Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

Let’s talk about a weeknight dinner that feels straight out of your favorite seaside café, but takes barely any time—or effort—to throw together. This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a full-on flavor celebration: sweet, smoky shrimp, vibrant corn salsa, creamy avocado, all laced with a tangy, garlicky sauce that’s honestly a game-changer. It’s speedy, seriously simple, and endlessly customizable. If you’re juggling a busy week but craving something fresh and satisfying, this recipe is about to become your new hero.

Ingredients You’ll Need

Shrimp:
Plump, juicy, and super quick to cook. The foundation of the bowl—seasoning is everything, so don’t skimp!

Olive Oil:
To help the spices stick and get the shrimp lightly charred.

Paprika, Garlic Powder, Cayenne, Salt & Pepper:
Paprika brings gentle smokiness, garlic powder adds savory depth, and cayenne peps things up (totally optional if you’re spice-sensitive). Salt and black pepper round out the seasoning—simple, classic, and essential for flavor.

Corn (Frozen or Fresh):
Adds juicy sweetness and crunch to the salsa, bringing a summery touch—thawed frozen corn works beautifully.

Red Onion:
A punch of sharpness for that true “street corn” salsa vibe.

Cilantro:
Bright, herby, and absolutely vital for all those fresh flavors.

Jalapeño:
For an optional (but recommended!) hit of heat. You control how spicy.

Lime:
Brings balance and fresh zing to the salsa—don’t skip the juice!

Mayonnaise & Sour Cream:
The backbone of the creamy garlic sauce. Use full fat for the best texture, or go for light versions if you prefer.

Lemon Juice & Fresh Garlic:
To wake up the sauce with citrusy tang and real garlicky punch.

Avocado:
Creamy, cool, and perfect for balancing smoky, spiced shrimp—slice, cube, or smash.

Sesame Seeds & Green Onions:
Optional but highly recommended for that satisfying crunch and a pop of color at the end.

Tip: Taste as you go and adjust lime, jalapeño, salt, and even garlic to make each bowl truly your own.

Variations

• Grain Base: Serve everything over rice, quinoa, or cauliflower rice if you want something more filling.
• Vegetarian: Sub grilled halloumi or crispy tofu for shrimp—season the same way to keep that smoky edge.
• Sauce Swaps: Try a chipotle crema, or swap in Greek yogurt for the sour cream for extra protein.
• Add More Veggies: Sliced cherry tomatoes, cucumber, or bell pepper easily work here.
• Spicy Redux: Double up on jalapeño or add a splash of hot sauce if you love serious heat.
• Tortilla Bowl: Serve everything inside a crisped-up tortilla as a “bowl” — a fun twist for kids or parties.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Prep the Shrimp

Start by tossing your peeled, deveined shrimp in olive oil and the spice mix—paprika, garlic powder, salt, pepper, and a little cayenne if you like things spicy. Let it sit while you move on; even a five-minute soak infuses loads of flavor.

Make the Corn Salsa

In a bowl, combine thawed corn, red onion for crunch, chopped cilantro, minced jalapeño (if using), fresh lime juice, and a pinch of salt. Give it a gentle mix. You won’t believe how these simple ingredients create such a fresh burst of flavor. Set it aside for those flavors to meld.

Grill the Shrimp

Fire up your grill or grill pan to medium heat. Lay out the shrimp, and grill for just 2-3 minutes per side—shrimp cooks fast and is done as soon as it curls and turns opaque. Avoid overcooking; you want them juicy, not rubbery.

Make the Creamy Garlic Sauce

Whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper. Taste and adjust for acidity or extra garlicky punch. The result? An ultra-creamy, tangy sauce that you’ll want to drizzle on everything.

Assemble Your Bowls

Layer the corn salsa into your serving bowls. Top with the sizzling grilled shrimp, scoop or fan out slices of fresh avocado, then spoon or drizzle that creamy garlic sauce generously over everything. Finish with sesame seeds and a sprinkle of chopped green onions.

How to Serve

This bowl is a full meal on its own but shines with the right pairings. Serve piled over fluffy white rice, brown rice, or nutty quinoa for extra substance. Slice warm tortillas or pita on the side for scooping up all that saucy goodness. If you’re entertaining, let everyone build their own bowls with extra salsa, sauce, and toppings like diced tomatoes, shredded lettuce, or even a handful of tortilla chips for a satisfying crunch.

Tip: For a party or meal prep, keep each element separate and let everyone customize their bowl.

Make Ahead and Storage

Storing Leftovers

Keep each component—grilled shrimp, corn salsa, sauce, and avocado—stored in separate airtight containers in the refrigerator. Shrimp will last up to two days; corn salsa up to three.

Freezing

Grilled shrimp can be frozen for up to a month, though they’re at their best fresh. The sauce and salsa are best enjoyed within a few days and don’t freeze well due to texture changes.

Reheating

Warm the shrimp gently in a skillet or microwave. Salsa and sauce should be served cold or at room temperature. Freshen up with a squeeze of lime before serving.

FAQs

Final Thoughts

If you’re searching for a dinner that’s fast, fresh, and fabulous (with barely any cleanup!), this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is the answer. It’s the sort of healthy, vibrant meal you’ll actually be excited to eat—whether you’re cooking for your family or just treating yourself after a long day. Dive in, play with the flavors, and make it your own. You just might find yourself making it on repeat—don’t be surprised if this becomes your go-to weeknight bowl!

Print