Why Make This Recipe
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a delicious and healthy meal that’s easy to make. It combines fresh ingredients and bold flavors, making it a perfect choice for lunch or dinner. Shrimp packs a protein punch, while creamy avocado and zesty corn salsa add texture and taste. This bowl not only looks appealing but also nourishes you with every bite.
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients:
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice (to taste)
- 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)
Directions:
- In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if you like it spicy.
- For the corn salsa, mix thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt in another bowl.
- Preheat your grill to medium heat and grill the shrimp for 2–3 minutes per side until they are cooked through.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
- To assemble the bowls, layer the corn salsa, then add the grilled shrimp and avocado slices on top. Finally, drizzle with the creamy garlic sauce.
How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Serve this dish warm for a comforting meal. You can either present it as a layered bowl or toss everything together for a mixed salad-style dish. This adds a fun twist and makes it easier to eat. Enjoy it with a slice of fresh lime on the side for an extra burst of flavor!
How to Store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
If you have leftovers, store each component separately in airtight containers in the refrigerator. The shrimp and corn salsa will last for up to 2-3 days, while the avocado is best eaten fresh. You can also squeeze some lime juice on the avocado to slow browning down. Reheat the shrimp before serving for the best taste.
Tips to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Don’t overcook the shrimp: Shrimp cook quickly and can become tough if overcooked. Aim for 2-3 minutes on each side.
- Fresh ingredients: Use fresh cilantro and ripe avocados for the best flavor and texture.
- Adjust the sauce: You can modify the creamy garlic sauce to your taste by adding more or less garlic or lime juice.
Variation
Feel free to swap shrimp for grilled chicken or tofu if you prefer. You can also add other veggies like bell peppers or tomatoes for more color and flavor.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly! Just make sure to thaw and pat them dry before cooking.
2. What can I serve with this dish?
This dish pairs well with rice or tortilla chips for added crunch.
3. Is the creamy garlic sauce spicy?
The sauce is not spicy unless you add cayenne pepper. You can adjust the heat level to your liking.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients
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) add for spice
For the Corn Salsa
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- Lime juice (to taste)
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 1 avocado, sliced or mashed
Instructions
Preparation
- In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if you like it spicy.
- For the corn salsa, mix thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt in another bowl.
Cooking
- Preheat your grill to medium heat and grill the shrimp for 2–3 minutes per side until they are cooked through.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
Assembly
- To assemble the bowls, layer the corn salsa, then add the grilled shrimp and avocado slices on top. Finally, drizzle with the creamy garlic sauce.
