Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 Tbsp olive oil; 1 tsp paprika; ½ tsp garlic powder; ¼ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional); 1 cup frozen corn, thawed; ½ cup red onion, diced; ¼ cup cilantro, chopped; 1 jalapeño, seeded and minced (optional); Juice of 1 lime; Salt to taste; ½ cup mayonnaise; ¼ cup sour cream; 1 Tbsp cilantro, chopped; 1 Tbsp lemon (or lime) juice; 1 clove garlic, minced; ¼ tsp salt; ¼ tsp black pepper; 1 avocado, sliced or mashed; Sesame seeds, for garnish; Chopped green onions, for garnish

Jump to Recipe·Leave a Review

I bring together char-grilled shrimp, vibrant avocado-corn salsa, and a luscious garlic-infused sauce in a bright, wholesome bowl that's ready in about 25 minutes.

Why You’ll Love This Recipe

I love how everything combines beautifully in one bowl—protein-rich shrimp, fresh and crunchy salsa, and a smooth, flavorful garlic sauce. The variety of textures and flavors makes this dish both satisfying and nutritious. It's perfect for a quick lunch or dinner.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

1 lb large shrimp, peeled and deveined
1 Tbsp olive oil
1 tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For the corn salsa:

1 cup frozen corn, thawed
½ cup red onion, diced
¼ cup cilantro, chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
Salt to taste

For the creamy garlic sauce:

½ cup mayonnaise
¼ cup sour cream
1 Tbsp cilantro, chopped
1 Tbsp lemon (or lime) juice
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper

For assembling the bowl:

1 avocado, sliced or mashed
Sesame seeds, for garnish
Chopped green onions, for garnish

directions

Prep shrimp. I toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and optional cayenne.
Make corn salsa. I mix corn, red onion, jalapeño, cilantro, lime juice, and salt, then set aside.
Grill shrimp. I grill the shrimp over medium heat for 2–3 minutes per side until pink and opaque.
Prepare creamy sauce. I whisk mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth.
Assemble bowls. I add corn salsa into bowls, layer shrimp and avocado slices, drizzle with sauce, and garnish with sesame seeds and green onions.

Servings and timing

This recipe makes 2 servings, ready in 25 minutes—15 minutes prep time and 10 minutes cooking.

Variations

I add extra spice by mixing chopped jalapeño or cayenne pepper into the sauce.
For a heartier version, I use rice or quinoa as a base.
Mixing mashed avocado into the creamy sauce creates a richer and lighter sauce option.

storage/reheating

I store shrimp, salsa, and sauce separately in airtight containers in the fridge. The salsa stays fresh for about 2 days, the sauce 3–4 days, and shrimp up to 2 days. To reheat, I gently warm the shrimp in a skillet or microwave before assembling the bowls.

FAQs

What's the best way to store leftovers?

I store each component—shrimp, salsa, sauce—in separate airtight containers. The salsa stays fresh about 2 days, sauce 3–4 days, shrimp about 2 days. Warm shrimp gently for best texture.

Is this recipe spicy?

The spice level is adjustable. Cayenne pepper, jalapeño, or hot sauce can be included or omitted based on preference.

Can I use pre-cooked shrimp?

Yes, I gently heat pre-cooked shrimp just before assembling the bowls to avoid a tough texture.

How do I prevent the avocado from browning?

I drizzle avocado slices with extra lime juice, store them in an airtight container, and add avocado to the bowl just before serving.

Can I make this without a grill?

Absolutely! Shrimp can easily be cooked in a skillet on medium-high heat for 2–3 minutes per side to achieve a similar char.

Conclusion

This grilled shrimp bowl is quick, vibrant, and nutritious, balancing flavorful shrimp, fresh salsa, and creamy garlic sauce. It's easy to customize and makes a delightful meal for any occasion.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main Dish
Method: Grilling, Mixing
Cuisine: American
Diet: Low Calorie

Print Recipe

Description

A wholesome and vibrant bowl featuring grilled shrimp, avocado-corn salsa, and a creamy garlic sauce, all packed with balanced flavors and textures, perfect for a light lunch or dinner.

Instructions

Prep shrimp: Toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne (if using).
Make corn salsa: Combine corn, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
Grill shrimp: Over medium heat, grill each shrimp for 2–3 minutes per side until pink and opaque.
Prepare creamy sauce: Whisk mayo, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth.
Assemble bowls: Spoon corn salsa into bowls, top with shrimp and avocado, drizzle with sauce, and garnish with sesame seeds and green onions.

Notes

Extra heat can be added with chopped jalapeño or cayenne in the sauce.
Swap rice or quinoa as a base for a grain bowl version.
Mix mashed avocado into the creamy sauce for a richer, lighter twist.
Store shrimp, salsa, and sauce separately in airtight containers in the fridge.
Salsa stays fresh about 2 days, sauce 3–4 days, shrimp 2 days.
Warm the shrimp gently before remixing into bowls to maintain texture.
For a non-grilled version, cook shrimp in a skillet on medium-high for 2–3 minutes per side to get a nice sear.