The combination of tender, juicy grilled shrimp with the creamy richness of avocado and the zesty freshness of corn salsa is truly a match made in heaven. Each bite offers a perfect balance of smoky, savory flavors from the shrimp, paired with the cool, buttery texture of the avocado. The corn salsa adds a delightful crunch and bursts of sweetness, bringing everything to life. What really ties the dish together, though, is the creamy garlic sauce, with its subtle tang and velvety texture that coats each component just perfectly. It’s a sauce that’s so good, you might just want to drizzle it on everything. The beauty of this bowl is that it’s not only incredibly satisfying but also refreshingly light—making it an ideal meal for warmer days when you crave something vibrant and filling, yet not too heavy.
Key Ingredients in Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This vibrant dish brings together an array of ingredients that complement each other in the most delicious way. Each one plays a special role, from the smoky shrimp to the creamy sauce that ties it all together. Let’s take a closer look at the key players in this recipe:
* Large shrimp (peeled and deveined) – The star of the dish! Shrimp brings a smoky, savory depth to the bowl. Grilling them adds a beautiful char and a juicy, tender texture that pairs perfectly with the other ingredients.
* Olive oil – Used to coat the shrimp before grilling, this oil helps achieve that perfect golden sear while also adding a subtle fruity flavor.
* Paprika – A smoky, slightly sweet spice that enhances the shrimp’s grilled flavor and adds a pop of color to the dish.
* Garlic powder – A kitchen staple that brings savory warmth to the shrimp and the creamy garlic sauce. It complements the other spices beautifully.
* Cumin – With its earthy, warm flavor, cumin adds a layer of depth to the shrimp and corn salsa, providing a hint of smokiness that balances the sweetness of the corn.
* Chili powder – A touch of chili powder brings a mild heat and depth to the shrimp, giving the dish a slight kick without overpowering the other flavors.
* Salt – Essential for bringing out the flavors in every ingredient, salt enhances the natural sweetness of the shrimp and corn salsa.
* Black pepper – A finishing touch that adds just the right amount of heat and sharpness to the dish, tying everything together.
* Avocado (diced) – The creamy avocado provides a cool, buttery texture that contrasts wonderfully with the smoky shrimp and spicy salsa, adding richness to each bite.
* Corn kernels (fresh or frozen) – The sweet crunch of corn brings brightness to the salsa, adding a fresh, juicy pop that balances the heat from the chili powder.
* Red onion (finely chopped) – A little bit of red onion adds sharpness and color to the salsa, cutting through the richness of the shrimp and avocado with its tangy bite.
* Cherry tomatoes (halved) – These juicy tomatoes add a refreshing burst of sweetness to the salsa, perfectly complementing the smoky shrimp.
* Cilantro (chopped) – Fresh cilantro adds a burst of herbal freshness to the corn salsa, giving the dish an aromatic, slightly citrusy kick.
* Lime juice – A splash of lime juice gives the salsa a zesty tang, brightening up the flavors and balancing the richness of the avocado and shrimp.
* Sour cream – The base of the creamy garlic sauce, sour cream brings a smooth, slightly tangy flavor that helps to mellow out the boldness of the garlic and lemon.
* Mayonnaise – Mayonnaise creates a luscious, velvety texture for the garlic sauce, making it rich and smooth without being too heavy.
* Garlic (minced) – Freshly minced garlic is key to that bold, aromatic flavor in the creamy garlic sauce. It pairs wonderfully with the mayonnaise and sour cream, creating a sauce that you’ll want to put on everything!
* Lemon juice – A little bit of lemon juice in the creamy garlic sauce adds a touch of acidity, balancing out the richness and bringing a fresh, tangy note.
* Salt – A pinch of salt in the creamy garlic sauce ensures that all the flavors are well-balanced and the sauce is savory and delicious.
* Black pepper – Freshly cracked black pepper adds a finishing touch to the creamy garlic sauce, giving it just the right amount of heat.
* Olive oil (for grilling) – A drizzle of olive oil on the grill ensures the shrimp cook evenly while preventing sticking. It also adds a bit of richness and flavor to the shrimp.
Each ingredient is thoughtfully chosen to create a perfect harmony of textures and flavors in this grilled shrimp bowl!
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
1. Preheat your grill to medium-high heat, around 375°F to 400°F.
2. In a bowl, combine olive oil, paprika, garlic powder, cumin, chili powder, salt, and black pepper.
3. Toss the shrimp in the spice mixture until they are evenly coated.
4. Let the shrimp marinate for about 10-15 minutes to absorb the flavors.
5. While the shrimp is marinating, prepare the corn salsa.
6. In a separate bowl, combine corn kernels, red onion, cherry tomatoes, cilantro, and lime juice.
7. Stir the ingredients together until they are well mixed.
8. Season the salsa with a pinch of salt and pepper to taste.
9. Set the corn salsa aside for later.
10. For the creamy garlic sauce, mix sour cream, mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl.
11. Stir the sauce until smooth and creamy, then set aside.
12. Once the grill is preheated, brush the grill grates with olive oil to prevent sticking.
13. Place the shrimp on the grill, cooking for about 2-3 minutes per side or until they are pink and opaque.
14. Remove the shrimp from the grill and set them aside.
15. Cut the avocado into halves, remove the pit, and dice it into small pieces.
16. To assemble the bowl, start by placing a generous portion of the corn salsa at the bottom of each bowl.
17. Add the grilled shrimp on top of the salsa.
18. Top the shrimp with the diced avocado.
19. Drizzle the creamy garlic sauce over the shrimp and avocado.
20. Garnish with extra cilantro, if desired.
21. Serve immediately while the shrimp is warm, and enjoy your grilled shrimp bowl with avocado, corn salsa, and creamy garlic sauce.
Serving Suggestions for Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
– Serve with warm tortillas – For a fun twist, you can serve the shrimp bowl with soft, warm tortillas on the side. It’s perfect for scooping up that delicious corn salsa and creamy garlic sauce, or even for making little tacos!
– Pair with a light, refreshing drink – This dish is vibrant and light, so it pairs wonderfully with something equally refreshing. A cold glass of iced tea, or even a zesty margarita, would complement the smoky shrimp and creamy flavors perfectly.
– Top with a sprinkle of feta or cotija cheese – For an extra burst of flavor, try crumbling some feta or cotija cheese over the bowl before serving. The salty, tangy cheese adds a lovely contrast to the sweetness of the corn and the richness of the avocado.
How to Store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
To keep your grilled shrimp bowl as fresh and flavorful as possible, here are a few tips for storing leftovers:
– Shrimp and Salsa: If you have leftover shrimp and corn salsa, store them separately in airtight containers. This will prevent the salsa from becoming soggy and ensure the shrimp stay juicy. Keep them in the fridge for up to 2 days.
– Avocado: Unfortunately, avocado doesn’t store well once it’s been cut and exposed to air. If you have leftover avocado, sprinkle it with lime juice to help prevent browning, and store it in a sealed container in the fridge for up to 1 day. It’s best to enjoy it fresh!
– Creamy Garlic Sauce: The creamy garlic sauce can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before using, as it may thicken a bit after chilling.
When you’re ready to enjoy your leftovers, just reheat the shrimp and serve it with the cold salsa, fresh avocado, and creamy sauce for a quick, satisfying meal.
Conclusion
And there you have it – a beautifully vibrant and flavorful Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce that’s sure to become a favorite! The smoky shrimp, cool avocado, zesty salsa, and velvety garlic sauce come together to create a dish that’s not only satisfying but light enough for those warmer days when you want something fresh and delicious.
I hope this recipe brings a little sunshine to your kitchen! If you try it out, I’d absolutely love to hear how it turns out – or if you have any questions along the way. Whether you’re making it for a casual dinner or a special gathering, it’s guaranteed to impress. Feel free to drop a comment or share your thoughts – I’m always here to help and chat about cooking!
And don’t forget, you can print this recipe below and keep it handy for whenever you want to whip up this vibrant, tasty bowl!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Description
Tender, smoky grilled shrimp paired with creamy avocado, zesty corn salsa, and a rich, velvety garlic sauce—this bowl is a flavor-packed fiesta in every bite. Fresh, vibrant, and satisfying, it’s the perfect balance of heat, crunch, and smoothness.
Ingredients
Instructions
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Preheat your grill to medium-high heat, around 375°F to 400°F.
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In a bowl, combine olive oil, paprika, garlic powder, cumin, chili powder, salt, and black pepper.
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Toss the shrimp in the spice mixture until they are evenly coated.
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Let the shrimp marinate for about 10-15 minutes to absorb the flavors.
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While the shrimp is marinating, prepare the corn salsa.
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In a separate bowl, combine the corn kernels, red onion, cherry tomatoes, cilantro, and lime juice.
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Stir the ingredients together until they are well mixed.
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Season the salsa with a pinch of salt and pepper to taste.
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Set the corn salsa aside for later.
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For the creamy garlic sauce, mix sour cream, mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl.
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Stir the sauce until smooth and creamy, then set aside.
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Once the grill is preheated, brush the grill grates with olive oil to prevent sticking.
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Place the shrimp on the grill, cooking for about 2-3 minutes per side or until they are pink and opaque.
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Remove the shrimp from the grill and set them aside.
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Cut the avocado into halves, remove the pit, and dice it into small pieces.
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To assemble the bowl, start by placing a generous portion of the corn salsa at the bottom of each bowl.
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Add the grilled shrimp on top of the salsa.
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Top the shrimp with the diced avocado.
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Drizzle the creamy garlic sauce over the shrimp and avocado.
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Garnish with extra cilantro, if desired.
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Serve immediately while the shrimp is warm, and enjoy your grilled shrimp bowl with avocado, corn salsa, and creamy garlic sauce.
Note
- Marinate the shrimp for at least 15 minutes to enhance flavor absorption.
- For a spicier kick, add extra chili powder or a diced jalapeno to the corn salsa.
- If using frozen corn, make sure to thaw it completely before mixing into the salsa.
- Adjust the creamy garlic sauce by adding more garlic or lemon juice to suit your taste.
- Serve with a side of rice or quinoa for a heartier meal option.
