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Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Garlic Sauce layers smoky shrimp sweet corn crunch and creamy dressing into a meal that always feels both fresh and satisfying. This is my go to when I want a dinner that feels special but comes together with simple ingredients in well under thirty minutes. The combination of grilled shrimp and tangy garlic sauce keeps everyone coming back for seconds.
I first tried this after a trip to the farmers market with fresh corn and could not believe how quickly the flavors came together. Now it is one of my hassle free favorites for busy evenings.
Ingredients
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- Large shrimp peeled and deveined: gives the bowl its protein boost and cooks fast I prefer ones that look plump and smell fresh at the fish counter
- Olive oil: brings a subtle richness and helps the spices adhere well Aim for cold pressed extra virgin
- Paprika: infuses gentle smokiness try smoked paprika if you have it
- Garlic powder: increases depth and savory aroma Check for a garlic powder that is fragrant not faded
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- Salt and cracked black pepper: balance all the sweet and tangy notes Use fine sea salt and freshly ground pepper for the best finish
- Cayenne pepper: brings optional heat add a scant pinch or more for extra kick
- Frozen corn thawed: keeps prep fast while tasting like summer Choose corn that is vibrant yellow and sweet smelling
- Red onion: adds bold crunch look for firm bulbs with no soft spots
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- Cilantro: for herbal brightness snip the leaves from fresh vibrant bunches
- Jalapeño: is optional for a spicy edge Choose ones that feel firm with shiny skin
- Lime juiced: is the secret to the best salsa Roll your lime on the countertop for extra juice
- Mayonnaise and sour cream: make the sauce extra creamy and help the garlic flavor linger Use real mayo and real full fat sour cream for best texture
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- Lemon juice: stirred into the dressing brings tang and freshness
- Fresh garlic minced: is crucial to the sauce For softest flavor smash and mince it just before using
- Avocado: delivers that buttery creamy element Find one that yields to gentle pressure but is not mushy
- Sesame seeds and green onion: offer a subtle nutty crunch and fresh bite for that beautiful finish
Step-by-Step Instructions
- Prep the Shrimp:
- Pat the shrimp dry on paper towels to help it sear. In a mixing bowl toss it thoroughly with olive oil paprika garlic powder salt pepper and optional cayenne until every piece is glossed and evenly coated. This marinating ensures layers of flavor when grilled.
- Make the Corn Salsa:
- In a separate bowl combine the thawed corn with diced red onion chopped cilantro minced jalapeño and fresh lime juice. Sprinkle with a touch of salt then toss gently so the onion and lime brighten the corn rather than overwhelming it. Let it sit five minutes for the flavors to meld.
- Grill the Shrimp:
- Place shrimp on a hot grill or grill pan over medium heat. Cook for two to three minutes on one side until the underside has light grill marks and starts to curl. Flip each shrimp gently using tongs and cook another two minutes just until opaque and cooked through. Take care not to overcook for plump juicy shrimp.
- Make the Creamy Garlic Sauce:
- In a bowl whisk together mayonnaise sour cream chopped cilantro lemon juice freshly minced garlic salt and cracked black pepper. Whisk vigorously until the dressing is fully smooth and flecked with green. Let it rest in the fridge while assembling the bowls so flavors blend.
- Assemble the Bowls:
- Spoon the corn salsa into each bowl or deep plate. Arrange grilled shrimp over the top then tuck in ripe avocado slices or cubes. Drizzle generously with creamy garlic sauce so every bite catches some. Scatter sesame seeds and chopped green onions for color and crunch just before serving.
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I always look forward to scooping thick slices of avocado onto my bowl since their creaminess ties everything together. My family loves this recipe for summer dinners outside on the patio and my kids eat it deconstructed with extra creamy sauce on the side.
Storage Tips
If making ahead keep every component in its own airtight container and slice avocado only just before serving so it stays bright green. The garlic dressing will keep in the fridge for three days corn salsa keeps two days and shrimp can be enjoyed cold or lightly reheated in a skillet the next day.
Ingredient Substitutions
You can swap fresh corn when in season for even more crunch and pop of sweetness. Out of shrimp Try using chicken breast strips tossed with the same marinade and grilled the same way. Greek yogurt stands in well for sour cream in the sauce if you want a lighter bite. For dairy free options use all mayo or a vegan mayo.
Serving Suggestions
This bowl is amazing on its own but I like to add a scoop of cooked brown rice or quinoa to make it more filling. Serve with a side of crunchy cabbage salad or an extra wedge of lime for squeezing over the top. It also works well for gatherings since guests can build their own bowl just how they like it.
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Cultural Historical Context
Shrimp bowls like this reflect American takes on global flavors drawing from elements of Mexican corn salsa filled with cilantro and lime and the bright creamy sauces found through southern coastal cuisine. Bowls have grown in popularity as balanced fast meals that blend convenience with fresh ingredients and bold flavor pairings.
Recipe FAQs
- → How do I ensure the shrimp is perfectly grilled?
Grill the shrimp over medium heat for 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking for the best texture.
- → Can I substitute frozen corn for fresh in the salsa?
Yes, thawed frozen corn works well and adds sweetness, but fresh corn can provide extra crunch and flavor if available.
- → What’s the best way to mash the avocado?
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash until smooth or leave some chunks for texture.
- → How spicy is the corn salsa?
The spice level depends on the jalapeño. For a milder salsa, remove the seeds; for more heat, use the whole pepper or add extra cayenne.
- → Can this bowl be served with rice?
Absolutely! Adding cooked rice creates a heartier meal and helps soak up the flavors from the sauce and salsa.
- → How can I make the garlic sauce lighter?
Substitute Greek yogurt for sour cream and use a lighter mayonnaise if preferred, to reduce fat while keeping the creamy texture.