My Go To Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Hey there! So, you know those nights where you want something kinda healthy ish but still feels like a total treat? Yeah, me too. This grilled shrimp bowl? It’s my absolute favorite for those nights. I first threw something like this together years ago after a trip down south, trying to capture that fresh, vibrant vibe. It was… well, let’s just say the first attempt involved slightly burnt shrimp and a sauce that looked suspiciously like wallpaper paste (oops!). But after some trial and error (and a few do overs!), I landed on this version and honestly, it’s a keeper. My family asks for it constantly, which is saying something ’cause they’re a tough crowd.
Why You’ll Be Obsessed with This
Okay, so why this bowl, right? First off, it’s FAST. Seriously, form start to finish, you can have dinner on the table in maybe 30 minutes if you’re efficient. I make this when I’m feeling lazy but still want something impressive, or when friends are coming over last minute. The flavors? Oh boy. You’ve got the smoky grilled shrimp (so good!), sweet and fresh corn salsa (it’s like sunshine in a bowl), creamy avocado (because, well, avocado!), and that garlic sauce… that sauce is everything. It ties it all together. (Confession: I could probably drink the sauce). It’s light enough you dont feel weighed down, but flavorful enough it satisfies that craving for something really tasty.
Gather Your Goodies (Ingredients!)
Here’s what you’ll need. Dont stress too much about perfection, cooking is about having fun!
- **For the Creamy Garlic Sauce:**
- 1/2 cup plain Greek yogurt (or sour cream if you’re feeling decadent)
- 1/4 cup mayonnaise (Duke’s is my go to, but use what you like!)
- 2 3 cloves garlic, minced really fine
- 1 tablespoon fresh lime juice (lemon works in a pinch)
- 1 tablespoon fresh chopped cilantro or parsley (whatever you have!)
- Salt and pepper to taste
- Maybe a splash of water or milk to thin it out if needed
- **For the Corn Salsa:**
- 1.5 cups fresh or frozen corn kernels (if using frozen, make sure they’re thawed!)
- 1/2 red onion, finely diced
- 1 bell pepper (any color!), diced
- 1/4 cup fresh chopped cilantro
- 1 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: a jalapeño, seeded and minced, if you like heat!
- **For the Shrimp:**
- 1 pound large shrimp, peeled and deveined (fresh is best, but good quality frozen is fine, just thaw them properly!)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika (smoked paprika is awesome here)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- **For the Bowls:**
- Cooked rice or quinoa (about 3 4 cups total)
- 1 2 ripe avocados, sliced or diced
- Extra cilantro or lime wedges for serving
Let’s Get Cooking!
Okay, deep breaths, this is easy peasy.
1. **Make the Sauce First:** In a small bowl, whisk together the Greek yogurt (or sour cream), mayo, minced garlic, lime juice, and chopped cilantro. Season with salt and pepper. Give it a taste! Does it need more salt? More lime? Is it too thick? Add a tiny splash of water or milk if you want it thinner, like a dressing. Cover and stick it in the fridge while you do everything else. The flavors will meld, which is fancy talk for taste better.
2. **Whip Up the Corn Salsa:** In a medium bowl, combine the corn, diced red onion, bell pepper, cilantro, lime juice, and olive oil. Stir it all up gently. Season with salt and pepper. If you’re using jalapeño, add it now. Taste again! Adjust seasoning as needed. This is where I usually sneak a taste, maybe two.
3. **Prep the Shrimp:** Make sure your shrimp are thawed, peeled, and deveined. Pat them really dry with paper towels. This is important! Dry shrimp grill better. In a bowl, toss the dry shrimp with the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Make sure they’re all coated nicely.
4. **Grill Time!** Now for the fun part. Preheat your grill to medium high heat. Thread the shrimp onto skewers if you’re using them (makes them easier to flip!). Or you can just put them straight on the grill grates if you’re brave (and your grates are clean!). Grill for 2 3 minutes per side, maybe 4 minutes total depending on the size of your shrimp. They cook super fast, so watch ’em! You want them pink and opaque, *not* rubbery. Don’t walk away! Actually, I find it works better if I just stand there and stare at them. It only takes a sec.
5. **Assemble the Bowls:** Grab your bowls! Spoon some cooked rice or quinoa into the bottom of each. Top with a generous scoop of the corn salsa, some sliced avocado, and the delicious grilled shrimp. Drizzle that creamy garlic sauce all over everything. Be generous! Garnish with extra cilantro or a lime wedge if you’re feeling fancy.
Notes from My Kitchen
* Turns out, patting the shrimp *really* dry before seasoning makes a huge difference in getting a nice char. I learned that the hard way.* The corn salsa tastes even better if you let it sit for 10 15 minutes while the shrimp cooks. It lets the flavors get friendly.* Dont overcook the shrimp! Seriously, they go form perfectly tender to little rubber bullets in seconds.* I sometimes add black beans to the salsa for extra protein and fiber. Works great!* Freezing leftover grilled shrimp? Not my favorite. The texture changes. Better to just make what you’ll eat.
Tried & True Variations (and One Flop)
I’ve messed around with this recipe a bit. I’ve used chicken instead of shrimp, which is delicious and takes a little longer on the grill but totally works. Blackened seasoning on the shrimp instead of the chili cumin blend is fantastic for a spicier kick. I also tried roasting the corn and bell pepper first once, which added a nice smoky depth, but it took extra time and honestly, the fresh version is so bright and easy, I usually stick with that. My one real flop? Trying to make a vegan version of the sauce using just avocado. It was… slimy. Stick to the yogurt or mayo base for this one!
Gear You’ll Need
* Grill (gas or charcoal, either works!) or a grill pan if you dont have an outdoor grill.* Skewers (metal or soaked wooden ones) optional, but helpful for shrimp.* Mixing bowls for the sauce, salsa, and shrimp.* Whisk or fork for the sauce.* Sharp knife and cutting board for chopping veggies.
Don’t have skewers? Just carefully lay the shrimp on the grill. Just make sure your grates are clean so they dont stick!
Storing Leftovers
Okay, if by some miracle you have leftovers (highly doubt it in my house!), store the shrimp, salsa, and sauce separately in airtight containers in the fridge. They’ll keep for 2 3 days. The avocado… well, you know avocado turns brown. Try to eat that part right away! Though honestly, in my house it never lasts more than a day!
How I Serve It Up
Usually, I just pile everything into big bowls. Sometimes, if I’m feeling fancy, I’ll serve it in like, actual nice bowls instead of the mismatched ones I usually grab. A little extra lime wedge on the side is a must for me. Sometimes, I’ll even crush up some tortilla chips over the top for crunch. Don’t knock it ’til you try it!
Lessons Learned (So You Dont Make My Mistakes!)
* I once tried rushing the sauce and didn’t mince the garlic fine enough. Big chunks of raw garlic? Not great. Take the extra minute to mince it properly.* Don’t overcrowd the grill with shrimp. Cook them in batches if you need to. Overcrowding steams them instead of grilling, and you miss out on that lovely little char.* Taste, taste, taste as you go! Especially the sauce and the salsa. Salt and acid (like lime) are your best friends for making flavors pop.
Burning Questions You Might Have
**Q: Can I make this ahead of time?**
A: You can definitely make the sauce and the salsa a few hours ahead, even the day before! Just keep them chilled. Cook the shrimp right before you’re ready to eat though, they’re best fresh off the grill.
**Q: What if I dont have a grill?**
A: No grill? No problem! You can cook the shrimp in a hot skillet on the stove with a little oil. Or use a grill pan! They’ll still be super tasty.
**Q: Can I use frozen corn?**
A: Absolutely! Just thaw it completely first. I usually just run it under cold water for a minute or two or let it sit on the counter while I prep other things. It’s fine.
**Q: Is this spicy?**
A: Not really, unless you add the jalapeño to the salsa! The seasoning on the shrimp has chili powder, but it’s usually pretty mild. You can always adjust the amount though! Or add a pinch of cayenne if you like heat.
Hope you give this Grilled Shrimp Bowl a try! It’s a winner, trust me. Happy cooking!
simo
