Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe

I love making my Grilled Shrimp Bowl with Avocado Corn Salsa Creamy Sauce. I start with shrimp seared in olive oil with garlic and a squeeze of lime. Paired with fresh corn, red bell pepper, and diced avocado, it delivers a vibrant mix of flavors. This dish is one of my favorite simple summer dinner recipes for family.

I’ve always been on the hunt for exciting and healthy meal ideas that really stand out during the warmer months. This Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce quickly became one of my favorite recipes.

I marinate 1 lb shrimp in olive oil, garlic and lime juice then season them with salt and freshly ground pepper for a real zing. The dish gets even better when I combine fresh corn kernels, a diced red bell pepper, finely chopped red onion and a minced jalapeno to create a vibrant salsa.

I top it off with diced avocado and a drizzle of my homemade creamy sauce that mixes sour cream, mayonnaise, a pinch of cumin and a hint of chili powder. It’s one of those meals that not only satisfies your craving for something light and healthy but also feels like a little culinary adventure perfect for simple summer dinners and meal preps.

Enjoy!

Why I Like this Recipe

1. I really like how the shrimp gets marinated with olive oil, garlic and lime – it makes the shrimp taste super flavorful and tender when it’s grilled.
2. The corn salsa with red bell pepper, red onion and jalapeno gives a really fresh and crunchy contrast that I find really appealing.
3. I’m all about that creamy sauce made with sour cream and mayo, its got a cool, zesty kick from the cumin and chili powder which just tie the dish together.
4. I love the mix between the smoky, grilled shrimp and the cool avocado corn salsa, it just hits different everytime I make it.

Ingredients

• Shrimp: Lean protein, low calorie, adds a sweet and oceanic flavor to the dish.
• Avocado: Rich in healthy fats, fiber, and vitamins, making it a buttery and nutritious choice.
• Corn: Offers a touch of sweetness, fiber, and carbohydrates that give energy and crunch.
• Lime: Provides zesty acidity, balancing rich flavors and brightening the overall taste.
• Cilantro: A fresh herb abundant in vitamins, offering a cool citrusy kick to complete the salsa.
• Sour cream: Creates a luscious, tangy creamy sauce that adds richness without overwhelming.
• Red bell pepper: Crisp and sweet, red bell pepper is packed with vitamin C adding mild crunch.
• Garlic: Aromatic and robust, garlic helps boost the immune system while enhancing savory flavor.

Ingredient Quantities

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lime, divided
• Salt, about 1 tsp (plus more to taste)
• Freshly ground pepper, around 1/2 tsp
• 1 cup fresh corn kernels (or thawed frozen corn)
• 1 small red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 large avocado, diced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp cumin
• A pinch of chili powder

How to Make this

1. Preheat your grill to medium-high heat while you prep the shrimp and other toppings.

2. In a bowl, toss the shrimp with 2 tbsp olive oil, 2 minced garlic cloves, half of the lime juice, and about 1 tsp salt plus 1/2 tsp pepper. Make sure the shrimp are evenly coated.

3. Let the shrimp marinate for around 10 minutes while you get the salsa ready.

4. In another bowl, mix 1 cup corn kernels, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1 minced jalapeno. Add 1/4 cup chopped cilantro to the mix.

5. Gently fold in the diced avocado into the salsa and drizzle the remaining lime juice over the whole bowl. Taste and add a pinch more salt if needed.

6. Combine 1/2 cup sour cream with 1/4 cup mayonnaise, 1/2 tsp cumin and a pinch of chili powder in a small bowl to create the creamy sauce. Stir well until smooth.

7. Place the shrimp on the grill and cook them for about 2-3 minutes per side, until they’re pink and opaque.

8. Assemble the bowls by layering the grilled shrimp with the corn salsa and drizzle the creamy sauce on top. Enjoy!

Equipment Needed

1. Grill (preheated to medium-high heat)
2. Mixing bowls (one for the shrimp marinade, one for the corn salsa, and one for the creamy sauce)
3. Knife (for dicing the red bell pepper and avocado and for chopping the red onion and cilantro)
4. Cutting board
5. Tongs (to flip the shrimp on the grill)
6. Measuring spoons and cups (for the olive oil, salt, pepper, lime juice, sour cream, mayo, cumin, and chili powder)
7. Citrus juicer (to get the lime juice)
8. Spoon or spatula (for mixing ingredients)

FAQ

Grilled Shrimp Bowl With Avocado, Corn Salsa & Creamy Sauce Recipe Substitutions and Variations

• If you don’t have shrimp, try using scallops or a mild white fish instead for a slightly different twist.
• Out of olive oil? Avocado oil works pretty well and gives a similar flavor, especially if you’re already using avocado in the bowl.
• No lime juice on hand? Lemon juice is a decent swap and still adds that tangy kick.
• If sour cream is low on your shelf, plain Greek yogurt can step in as a healthier alternative that still keeps it creamy.

Pro Tips

1. Make sure your grill is really hot before you put the shrimp on it cause if it’s not hot enough, the shrimp might stick and wont get that nice seared look you want.
2. Don’t leave your shrimp in the marinade for too long, about 10 minutes is plenty so they dont start to break down and get mushy.
3. Always add a little extra lime juice or salt at the end of mixing your salsa and sauce if needed since ingredients can vary a bit and you want the flavors just right.
4. When chopping your veggies, try to keep them roughly the same size so every bite gets a good mix of flavors instead of some pieces being too overpowering.