If you’re craving a meal that bursts with vibrant flavors, delightful textures, and just the perfect amount of zest, the Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is exactly what you need. This dish brings together tender, smoky grilled shrimp, fresh and sweet corn salsa, creamy avocado slices, and a luscious sauce that ties every bite together. It’s a celebration of summer on your plate, and once you try it, you’ll understand why it’s quickly become a beloved favorite to share with friends and family.
Ingredients You’ll Need
This Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is wonderfully simple, relying on fresh, punchy ingredients that each have their moment to shine. Every element adds a layer of flavor or texture that makes the dish truly special, from the smoky spice on the shrimp to the creamy coolness of avocado.
- Large Shrimp (1 pound): Peeled and deveined shrimp are best for an easy and flavorful grill experience.
- Olive Oil (2 tablespoons): Essential for marinating your shrimp to keep them juicy and add a subtle richness during grilling.
- Lime Juice (2 tablespoons): Adds a bright tang that lifts the entire bowl and complements the shrimp beautifully.
- Chili Powder (1 teaspoon): This brings a mild warmth and smoky depth to the marinade.
- Garlic Powder (1 teaspoon): A simple way to add a fragrant punch without overpowering the other flavors.
- Ground Cumin (1 teaspoon): Offers an earthy undertone that pairs perfectly with the chili and lime.
- Corn (2 cups): Fresh or frozen works—grilled to sweet, tender perfection.
- Red Onion (1 small, diced): Adds crunch and a sharp counterpoint to the creamy elements.
- Fresh Cilantro (1/4 cup, chopped): Brings freshness and a subtle citrusy flavor to the corn salsa.
- Avocado (1 medium, sliced): Creamy and buttery, it’s a cooling contrast to the grilled shrimp and salsa.
- Mayonnaise (1/2 cup): Base for the creamy sauce that adds lusciousness and ties everything together.
- Sour Cream (1/2 cup): Balances the sauce with tangy smoothness.
- Salt (1 teaspoon): Essential seasoning that enhances all the flavors.
- Black Pepper (1/2 teaspoon): Adds just a hint of subtle heat.
How to Make Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Step 1: Marinate the Shrimp
Start by tossing your peeled and deveined shrimp in a bowl with olive oil, lime juice, chili powder, garlic powder, and ground cumin. This marinade is where the shrimp soak up all their amazing flavor, and letting them sit for 15 to 20 minutes really makes a difference. The lime juice tenderizes while the spices infuse a smoky, savory edge.
Step 2: Grill the Corn
While your shrimp marinates, preheat your grill to medium-high heat. Grill the corn for about 10 to 12 minutes, turning occasionally until it’s tender and slightly charred. This brings out the natural sweetness and gives your corn salsa that irresistible smoky touch.
Step 3: Prepare the Corn Salsa
Once the corn has cooled a bit, carefully slice the kernels off the cob and combine them in a bowl with diced red onion, chopped fresh cilantro, a squeeze of lime juice, salt, and black pepper. The salsa should burst with vibrant colors and a perfect balance of fresh, sweet, and tangy flavors that complement the shrimp nicely.
Step 4: Make the Creamy Sauce
Whisk together mayonnaise, sour cream, an extra splash of lime juice, garlic powder, and a pinch of salt until smooth and creamy. This sauce will be your bowl’s finishing touch, lending a luscious, cooling contrast to the grilled shrimp and bright salsa.
Step 5: Grill the Shrimp
Fire up your grill again or use a grill pan over medium-high heat to cook the shrimp for 2 to 3 minutes per side. You’ll know they’re ready when they turn opaque and develop those beautiful, slightly charred marks. This quick grilling locks in juiciness while adding a wonderful smoky flavor.
Step 6: Assemble the Bowl
Now comes the fun part! Layer your bowls starting with a generous scoop of corn salsa, then add the grilled shrimp, topped with creamy sauce and fresh avocado slices. The combination of textures and flavors in every bite makes this Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe a true crowd-pleaser.
How to Serve Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
Garnishes
Adding a few extra garnishes can elevate this dish effortlessly. Consider a sprinkle of extra fresh cilantro, a wedge of lime on the side for squeezing, or a dusting of smoked paprika on the sauce for a visual and flavor pop that’s simply irresistible.
Side Dishes
This bowl stands beautifully on its own, but if you want to round out your meal, light and fresh sides like a crisp green salad, quinoa, or even some warm, buttery tortillas pair wonderfully. They add heartiness or freshness to complement the juicy shrimp and creamy textures.
Creative Ways to Present
Serve this bowl in wide shallow dishes for an inviting look, or for a casual gathering, scoop components into small mason jars for portable individual portions. You can also serve the shrimp and salsa over a bed of mixed greens or brown rice to switch up the base and add extra nutrition.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe, store them in airtight containers in the refrigerator. The shrimp and salsa stay fresh for up to two days, though avocado slices are best added fresh or kept separate to avoid browning.
Freezing
While grilled shrimp can technically be frozen, the texture may change slightly upon thawing. It’s best to freeze shrimp before cooking if you’re planning ahead. The corn salsa and creamy sauce are not ideal for freezing, as their freshness and texture can suffer.
Reheating
Gently reheat shrimp in a skillet over low heat or briefly in the microwave until just warmed through to avoid drying them out. Avoid reheating the avocado or salsa; instead, add fresh avocado slices and salsa when serving to preserve their vibrant flavors and textures.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and grilling to ensure even cooking and the best texture.
Is this dish spicy?
The chili powder adds a mild warmth but nothing overpowering, making this Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe accessible to most palates. You can always adjust the chili amount to your preference.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free since it uses fresh whole ingredients and no gluten-containing sauces or seasonings.
What can I substitute for sour cream in the creamy sauce?
If you want a dairy-free option, you can use plain coconut yogurt or a cashew cream alternative, which both provide the creamy tanginess needed for the sauce.
How do I keep avocado slices from browning?
To prevent avocado from browning, toss the slices lightly with some lime juice and add them to the bowl just before serving for maximum freshness.
Final Thoughts
This Juicy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe is one of those dishes you’ll keep going back to because it feels fresh, exciting, and downright delicious every time. Whether you’re cooking for a weeknight dinner or impressing guests, this bowl delivers on flavor, texture, and charm. Give it a try soon—you won’t be disappointed!
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 with Avocado, Corn Salsa & Creamy Sauce offers a vibrant and flavorful combination perfect for a satisfying meal. Tender shrimp marinated with bold spices are grilled to perfection, paired with a fresh corn salsa and creamy sauce, all served together in a bowl for a nutritious and delicious dish.
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
Additional
- 1 medium Avocado (Sliced)
Instructions
- Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with olive oil, lime juice, chili powder, garlic powder, and ground cumin. Mix well to coat evenly and let the shrimp marinate for 15-20 minutes to absorb the flavors.
- Grill the Corn: Preheat your grill to medium-high heat and cook the corn for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred, enhancing their natural sweetness.
- Prepare Corn Salsa: Once the corn is grilled, carefully cut the kernels off the cob and transfer them to a bowl. Add the diced red onion, chopped cilantro, lime juice, salt, and black pepper. Mix thoroughly to combine all the fresh ingredients into a zesty salsa.
- Make the Creamy Sauce: In a separate bowl, blend together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt until the sauce is smooth and creamy. Adjust the seasoning if needed.
- Grill the Shrimp: Place the marinated shrimp on the preheated grill and cook for 2-3 minutes on each side until they turn opaque and develop a slight char, ensuring they remain juicy inside.
- Assemble the Bowls: In each serving bowl, layer the corn salsa first, then add the grilled shrimp on top. Arrange sliced avocado alongside and drizzle generously with the creamy sauce for a rich finish. Serve immediately for best taste.
Notes
- Ensure shrimp are not overcooked to keep them tender and juicy.
- Fresh corn is best, but frozen corn works well too—just thaw before grilling.
- Adjust chili powder quantity based on desired spice level.
- The creamy sauce can be prepared in advance and refrigerated for up to 2 days.
- Serve with a side of warm tortillas or rice for a more filling meal.
