If you’re craving a dish that bursts with flavor, color, and freshness all at once, this Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Lime Sauce Recipe is about to become your new favorite go-to meal. Imagine succulent, smoky grilled shrimp nestled atop a bed of fluffy rice or quinoa, accented by a vibrant, tangy corn salsa and creamy, zesty lime sauce that ties everything together perfectly. It’s a celebration of textures and tastes that feels like summer on a plate and comes together so quickly, you’ll wonder why you didn’t make it sooner!
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to this bowl’s magic. Each one is carefully chosen to play its part in creating a balanced dish with bold flavor, delightful crunch, and creamy coolness.
- 1 lb large shrimp: Fresh or thawed, peeled and deveined for quick grilling and perfect tenderness.
- 1 tablespoon olive oil: Helps to marinate the shrimp and adds a subtle richness to every bite.
- 1 teaspoon smoked paprika: Adds a deep, smoky warmth to the shrimp seasoning.
- 1/2 teaspoon cumin: Brings a gentle earthiness that enhances the shrimp’s flavor.
- 1/2 teaspoon garlic powder: A quick way to infuse a savory hint without overpowering the dish.
- 1/2 teaspoon salt: Essential for seasoning and balancing flavors.
- 1/4 teaspoon black pepper: Adds a touch of spice and aroma.
- 2 ears corn (or 1 cup corn kernels): Grilled to add a subtle char and natural sweetness.
- 1 cup cherry tomatoes, halved: Bright, juicy bursts that lighten each bite.
- 1/4 cup red onion, finely diced: Adds a slight sharpness and crunch.
- 1 jalapeño, seeded and chopped (optional): For those who like a hint of heat.
- 1/4 cup fresh cilantro, chopped: Provides a bright, herbal lift throughout the bowl.
- Juice of 1 lime: The perfect zesty counterpoint to the rich shrimp and avocado.
- 2 ripe avocados, sliced: Creamy texture that cools and balances the spices perfectly.
- 2 cups cooked rice or quinoa: Your base of choice to add heartiness to the bowl.
- 1/4 cup sour cream or Greek yogurt: Creates the luscious base for the creamy lime sauce.
- 1 tablespoon mayonnaise: Adds richness and a smooth finish to the sauce.
- 1 tablespoon lime juice: Amplifies the lime flavor in the creamy sauce.
- 1 clove garlic, minced: Gives the sauce a subtle kick.
- Salt to taste: To perfectly season the creamy sauce.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Lime Sauce Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled and deveined shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. This simple marinade not only brings out the natural sweetness of the shrimp but also infuses it with a smoky, aromatic edge. Let them rest for 10 to 15 minutes—this little pause makes all the difference.
Step 2: Grill the Shrimp
Heat up your grill or a cast-iron skillet to high and cook the shrimp for about 2 to 3 minutes on each side. They should turn opaque with a slight char for that irresistible smoky flavor. Cooking shrimp quickly over high heat locks in their juiciness and gives them just the right amount of crispness on the edges. Once done, set them aside to rest briefly while you prepare the salsa.
Step 3: Make the Corn Salsa
In a medium bowl, combine your freshly grilled corn kernels, juicy cherry tomatoes, finely diced red onion, chopped jalapeño if you like some heat, cilantro, and fresh lime juice. Season it with a pinch of salt, and you’ll have a salsa that’s fresh, tangy, and slightly sweet—a perfect contrast to the shrimp’s smoky flavor.
Step 4: Prepare the Creamy Lime Sauce
This sauce is the star that pulls the whole bowl together. Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and a little salt until smooth and creamy. It’s zesty, rich, and balanced with just enough garlic to intrigue your taste buds.
Step 5: Assemble Your Bowls
Divide your cooked rice or quinoa into four bowls. Layer with the grilled shrimp, then spoon over the refreshing corn salsa and arrange slices of ripe avocado beautifully on top. Finally, drizzle the creamy lime sauce generously over everything. Garnish with extra cilantro or lime wedges for a final pop of freshness.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Lime Sauce Recipe
Garnishes
A sprinkle of freshly chopped cilantro, a few lime wedges, or even some thinly sliced radishes can elevate the presentation and flavor. These little extras add brightness and make your bowl feel fresh and inviting every time you serve it.
Side Dishes
If you want to round out your meal, consider a crisp green salad with a light vinaigrette or some grilled vegetables on the side. These complement the rich shrimp bowl without overwhelming the flavors.
Creative Ways to Present
Serve the shrimp bowl in vibrant ceramic bowls or rustic wooden bowls to highlight the stunning colors. For a fun twist, turn the bowl ingredients into a taco filling or even stuff them into a pita pocket for a handheld delight that’s perfect for casual lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled shrimp, corn salsa, and creamy lime sauce separately in airtight containers in the refrigerator. This helps maintain each component’s texture and freshness for up to 2 days.
Freezing
The grilled shrimp can be frozen, but for the best texture, it’s recommended to freeze them without the creamy sauce or avocado. Freeze in a single layer on a baking sheet and then transfer to a freezer bag for up to 1 month.
Reheating
Reheat the shrimp gently in a skillet or microwave to prevent toughness. Avoid reheating the avocado and creamy sauce; instead, add fresh slices and sauce when serving leftovers to keep the bowl vibrant and delicious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp thoroughly before marinating and grilling to ensure even cooking and the best flavor.
Is there a substitute for sour cream in the creamy lime sauce?
Greek yogurt is a fantastic substitute that adds a nice tang while keeping the sauce creamy and healthy.
Can I make this recipe vegan?
Yes! Use plant-based shrimp alternatives or grilled tofu, swap out mayonnaise and sour cream for vegan versions, and keep all the fresh veggies and salsa just as vibrant.
How spicy is the corn salsa? Can I skip the jalapeño?
The jalapeño is optional and adds just a mild heat. If you prefer no spice, simply leave it out, and you will still have a deliciously fresh salsa.
What’s the best grain to serve with this bowl?
Both fluffy white rice and nutty quinoa work wonderfully. Choose based on your preference or dietary needs—the bowl shines either way!
Final Thoughts
I can’t recommend enough giving the Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Lime Sauce Recipe a try. From the juicy, smoky shrimp to the vibrant and creamy layers, this bowl feels like a warm hug after a long day. It’s simple, wholesome, and utterly delicious—perfect for sharing with family or enjoying as a special solo treat. Dive in and savor every bite!
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Lime Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful grilled shrimp bowl featuring smoky, tender shrimp paired with fresh avocado, zesty corn salsa, and a tangy creamy sauce. Perfect for a quick yet impressive meal, this dish combines grilled seafood with fresh veggies and creamy elements served over rice or quinoa.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn Salsa
- 2 ears corn, grilled and kernels cut off (or 1 cup corn)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Creamy Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt to taste
Additional
- 2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Allow the shrimp to marinate for 10 to 15 minutes so the flavors can infuse.
- Grill the Shrimp: Heat your grill or a hot skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes on each side until they turn opaque and develop a slight char. Remove from heat and set aside.
- Prepare the Corn Salsa: In a medium bowl, combine the grilled corn kernels, halved cherry tomatoes, finely diced red onion, chopped jalapeño if using, chopped cilantro, and lime juice. Season with salt to taste and mix well.
- Make the Creamy Sauce: Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and a pinch of salt in a small bowl until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice or quinoa equally among four bowls. Top each bowl with the grilled shrimp, a generous scoop of corn salsa, and slices of ripe avocado.
- Garnish and Serve: Drizzle the creamy sauce over the bowls and garnish with extra cilantro or lime wedges if desired. Serve immediately for the best flavor.
Notes
- For a spicier kick, keep the seeds in the jalapeño or add hot sauce to the creamy sauce.
- Quinoa is a great gluten-free alternative to rice.
- Use fresh lime juice for the best tangy flavor.
- Grilling shrimp on a skillet is a good alternative if you don’t have a grill.
- Leftover shrimp can be stored in the fridge in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
