Why Make This Recipe
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a fresh and vibrant dish that brings together a delicious mix of flavors and textures. This recipe is perfect for warm days or any time you crave a light yet filling meal. The combination of grilled shrimp, creamy avocado, and zesty corn salsa makes it a satisfying choice for lunch or dinner.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients :
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 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)
Directions :
- In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix the thawed corn, diced red onion, cilantro, lime juice, and a pinch of salt in another bowl.
- Preheat the grill to medium heat. Grill the shrimp for about 2–3 minutes per side until they are cooked through.
- In a separate bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
- To serve, layer the corn salsa in bowls, followed by the grilled shrimp and avocado slices. Drizzle with the creamy garlic sauce.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This dish is best served immediately after assembling. Place the bowls on the table for everyone to enjoy. You can add extra lime wedges on the side for an extra zesty kick if desired.
How to Store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
If you have leftovers, store the components separately in airtight containers. The shrimp and corn salsa can be kept in the fridge for up to 2 days. The avocado is best eaten fresh, but if you have to store it, keep it in an airtight container with some lime juice to prevent browning.
Tips to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- If you want to speed up the process, use pre-cooked shrimp that you can quickly reheat on the grill.
- Feel free to customize your corn salsa by adding diced tomatoes or bell peppers for extra color and flavor.
- Adjust the spices in the garlic sauce to your taste; you can add more garlic for a stronger flavor.
Variation
For a lighter version, you can replace the mayonnaise and sour cream in the sauce with Greek yogurt. You can also swap out the shrimp for grilled chicken if you prefer.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
What can I serve with this bowl?
This shrimp bowl goes well with rice or quinoa. You can also serve it with tortilla chips on the side for added crunch.
How can I make this dish spicier?
To add more heat, you can increase the amount of cayenne pepper or serve with sliced jalapeños on top.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A fresh and vibrant dish featuring grilled shrimp, creamy avocado, and zesty corn salsa, perfect for a light meal.
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 1 avocado, sliced or mashed
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 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)
Instructions
- Toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- Mix the thawed corn, diced red onion, cilantro, lime juice, and a pinch of salt in another bowl to make the corn salsa.
- Preheat the grill to medium heat. Grill the shrimp for about 2–3 minutes per side until they are cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper in a separate bowl to make the creamy garlic sauce.
- Layer the corn salsa in bowls, followed by the grilled shrimp and avocado slices. Drizzle with the creamy garlic sauce to serve.
Notes
Serve immediately and consider adding extra lime wedges for additional flavor. For leftovers, store components separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp bowl, avocado, corn salsa, garlic sauce, grilled shrimp