Print

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

Print Recipe

★★★★★

4.8 from 109 reviews

A vibrant and flavorful Grilled Shrimp Bowl featuring marinated shrimp with smoky spices, fresh corn salsa, creamy avocado mash, and a tangy, zesty sauce. Perfect as a wholesome main course, this dish combines smoky grilled shrimp with refreshing and creamy elements, served over your choice of rice, quinoa, or cauliflower rice for a satisfying meal.

Ingredients

Scale

Shrimp Marinade

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste

Corn Salsa

  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste

Avocado Mash

  • 2 ripe avocados
  • Juice of 1/2 lime
  • Salt and pepper to taste

Creamy Sauce

  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional, to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Splash of water (to adjust consistency if needed)

To Serve

  • Cooked rice, quinoa, or cauliflower rice (optional base)
  • Fresh chopped cilantro (for garnish)

Instructions

  1. Marinate the Shrimp: In a bowl, mix together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the peeled and deveined shrimp in the marinade until fully coated. Let the shrimp marinate for 15 to 20 minutes to absorb the bold flavors.
  2. Prepare the Corn Salsa: While the shrimp marinates, combine the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently to mix well. Refrigerate to chill and allow flavors to meld.
  3. Mash the Avocado: Scoop the flesh of ripe avocados into a bowl. Add lime juice, salt, and pepper. Using a fork, mash the avocado until creamy but still slightly chunky for texture and richness.
  4. Make the Creamy Sauce: In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Add a splash of water if needed to adjust the thickness for drizzling.
  5. Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Grill the marinated shrimp for 2 to 3 minutes on each side until pink, opaque, and lightly charred. Be careful not to overcook them as shrimp cook quickly.
  6. Assemble the Bowl: Place a base of cooked rice, quinoa, or cauliflower rice into serving bowls. Layer the chilled corn salsa, then spread the creamy avocado mash on top. Arrange the grilled shrimp over the avocado and drizzle generously with the creamy sauce. Garnish with fresh chopped cilantro for a vibrant finish.

Notes

  • For extra heat, increase the amount of hot sauce in the creamy sauce or add diced jalapeños to the corn salsa.
  • This recipe is naturally gluten-free; ensure all condiments used are also gluten-free if needed.
  • You can substitute shrimp with grilled chicken, tofu, or black beans for a vegetarian or different protein option.
  • The bowls can be served warm or cold, making them great for meal prep or quick dinners.
  • Use ripe avocados that yield slightly when pressed for the best creamy texture.
  • Prep ingredients ahead to speed up the cooking process during busy days.

Keywords: grilled shrimp bowl, avocado shrimp bowl, corn salsa recipe, creamy sauce, healthy shrimp bowl, Mexican shrimp bowl, gluten free shrimp bowl

Find it online: https://biteandenjoy.com/grilled-shrimp-bowl-with-avocado-corn-salsa-and-creamy-sauce-recipe-2/