Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
A vibrant and flavorful Grilled Shrimp Bowl featuring marinated shrimp with smoky spices, fresh corn salsa, creamy avocado mash, and a tangy, spicy sauce. This bowl combines smoky, zesty, and creamy elements for a satisfying and colorful main course perfect for a quick and healthy meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
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 mayo 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 (optional, to adjust thickness)
Other
- Cooked rice, quinoa, or cauliflower rice (optional base)
- Fresh chopped cilantro (for garnish)
Instructions
- Marinate the Shrimp: In a bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in this marinade until well-coated. Let it sit for 15 to 20 minutes to allow the flavors to infuse the shrimp.
- Prepare the Corn Salsa: In a separate bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Stir gently until combined. Chill the salsa in the fridge for a fresher taste while you move on to the next steps.
- Mash the Avocado: Scoop the ripe avocados into a bowl. Add lime juice, salt, and pepper. Using a fork, mash the avocado until it becomes creamy but still slightly chunky to maintain texture and richness.
- Make the Sauce: Whisk together mayo or Greek yogurt, lime juice, hot sauce if using, garlic powder, smoked paprika, chopped cilantro, and salt. Add a small splash of water if needed to reach your desired sauce consistency. This sauce adds a creamy and tangy layer of flavor to the bowl.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes per side until shrimp turn pink, opaque, and have light char marks. Watch carefully to avoid overcooking.
- Assemble the Bowl: Start by placing cooked rice, quinoa, or cauliflower rice as the base in a bowl. Add a generous scoop of corn salsa, then the mashed avocado. Top with the grilled shrimp and drizzle with the creamy sauce. Garnish with fresh chopped cilantro for added color and flavor.
Notes
- For a spicier kick, increase the amount of hot sauce in the creamy sauce or add diced jalapeños to the corn salsa.
- You can substitute shrimp with grilled chicken, tofu, or black beans for a different protein option.
- This bowl is versatile and can be served warm or cold, making it suitable for meal prep.
- Use ripe avocados that yield slightly when pressed to achieve the best creamy mash texture.
- Ensure shrimp is fresh or fully thawed if using frozen for optimal flavor and texture.
Keywords: Grilled shrimp bowl, shrimp recipe, avocado bowl, corn salsa, creamy sauce, Mexican cuisine, gluten-free, quick dinner, healthy bowl
