If you’re looking for a vibrant, fresh, and satisfying dish that packs flavor and color into every bite, you’ve got to try the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe. This bowl brings together perfectly seasoned grilled shrimp, a zesty avocado corn salsa bursting with texture, and a luscious creamy sauce that ties it all together beautifully. Whether you’re craving a quick weeknight dinner or an impressive meal to share with friends, this recipe is your new go-to for a deliciously balanced and nourishing bowl.
Ingredients You’ll Need
The magic of this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe starts with simple, fresh ingredients that each play an essential role. From smoky spices to creamy avocado and the tangy kick of lime, every component adds its own unique flavor and texture.
- Shrimp (1 lb): The star protein; peeled and deveined for quick cooking and ease of eating.
- Olive oil (2 tablespoons): Adds richness and helps the shrimp and sauce ingredients meld beautifully.
- Smoked paprika (1 teaspoon): Gives the shrimp a warm, smoky undertone that’s irresistible.
- Garlic powder (1 teaspoon): Adds a savory depth without overpowering the delicate shrimp flavor.
- Ground cumin (1 teaspoon): Brings a subtle earthiness that complements the other spices perfectly.
- Salt and pepper (to taste): Enhances all the flavors naturally.
- Avocado (1, diced): Creamy and buttery, it balances the spice with smoothness.
- Corn kernels (1 cup, fresh or frozen): Adds a sweet crunch that brightens each bite.
- Red onion (1/2, finely chopped): Sharp and slightly sweet, it adds a refreshing bite.
- Cilantro (1/2 cup, chopped): Provides a fresh, herbal lift that awakens the palate.
- Juice of 1 lime: Essential for zest and acidity, both in the salsa and sauce.
- Sour cream (1/4 cup): The base for the creamy sauce, offering tang and smooth texture.
- Mayonnaise (2 tablespoons): Adds richness and helps emulsify the sauce.
- Lime juice (1 tablespoon): Amplifies the brightness in the creamy sauce.
- Olive oil (1 tablespoon): Enhances silkiness in the sauce.
- Honey (1 teaspoon): Balances acidity with just a touch of natural sweetness.
- Chili powder (1/2 teaspoon): Adds a gentle kick and warmth to the creamy sauce.
- Salt (to taste): Ties all the flavors together perfectly.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Step 1: Prepare and Season the Shrimp
Start by heating your grill to medium-high. While it’s warming, toss the peeled and deveined shrimp in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. This simple spice blend ensures each shrimp is infused with a savory, smoky flavor that will shine through.
Step 2: Grill the Shrimp
Place the shrimp on the hot grill and cook for about 2-3 minutes on each side until they turn pink and curl up nicely. This quick grilling locks in their natural juices and gives them that perfect charred finish. Once cooked, remove them from the grill and set aside to rest while you prepare the salsa and sauce.
Step 3: Make the Avocado Corn Salsa
In a medium bowl, gently combine the diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and freshly squeezed lime juice. This salsa is all about freshness and texture — the creamy avocado pairs beautifully with the sweet crunch of corn and the zing from lime and onion.
Step 4: Whisk Together the Creamy Sauce
In a small bowl, mix sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and a pinch of salt until smooth and creamy. This sauce is where the magic truly happens — it’s tangy, slightly sweet, and just spicy enough to complement the grilled shrimp and fresh salsa without overpowering them.
Step 5: Assemble the Bowls
Arrange the grilled shrimp in individual bowls, spoon over a generous helping of the avocado corn salsa, and drizzle the creamy sauce on top. Serve immediately to enjoy the contrast of warm shrimp and cool, refreshing salsa and sauce.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
Garnishes
For an extra pop of color and flavor, consider topping your bowl with extra chopped cilantro, a sprinkle of smoked paprika, or some sliced jalapeños for heat. A wedge of lime on the side lets everyone add their preferred touch of acidity, lifting the flavors even more.
Side Dishes
This bowl shines wonderfully as a standalone meal but pairs beautifully with simple sides like a crisp green salad, cilantro-lime rice, or even some warm, soft tortillas to turn it into a fun taco night. The versatility allows you to make it as light or as hearty as you like.
Creative Ways to Present
For parties or a festive dinner, serve the grilled shrimp, salsa, and creamy sauce in small individual mason jars or on colorful plates arranged with grilled veggies or corn chips for scooping. Presentation with vibrant contrasting colors naturally draws guests in and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
You can store leftover grilled shrimp and avocado corn salsa separately in airtight containers in the refrigerator for up to 2 days. Keeping the salsa chilled prevents the avocado from browning too quickly, and storing shrimp separately maintains their texture.
Freezing
While shrimp freeze well, the avocado corn salsa and creamy sauce do not freeze gracefully due to texture changes. If you want to freeze portions, do so with just the seasoned shrimp before cooking, and prepare fresh salsa and sauce when you’re ready to serve.
Reheating
Reheat the grilled shrimp gently in a skillet over medium heat for a few minutes until warmed through. Avoid microwaving if you want to keep the shrimp tender and juicy. Always add fresh salsa and sauce after reheating to preserve their bright, fresh flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work wonderfully. Just make sure to thaw them fully and pat dry before seasoning and grilling to get the best texture and flavor.
Is this recipe spicy?
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe has a mild heat level thanks to chili powder in the sauce, but it’s very gentle. You can easily adjust the spice level by adding more chili powder or fresh jalapeños if you love extra heat.
Can I make the salsa without cilantro?
Yes! If you’re not a fan of cilantro, try substituting with fresh parsley or basil for a different but equally fresh and herbaceous note in your avocado corn salsa.
What can I substitute for sour cream in the creamy sauce?
If you’re looking for a dairy-free option, Greek-style coconut yogurt or a creamy cashew-based sauce can be great alternatives that still provide tang and texture.
How long does the creamy sauce keep in the fridge?
The creamy sauce will stay fresh in an airtight container in the refrigerator for up to 3 days. Give it a good stir before using, as ingredients may separate slightly over time.
Final Thoughts
There’s something truly special about the way the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe balances smoky, fresh, and creamy flavors all in one vibrant bowl. It’s a dish that feels both indulgent and wholesome, simple enough for a busy weeknight yet impressive enough to share with loved ones. I can’t wait for you to give it a try and see just how quickly it becomes one of your favorite meals!
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Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful grilled shrimp bowl featuring succulent shrimp seasoned with smoky spices, topped with a fresh avocado corn salsa, and finished with a zesty creamy sauce. Perfect for a quick, healthy, and delicious meal in just 21 minutes.
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
For the Creamy Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough to properly sear the shrimp while locking in the juices.
- Season the Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss well to evenly coat each shrimp with the flavorful spices.
- Grill the Shrimp: Place the seasoned shrimp on the grill and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the grill and set aside to rest briefly.
- Prepare the Avocado Corn Salsa: In a medium bowl, combine the diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and fresh lime juice. Gently mix to blend all the fresh flavors without mashing the avocado.
- Make the Creamy Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt until smooth and well combined.
- Assemble the Bowl: Place the grilled shrimp in serving bowls, top with a generous scoop of the avocado corn salsa, and drizzle with the creamy sauce. Serve immediately to enjoy the freshness and vibrant flavors.
Notes
- For best results, use fresh shrimp and fresh corn when in season.
- If you don’t have a grill, shrimp can be cooked on a grill pan or skillet over medium-high heat.
- Adjust chili powder and honey in the creamy sauce to your taste preference.
- Make sure not to overcook the shrimp to keep them juicy and tender.
- The avocado corn salsa can be made ahead and refrigerated for up to 2 hours, but add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
