Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This Grilled Shrimp Bowl combines fresh ingredients with bold flavors, featuring shrimp, avocado, and a zesty corn salsa topped with a 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.
Notes
Serve this dish warm for a comforting meal. You can present it as a layered bowl or toss everything together for a mixed salad-style dish. Add a slice of fresh lime on the side for an extra burst of flavor! Store leftovers separately in airtight containers. Shrimp and corn salsa last 2-3 days; avocado is best fresh.