Grilled shrimp bowls are one of those magical meals that harmoniously blend fresh ingredients with satisfying flavors. Imagine tender shrimp grilled to perfection, paired with creamy avocado and zesty corn salsa, all draped in a smooth, garlicky sauce. This dish is perfect for lazy summer nights or quick weeknight dinners when you want something delicious without spending hours in the kitchen. Best of all, it’s customizable, making it a hit with everyone at the table.
Why You’ll Love This Recipe
This grilled shrimp bowl checks all the boxes: it’s quick to make, packed with nutrients, and oh-so-satisfying. You can have it on your table in under 30 minutes, making it ideal for busy nights. Plus, it feels fancy enough to serve guests yet casual enough for a family meal. The beautifully colorful ingredients are not only eye-catching but also bring a fresh burst of flavor that you can’t resist.
“I made this for a backyard gathering, and everyone raved about it! It’s now a staple in our summer menu.”
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
The process of making this grilled shrimp bowl is straightforward and fun! You’ll start by marinating the shrimp, then whip up a refreshing corn salsa while your shrimp grill away. Finally, you prepare a creamy garlic sauce that ties everything together beautifully. Gather your ingredients, and let’s get cooking!
Ingredients
1 pound shrimp, peeled and deveined
2 avocados, diced
1 cup corn, cooked
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1 lime, juiced
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
Fresh cilantro, for garnish
Quick Substitution Tips:
- Swap shrimp for chicken or tofu for a different protein.
- Use frozen corn if fresh isn’t available; just thaw it before mixing with the salsa.
- Greek yogurt can be replaced with sour cream or a dairy-free alternative for a different taste.
Directions
- In a mixing bowl, combine the shrimp with olive oil, lime juice, salt, and pepper. Toss well to coat.
- Preheat your grill to medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
- In a separate bowl, combine diced avocados, corn, cherry tomatoes, red onion, lime juice, and a pinch of salt to make your fresh corn salsa.
- To create the creamy garlic sauce, whisk together Greek yogurt, minced garlic, and lemon juice in a small bowl until smooth.
- To assemble your bowl, place the grilled shrimp at the bottom, then add a generous amount of corn salsa on top. Drizzle with the creamy garlic sauce and garnish with fresh cilantro before serving.
Serving Suggestions
This grilled shrimp bowl is fantastic on its own, but you can elevate the experience by adding a side salad, such as a simple mixed greens salad or a zesty coleslaw. If you’re feeling adventurous, serve it with tortilla chips for that perfect crunch or alongside some fluffy rice to soak up the sauces. It’s perfect for summer barbecues or just a casual family dinner.
Storage & Reheating
To keep your grilled shrimp bowl fresh, store any leftovers in an airtight container in the fridge. It will last about 2-3 days. For freezing, keep the shrimp, corn salsa, and creamy garlic sauce separate. They can be frozen for up to 3 months. When you’re ready to enjoy the leftovers, reheating the shrimp in a skillet over low heat will keep them tender, and the salsa can be enjoyed cold right out of the fridge.
Pro Tips
- If you love a bit of spice, consider adding diced jalapeño to the corn salsa for a kick.
- To make clean-up easier, line your grill with aluminum foil or use a grill basket for the shrimp.
- Marinate the shrimp for an hour before grilling to deepen the flavors, but avoid marinating for too long, as the acid from the lime juice can ‘cook’ the shrimp.
Variations
Feel free to shake things up! Try adding black beans or quinoa for more texture and fiber. For a tropical twist, include diced mango or pineapple in your salsa. If you need a lighter version, skip the creamy garlic sauce and use a vinaigrette instead, or try different herbs like dill or basil for a refreshing change.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just be sure to thaw the shrimp completely and pat them dry before marinating and grilling.
What can I substitute for Greek yogurt in the sauce?
You can use sour cream, crème fraîche, or even a non-dairy yogurt if you’re looking for a dairy-free option.
How spicy is the creamy garlic sauce?
The creamy garlic sauce is not spicy at all; it’s mild and flavorful. However, you can add a pinch of cayenne pepper for a little heat if desired.
- Grilled Shrimp Tacos
- Avocado Corn Salad
Grilled Shrimp Bowls with Avocado and Corn Salsa
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and delicious grilled shrimp bowl featuring tender shrimp, creamy avocado, zesty corn salsa, and a smooth garlic sauce.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 avocados, diced
- 1 cup corn, cooked
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
- In a mixing bowl, combine the shrimp with olive oil, lime juice, salt, and pepper. Toss well to coat.
- Preheat your grill to medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
- In a separate bowl, combine diced avocados, corn, cherry tomatoes, red onion, lime juice, and a pinch of salt to make your fresh corn salsa.
- To create the creamy garlic sauce, whisk together Greek yogurt, minced garlic, and lemon juice in a small bowl until smooth.
- To assemble your bowl, place the grilled shrimp at the bottom, then add a generous amount of corn salsa on top. Drizzle with the creamy garlic sauce and garnish with fresh cilantro before serving.
Notes
For added spice, consider adding diced jalapeño to the corn salsa. Marinate shrimp for an hour before grilling for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 200mg