Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
A colorful and nutritious grilled shrimp bowl topped with creamy garlic sauce, fresh avocado, and vibrant corn salsa, perfect for any occasion.
Ingredients
For the Shrimp
- 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)
For the Corn Salsa
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- Lime juice lime juice to taste
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic (minced)
- Salt and pepper salt and pepper to taste
For Assembly
- 1 fruit avocado (sliced or mashed)
Instructions
Preparation
- In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and salt in another bowl.
Cooking
- Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper for the creamy garlic sauce.
Assembly
- Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices. Drizzle with creamy garlic sauce.
Notes
Store leftovers in an airtight container, keeping components separate. Best to consume within 2 days for shrimp and corn salsa and 3-4 days for sauce. Add avocado fresh before serving.