There is something truly exciting about diving into a vibrant Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe. It’s a lively mix of smoky, juicy shrimp, fresh and creamy avocado, sweet and zesty corn salsa, all tied together with a dreamy, tangy sauce. This dish manages to be fresh, satisfying, and utterly irresistible, making it perfect for a quick weeknight dinner or a weekend feast with friends. You’ll find each bite bursting with layers of flavor and texture that will keep you coming back for more.
Ingredients You’ll Need
These ingredients might seem simple but each one plays an essential role in building the complex flavors and textures of the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe. From the smoky spices on the shrimp to the bright, fresh elements in the salsa, everything combines beautifully.
- Large shrimp (1 lb): Deveined and perfect for quick grilling, they bring a succulent, smoky flavor to the bowl.
- Ripe avocado (1): Creamy and buttery, it balances the spices and adds luscious texture.
- Sweet corn (1 cup): Fresh or frozen works great; offers a natural sweetness and crunch.
- Cherry tomatoes (1 cup): Juicy and slightly tart, they add a pop of color and freshness.
- Red onion (1/4 cup): Finely chopped for a sharp bite that complements the other flavors.
- Fresh cilantro (1/4 cup): Brightens the salsa with a refreshing herbal note.
- Lime juice (2): Provides zesty acidity that cuts through the richness and ties everything together.
- Olive oil (2 tbsp): Used in the shrimp marinade to keep them moist and flavorful.
- Cumin (1 tsp): Adds earthy warmth that works perfectly with the paprika.
- Paprika (1 tsp): Introduces subtle smokiness and color to the shrimp.
- Salt and pepper: Essential seasonings that enhance all the other ingredients.
- Greek yogurt (1/2 cup): Forms the creamy base for the sauce, adding tanginess and richness.
- Garlic powder (1/2 tsp): Gives the creamy sauce a subtle kick without overpowering it.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by combining olive oil, cumin, paprika, salt, and pepper in a bowl, then toss your shrimp until they’re nicely coated. This marinade is where the shrimp soak up warm, smoky flavors that are the star of the show. Let them rest for 15 to 20 minutes to really absorb those spices and stay juicy when grilled.
Step 2: Prepare the Corn Salsa
While the shrimp marinates, mix together sweet corn, cherry tomatoes, finely chopped red onion, fresh cilantro, lime juice, salt, and pepper in another bowl. This corn salsa bursts with fresh zesty, sweet, and herbaceous notes—adding color, crunch, and that much-needed brightness to your bowl.
Step 3: Grill the Shrimp
Heat your grill to medium-high and lay the shrimp on the grates. Cook each side for about 2 to 3 minutes until they turn pink and opaque with lovely charred edges. This quick grilling locks in the smokiness and keeps the shrimp tender and juicy, creating delightful texture contrasts in each bite.
Step 4: Whip Up the Creamy Sauce
In a small bowl, whisk together Greek yogurt, garlic powder, lime juice, salt, and pepper until smooth and creamy. This sauce brings a cool, tangy creaminess that perfectly balances the spicy shrimp and fresh salsa, uniting all the flavors in one luscious drizzle.
Step 5: Assemble Your Bowl
Begin with a base of rice or quinoa if you like, then pile on the grilled shrimp, creamy avocado slices, and bright corn salsa. Finally, generously drizzle your creamy sauce all over. The result is a bowl packed with satisfying textures and vibrant flavors, ready to delight your taste buds.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
To take this grilled shrimp bowl to the next level, sprinkle extra fresh cilantro or add a few thin slices of jalapeño for a subtle heat. A wedge of lime on the side is always a crowd-pleaser too, letting everyone add a bright citrus zing.
Side Dishes
This bowl is wonderful on its own, but if you want to expand your meal, a light side salad or some warm tortilla chips with guacamole pairs well. A crisp, refreshing cucumber salad can also cool the palate alongside the spicy shrimp.
Creative Ways to Present
Serve your grilled shrimp bowl in colorful ceramic bowls for an inviting, rustic vibe. Layer ingredients artfully instead of mixing them for a stunning visual effect. Alternatively, turn this recipe into a vibrant taco filling with warm tortillas—a perfect hand-held twist!
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe are best stored separately to preserve freshness. Keep shrimp and salsa refrigerated in airtight containers for up to two days. Avocado slices are best added fresh, but you can toss them in a little lime juice to slow browning if needed.
Freezing
We don’t recommend freezing the shrimp bowl once assembled because the avocado and salsa lose their texture when thawed. However, you can freeze the marinated shrimp portion before grilling for up to one month. Just thaw and grill when ready to enjoy.
Reheating
To reheat your grilled shrimp, do so quickly in a skillet over medium heat for 1 to 2 minutes—just enough to warm without drying out. Avoid microwaving if you want to preserve that grilled char and juicy texture. Add fresh avocado and salsa after reheating for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp are a convenient option. Just be sure to thaw them fully and pat dry before marinating to get the best grill results.
What can I substitute if I don’t have Greek yogurt for the sauce?
You can use sour cream or a dairy-free yogurt alternative for a similar creamy tang. Just adjust the seasoning to balance flavors.
Is it okay to prepare the corn salsa in advance?
Yes, the corn salsa can be made a few hours ahead. It actually tastes better as the flavors meld, but fresh cilantro on top just before serving keeps it bright.
Can I make this dish spicy?
Definitely! Add some chopped jalapeño to the corn salsa or sprinkle smoked cayenne into your shrimp marinade for extra heat.
What’s a good grain to serve with this bowl?
Quinoa, brown rice, or even cauliflower rice all work well, adding substance without overpowering the fresh flavors of the bowl.
Final Thoughts
I can’t recommend this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe enough if you’re craving a fresh, flavorful meal that’s both colorful and satisfying. It’s incredibly simple to make yet packed with vibrant textures and tastes that feel special every time you bite into it. Trust me, it’s one of those dishes you’ll want to make again and again, sharing with friends and family to brighten up any mealtime.
Print
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and vibrant Grilled Shrimp Bowl featuring tender, spiced shrimp, creamy avocado, sweet corn salsa, and a tangy Greek yogurt sauce. This quick and healthy meal is perfect for a light dinner or a flavorful lunch, combining grilling with fresh ingredients for a satisfying dish.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp, deveined
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Corn Salsa
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup Greek yogurt
- 1/2 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Additional
- 1 ripe avocado, sliced
- Optional: cooked rice or quinoa for serving
Instructions
- Marinate the Shrimp: In a bowl, mix olive oil, cumin, paprika, salt, and pepper. Add the shrimp and toss until they are evenly coated. Allow the shrimp to marinate for 15 to 20 minutes to absorb the flavors.
- Prepare the Corn Salsa: In a separate bowl, gently combine sweet corn, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, lime juice, and season with salt and pepper. Mix carefully to blend the flavors without crushing the ingredients.
- Grill the Shrimp: Preheat the grill to medium-high heat. Place the marinated shrimp on the grill and cook for about 2 to 3 minutes on each side, or until they turn pink and opaque, indicating they are fully cooked.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt, garlic powder, lime juice, salt, and pepper until the sauce is smooth and well combined. Adjust seasoning to taste.
- Assemble the Bowls: If desired, start with a base of cooked rice or quinoa in each bowl. Layer with grilled shrimp, sliced avocado, and a generous scoop of corn salsa. Drizzle the creamy sauce over the top before serving for a delicious finish.
Notes
- For a complete meal, serve the bowl over cooked rice or quinoa as a base.
- If fresh corn is not available, frozen corn works well; thaw before mixing.
- Marinating the shrimp for longer than 20 minutes is not recommended as the acidity can begin to cook the shrimp.
- Adjust the seasoning of the creamy sauce to your preference; add a pinch of cayenne for some heat.
- Leftover sauce can be refrigerated up to 2 days.
