why make this recipe
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a delicious and colorful meal that combines fresh flavors and healthy ingredients. It’s perfect for summer grilling or anytime you want a light, satisfying dish. The shrimp are quick to cook, and the creamy sauce adds a rich, tangy finish. Plus, with the combination of shrimp, avocado, corn, and seasonings, it’s a balanced meal packed with nutrients that everyone will enjoy.
how to make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients:
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 cup frozen corn (thawed)
- 1 avocado (sliced or mashed)
- 1/2 cup red onion (diced)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Fresh cilantro
- Lime juice
- Garlic powder
- Paprika
- Salt
- Black pepper
Directions:
- In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne for some heat.
- In another bowl, mix the thawed corn, diced red onion, chopped cilantro, lime juice, and salt to create the corn salsa.
- Preheat your grill or grill pan over medium heat. Grill the seasoned shrimp for about 2-3 minutes per side until they turn pink and opaque.
- For the creamy garlic sauce, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until it is smooth.
- To assemble your bowls, divide the corn salsa between them, top with grilled shrimp and avocado slices, and drizzle with the creamy sauce before serving.
how to serve Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Serve the Grilled Shrimp Bowl warm for the best flavor. You can enjoy it as a main course for lunch or dinner. It’s great on its own or with a side of tortilla chips. If you like, you can also add extra lime wedges for squeezing over the top or more cilantro for garnish.
how to store Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
If you have leftovers, store the components separately in airtight containers in the refrigerator. Keep the shrimp and corn salsa together, and store the avocado slices separately to prevent browning. You can enjoy the leftovers within 1-2 days for the best taste and freshness.
tips to make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
- Make sure the shrimp are completely thawed before cooking to ensure even grilling.
- Customize the spice levels by adjusting the cayenne or adding other spices to suit your taste.
- If you don’t have fresh cilantro, parsley can be a good substitute.
- For extra flavor, you can marinate the shrimp for 30 minutes before grilling.
variation (if any)
You can easily modify this recipe by using chicken or tofu instead of shrimp if you prefer. Additionally, you can add other vegetables like bell peppers or zucchini to the corn salsa for extra crunch and nutrition.
FAQs
Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be substituted for frozen. Just ensure they are cleaned and deveined.
What can I serve with this bowl?
This bowl is hearty enough to stand alone, but you could also serve it with a side of rice or a fresh green salad.
How spicy is this recipe?
The spiciness can be adjusted based on how much cayenne you add. If you prefer no heat, simply omit it entirely.
