste the sauce and feel free to adjust the seasoning. More garlic? A splash more lemon? Go for it!
Set this aside, and don’t be surprised if you find yourself sneaking a taste now and then — it’s that good!

Assemble the Bowl

Once the shrimp are perfectly grilled, it’s time to bring it all together!
In a serving bowl, place a generous portion of grilled shrimp.
Top with a big scoop of that colorful corn salsa and your sliced or mashed avocado.
Drizzle the creamy garlic sauce over everything — don’t be shy; it’s the star of the show!
Finally, sprinkle with sesame seeds and chopped green onions for that extra flair and crunch.

Variations

Swap shrimp for grilled chicken or tofu for a different protein option.
Add diced mango or pineapple to the corn salsa for a tropical twist.
Use Greek yogurt instead of sour cream for a lighter sauce.
Try a chipotle mayo instead of the creamy garlic sauce for a smoky flavor.
For a lighter option, serve the shrimp over a bed of greens instead of rice.

Serving and Storage Tips

Serving

Serve the Grilled Shrimp Bowl warm, garnished with sesame seeds and green onions. It pairs beautifully with a side of tortilla chips or a fresh green salad. You can also add some lime wedges for an extra burst of flavor!

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the shrimp and corn salsa separately for up to 3 months. When reheating, warm gently to avoid overcooking the shrimp.

Helpful Notes

For a dairy-free version, replace sour cream with a plant-based yogurt.
If you’re not a fan of shrimp, grilled chicken or tempeh works wonderfully!
Fresh lime and lemon juice are essential for vibrant flavor; bottled juice won’t do.
Feel free to add black beans or quinoa for extra protein and fiber.
Adjust the spice levels in the sauce to your liking, especially if kids are eating!

Frequently Asked Questions

Can I freeze the Grilled Shrimp Bowl?

Yes, you can freeze the shrimp and corn salsa separately. Store them in airtight containers for up to 3 months. Just be sure to let the shrimp cool completely before freezing.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a lighter option or use a dairy-free yogurt if you're looking for a dairy-free alternative. Both will add a nice creaminess!

How do I make this dish spicier?

To amp up the heat, you can add more cayenne pepper to the shrimp seasoning or include extra minced jalapeños in the corn salsa. A splash of hot sauce in the creamy garlic sauce can also do the trick!

Final Thoughts

I hope you’re as excited to make this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce as I am! It’s one of those recipes that not only fills your belly but also warms your heart, bringing everyone together around the table. Don’t be afraid to make it your own — whether you tweak the spices, toss in some extra veggies, or double that creamy garlic sauce! Cooking should be fun and a little messy, just like life. So gather your loved ones, fire up the grill, and enjoy every delicious bite of this vibrant dish. You’ve got this!

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Author: Emily Parker
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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