This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is a vibrant and nutritious meal that’s packed with flavor. With juicy shrimp, sweet and zesty corn salsa, creamy avocado, and a luscious garlic sauce, this bowl is both satisfying and refreshing. It’s the perfect balance of fresh ingredients and bold flavors, all assembled in one bowl.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Bright, bold flavors with a creamy, garlicky finish
- Packed with protein and healthy fats
- Easy to customize with your favorite toppings
- Great for lunch, dinner, or meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Grilled Shrimp
- Large shrimp, peeled and deveined
- Olive oil
- Paprika
- Garlic powder
- Salt
- Black pepper
- Cayenne pepper (optional)
For the Corn Salsa
- Corn kernels (fresh, canned, or thawed from frozen)
- Red onion, diced
- Cilantro, chopped
- Jalapeño, minced (optional)
- Lime juice
- Salt
For the Creamy Garlic Sauce
- Mayonnaise
- Sour cream
- Garlic, minced
- Lemon juice
- Cilantro, chopped
- Salt and black pepper
For Assembly
- Avocado, sliced or mashed
- Cooked rice, quinoa, or greens
- Green onions, chopped
- Sesame seeds (optional)
Directions
- Prepare the Shrimp: Toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne. Let sit for 5–10 minutes while prepping other ingredients.
- Make the Corn Salsa: In a bowl, mix corn, red onion, cilantro, jalapeño, lime juice, and salt. Set aside.
- Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Make the Creamy Garlic Sauce: Mix mayonnaise, sour cream, garlic, lemon juice, cilantro, salt, and pepper in a bowl until smooth.
- Assemble the Bowl: Add rice, quinoa, or greens to each bowl. Top with grilled shrimp, corn salsa, avocado, and drizzle with garlic sauce. Garnish with green onions and sesame seeds if desired.
Servings and timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Protein Swap: Use grilled chicken, tofu, or tempeh instead of shrimp
- Low-carb: Substitute cauliflower rice or extra greens
- Extra Toppings: Add cherry tomatoes, shredded cabbage, or pickled red onions
- Dairy-free: Use vegan mayo and sour cream alternatives
Storage/Reheating
- Storage: Store components separately in airtight containers for up to 3 days
- Reheating: Reheat shrimp gently in a skillet or microwave; assemble with fresh toppings and sauce before serving
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before marinating and grilling.
Is the creamy garlic sauce spicy?
No, it’s mild and tangy, but you can add a pinch of cayenne for heat.
Can I make this bowl ahead of time?
Yes, prep all components and store them separately. Assemble just before serving.
What kind of rice works best?
Jasmine, brown rice, or quinoa are great options. Cauliflower rice works for low-carb diets.
How do I grill shrimp without a grill?
Use a grill pan or skillet on the stovetop for similar results.
Can I add beans to the bowl?
Yes, black beans or pinto beans make a great addition for extra protein and fiber.
What else can I use in the corn salsa?
Diced tomatoes, bell peppers, or avocado chunks are great mix-ins.
How can I prevent avocado from browning?
Toss it with a little lime or lemon juice to slow oxidation.
Is this dish gluten-free?
Yes, as long as your mayo and sour cream are gluten-free.
Can I make it spicier?
Add more jalapeño to the salsa or a dash of hot sauce to the garlic sauce.
Conclusion
Grilled Shrimp Bowls with Avocado, Corn Salsa, and Creamy Garlic Sauce are a delicious and well-balanced meal that’s full of vibrant color and fresh flavor. Quick to prepare and easy to customize, they’re perfect for busy weeknights or impressive meal prep. Enjoy the freshness and zest in every bite.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Grilled Shrimp Bowl is a fresh and flavorful meal featuring juicy grilled shrimp, creamy avocado, vibrant corn salsa, and a tangy garlic sauce served over rice or greens.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 ears of corn, grilled and kernels removed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely chopped
- 1 tbsp lime juice
- 1 ripe avocado, sliced
- 2 cups cooked brown rice or mixed greens
- 2 tbsp fresh cilantro, chopped
- For Creamy Garlic Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Preheat grill or grill pan over medium-high heat.
- In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Grill shrimp for 2-3 minutes per side until pink and opaque. Set aside.
- In a medium bowl, combine corn kernels, cherry tomatoes, red onion, jalapeño, lime juice, and cilantro to make the corn salsa. Season with salt.
- In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, and salt to make the creamy garlic sauce.
- Assemble bowls with rice or greens, grilled shrimp, corn salsa, avocado slices, and drizzle with garlic sauce.
- Garnish with extra cilantro and lime wedges if desired. Serve immediately.
Notes
- You can substitute shrimp with grilled chicken or tofu for variation.
- Adjust spice level by using more or less jalapeño in the salsa.
- Make sauce ahead and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 190mg