Save Last summer, my neighbor invited me over for an impromptu dinner on her patio. She grilled these shrimp while we chatted, and the smoky aroma mixed with fresh cilantro made everyone lean in closer. Now whenever I make this bowl, I'm back at that table, wine glass in hand, watching the sun go down.
I first made this for my sister who was convinced she didnt like shrimp. She took one bite, eyes went wide, and quietly asked for the recipe before she even finished her bowl. Now she texts me every time she grills shrimp, sending photos of her own variations.
Ingredients
- 1 lb large shrimp, peeled and deveined: Go for the biggest shrimp you can find, they shrink on the grill and hold seasoning better than the tiny ones
- 1 tablespoon olive oil: Helps all those spices cling to the shrimp and prevents sticking on the grill grates
- 1 teaspoon paprika: Gives that beautiful reddish color and adds subtle smokiness without overpowering the delicate shrimp flavor
- 1/2 teaspoon garlic powder: Distributes evenly better than fresh garlic would on the shrimp surface
- 1/4 teaspoon salt and black pepper each: Just enough to enhance without making you reach for your water glass
- 1/4 teaspoon cayenne pepper: Optional but worth it if you like that gentle warmth that builds rather than overwhelms
- 1 cup frozen corn, thawed: Frozen corn is actually sweeter and more consistent than fresh, plus no tedious cutting off the cob
- 1/2 cup red onion, diced: Red onion brings that sharp bite that cuts through the creamy elements
- 1/4 cup fresh cilantro, chopped: Fresh cilantro makes the whole bowl feel alive and bright, use plenty
- 2 tablespoons fresh lime juice: The acid that wakes up all the other flavors and makes corn salsa sing
- 1/2 cup mayonnaise and 1/4 cup sour cream: This combination creates the perfect velvety base that coats everything beautifully
- 1 tablespoon fresh lemon juice: Brightens the rich sauce so it feels indulgent but not heavy
- 1 clove garlic, minced: One clove is plenty since raw garlic is potent and you want it to complement not dominate
- 1 avocado, sliced or mashed: Creamy buttery contrast to the smoky grilled shrimp
- Cooked rice, quinoa, or greens: Your canvas, whatever you have on hand works perfectly
Instructions
- Season the shrimp:
- In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper until every piece is evenly coated. Let them sit while you prep everything else so the flavors really sink in.
- Fire up the grill:
- Preheat your grill or grill pan to medium heat. Grill the shrimp for 2 to 3 minutes per side until they turn pink and opaque, with gorgeous char marks. Don't overcook or they'll turn rubbery, and nobody wants that.
- Mix the corn salsa:
- In a separate bowl, combine the corn, red onion, cilantro, lime juice, and salt. Toss everything together and let it hang out while you grill the shrimp, those flavors need time to become friends.
- Whisk the sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper until completely smooth. The sauce should be thick enough to drizzle but thin enough to pour easily.
- Build your bowl:
- Start with a base of rice, quinoa, or greens if you're using them. Arrange the corn salsa, grilled shrimp, and avocado on top in sections rather than mixing everything together, it looks much prettier that way.
- Finish with sauce:
- Drizzle that creamy garlic sauce generously over everything. Serve immediately while the shrimp are still warm and the avocado is perfectly creamy.
Save This recipe became my go to when friends come over for casual dinners. There's something about building your own bowl that makes everyone comfortable, and the way the shrimp smells on the grill always draws people into the kitchen.
Making It Your Own
Once you've made this a few times, you'll start seeing opportunities to customize. The structure stays solid but you can swap ingredients based on what looks good at the market or what you already have in your fridge.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creamy sauce beautifully, or go with a light lager if you prefer beer. The key is something refreshing that won't compete with the shrimp's delicate sweetness.
Make Ahead Magic
The corn salsa actually improves after a few hours in the fridge, and the garlic sauce keeps perfectly for days. You can even season the shrimp ahead and keep them marinating in the refrigerator until you're ready to grill.
- Cook the shrimp right before serving, they're infinitely better fresh from the grill
- Slice your avocado just before assembling or toss with lime juice to prevent browning
- Warm your base if you're using rice, cold shrimp on hot rice creates the most wonderful temperature contrast
Save Hope this bowl brings you as many happy gatherings as it's brought me. There's something about grilled food and good company that just makes everything right with the world.
Recipe FAQ
- → Can I use frozen shrimp?
Yes, frozen shrimp work perfectly. Thaw completely before grilling and pat dry to ensure proper seasoning and even cooking.
- → What can I substitute for mayonnaise?
Greek yogurt makes an excellent lighter substitute for mayonnaise in the creamy garlic sauce while maintaining tanginess and texture.
- → How do I store leftovers?
Store components separately in airtight containers. Reheat shrimp gently and assemble fresh bowls for best texture and flavor.
- → Can I make this spicier?
Add cayenne pepper to the shrimp seasoning or incorporate diced jalapeño into the corn salsa for extra heat and complexity.
- → What's the best way to grill shrimp?
Preheat grill to medium-high, cook shrimp 2-3 minutes per side until pink and opaque. Avoid overcooking to prevent rubbery texture.