If you’re craving a vibrant and satisfying meal that bursts with flavor at every bite, the Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is your new best friend. Imagine succulent shrimp marinated in zesty lime and spices, perfectly charred on the grill, nestled atop a fresh bed of sweet corn salsa and creamy avocado slices, all brought together with a luscious, tangy sauce. This bowl is not only a feast for your taste buds but also a colorful, wholesome option that feels like a celebration on your plate. Whether you’re cooking for friends or family, this recipe promises a delightful mix of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference in creating this unforgettable bowl. Each component plays a unique role in building layers of taste and texture—from the juicy shrimp to the bright corn salsa and rich creamy sauce, every bite is balanced and satisfying.
- 1 pound Large Shrimp (Peeled and deveined): The star protein, tender and perfect for quick grilling.
- 2 tablespoons Olive Oil: Adds moisture and helps the spices cling to the shrimp.
- 2 tablespoons Lime Juice: Brings bright acidity that livens up the shrimp and salsa.
- 1 teaspoon Chili Powder: Adds a gentle smokiness and warmth to the shrimp marinade.
- 1 teaspoon Garlic Powder: Provides depth and a savory punch without overpowering.
- 1 teaspoon Ground Cumin: Offers earthy notes that complement the corn and shrimp beautifully.
- 2 cups Corn (Fresh or Frozen): Sweet and crisp, forming the heart of the salsa.
- 1 small Red Onion (Diced): Gives a sharp, crunchy contrast to the sweet corn.
- 1/4 cup Fresh Cilantro (Chopped): Brightens the salsa with its fresh herbal aroma.
- 1 medium Avocado (Sliced): Adds creamy richness and a buttery texture to the bowl.
- 1/2 cup Mayonnaise: Base for the creamy sauce, bringing smoothness and tang.
- 1/2 cup Sour Cream: Adds a slight tang and mellow creaminess to balance the spices.
- 1 teaspoon Salt: Enhances all the flavors without overwhelming.
- 1/2 teaspoon Black Pepper: Adds subtle heat and complexity.
How to Make Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, lime juice, chili powder, garlic powder, and ground cumin in a bowl. Toss the peeled and deveined shrimp in this vibrant marinade, letting the flavors seep in for 15 to 20 minutes. This step is crucial for infusing the shrimp with that lively punch that really defines this dish.
Step 2: Grill the Corn
Meanwhile, preheat your grill to medium-high. Place the corn (fresh or frozen) directly on the grill and cook it for about 10 to 12 minutes until tender and pleasantly charred. This smoky sweetness combined with the natural crispness of the corn will elevate your salsa to new heights.
Step 3: Prepare the Corn Salsa
Once the corn has cooled slightly, cut the kernels off the cob if using fresh corn. In a bowl, combine these kernels with diced red onion, chopped cilantro, an extra splash of lime juice, salt, and pepper. Give everything a good toss. This salsa adds crunch, brightness, and a burst of fresh garden flavors that are absolutely essential.
Step 4: Whip Up the Creamy Sauce
In a small bowl, stir together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt. This creamy sauce ties the entire bowl together with cool, zesty richness that contrasts beautifully with the grilled shrimp and tangy salsa.
Step 5: Grill the Shrimp
Place the marinated shrimp on the preheated grill and cook for about 2 to 3 minutes on each side. You want them to turn opaque with a hint of char for that perfect smoky flavor profile. Keep a close eye here as shrimp cook quickly and you don’t want to dry them out.
Step 6: Assemble Your Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Now for the fun part: layering your bowl. Start with a generous scoop of corn salsa, add the succulent grilled shrimp on top, arrange fresh avocado slices, and drizzle with your homemade creamy sauce. One bite and you’ll understand why this recipe has become a favorite summer staple!
How to Serve Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
To add an extra pop of color and flavor, sprinkle additional chopped cilantro or thinly sliced green onions on top. A wedge of lime on the side is also a perfect finishing touch that lets everyone add a bright citrus kick if they want.
Side Dishes
This shrimp bowl pairs wonderfully with simple sides such as cilantro-lime rice or a light tortilla chip salad to complement rather than overpower. If you want to keep it light, a fresh mixed greens salad dressed with a citrus vinaigrette is an excellent option.
Creative Ways to Present
For a fun twist, serve your Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe in warm corn tortillas for shrimp tacos or over crisp lettuce cups for a low-carb delight. Layering all the components in individual glass jars for picnic flair also makes the dish irresistibly eye-catching.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in airtight containers in the refrigerator for up to two days. Keep the creamy sauce separate to maintain its freshness and prevent the bowl from getting soggy.
Freezing
While grilled shrimp are best enjoyed fresh, you can freeze the marinated but uncooked shrimp in a sealed bag for up to one month. For best flavor, avoid freezing the salsa and avocado, as their texture changes upon thawing.
Reheating
Reheat shrimp gently in a skillet over medium heat for just a couple of minutes to preserve their juiciness. Avoid microwaving as it can dry them out. Assemble your bowl after reheating to keep textures fresh and vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them thoroughly before marinating and grilling so they cook evenly and absorb all those fantastic flavors.
What can I substitute for sour cream in the creamy sauce?
If you’re looking for a dairy-free option, plain coconut yogurt or a cashew-based cream are great substitutes that maintain a similar tang and creaminess.
How spicy is this dish?
This recipe has a mild heat level thanks to the chili powder. You can easily adjust it by adding more chili powder or a dash of cayenne pepper if you prefer it spicier.
Is it okay to prepare the corn salsa a day in advance?
Yes! The flavors actually meld together nicely when the salsa sits for a few hours. Just cover it tightly and keep it refrigerated until ready to serve.
Can I grill the shrimp and corn indoors?
Of course! A grill pan or broiler works perfectly well. Just watch the cooking times closely to avoid overcooking and achieve that lovely charred flavor.
Final Thoughts
I hope you’re as excited as I am to dive into this Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe. It’s one of those feel-good meals that bring people together and deliver big flavors with minimal fuss. Perfect for warm evenings or casual gatherings, it invites you to savor freshness, spice, and creaminess in every vibrant bite. Give it a try—you might just find your new go-to recipe for both weeknight dinners and special occasions alike!
Print
Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Juicy Grilled Shrimp Bowl is a vibrant, flavorful dish featuring marinated shrimp grilled to perfection alongside a fresh and zesty corn salsa, creamy avocado slices, and a luscious tangy sauce. Perfectly balanced with smoky spices, creamy textures, and bright citrus notes, it offers a wholesome and satisfying meal ideal for lunch or dinner.
Ingredients
Shrimp and Marinade
- 1 pound Large Shrimp (Peeled and deveined)
- 2 tablespoons Olive Oil
- 2 tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
Corn Salsa
- 2 cups Corn (Fresh or Frozen)
- 1 small Red Onion (Diced)
- 1/4 cup Fresh Cilantro (Chopped)
- 2 tablespoons Lime Juice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Creamy Sauce
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice
- 1/2 teaspoon Garlic Powder
- Pinch of Salt
Toppings
- 1 medium Avocado (Sliced)
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp with olive oil, lime juice, chili powder, garlic powder, and ground cumin. Mix well to coat all shrimp evenly, then let it marinate for 15-20 minutes to infuse the flavors.
- Grill the Corn: Preheat the grill to medium-high heat. Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and has a smoky, charred exterior.
- Prepare the Corn Salsa: Once the corn has cooled slightly, cut the kernels from the cob and transfer to a bowl. Add diced red onion, chopped cilantro, lime juice, salt, and black pepper. Mix thoroughly to combine fresh and smoky flavors.
- Make the Creamy Sauce: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt until smooth and creamy. Adjust seasoning to taste if needed.
- Grill the Shrimp: Place the marinated shrimp on the preheated grill. Cook for 2-3 minutes per side until the shrimp turn opaque and develop slight char marks, indicating they are fully cooked and juicy.
- Assemble the Shrimp Bowls: In serving bowls, layer the corn salsa as the base. Arrange grilled shrimp on top, followed by sliced avocado. Drizzle generously with the creamy sauce to finish.
Notes
- For best results, use fresh shrimp and fresh corn if available, but frozen corn also works well.
- Adjust chili powder amount to suit your heat preference.
- You can substitute sour cream with Greek yogurt for a tangier, lighter sauce.
- If you don’t have a grill, shrimp and corn can be cooked on a grill pan or skillet over medium-high heat.
- Serve with tortilla chips or over rice/quinoa for a heartier meal.
