Grilled Shrimp Bowl
A delicious and quick dish featuring grilled shrimp, creamy garlic sauce, and fresh corn salsa, perfect for a satisfying dinner bowl.
Ingredients
For the grilled shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the corn salsa
- 1 cup frozen corn (thawed) Using frozen corn makes it feasible in winter.
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- to taste Lime juice Don’t be shy with the lime juice.
- 1/4 teaspoon salt
For the creamy garlic sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream This is a shortcut to creamy bliss.
- 1/4 cup cilantro
- to taste Lemon juice
- 1 clove minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For assembly
- 1 avocado (sliced or mashed) If avocados are shy, mash them and pretend it’s intentional.
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 salt in another bowl.
Cooking
- Preheat grill to medium heat and grill shrimp for 2–3 minutes per side until cooked through.
Making the sauce
- Whisk together mayonnaise, sour cream, cilantro, lemon 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
Shrimp cook fast, so be attentive while grilling. If you don’t have a grill, a cast-iron pan works well.