Grilled Shrimp Bowl
A refreshing grilled shrimp bowl featuring avocado, corn salsa, and a creamy garlic sauce, perfect for weeknight dinners.
Ingredients
For the Grilled Shrimp
- 1 lb large shrimp (peeled and deveined) Use fresh or thawed shrimp
- 1 tbsp olive oil For tossing the shrimp
- 1 tsp paprika For seasoning
- 1/2 tsp garlic powder For seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper Optional, for heat
For the Corn Salsa
- 1 cup frozen corn (thawed) Fresh corn can be used as a substitute
- 1/2 cup red onion (diced) Finely chop for a milder taste
- 1/4 cup cilantro (chopped) Substitute parsley if disliking cilantro
- 1 tbsp lime juice Freshly squeezed is best
- 1/4 tsp salt
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice Can substitute lemon juice
- 1 clove garlic (minced) Add more for stronger flavor
- 1/4 tsp salt
- 1/4 tsp black pepper
For Serving
- 1 unit avocado (sliced or mashed) Based on personal preference
Instructions
Preparation
- In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
- For the corn salsa, mix thawed corn, diced red onion, cilantro, lime juice, and 1/4 tsp salt in another bowl.
- Preheat grill to medium heat.
Cooking
- Grill shrimp for 2-3 minutes per side until cooked through.
- Whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper for the creamy garlic sauce.
Assembly
- Assemble bowls by layering corn salsa followed by grilled shrimp and avocado slices.
- Drizzle with creamy garlic sauce.
Notes
If using frozen corn, it can be thawed quickly in a microwave or in cold water. Allow sauce to reach room temperature before serving if prepared in advance.