Pin it
Nothing beats a grilled shrimp bowl loaded with creamy avocado and a punchy corn salsa for a sunny dinner that feels fresh and light but totally satisfying. This recipe is a favorite for busy weeknights when I want something vibrant that still comes together fast. The contrast between the smoky grilled shrimp, crisp vegetables, and the smooth tangy sauce is just perfect.
I became obsessed with this bowl after making it for a last-minute summer backyard cookout. Now it is requested any time we want a meal that feels both special and casual.
Ingredients
- Large shrimp: Peeled and deveined shrimp cook evenly and absorb the marinade well. Look for ones with a firm texture and a light fresh scent
- Olive oil: Extra virgin gives the marinade great flavor and keeps the shrimp moist
- Paprika: Adds smokiness and depth opt for sweet or smoked paprika to suit your taste
- Garlic powder: Rounds out the marinade with warmth choose pure garlic powder for best results
- Salt: Use fine sea salt for even seasoning
- Black pepper: Freshly cracked gives a little bite and complexity
- Cayenne pepper: Optional but brings a nice heat if you like things zesty
- Frozen corn: Defrosted corn is crisp and sweet. Try to buy whole kernel corn with no added sugar
- Red onion: Brightens the salsa with color and crunch. Pick onions that are firm and free from blemishes
- Cilantro: Brings classic freshness make sure it is perked up and not wilted
- Jalapeño: Optional for spice use a small firm one and remove seeds if you want less heat
- Lime: Fresh lime juice is key for tanginess pick limes that feel heavy for their size
- Mayonnaise: The base for a creamy luscious sauce use full-fat for best texture
- Sour cream: Adds tang and mouthfeel try to use real cultured sour cream
- Lemon juice: Adds fresh zip to the sauce use freshly squeezed for brightest flavor
- Garlic: Essential bite and aroma use a fresh clove
- Avocado: Creamy richness is essential pick one that yields slightly to gentle pressure
- Sesame seeds: Nutty crunch for garnish use toasted if possible
- Green onions: Adds a touch of color and mild onion flavor choose bright green stalks
Instructions
- Prep the Shrimp:
- In a medium bowl toss shrimp with olive oil paprika garlic powder salt black pepper and cayenne if using. Make sure each piece is fully coated so the seasoning penetrates while marinating. Let sit for at least 10 minutes or up to 30 minutes in the fridge for deeper flavor
- Make the Corn Salsa:
- In a separate bowl combine thawed corn diced red onion chopped cilantro minced jalapeño if using and fresh lime juice. Sprinkle with salt and mix gently to avoid crushing the kernels. Taste and adjust lime or salt as needed then set aside to let the flavors blend
- Grill the Shrimp:
- Heat your grill pan or barbecue to medium. Arrange the shrimp in a single layer and cook for 2 to 3 minutes per side turning just once. Shrimp are done when opaque and slightly charred at the edges. Remove from heat and let rest while preparing the rest
- Make the Creamy Sauce:
- In a small mixing bowl whisk together mayonnaise sour cream chopped cilantro lemon juice minced garlic salt and pepper until totally smooth. Taste and balance with a bit more lemon juice or salt if you like it tangier
- Assemble the Bowls:
- Spoon your favorite cooked rice into each bowl as the base. Arrange grilled shrimp and spoonfuls of corn salsa on top. Add slices of ripe avocado. Generously drizzle with creamy sauce. Finish with a sprinkle of sesame seeds and chopped green onions for a burst of color and crunch
Pin it
I love the way the cilantro makes everything taste garden fresh. My younger brother once tried to pick out every bit of green but now he asks for double the salsa on his bowl.
Storage Tips
These bowls are best eaten fresh to enjoy the grilled shrimp and creamy textures at their peak. If you have leftovers store the components separately in airtight containers in the fridge for up to two days. Slice avocado just before serving to prevent browning
Ingredient Substitutions
No shrimp Try grilled chicken or tofu for a similar flavor boost. You can also swap the rice for quinoa or cauliflower rice to suit your taste. Dairy-free mayonnaise and sour cream work perfectly in the sauce if needed
Serving Suggestions
Layer the bowls over chopped romaine for a shrimp salad twist or serve family-style on a big platter to let everyone build their own. Warm tortillas on the side turn this into a delicious taco night spread
Cultural Historical Context
Inspired by coastal flavors and the classic combination of seafood with creamy and zesty sauces this bowl brings a little taste of summer even in colder months. The corn salsa and creamy sauce are nods to Latin American and California cuisine which always focuses on fresh accents
Pin it
This bowl is a taste of summer any day of the year. You will want to make it again and again!
Frequently Asked Questions
- → How do I prevent shrimp from becoming rubbery?
Quickly grill the shrimp over medium heat, just until pink and opaque, to maintain tenderness.
- → Can frozen corn be used for the salsa?
Yes, thawed frozen corn works well and keeps the salsa sweet and crisp.
- → What adds spice to the bowl?
Cayenne pepper in the shrimp and jalapeño in the salsa provide a subtle kick. Adjust as desired.
- → Is it possible to make the creamy sauce ahead?
Absolutely—the sauce can be prepared ahead and refrigerated for up to two days for convenience.
- → What other garnishes go well?
Chopped green onions and sesame seeds add crunch and color, rounding out the bowl beautifully.