Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon salt; 1 cup cooked white or brown rice; 1 ripe avocado, sliced; 1 cup canned or grilled corn kernels; ½ cup cherry tomatoes, halved; ¼ cup diced red onion; 2 tablespoons chopped cilantro; juice of 1 lime; ½ cup sour cream or Greek yogurt; 2 tablespoons mayonnaise; 2 garlic cloves, minced; 1 tablespoon lemon juice; salt and pepper to taste

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Get ready to brighten up your dinner routine with this vibrant, flavor-packed Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe! Charred, spiced shrimp meet creamy avocado, sweet corn salsa, and a luscious, garlicky sauce that ties everything together—all nestled over your favorite rice. This bowl checks every box: bold, healthy, impossibly fresh, and easy enough for a speedy weeknight, but special enough to serve guests. The mix of textures and zesty flavors makes every bite a mini celebration!

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

Ingredients You’ll Need

The best part of making a Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe is how straightforward the ingredient list is, yet how big of an impact each piece has. From smoky spices to the creamy drizzle, each ingredient brings color, crunch, or a punch of flavor that makes this bowl totally irresistible.

Large shrimp (1 pound, peeled and deveined): The juicy, tender stars of the bowl, soak up every bit of the flavorful marinade.
Olive oil (1 tablespoon): Helps the spices stick to the shrimp and keeps them gloriously juicy on the grill.
Chili powder (1 teaspoon): Adds deep smoky zing to the shrimp for that essential bold flavor kick.
Cumin (½ teaspoon): Brings a toasty, earthy warmth that’s classic in any Mexican-inspired dish.
Paprika (½ teaspoon): Lends a gentle heat and brilliant color to your shrimp.
Salt (¼ teaspoon, plus more to taste): The must-have flavor booster for every component in the recipe.
Cooked white or brown rice (1 cup): Choose your favorite kind; it’s the comforting base that soaks up all the juices and sauce.
Avocado (1 ripe, sliced): Brings creamy goodness, keeps things fresh, and cools off the spiced shrimp.
Corn kernels (1 cup, canned or grilled): Sweet, juicy pops of corn are a color and flavor highlight, especially if you grill them.
Cherry tomatoes (½ cup, halved): Bursting with sweetness and a juicy texture that lightens each bite.
Red onion (¼ cup, diced): Adds crunch and sharpness, giving the salsa a lively kick.
Cilantro (2 tablespoons, chopped): That herby sparkle you crave in any fresh salsa or topping.
Lime (juice of 1): Provides a tangy, bright freshness to the salsa and brings all the components to life.
Sour cream or Greek yogurt (½ cup): The tangy, creamy base for the luscious garlic sauce—use Greek yogurt for extra protein.
Mayonnaise (2 tablespoons): Adds richness and silkiness to the sauce without overwhelming the garlic flavor.
Garlic cloves (2, minced): For that unmistakable garlicky punch in your creamy sauce.
Lemon juice (1 tablespoon): Makes the creamy sauce pop and brightens the garlic notes.
Salt and pepper to taste: The finishing touch for balanced flavor in the final sauce.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

Step 1: Marinate the Shrimp

Start by tossing your peeled and deveined shrimp in a bowl with olive oil, chili powder, cumin, paprika, and a pinch of salt. Give everything a good mix, making sure each shrimp is coated in that spicy marinade. Let the shrimp marinate for 10 minutes while you prep the other ingredients—this short marination time really amps up the flavor.

Step 2: Make the Corn Salsa

While the shrimp are soaking up flavor, grab a fresh bowl and stir together your corn kernels (grilled or canned), halved cherry tomatoes, diced red onion, chopped cilantro, and the juice of one lime. This salsa is zippy, juicy, and super colorful, providing a crunchy counterpoint to the tender shrimp.

Step 3: Whisk Up the Creamy Garlic Sauce

In a small mixing bowl, combine the sour cream (or Greek yogurt) with mayonnaise, minced garlic, freshly squeezed lemon juice, plus a dash of salt and black pepper. Whisk until the sauce is smooth and the garlic is fragrant. This sauce is the secret ingredient that pulls the whole Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe together.

Step 4: Grill the Shrimp

Preheat your grill or a stovetop grill pan to medium-high heat. Once hot, arrange the marinated shrimp in a single layer and grill them for 2 to 3 minutes per side. You’re aiming for a pink, lightly charred finish—just watch closely so they don’t overcook! The smoky notes add a delicious depth to every bite.

Step 5: Assemble the Bowls

Split your cooked rice among four bowls. Top each with a generous serving of grilled shrimp, creamy avocado slices, and a big spoonful of the corn salsa. Finish with a decadent drizzle of creamy garlic sauce. Every colorful element is showcased and ready to mix and mingle for that big first bite!

How to Serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

Garnishes

Dress it up with extra chopped cilantro, lime wedges, or a pinch of chili flakes if you love some heat. Thinly sliced green onions or a sprinkle of Cotija cheese work beautifully as well. Gorgeous layers and vibrant colors mean garnishes are more than decoration—they’re flavor boosters!

Side Dishes

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe truly holds its own, but pairing it with tortilla chips, a bowl of black beans, or a crisp green salad can make your meal feel like a festive feast. Don’t forget a pitcher of iced tea or sparkling lime water to round out the experience!

Creative Ways to Present

Try arranging all the components on a large platter for a “build your own bowl” experience at the table—perfect for parties. If you’re packing lunch, layer everything in a glass jar for a colorful, portable meal. For a fresh twist, tuck ingredients into lettuce cups or serve over mixed greens for a lighter salad version of this favorite.

Make Ahead and Storage

Storing Leftovers

Any leftover Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe components should be stored separately for best texture. Keep shrimp, rice, salsa, and creamy garlic sauce in airtight containers in the fridge, and assemble your bowl just before eating. The salsa is freshest within two days, while the sauce and shrimp will keep for up to three days.

Freezing

While the salsa and creamy garlic sauce are best enjoyed fresh, the cooked shrimp and rice can absolutely be frozen for later! Cool completely, transfer to airtight containers, and freeze for up to one month. Just remember to make fresh avocado slices and salsa when you’re ready to enjoy again.

Reheating

To reheat, gently warm the shrimp and rice in a microwave or in a skillet over low heat until just heated through—try not to overcook to keep the shrimp juicy. Add fresh salsa, avocado, and sauce after reheating, and your bowl will taste as good as new!

FAQs

Can I make this recipe ahead for meal prep?

Absolutely! Prep and store the grilled shrimp, rice, salsa, and sauce in individual containers. Assemble your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe right before serving for the best texture and freshness.

What kind of rice works best?

Both white and brown rice are fantastic here. Brown rice offers a nutty flavor and extra fiber, while white rice has a fluffy, neutral base that lets the toppings shine. You can even substitute quinoa or cauliflower rice if you like!

Is there a dairy-free option for the creamy garlic sauce?

Yes! Simply use vegan mayonnaise and coconut yogurt in place of sour cream or Greek yogurt. The result is still creamy and just as delicious, perfect for anyone who’s dairy-free but wants to enjoy this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe.

Can I use frozen shrimp?

Frozen shrimp are totally fine for this recipe—just thaw them completely and pat dry before marinating. They grill up beautifully and still pick up all the savory flavors of the spice mix.

How spicy is this dish?

The level of spice is pretty mild as written, but you can dial it up by adding extra chili powder or a pinch of cayenne to the marinade. If serving a crowd, keep the recipe as-is and offer hot sauce on the side for those who love extra heat.

Final Thoughts

If you’re looking for a quick, colorful meal that tastes like summer in every bite, the Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe has your name written all over it. Deliciously fresh, full of tempting textures, and easy enough for any night of the week—this is one recipe you’ll reach for again and again. Gather your ingredients and treat yourself (or your family) to a bowlful of happiness!

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

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4.6 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delightful meal with this Grilled Shrimp Bowl featuring a vibrant Avocado, Corn Salsa, and a luscious Creamy Garlic Sauce. This dish offers a perfect balance of flavors and textures, making it a satisfying and healthy choice for any occasion.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon salt

For the Bowl:

1 cup cooked white or brown rice
1 ripe avocado, sliced
1 cup canned or grilled corn kernels
½ cup cherry tomatoes, halved
¼ cup diced red onion
2 tablespoons chopped cilantro
juice of 1 lime

For the Creamy Garlic Sauce:

½ cup sour cream or Greek yogurt
2 tablespoons mayonnaise
2 garlic cloves, minced
1 tablespoon lemon juice
salt and pepper to taste

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Instructions

Marinate the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, cumin, paprika, and salt. Let marinate for 10 minutes.
Prepare the Corn Salsa: Mix corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl.
Create the Creamy Garlic Sauce: Whisk together sour cream, mayonnaise, garlic, lemon juice, salt, and pepper.
Grill the Shrimp: Cook shrimp on a preheated grill for 2–3 minutes per side.
Assemble the Bowl: Divide rice into bowls, top with shrimp, avocado, corn salsa, and creamy garlic sauce. Garnish with cilantro and lime wedges.