Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Embark on a culinary journey with this vibrant Grilled Shrimp Bowl, a dish that perfectly balances fresh flavors with a satisfying texture. Succulent grilled shrimp, seasoned to perfection, sit atop a lively corn salsa bursting with zesty lime and cilantro, all harmonized by a luscious, creamy garlic sauce. This bowl is a celebration of quick, healthy, and incredibly flavorful eating, ideal for a light lunch or a delightful weeknight dinner.
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with fresh, vibrant flavors and a delightful mix of textures.
- Quick and easy to prepare, making it perfect for busy weeknights or impromptu gatherings.
- Satisfying and healthy, packed with lean protein, healthy fats, and fresh vegetables.
- Highly customizable – easily adapt with your favorite grains, greens, or added veggies.
- Offers a restaurant-quality meal experience in the comfort of your home.
Ingredients
- 450 g (1 lb) large shrimp, peeled and deveined
- 15 ml (1 tablespoon) olive oil
- 5 ml (1 teaspoon) smoked paprika
- 2.5 ml (1/2 teaspoon) garlic powder
- 1.25 ml (1/4 teaspoon) fine sea salt (for shrimp, plus more for salsa and sauce)
- 1.25 ml (1/4 teaspoon) black pepper (for shrimp, plus more for sauce)
- 1.25 ml (1/4 teaspoon) cayenne pepper (optional)
- 1 large ripe avocado, sliced or diced
- 160 g (approx. 250 ml or 1 cup) frozen corn, thawed and drained
- 80 g (approx. 120 ml or 1/2 cup) red onion, finely diced
- 15 g (approx. 1/4 cup) fresh cilantro, chopped (for salsa)
- 120 ml (1/2 cup) good quality mayonnaise
- 60 ml (1/4 cup) sour cream or Greek yogurt
- 1 clove garlic, minced (for sauce)
- 5 g (approx. 1 tablespoon) fresh cilantro, finely chopped (for sauce)
- 30 ml (2 tablespoons) fresh lime juice, divided (15 ml for salsa, 15 ml for sauce)
Instructions
- Prepare the shrimp marinade. In a medium mixing bowl, combine the 450 g (1 lb) peeled and deveined shrimp with 15 ml (1 tablespoon) olive oil, 5 ml (1 teaspoon) smoked paprika, 2.5 ml (1/2 teaspoon) garlic powder, 1.25 ml (1/4 teaspoon) fine sea salt, 1.25 ml (1/4 teaspoon) black pepper, and 1.25 ml (1/4 teaspoon) cayenne pepper, if using. Toss thoroughly to ensure the shrimp are evenly coated and set aside to marinate for at least 10 minutes.
- Create the vibrant corn salsa. In a separate small bowl, combine the 160 g (1 cup) thawed frozen corn, 80 g (1/2 cup) finely diced red onion, 15 g (1/4 cup) chopped fresh cilantro, 15 ml (1 tablespoon) fresh lime juice, and a generous pinch of fine sea salt. Stir gently to combine all ingredients, allowing the flavors to meld. Taste and adjust seasoning as needed.
- Prepare the creamy garlic sauce. In another small bowl, whisk together the 120 ml (1/2 cup) mayonnaise, 60 ml (1/4 cup) sour cream (or Greek yogurt), 5 g (1 tablespoon) finely chopped fresh cilantro, 15 ml (1 tablespoon) fresh lime juice, 1 minced garlic clove, and a pinch of fine sea salt and black pepper. Stir until the sauce is smooth, creamy, and well combined. Set aside, or refrigerate if making ahead.
- Preheat your grill. Preheat an outdoor grill or an indoor grill pan to medium-high heat (approximately 200°C or 400°F). Lightly brush the grill grates with a high-heat cooking oil to prevent any sticking.
- Grill the shrimp. Carefully place the marinated shrimp directly onto the preheated grill. Grill for approximately 2 to 3 minutes per side, turning once, until the shrimp turn opaque pink, develop a slight char, and are cooked through. Remove the shrimp from the grill immediately to prevent overcooking, which can make them rubbery.
- Assemble the bowls. Divide the fresh corn salsa evenly among four individual serving bowls. Artfully arrange the freshly grilled shrimp on top of the salsa in each bowl. Add generous slices or diced pieces of the ripe avocado alongside the shrimp.
- Finish and serve. Generously drizzle each assembled bowl with the prepared creamy garlic sauce. For an extra flourish, you may add a sprinkle of fresh cilantro or an additional lime wedge for squeezing. Serve immediately and enjoy the burst of flavors.
Tools You’ll Need
- Grill or grill pan
- Medium mixing bowl
- Two small mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Tongs
Essential Success Tips
- Do not overcook the shrimp; they cook very quickly. As soon as they turn pink and opaque, remove them from the heat to maintain their tender texture.
- Ensure your avocado is perfectly ripe—it should yield slightly to gentle pressure but not be mushy—for the best flavor and texture in the bowl.
- For maximum flavor, allow the seasoned shrimp to marinate for at least 10 minutes, or up to 30 minutes in the refrigerator, before grilling.
- Always taste and adjust the seasoning of your corn salsa and creamy garlic sauce just before serving to ensure they are perfectly balanced.
- Thaw frozen corn completely and pat it dry with a paper towel before adding it to the salsa to prevent excess moisture.
Professional Cooking Secrets
- For an intensified depth of flavor, slightly char some of your corn kernels on the grill or in a hot pan before adding them to the salsa. This adds a subtle smokiness and sweetness.
- To elevate the creamy garlic sauce, incorporate a tiny grating of fresh lime zest along with the juice. The zest carries aromatic oils that brighten and amplify all the flavors without adding liquid.
- If time permits, briefly toast the smoked paprika in a dry pan over low heat for 30 seconds before mixing it with the shrimp. This bloom the spice, releasing its full aromatic potential.
Notes
- Storage: Leftover grilled shrimp and corn salsa should be stored separately in airtight containers in the refrigerator for up to 2 days. The creamy garlic sauce can be stored for 3-4 days.
- Variations: For a more substantial meal, serve the bowl over a bed of fluffy quinoa, brown rice, or a mix of fresh greens. Adding black beans to the corn salsa also provides extra protein and fiber.
- Spice Level: Adjust the amount of cayenne pepper in the shrimp marinade to your preference. For an extra kick in the sauce, consider adding a tiny dash of your favorite hot sauce.
Frequently Asked Questions
Can I bake or pan-fry the shrimp instead of grilling?
Absolutely! If a grill isn't available, you can pan-fry the shrimp in a hot skillet with a little olive oil for 2-3 minutes per side until cooked through. Alternatively, bake them on a sheet pan at 200°C (400°F) for 8-10 minutes, flipping halfway.
How do I choose a perfectly ripe avocado for this dish?
A ripe avocado will yield slightly to gentle pressure when squeezed in the palm of your hand. Avoid avocados that feel rock hard or have soft, mushy spots, as these may be unripe or overripe, respectively.
Can I prepare the salsa and sauce in advance?
Yes, both the corn salsa and the creamy garlic sauce can be prepared ahead of time. The salsa is best made within 2 hours of serving to maintain freshness, while the garlic sauce can be made up to a day in advance and stored in an airtight container in the refrigerator.
Nutrition Facts (Per Serving)
Calories: Approximately 480, Protein: 28g, Fat: 32g, Carbs: 26g (per serving, estimated based on common ingredients and quantities)
Allergy Information
Contains seafood (shrimp) and dairy (sour cream, mayonnaise if egg-based). For a dairy-free version, use vegan mayonnaise and a plant-based sour cream substitute. This dish is naturally gluten-free.
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