Grilled Shrimp Bowl Avocado Corn Salsa (Printable)

Smoky grilled shrimp with fresh avocado, zesty corn salsa, and creamy garlic sauce in a vibrant 25-minute bowl.

# What You'll Need:

→ For the Grilled Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon cayenne pepper (optional)

→ For the Corn Salsa

08 - 1 cup frozen corn, thawed
09 - 1/2 cup red onion, diced
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons fresh lime juice
12 - 1/4 teaspoon salt

→ For the Creamy Garlic Sauce

13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream
15 - 1 tablespoon fresh cilantro, finely chopped
16 - 1 tablespoon fresh lemon juice
17 - 1 clove garlic, minced
18 - Pinch of salt and black pepper

→ For Assembly

19 - 1 avocado, sliced or mashed
20 - Cooked rice, quinoa, or greens (optional)

# How-To Steps:

01 - In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper until evenly coated.
02 - Preheat a grill or grill pan to medium heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
03 - In a separate bowl, combine the corn, red onion, cilantro, lime juice, and salt. Toss together to make the corn salsa.
04 - In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
05 - Layer rice, quinoa, or greens as a base in each bowl. Top with corn salsa, grilled shrimp, and avocado slices. Drizzle generously with creamy garlic sauce.
06 - Serve immediately while the shrimp are still warm.

# Expert Tips:

01 -
  • The creamy garlic sauce ties everything together like an old friend who gets along with everyone at the party
  • You get that restaurant quality grilled flavor with almost zero cleanup since everything goes into one bowl
  • The corn salsa brings such bright crunch that even people who swear they hate vegetables end up asking for seconds
02 -
  • Pat your shrimp completely dry with paper towels before seasoning, wet shrimp will steam instead of getting those gorgeous grill marks
  • The garlic sauce tastes significantly better if you make it at least 30 minutes ahead, giving the garlic time to mellow and meld
  • Don't skip the rest time after tossing the corn salsa, the lime juice needs those few minutes to slightly pickle the onion and take the harsh edge off
03 -
  • Soak wooden skewers in water for 30 minutes if you want to grill the shrimp skewered, they'll be easier to flip and less likely to fall through the grates
  • Keep a close eye on the shrimp during the last minute of grilling, the difference between perfectly cooked and overdone is literally seconds
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