Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe

Enjoy a vibrant fusion of flavors with grilled shrimp, avocado corn salsa and creamy sauce. Seasoned with olive oil, chili powder and cumin, the shrimp pair perfectly with fresh tomatoes, red onion, cilantro and zesty lime. This delightful medley creates an inviting dish that promises hearty fulfillment and exquisite taste.

I’m excited to share my Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce recipe. I start with 1 lb raw shrimp, seasoned in olive oil, chili powder, a bit of ground cumin, and just the right amount of salt and pepper.

Grilling the shrimp not only locks in flavor but also keeps the protein lean and healthy. I then mix in 1 cup fresh corn kernels, a ripe diced avocado for healthy fats, red bell pepper, red onion and a small chopped tomato, all brought to life with the juice of 1 lime and a sprinkle of chopped cilantro.

The creamy sauce, made with sour cream, mayo, minced garlic, lime juice and a dash of hot sauce, adds a rich, tangy twist. When served over rice or quinoa, this bowl delivers a perfect blend of flavors and nutrition perfect for warm summer dinners, and it’s a super satisfying meal for any family.

Why I Like this Recipe

I really like this recipe because the shrimp comes out super juicy and spicy. I love how the seasoning makes each bite flavorful and it cooks really fast on the grill.

Another thing that gets me is the avocado corn salsa. It’s fresh and crunchy with a hint of tang from the lime juice, which really balances the heat from the shrimp.

The creamy sauce is just awesome too. It’s got that tangy kick from the lime and hot sauce that ties everything together, and I always find myself craving another bite.

Ingredients

• Shrimp delivers lean protein and rich flavor while keepin the dish light and healthy.
• Avocado adds healthy fats and creaminess, plus fiber that supports digestion.
• Corn kernels offer natural sweetness, vibrant color, and carbohydrates for energy.
• Lime juice brightens the dish with tangy sour notes and a blast of vitamin C.
• Red bell pepper adds crunch, vivid color, and essential vitamins to boost your meal.
• Minced garlic infuses rich aroma and a slightly spicy kick throughout the sauce.
• The creamy sauce blends tangy sour cream, mayo, and garlic for smooth comfort.
• Cilantro freshens up the dish with its bright herbal flavor and antioxidants.

Ingredient Quantities

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 cup fresh corn kernels (or thawed frozen corn)
• 1 ripe avocado, diced
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 small tomato, seeded and chopped
• Juice of 1 lime
• 1/4 cup chopped cilantro
• For the creamy sauce: 1/2 cup sour cream
• 1/4 cup mayo
• 1 clove garlic, minced
• 1 tbsp lime juice
• A dash of hot sauce
• Extra salt and pepper for the sauce
• 1-2 cups cooked rice or quinoa for serving
• Optional: Sliced jalapenos if you want extra heat

How to Make this

1. Preheat your grill or grill pan to medium-high heat while you season the shrimp with olive oil, chili powder, ground cumin, salt and pepper.

2. Toss the shrimp in the seasoning until they are well coated, then lay them out on the grill.

3. Grill the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.

4. While the shrimp is grilling, mix the corn, diced avocado, red bell pepper, red onion, tomato, lime juice and chopped cilantro in a bowl to make a fresh salsa.

5. In another small bowl, combine the sour cream, mayo, minced garlic, lime juice, a dash of hot sauce along with extra salt and pepper to whip up your creamy sauce.

6. Stir the creamy sauce until it’s smooth and then give a quick taste, adjust seasonings if needed.

7. When the shrimp is ready, take them off the grill and let them rest for a minute.

8. Lay a bed of cooked rice or quinoa in your serving bowl as a base for your dish.

9. Top the rice with the grilled shrimp, then spoon over the avocado corn salsa evenly.

10. Finally, drizzle the creamy sauce all over the bowl and if you like a bit more heat, add some sliced jalapenos. Enjoy!

Equipment Needed

1. A grill or grill pan that can get to medium-high heat
2. A pair of tongs or a spatula for flipping the shrimp
3. At least two mixing bowls (one for the salsa and one for the creamy sauce)
4. A good knife for chopping the avocado, pepper, onion and more
5. A cutting board so you dont mess up your countertops
6. Measuring spoons and cups to get the seasoning right
7. A whisk or fork for stirring the sauce till its smooth
8. A serving bowl to put your rice or quinoa and top it off with shrimp and salsa

FAQ

Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe Substitutions and Variations

• If you dont have raw shrimp, try using scallops or firm white fish like cod
• No sour cream? Greek yogurt works just as good in the sauce
• Not a mayo fan? You can swap it with avocado mayo or even more Greek yogurt
• If cilantro isn’t available, parsley is a decent alternative that still gives a fresh flavor
• Out of red bell pepper? Use yellow or orange bell pepper for a similar sweet crunch

Pro Tips

1. Make sure you really watch the shrimp on the grill cuz they cook super fast and can end up being rubbery if you leave ’em on too long; keep an eye on them so they stay juicy.
2. Let your salsa mix sit in the fridge for about 10 minutes before serving. This pause helps all the flavors blend together way better.
3. Whisk your creamy sauce well and then let it rest for a few minutes too. This little hack helps the garlic, lime, and hot sauce mellow out so every bite tastes awesome.
4. If you’re feeling adventurous, add a pinch of smoked paprika or even a tiny bit of sugar to your shrimp seasoning. It can add an extra layer of flavor that really takes the dish up a notch.