Dinner

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

Byanna orden November 24, 2025November 24, 2025

Introduction

This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is a vibrant and healthy meal that’s packed with bold flavors. Perfect for lunch or dinner, it combines smoky shrimp with fresh salsa and a rich sauce for a satisfying bowl you’ll want to make again and again.

A white bowl filled with three main layers: on the left side, a colorful mix of corn kernels, red onion pieces, small green herb bits, and tiny red pepper chunks; on the right bottom, a smooth, light green guacamole layer with some small avocado pieces; on top and covering most of the bowl, large, grilled shrimp with a dark charred look and a reddish-orange color, slightly curled and stacked. Above the shrimp, a woman's hand is pouring a creamy, pale white sauce with green herbs. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup frozen corn, thawed
1/2 cup red onion, diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and minced (optional)
1 lime, juiced
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon cilantro, chopped
1 tablespoon lemon juice
1 clove garlic, minced
1 avocado, sliced or mashed
Sesame seeds for garnish
Green onions, chopped for garnish

Instructions

Step 1: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss well to coat evenly.
Step 2: In another bowl, mix together the thawed corn, diced red onion, chopped cilantro, minced jalapeño if using, lime juice, and salt. Stir gently and set aside.
Step 3: Preheat a grill pan over medium heat. Grill the shrimp for 2 to 3 minutes on each side, or until they are cooked through and opaque.
Step 4: In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
Step 5: Assemble the bowls by dividing the corn salsa between them. Top with grilled shrimp and avocado slices or mash. Drizzle with the creamy garlic sauce, then garnish with sesame seeds and chopped green onions.

Tips & Variations

For extra heat, increase the cayenne pepper in the shrimp marinade or add a pinch of red pepper flakes.
Make it more filling by serving with a side salad, soup, or adding cooked rice to the bowl.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a pan or microwave before assembling if desired. Keep avocado fresh by tossing it with a little lime juice before storing.

How to Serve

The dish in a white bowl shows three main sections: on the left is a colorful corn salsa with bright yellow corn kernels, small red and purple diced onions, bits of green herbs, and tiny pieces of red pepper. On the right side and center are several large grilled shrimp with a dark charred texture, deep orange and brown colors, arranged on top of each other. At the bottom right, there is a layer of smooth, green guacamole. Above the shrimp, a woman's hand holds a spoon dripping thick white sauce with green herbs over the shrimp. The bowl is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work great. Simply cook or grill the corn first before using it in the salsa.

What can I substitute for mayonnaise in the sauce?

You can use Greek yogurt as a lighter alternative that still provides creaminess and tang.

anna orden