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 juice; 1 clove garlic, minced; ¼ tsp salt; ¼ tsp black pepper; 1 avocado, sliced or mashed; Sesame seeds, for garnish; Green onions, chopped, for garnish

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I love this vibrant, all‑in‑one bowl combining smoky grilled shrimp, sweet corn salsa, creamy avocado, and a zesty garlic sauce. It's fresh, satisfying, and perfect for a quick lunch or dinner.

Why You’ll Love This Recipe

I adore how the flavors balance: tender, spiced shrimp coupled with bright, crunchy corn salsa. The creamy garlic sauce ties it all together, while the avocado adds richness. It feels indulgent, yet wholesome—and it comes together in about 25 minutes.

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 juice
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper

For assembly:
1 avocado, sliced or mashed
Sesame seeds, for garnish
Green onions, chopped, for garnish

Directions

I toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne (if I want a kick), ensuring each piece is well coated.
I combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl and set it aside to let the flavors meld.
I cook the shrimp over medium heat for about 2–3 minutes per side until they curl and turn pink.
In a small bowl, I whisk together mayo, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth.
I divide the corn salsa into bowls, top with grilled shrimp and avocado, and drizzle the creamy garlic sauce over everything. I finish with a sprinkle of sesame seeds and chopped green onions.

Servings and timing

Servings: 2 bowls
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes swap in cooked rice or quinoa at the bottom of the bowl to make it more filling.
To increase the spice level, I add more cayenne or red pepper flakes.
I like to switch sour cream for Greek yogurt in the sauce for a tangier, lighter option.

Storage/reheating

Leftovers keep well for up to 2 days. I store components separately: shrimp in one container, corn salsa in another, and the avocado last to avoid browning. I reheat the shrimp gently in a skillet or microwave and add fresh avocado and sauce when ready to eat.

FAQs

Can I use fresh corn instead of frozen?

Yes—I like to use fresh corn when it's in season. I just grill or boil the corn, cut off the kernels, and let it cool before mixing into the salsa.

What can I do if I don’t have a grill?

I often cook the shrimp on a grill pan or skillet. It still develops a nice sear and flavor. I just make sure not to overcook it.

Can I make this ahead of time for meal prep?

Yes. I prepare the shrimp, salsa, and sauce in advance. I reheat the shrimp when ready to eat and slice fresh avocado right before serving.

How spicy is the dish?

It’s mildly spicy with paprika and optional cayenne and jalapeño. I adjust the amount of spice depending on my preference that day.

Is it gluten-free and dairy-free?

It’s naturally gluten-free. To make it dairy-free, I use dairy-free mayo and sour cream or replace them with a dairy-free yogurt alternative.

Conclusion

This grilled shrimp bowl delivers bold flavor and satisfying texture in every bite. I love how easy and quick it is to make, yet it feels special and nourishing. It’s one of my go-to dishes for busy weeknights or when I want something vibrant and fresh.

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

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main Dish
Method: Grilling
Cuisine: American
Diet: Gluten Free

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Description

A vibrant, all-in-one bowl featuring smoky grilled shrimp, sweet corn salsa, creamy avocado, and a zesty garlic sauce. Fresh, wholesome, and ready in under 30 minutes.

Instructions

Toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using, until well coated.
In a bowl, mix corn, red onion, jalapeño (optional), cilantro, lime juice, and salt to make the corn salsa. Set aside.
Grill the shrimp over medium heat for 2–3 minutes per side until pink and curled.
Whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
Divide the corn salsa into bowls, top with grilled shrimp and avocado, and drizzle with the garlic sauce. Garnish with sesame seeds and green onions.