Can I use pre-cooked shrimp instead of grilling my own?

Yes, absolutely. If you’re in a real hurry, toss pre-cooked shrimp with the spices and give them a quick warm-up in a skillet. The flavor won’t be quite as deep, but the sauce and salsa bring plenty of excitement.

What if I don’t have a grill or grill pan?

No problem—shrimp cooks beautifully in a regular skillet. Just heat it over medium-high, add a splash of oil, and cook shrimp as described, turning once. You’ll still get that gorgeous color and flavor.

Can I make the sauce in advance?

Definitely! The sauce actually gets better as the flavors mingle. Make it up to two days ahead and keep it covered in the fridge. Just give it a quick whisk before serving.

How can I make this dish kid-friendly?

Skip the jalapeño in the salsa and the cayenne in the shrimp for a milder taste. Kids love building their own bowls—let them layer their favorites and drizzle (or dunk) into that creamy sauce.

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

Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb. large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 1 cup frozen corn, thawed; 1/2 cup red onion, diced; 1/4 cup cilantro, chopped; 1 jalapeño, seeded and minced (optional); 1 lime, juiced; Salt, to taste; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon cilantro, chopped; 1 tablespoon lemon juice; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 avocado, sliced (or mashed); Sesame seeds, for garnish; Green onions, chopped, for garnish

Description

This vibrant Grilled Shrimp Bowl features succulent, paprika-spiced shrimp atop fresh corn salsa with creamy garlic sauce and avocado, finished with sesame seeds and green onion. It’s a nutritious, flavor-packed meal that’s perfect for busy weeknights or entertaining guests.

Ingredients

Units Scale

For the Shrimp:

1 lb. large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For the Corn Salsa:

1 cup frozen corn, thawed
1/2 cup red onion, diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and minced (optional)
1 lime, juiced
Salt, to taste

For the Creamy Garlic Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon cilantro, chopped
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Bowl:

1 avocado, sliced (or mashed)
Sesame seeds, for garnish
Green onions, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prep the Shrimp: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if desired. Toss everything together thoroughly ensuring the shrimp are evenly coated with the seasoning mixture.
Make the Corn Salsa: In a separate bowl, mix the thawed corn, diced red onion, cilantro, minced jalapeño (if using), fresh lime juice, and a pinch of salt. Stir gently until everything is well combined. Set aside to let the flavors meld.
Grill the Shrimp: Heat a grill or grill pan to medium heat. Arrange the shrimp in a single layer and grill for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove from the grill and set aside.
Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and creamy.
Assemble the Bowls: Divide the corn salsa evenly between serving bowls. Top each with a portion of the grilled shrimp and sliced or mashed avocado. Drizzle generously with the creamy garlic sauce, and garnish with sesame seeds and chopped green onions for a pop of freshness and crunch.

Notes

For extra flavor, marinate shrimp for up to 30 minutes before grilling.
You can substitute grilled chicken or tofu for the shrimp for a different protein option.
The creamy garlic sauce can be made in advance and refrigerated up to 3 days.
Fresh corn may be used when in season, simply grill or steam before adding to the salsa.

Nutrition

Serving Size: 1 bowl (1/2 recipe)
Calories: 485
Sugar: 5g
Sodium: 1020mg
Fat: 34g
Saturated Fat: 7g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 26g
Cholesterol: 210mg