Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

The smoky char from the grilled shrimp pairs so beautifully with the creamy, dreamy avocado that it’s hard to resist taking another bite. The freshness of the corn salsa adds a nice crunch and burst of sweetness that brings the whole dish to life, balancing out the richness of the shrimp and avocado. What I love most about this bowl is how each ingredient complements the other, creating a melody of textures and flavors that dance across your taste buds. The creamy sauce is the perfect finishing touch—it’s tangy, velvety, and just a little zesty, tying everything together in a way that feels indulgent but still light and fresh. Every spoonful feels like a celebration of summer, with the smoky, sweet, and creamy elements all coming together in a harmony that makes you want to go back for seconds (or thirds). It’s one of those dishes that’s perfect for both a casual weeknight dinner or when you’re looking to impress friends at your next get-together.

Key Ingredients in Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

The magic of this dish lies in the balance of fresh, smoky, and creamy ingredients that work together to create a mouthwatering experience. Here’s a closer look at the key components that make this bowl unforgettable.

* Large shrimp, peeled and deveined

These shrimp are the star of the dish, bringing a smoky, savory flavor when grilled. Their tender, juicy texture contrasts beautifully with the creamy avocado and crunchy corn salsa.

* Olive oil

A simple but essential ingredient for grilling the shrimp. It adds a subtle richness and helps to achieve that perfect golden-brown char on the shrimp.

* Garlic powder

This adds a savory depth to the shrimp marinade, infusing each bite with that irresistible garlicky aroma.

* Paprika

A touch of paprika brings a mild smokiness to the shrimp, complementing the charred flavor from grilling.

* Salt

Essential for bringing out the natural flavors of the ingredients, ensuring everything tastes balanced and delicious.

* Black pepper

Just the right amount of black pepper adds a hint of spice and enhances the overall flavor of the shrimp and salsa.

* Ripe avocado, sliced

Creamy, smooth, and slightly sweet, the avocado adds a luxurious texture that perfectly balances the smoky shrimp and tangy salsa.

* Corn kernels (fresh or frozen)

Sweet, juicy corn kernels provide a burst of freshness and crunch to the dish, brightening up the flavors of the shrimp and creamy avocado.

* Red bell pepper, diced

The red bell pepper contributes a mild sweetness and vibrant color, adding both visual appeal and flavor to the corn salsa.

* Red onion, diced

Red onion offers a slight sharpness that cuts through the richness of the avocado and shrimp, adding depth to the salsa.

* Cilantro, chopped

This fresh herb brings a burst of brightness and a hint of citrusy flavor that ties the corn salsa together.

* Lime juice

The tangy zing from lime juice adds a refreshing acidity that elevates the creamy sauce and balances the richness of the shrimp and avocado.

* Mayonnaise

Creamy and smooth, mayonnaise forms the base of the sauce, lending a velvety texture that coats each bite with indulgence.

* Sour cream

Sour cream adds a subtle tang to the creamy sauce, balancing the richness of the mayo and giving the sauce a slightly lighter feel.

* Chili powder

A touch of chili powder adds a mild warmth to the sauce, enhancing the smoky flavor of the shrimp while still keeping things refreshing.

* Cooked rice (or quinoa)

The base of the bowl, rice or quinoa provides a neutral backdrop that soaks up the delicious sauce and serves as the perfect foundation for the other vibrant ingredients.

* Salt

Just a pinch of salt in the rice (or quinoa) ensures everything is seasoned to perfection, helping the other flavors shine through without overwhelming the dish.

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

1. Heat the grill or grill pan to medium-high heat. Ensure it’s nice and hot before placing the shrimp on it to achieve that perfect char.

2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until the shrimp are evenly coated. This will ensure the shrimp have a flavorful marinade that enhances their smoky, savory profile.

3. Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. This means they’re perfectly grilled—juicy and tender, with a nice golden-brown char.

4. While the shrimp are grilling, prepare the corn salsa. In a separate bowl, combine the corn kernels, red bell pepper, red onion, cilantro, and lime juice. The lime juice will bring a zesty freshness to the salsa, while the veggies and corn provide a crunch and burst of flavor.

5. Stir the corn salsa mixture until well combined and set it aside. The salsa should be vibrant and ready to add that sweet crunch to your bowl.

6. In another small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt to create the creamy sauce. This creamy, tangy sauce will add a silky smooth texture to the dish, balancing the smoky shrimp and bright corn salsa.

7. Once the shrimp are cooked, remove them from the grill and set them aside. Let them rest for a moment to keep their juices locked in.

8. Assemble the bowl by placing a serving of cooked rice or quinoa at the bottom. This will act as the base and soak up all the delicious sauce and flavors.

9. Top the rice or quinoa with a portion of the grilled shrimp. Arrange them neatly, making sure each bite will have that perfectly charred flavor.

10. Add the sliced avocado next to the shrimp. The creamy texture of the avocado will complement the smoky shrimp and sweet salsa perfectly.

11. Spoon the corn salsa over the avocado. The crunchy, sweet corn will bring a refreshing contrast to the creamy avocado and smoky shrimp.

12. Drizzle the creamy sauce over the entire bowl. This will tie all the flavors together, giving the dish a luscious finish.

13. Serve immediately and enjoy!

Serving Suggestions for Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

– Pair with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity and citrus notes of these wines will complement the zesty lime and fresh cilantro in the salsa, balancing out the richness of the shrimp and avocado.

– Top with a sprinkle of feta cheese for an extra layer of flavor. The salty, tangy feta works wonders with the creamy avocado and smoky shrimp, adding a delightful contrast that takes the dish to the next level.

– Serve with a side of tortilla chips for a fun, crunchy element. The chips add a satisfying crunch that contrasts beautifully with the creamy and tender textures in the bowl. Plus, they’re perfect for scooping up any leftover corn salsa!

How to Store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Storing leftovers of this flavorful grilled shrimp bowl is easy, but there are a few tips to keep the ingredients as fresh as possible. Here’s how to make sure your dish stays tasty for the next meal!

– Keep the components separate: If you’re planning to store leftovers, it’s best to keep the shrimp, avocado, corn salsa, and creamy sauce in separate containers. This helps prevent the avocado from turning brown and keeps the salsa fresh and crunchy. The creamy sauce will stay smooth and tangy without affecting the other ingredients.

– Store in airtight containers: Make sure to use airtight containers to store each component. This will preserve the flavors and prevent the ingredients from drying out or absorbing unwanted smells from the fridge.

– Reheat the shrimp carefully: When you’re ready to enjoy the leftovers, heat the shrimp in a pan over medium heat for just a minute or two. You don’t want to overdo it, as shrimp can become rubbery. You can also enjoy the shrimp cold in a salad or wrap if you prefer.

With these simple steps, your grilled shrimp bowl will still be just as delicious when you’re ready for round two!

Conclusion

And there you have it—a vibrant, flavorful Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce that’s sure to impress every time you make it! From the smoky, tender shrimp to the creamy avocado and zesty corn salsa, each bite is like a little celebration of fresh, summery goodness. I hope this recipe inspires you to get in the kitchen and create something delicious that not only tastes amazing but looks beautiful too.

Feel free to save or print this article so you can always have it on hand whenever you’re craving something light, fresh, and oh-so-satisfying. I’d love to hear your thoughts if you try out the recipe—any tweaks you made, how it turned out, or if you had any questions while preparing it! Cooking is all about having fun and experimenting, so don’t hesitate to share your experience. If you need any help or have more questions, just let me know! Happy cooking, friends!

Print Recipe

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 10 mins Rest Time 5 mins Total Time 35 mins

Calories: 600

Description

Tender grilled shrimp, perfectly seasoned and paired with creamy avocado, vibrant corn salsa, and a rich, velvety sauce. This bowl bursts with fresh, zesty flavors and a satisfying balance of textures—each bite is a refreshing, savory treat!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 ripe avocado, sliced

• 1 cup corn kernels (fresh or frozen)

• ¹⁄₂ red bell pepper, diced

• ¹⁄₄ cup red onion, diced

• 1 tablespoon cilantro, chopped

• 1 tablespoon lime juice

• ¹⁄₄ cup mayonnaise

• 1 tablespoon sour cream

• 1 tablespoon lime juice

• 1 teaspoon garlic powder

• ¹⁄₂ teaspoon chili powder

• 2 cups cooked rice (or quinoa)

• ¹⁄₄ teaspoon salt

Instructions

1. Heat the grill or grill pan to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
3. Place the shrimp on the grill and cook for 2-3 minutes per side, or until pink and opaque.
4. While the shrimp are grilling, prepare the corn salsa.
5. In a separate bowl, combine the corn kernels, red bell pepper, red onion, cilantro, and lime juice.
6. Stir the corn salsa mixture until well combined and set it aside.
7. In another small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt to create the creamy sauce.
8. Once the shrimp are cooked, remove them from the grill and set them aside.
9. Assemble the bowl by placing a serving of cooked rice or quinoa at the bottom.
10. Top the rice or quinoa with a portion of the grilled shrimp.
11. Add the sliced avocado next to the shrimp.
12. Spoon the corn salsa over the avocado.
13. Drizzle the creamy sauce over the entire bowl.
14. Serve immediately and enjoy!

Note

• The shrimp can be marinated for 15-30 minutes for extra flavor before grilling.
• For a spicier version, add more chili powder or include diced jalapenos in the corn salsa.
• Feel free to swap the avocado with diced mango for a sweeter touch.
• If using frozen corn, thaw and drain it before using to prevent excess liquid.
• Quinoa can be a great gluten-free option instead of rice for a lighter bowl.

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