Grilled Shrimp Bowl with Avocado Corn Salsa

As the aroma of grilled shrimp wafts through the air, it’s hard not to feel excited about the fresh flavors that await. This Grilled Shrimp Bowl with Avocado Corn Salsa comes together in about 30 minutes and offers a delightful mix of textures and tastes. The combination of succulent shrimp and refreshing salsa results in a dish that is sure to please.

This recipe is perfect for a quick weeknight dinner or a casual weekend gathering. It’s an excellent choice for those looking to enjoy a healthy, flavorful meal without much fuss. You can prepare the salsa and sauce ahead of time, making mealtime even more convenient.

Why You’ll Love This Recipe

• The grilled shrimp adds a satisfying smokiness and char.
• Fresh avocado corn salsa lends a refreshing crunch.
• Creamy garlic sauce elevates the dish with dreamy flavors.
• It’s a wholesome meal that packs plenty of nutrients.

What You’ll Need

Gather the following ingredients to create your flavorful shrimp bowl:

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salsa

• 1 cup corn kernels, fresh or thawed frozen
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice

For the Sauce

• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• 1 tablespoon water
• 1 teaspoon lemon juice

For Serving

• 2 cups cooked white rice or quinoa

Note: Use lime juice for a fresher taste.

Substitutions & Swaps

• Quinoa can replace white rice.
• Use Greek yogurt instead of mayonnaise.
• Frozen corn works in a pinch.
• Add diced bell peppers for more crunch.

How to Make It

Follow these simple steps to create your delicious dish:

Combine

In a bowl, combine shrimp with olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.

Prepare the Salsa

In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.

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Make the Sauce

Whisk together the mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.

Grill the Shrimp

Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.

Assemble the Bowls

Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.

Serve

Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.

How to Store It

Fridge: 3 days in an airtight container.
Freezer: No, shrimp texture changes.
Reheat: Microwave on low for 1-2 minutes.

Tips for Best Results

• Ensure shrimp are patted dry before seasoning to achieve a good sear.
• Don’t skip the marination step for flavorful shrimp.
• Customize the salsa with your favorite vegetables.
• Serve the dish warm for the best flavor experience.

Serving Suggestions

• Pair it with a crisp green salad on the side.
• Enjoy it at a backyard barbecue or picnic.
• Serve with tortilla chips for added crunch.

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