If you’re craving a vibrant, fresh, and utterly satisfying meal, then the Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe is exactly what you need on your table tonight. This dish bursts with layers of flavor—from smoky grilled shrimp to a zesty avocado corn salsa that has just the right amount of crunch and creaminess. It’s a perfect balance of textures and colors, bringing together wholesome ingredients for a meal that feels both indulgent and nourishing all at once. Trust me, once you try this recipe, it will become a go-to for easy weeknight dinners or impressing friends at your next gathering.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to bringing out the best taste in this dish. Each element plays a crucial role, adding brightness, spice, or creaminess to the Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe. From the smoky shrimp to the crisp sweetness of corn, every bite is an adventure.
- 1 pound large shrimp, peeled and deveined: Choose fresh or thawed shrimp for the juiciest grilled results.
- 2 tablespoons olive oil: Helps the shrimp and corn get that perfect sear without sticking to the grill.
- 2 tablespoons lime juice: Adds a zesty brightness that lifts the shrimp and salsa flavors.
- 1 teaspoon chili powder: Provides a smoky, mild heat that complements the shrimp.
- 1 teaspoon cumin: Brings warmth and earthiness that pairs beautifully with the grilled elements.
- 1 teaspoon garlic powder: Adds savory depth to both the shrimp marinade and creamy sauce.
- 2 ears fresh or frozen corn: For that sweet, crunchy base in the avocado corn salsa.
- 1 small red onion, diced: Gives a sharp bite and lovely color contrast.
- 1/4 cup chopped cilantro: A fresh herbaceous note that brightens the salsa.
- 1/2 cup mayonnaise: Creates a rich base for the creamy sauce.
- 1/2 cup sour cream: Adds tang and smooth texture balancing the spicy and fresh flavors.
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, cumin, and garlic powder. This simple marinade infuses the shrimp with layers of tangy, smoky, and savory notes. Let it rest for 15 to 20 minutes so all those flavors soak in and make your shrimp taste like a dream on the grill.
Step 2: Grill the Corn
While the shrimp marinates, preheat your grill to medium-high. Brush your ears of corn with a bit of olive oil, then place them directly on the grill. Cook for about 10 to 12 minutes, turning occasionally, until the corn is beautifully charred in spots. This caramelization adds a wonderful smoky sweetness that makes the salsa sing.
Step 3: Make the Avocado Corn Salsa
Once the corn is cool enough to handle, cut the kernels off the cob and combine them with diced red onion, cilantro, and a splash of lime juice. This fresh salsa brings crunchy sweetness, a hint of sharpness, and herbal brightness that perfectly complements the grilled shrimp. It’s colorful, refreshing, and packed with texture.
Step 4: Whisk Up the Creamy Sauce
Next, blend together mayonnaise, sour cream, lime juice, and garlic powder in a small bowl. This sauce is dreamy—creamy with a zesty kick that ties all the ingredients together. Pop it in the fridge until you’re ready to assemble your bowls, and trust me, it’s going to take this dish to the next level.
Step 5: Grill the Shrimp
Return to your marinated shrimp and place them on the grill for about 2 to 3 minutes per side. Cook just until opaque and slightly charred for the juiciest texture. Overcooking will make shrimp tough, so keep an eye on them. When done, the shrimp should be perfectly tender, smoky, and bursting with all the marinade’s flavor.
Step 6: Assemble Your Bowl
Layer your grilled shrimp and avocado corn salsa in bowls, then generously drizzle the creamy sauce over the top. The combination of smoky shrimp, fresh salsa, and luscious sauce creates a harmony of taste and texture that makes every bite an absolute delight.
How to Serve Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
Garnishes
Fresh garnishes elevate this Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe to restaurant-quality. Scatter chopped cilantro leaves for a splash of bright green freshness. A few lime wedges on the side encourage everyone to add an extra zing. If you like a bit of extra crunch, sprinkle toasted pepitas or crushed tortilla chips over the top for delightful texture contrast.
Side Dishes
This bowl shines as a meal on its own, but pairing it with light, fresh sides can round out your dining experience. Think fluffy cilantro-lime rice or a simple black bean salad. A crisp green salad with a citrus vinaigrette makes a perfect refreshing complement, balancing the smoky richness of the shrimp and creamy sauce.
Creative Ways to Present
For a fun twist, serve the Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe in hollowed-out avocado halves or mini cast iron skillets for a rustic yet elegant look. You can also turn it into a vibrant taco filling by placing the shrimp and salsa in warm corn tortillas, drizzled with the creamy sauce and a sprinkle of fresh cilantro. Presentation can be as adventurous as your taste buds!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the shrimp, salsa, and creamy sauce separately in airtight containers in the refrigerator. This keeps everything fresh and prevents sogginess. The shrimp and salsa will stay good for up to 2 days, making it easy to enjoy this flavorful bowl again without losing any of the fresh taste.
Freezing
While the shrimp can be frozen after cooking, I don’t recommend freezing the avocado corn salsa or creamy sauce as they don’t freeze well due to texture changes. Freeze cooked shrimp in a tightly sealed container for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
To reheat the shrimp, gently warm them in a skillet over medium heat for just a couple of minutes to keep them tender and juicy. Avoid microwaving as it can make the shrimp rubbery. Serve with fresh salsa and chilled creamy sauce for that fresh, vibrant experience you love with the Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works great for this Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe. Just make sure to thaw them completely and pat dry to ensure the marinade clings well and the shrimp grills evenly.
What if I don’t have a grill? Can I cook the shrimp and corn another way?
No grill? No problem! You can cook the shrimp in a skillet over medium-high heat and roast or sauté the corn. While grilling adds a smoky flavor, these methods still deliver delicious results that capture the essence of the dish.
Is this recipe spicy?
The chili powder adds a gentle smoky heat, but it’s not overly spicy. If you prefer more kick, feel free to add a pinch of cayenne or some fresh jalapeño to the salsa for extra warmth.
Can I make this dish vegan or vegetarian?
If you want a plant-based version, swap shrimp for grilled tofu or tempeh seasoned with the same marinade. You can keep the fresh salsa and creamy sauce by using vegan mayonnaise and sour cream alternatives. It’s just as vibrant and satisfying!
How do I keep the shrimp juicy and tender?
The key is in the marinade and careful grilling—don’t overcook! Marinate the shrimp for about 15–20 minutes, then grill quickly on medium-high heat until just opaque. This ensures the shrimp stays juicy and tender every time.
Final Thoughts
There’s something truly special about the Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe—it’s a celebration of fresh, bold flavors that come together effortlessly for a meal you’ll want again and again. Whether you’re whipping it up for a casual evening or entertaining guests, this recipe brings warmth, texture, and deliciousness to the table in every bite. So grab your grill, gather those vibrant ingredients, and dive into a bowl that’s as joyful to make as it is to eat!
Print
Juicy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Description
This Juicy Grilled Shrimp Bowl features perfectly marinated and grilled shrimp served atop a fresh and zesty avocado corn salsa, complemented by a creamy lime-garlic sauce. It’s a vibrant, flavorful dish perfect for a light and satisfying meal.
Ingredients
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Avocado Corn Salsa
- 2 ears corn, fresh or frozen
- 1 small red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 medium avocado, diced
Creamy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
Instructions
- Marinate the shrimp: In a large bowl, combine the peeled and deveined shrimp with olive oil, lime juice, chili powder, cumin, and garlic powder. Mix well to coat evenly and let it marinate for 15-20 minutes to absorb the flavors.
- Grill the corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and place it on the grill. Cook for 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from heat and let cool slightly.
- Prepare the avocado corn salsa: Once the corn has cooled, cut the kernels off the cob and combine them in a bowl with diced red onion, chopped cilantro, lime juice, and diced avocado. Toss gently to mix all ingredients together.
- Make the creamy sauce: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and garlic powder until smooth and creamy. Refrigerate the sauce until ready to serve to let the flavors meld.
- Grill the shrimp: Place the marinated shrimp on the preheated grill and cook for 2-3 minutes per side until the shrimp are opaque, slightly charred, and cooked through. Avoid overcooking to keep them juicy.
- Assemble the bowls: Start by layering a generous scoop of the avocado corn salsa at the bottom of each bowl. Top with the grilled shrimp, then drizzle the creamy lime-garlic sauce over the top. Serve immediately for best flavor and texture.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the shrimp marinade if you prefer more heat.
- If fresh corn is unavailable, frozen corn can be used; thaw it before grilling.
- Feel free to serve this bowl over cooked rice or quinoa to make it a complete meal.
- Leftover creamy sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure not to overcook the shrimp to maintain their juiciness and tenderness.
