If you are craving a meal that is bursting with fresh flavors, vibrant colors, and a perfect balance of textures, look no further than this Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe. It’s a delightful combination where tender grilled shrimp meet a zesty, creamy sauce and a bright avocado corn salsa that will have your taste buds dancing. Whether you’re cooking for a lively weeknight dinner or impressing friends with something healthy yet indulgent, this bowl satisfies every craving with wholesome ingredients that feel fancy but come together in a snap.
Ingredients You’ll Need
The magic of this recipe comes down to its simple, fresh ingredients that each add important layers to your bowl. From the succulent shrimp seasoned just right to the creamy tang of the sauce and the crunchy sweetness of the salsa, every element plays a starring role.
- 1 lb shrimp, peeled and deveined: The star protein that grills beautifully and soaks up all the seasoning.
- 2 tablespoons olive oil: Helps the shrimp marinate and prevents sticking on the grill.
- 1 teaspoon smoked paprika: Adds a smoky warmth to the shrimp’s flavor.
- 1 teaspoon garlic powder: Brings a savory depth without overpowering.
- 1 teaspoon onion powder: Complements the garlic for a well-rounded seasoning.
- 1 teaspoon cumin: Offers an earthy, slightly nutty note that ties the spices together.
- Juice of 1 lime: Brightens the marinade and the salsa with fresh citrus zing.
- Salt and pepper, to taste: Essential for balancing all the flavors perfectly.
- 1 avocado, diced: Adds creamy richness and a buttery texture.
- 1 cup corn kernels (fresh, frozen, or canned): Sweet crunch that gives the salsa some pop.
- 1/2 red bell pepper, diced: Adds color and a mild, sweet bite.
- 1 small red onion, finely chopped: Provides a sharp contrast and crunch.
- 1/4 cup cilantro, chopped: Gives the salsa a fresh, herby lift.
- 1/2 cup Greek yogurt (or sour cream): Makes the creamy sauce tangy and rich but light.
- 2 tablespoons mayonnaise: For smoothness and a touch of indulgence in the sauce.
- 1 tablespoon lime juice: Keeps the sauce bright and balanced.
- 1 teaspoon chili powder: Adds a subtle kick to the creamy sauce.
- 1 teaspoon honey (optional, for sweetness): Softens the heat with a hint of natural sweetness.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by tossing the shrimp in olive oil, smoked paprika, garlic and onion powders, cumin, lime juice, salt, and pepper. This simple marinade infuses the shrimp with layers of smoky, tangy flavor that will come alive on the grill. Letting the shrimp soak up these spices for 15 to 30 minutes is key to juicy, flavorful bites.
Step 2: Prepare the Avocado Corn Salsa
While the shrimp marinates, mix together the diced avocado, sweet corn kernels, red bell pepper, finely chopped red onion, and fresh cilantro. Adding lime juice, salt, and pepper brings everything together into a colorful salsa with the perfect balance of creamy, crunchy, fresh, and zesty notes.
Step 3: Whisk Together the Creamy Sauce
The sauce is a delightful combo of Greek yogurt, mayonnaise, lime juice, chili powder, honey, salt, and pepper. Whisk these ingredients until smooth and creamy; this sauce will add a luscious, tangy, and slightly spicy finish that perfectly complements the grilled shrimp and salsa.
Step 4: Grill the Shrimp
Preheat your grill and cook the marinated shrimp for about 2 to 3 minutes on each side. The shrimp should turn pink and firm up without drying out. The grill marks add a nice smoky touch and visual appeal, making this simple protein irresistible.
Step 5: Assemble Your Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
Build your bowl with a base of rice, quinoa, or fresh greens—whichever you prefer. Pile on the beautifully grilled shrimp, spoon over the vibrant avocado corn salsa, and drizzle generously with the creamy sauce. Each bite delivers a perfect combination of smoky, tangy, creamy, and fresh flavors.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
Garnishes
A sprinkle of fresh cilantro, a few lime wedges, and maybe a dash of chili flakes create a vibrant presentation and enhance the flavors even more. Don’t underestimate how garnishes can turn a great dish into a stunning one that looks just as good as it tastes.
Side Dishes
This bowl pairs beautifully with a crispy green salad, grilled vegetables, or a light tortilla on the side. Each accompaniment can add contrasting textures or additional freshness, making your meal feel complete and balanced.
Creative Ways to Present
For casual gatherings, serve the shrimp bowls in individual mason jars layered with rice, shrimp, salsa, and sauce. For a family-style meal, arrange everything on a large platter so everyone can build their own bowl. Either way, the vibrant colors and textures always get rave reviews.
Make Ahead and Storage
Storing Leftovers
You can store leftover shrimp and avocado corn salsa in airtight containers in the fridge for up to 2 days. The creamy sauce keeps well for the same amount of time but may need a quick stir before serving. Keep the components separate to maintain their best texture.
Freezing
While the shrimp freezes well if cooked and stored properly, the avocado corn salsa and creamy sauce do not freeze well due to their fresh and creamy nature. For best results, freeze only the grilled shrimp and prepare the salsa and sauce fresh when ready to eat.
Reheating
Gently reheat shrimp on the stove or in the microwave just until warm to avoid overcooking. Serve with freshly prepared salsa and sauce to enjoy the full burst of flavors as if it were freshly made.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work perfectly, just make sure to thaw and pat them dry before marinating. This ensures they grill nicely and absorb all those delicious seasonings.
Is there a substitute for Greek yogurt in the creamy sauce?
You can use sour cream or even a dairy-free yogurt alternative if needed. The goal is to have a creamy base that adds tang and richness to balance the bowl.
Can I make this recipe vegetarian?
While shrimp is the main protein here, you could swap it with grilled tofu or chickpeas for a vegetarian twist. The salsa and sauce remain just as delightful with these alternatives.
What can I use as a base besides rice or quinoa?
Greens like spinach or kale work wonderfully for a lighter option. You could also try cauliflower rice or a bed of mixed greens to keep it low-carb and refreshing.
How spicy is the creamy sauce?
The sauce has a mild kick thanks to the chili powder. If you prefer more heat, don’t hesitate to add a pinch of cayenne pepper or a drizzle of hot sauce. If you want it milder, adjust the chili powder accordingly.
Final Thoughts
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe has quickly become one of my absolute favorites for good reason. It combines fresh, wholesome ingredients with bold, comforting flavors that feel like a celebration in every bite. Try making this at home and I promise it will become a staple in your meal rotation, ready to wow family and friends alike with vibrant taste and easy assembly.
Print
Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a vibrant, healthy, and flavor-packed meal perfect for a quick weeknight dinner or a weekend gathering. Juicy, smoky shrimp are marinated and grilled to perfection, then paired with a refreshing avocado and corn salsa. Finished with a zesty, creamy sauce, this dish balances smoky, tangy, and creamy elements for a delightful and nutritious bowl.
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Juice of 1 lime
- Salt and pepper, to taste
Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Creamy Sauce
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Marinate Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cumin, lime juice, salt, and pepper. Toss until all shrimp are evenly coated. Let the mixture marinate for 15 to 30 minutes to absorb the bold flavors.
- Prepare Avocado Corn Salsa: In another bowl, mix together the diced avocado, corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro. Add lime juice along with salt and pepper to taste. Stir gently and set aside to allow the flavors to meld.
- Make Creamy Sauce: Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, honey (if using), salt, and pepper until smooth and creamy. Adjust seasoning as needed to balance tang and spice.
- Grill Shrimp: Preheat the grill to medium-high heat. Place the marinated shrimp on the grill and cook for about 2 to 3 minutes per side, until they turn pink and are cooked through. Avoid overcooking to keep them tender.
- Assemble the Bowl: Create a base using rice, quinoa, or mixed greens. Arrange the grilled shrimp over the base, then top generously with the avocado corn salsa. Drizzle the creamy sauce over the top or serve on the side. Enjoy your fresh and flavorful grilled shrimp bowl!
Notes
- You can substitute the base with cauliflower rice for a low-carb option.
- For a spicier sauce, add a pinch more chili powder or a dash of hot sauce.
- If fresh corn is unavailable, frozen or canned corn works well; just drain if canned.
- To ensure evenly cooked shrimp, avoid overcrowding the grill.
- The creamy sauce can be doubled and stored in the fridge for up to 3 days.
