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
Scale
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.
