Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This Grilled Shrimp Bowl is a vibrant and flavorful meal, perfect for a light yet satisfying dinner. Featuring succulent, perfectly grilled shrimp, a refreshing corn and avocado salsa, and a zesty creamy garlic sauce, it's a symphony of textures and tastes. This dish offers a delightful balance of fresh ingredients and bold spices, making it an ideal choice for a healthy and quick weeknight dinner or an impressive meal for guests.
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with vibrant, fresh flavors that sing of summer.
- Quick to prepare and cook, making it perfect for busy weeknights.
- Offers a satisfying balance of protein, healthy fats, and vegetables.
- Highly customizable – adjust spice levels or add extra veggies.
- Visually appealing and delicious, impressive for any occasion.
Ingredients
- 450 g (1 lb) large shrimp, peeled and deveined
- 15 ml (1 tablespoon) olive oil
- 5 ml (1 teaspoon) paprika
- 2.5 ml (1/2 teaspoon) garlic powder
- 1.25 ml (1/4 teaspoon) salt
- 1.25 ml (1/4 teaspoon) black pepper
- 1.25 ml (1/4 teaspoon) cayenne pepper (optional, for a kick)
- 150 g (1 cup) frozen corn, thawed (or fresh corn kernels)
- 75 g (1/2 cup) red onion, finely diced
- 10 g (1/4 cup) fresh cilantro, chopped (for corn salsa)
- 1 jalapeño, seeded and finely minced (optional, for extra heat)
- Juice of 1 lime (approximately 30 ml or 2 tablespoons)
- Salt, to taste (for corn salsa)
- 120 ml (1/2 cup) good quality mayonnaise
- 60 ml (1/4 cup) sour cream or plain Greek yogurt
- 5 g (1 tablespoon) fresh cilantro, chopped (for creamy garlic sauce)
- 15 ml (1 tablespoon) fresh lemon juice
- 1 large clove garlic, finely minced
- 1.25 ml (1/4 teaspoon) salt (for creamy garlic sauce)
- 1.25 ml (1/4 teaspoon) black pepper (for creamy garlic sauce)
- 1 large ripe avocado, sliced or mashed
- Sesame seeds, for garnish (optional)
- Green onions, chopped, for garnish (optional)
Instructions
- In a medium bowl, combine the peeled and deveined shrimp with 15 ml (1 tablespoon) olive oil, 5 ml (1 teaspoon) paprika, 2.5 ml (1/2 teaspoon) garlic powder, 1.25 ml (1/4 teaspoon) salt, 1.25 ml (1/4 teaspoon) black pepper, and 1.25 ml (1/4 teaspoon) cayenne pepper if using. Toss gently to ensure all shrimp are evenly coated with the seasoning blend. Let the shrimp marinate at room temperature for 15-30 minutes to absorb the flavors.
- While the shrimp marinates, prepare the vibrant corn salsa. In a separate bowl, combine 150 g (1 cup) thawed frozen corn (or fresh kernels), 75 g (1/2 cup) finely diced red onion, 10 g (1/4 cup) chopped fresh cilantro, and the finely minced jalapeño if you desire a spicier kick. Pour in the juice of 1 lime and mix well. Season with salt to taste, adjusting to your preference.
- Preheat your grill to a medium-high heat. Lightly oil the grill grates to prevent sticking. Once hot, place the marinated shrimp in a single layer on the grill. Cook for approximately 2-3 minutes per side, or until the shrimp turn pink and opaque, indicating they are fully cooked through. Be careful not to overcook, as shrimp can become rubbery quickly.
- While the shrimp is grilling or cooling slightly, prepare the luscious creamy garlic sauce. In a small bowl, whisk together 120 ml (1/2 cup) mayonnaise, 60 ml (1/4 cup) sour cream (or Greek yogurt), 5 g (1 tablespoon) chopped fresh cilantro, 15 ml (1 tablespoon) fresh lemon juice, 1 finely minced large clove of garlic, 1.25 ml (1/4 teaspoon) salt, and 1.25 ml (1/4 teaspoon) black pepper. Stir until smooth and well combined.
- To assemble your Grilled Shrimp Bowl, begin by spooning a generous portion of the refreshing corn salsa into the base of each serving bowl. Artfully arrange the perfectly grilled shrimp over the salsa. Add slices or dollops of ripe avocado alongside the shrimp.
- Finish the bowl by drizzling a generous amount of the creamy garlic sauce over the shrimp and avocado. For an extra touch of flavor and visual appeal, garnish with a sprinkle of sesame seeds and a scattering of chopped green onions, if desired. Serve immediately and enjoy the harmonious blend of flavors.
Tools You’ll Need
- Grill (outdoor or indoor grill pan)
- Mixing bowls (various sizes)
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Tongs
Essential Success Tips
- Do not overcook the shrimp; they cook very quickly and become tough if left on the grill too long.
- Ensure your grill grates are clean and well-oiled to prevent shrimp from sticking.
- Use ripe but firm avocados for easy slicing and a creamy texture.
- Taste and adjust the seasoning for both the corn salsa and the creamy garlic sauce before serving.
- For the best flavor, use fresh lime juice for the salsa and fresh lemon juice for the sauce.
Professional Cooking Secrets
- For extra tender shrimp, brine them in a solution of 500 ml (2 cups) water and 15 ml (1 tablespoon) salt for 15 minutes before marinating. Rinse thoroughly and pat dry.
- Charring the corn kernels slightly before adding them to the salsa can add a deeper, smoky flavor profile.
- Make the creamy garlic sauce a few hours ahead of time and chill it; the flavors will meld beautifully and intensify.
Notes
- This bowl is excellent for meal prep; simply store the components separately and combine just before eating.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Consider adding cooked quinoa or brown rice to the base of the bowl for a more substantial meal.
- For a dairy-free option, use vegan mayonnaise and a plant-based sour cream or Greek yogurt alternative.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, absolutely! Just make sure to thaw the frozen shrimp completely before marinating and grilling. Pat them very dry to ensure good searing.
What if I don't have a grill?
No problem! You can cook the shrimp in a hot skillet on the stovetop with a little olive oil. Cook for 2-3 minutes per side until pink and opaque.
How can I make the corn salsa spicier?
To amp up the heat, you can include the seeds and membranes of the jalapeño, or add a pinch of chili flakes to the salsa. A dash of hot sauce also works well.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 28g, Fat: 28g, Carbs: 20g, Fiber: 5g (Approximate values per serving, may vary based on specific ingredients and brands).
Allergy Information
Contains shellfish (shrimp) and egg (mayonnaise). For an egg-free version, use an egg-free mayonnaise. This recipe is naturally gluten-free.
No comment