Get ready to fall in love with the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe—a vibrant, flavor-packed meal that brings together perfectly grilled shrimp, a bright and zesty avocado corn salsa, and a luscious creamy garlic sauce. This dish bursts with colors and textures that will excite your taste buds while being surprisingly simple to whip up. Whether you’re craving something fresh for a weeknight dinner or want to impress friends with a stunning bowl full of wholesome ingredients, this recipe delivers all the goodness you could hope for.
Ingredients You’ll Need
The beauty of the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe lies in its straightforward list of ingredients, each chosen to contribute unique flavors, textures, and vibrant colors. These simple staples will combine to give you a meal that’s both nutritious and unforgettable.
- Shrimp: Fresh, peeled, and deveined shrimp bring succulent, smoky protein to the dish.
- Avocado: Creamy and buttery, it perfectly balances the heat and adds richness.
- Corn kernels: Sweet and crisp, they brighten the salsa and add a delightful crunch.
- Cherry tomatoes: Juicy bursts of tang that enhance the freshness of the bowl.
- Red onion: Adds a sharp, slightly sweet bite that contrasts beautifully with the other ingredients.
- Fresh cilantro: Lends a zesty, herbaceous note to the salsa.
- Lime juice: Adds brightness and brings all salsa ingredients together.
- Garlic: Essential for the creamy garlic sauce, infusing a rich, savory depth.
- Greek yogurt or sour cream: Creates a silky base for the sauce and keeps it light.
- Olive oil: Used for grilling and dressing, giving a fruity smoothness.
- Seasonings: Salt, pepper, and a pinch of chili powder provide balance and a subtle kick.
- Cilantro or parsley for garnish: Adds a fresh finish and visual appeal.
- Cooked rice or quinoa: Your choice of grain to serve as a nourishing base.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
Step 1: Prepare the Avocado Corn Salsa
Begin by combining the fresh corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro in a bowl. Squeeze fresh lime juice over the mix, and season it with a pinch of salt and pepper. Toss everything gently so the avocado doesn’t get mushy but the flavors meld beautifully. This salsa brings gorgeous color and a burst of freshness to your bowl.
Step 2: Marinate and Grill the Shrimp
In a separate bowl, toss shrimp with olive oil, minced garlic, chili powder, salt, and pepper. Let it marinate briefly to soak up all those flavors—about 10 minutes is enough. Then, fire up your grill or grill pan to high heat and cook the shrimp for 2 to 3 minutes per side until they’re pink, charred in spots, and perfectly juicy. The grilling adds that irresistible smoky undertone that makes this dish unforgettable.
Step 3: Whip Up the Creamy Garlic Sauce
For the sauce, mix Greek yogurt or sour cream with freshly minced garlic, a touch of lime juice, salt, and a splash of olive oil. Stir until smooth and creamy, adjusting garlic and seasoning to your liking. This sauce will give your bowl a luscious, tangy lift that perfectly complements the charred shrimp and fresh salsa.
Step 4: Assemble Your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
Start by placing a bed of your chosen grain—rice or quinoa—at the bottom of your bowl. Layer on the vibrant avocado corn salsa, then add the grilled shrimp on top. Drizzle generously with the creamy garlic sauce for that ultimate indulgence. Add a sprinkle of fresh herbs, and your meal is ready to serve and enjoy!
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
Garnishes
Finishing touches elevate this dish even further. Fresh chopped cilantro or parsley provides a pop of green and an extra hit of herbaceous flavor. A wedge of lime on the side lets everyone add a splash of citrus to taste. You might also sprinkle some toasted pumpkin seeds or crumbled feta cheese for added texture and depth.
Side Dishes
While the bowl is complete on its own, pairing it with simple sides can make the meal even more special. Consider serving a light mixed greens salad dressed with lemon vinaigrette, or a chilled cucumber and radish salad for extra crunch and cooling contrast. Some warm, crusty bread or crispy tortilla chips also complement the creamy garlic sauce beautifully.
Creative Ways to Present
Don’t shy away from making this dish visually stunning. Layer the salsa in clear glass jars for a colorful appetizer or pack it into tortilla bowls for a fun and edible container. You could also stack shrimp and salsa on skewers as a starter, serving the creamy garlic sauce on the side for dipping. Presentation is half the joy here, so have fun with it!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe, store it in airtight containers in the refrigerator. Keep the shrimp and salsa separate from the sauce and grains to preserve their texture and freshness. It’s best enjoyed within 1 to 2 days for optimal flavor.
Freezing
While the shrimp and grains freeze well separately, fresh avocado corn salsa and creamy garlic sauce don’t hold up to freezing. For make-ahead convenience, freeze only the grilled shrimp and cooked rice or quinoa in portioned containers. Thaw them in the fridge overnight, and then add fresh salsa and sauce before serving.
Reheating
Reheat the shrimp and grains gently in a skillet or microwave until warmed through but not overcooked. Adding fresh salsa and creamy garlic sauce afterward preserves the vibrant flavors and textures that make this recipe so special.
FAQs
Can I use frozen shrimp for the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat it dry before marinating and grilling to achieve the best texture and flavor.
Is there a good substitute for Greek yogurt in the creamy garlic sauce?
You can use sour cream or even mayonnaise for a richer sauce, though Greek yogurt keeps it light and tangy. For a vegan option, try a plant-based yogurt or cashew cream.
How spicy is this recipe?
This recipe has only a mild kick from the chili powder in the shrimp marinade, which you can easily adjust to your taste or omit if you prefer no heat.
Can I prepare the salsa in advance?
Yes, but since avocado browns quickly, add the avocado just before serving or toss it with lime juice and store tightly covered to minimize oxidation.
What grains work best for this shrimp bowl?
Both rice and quinoa are excellent choices. White or brown rice offers a neutral base, while quinoa adds a nutty flavor and extra protein, enhancing the bowl’s health benefits.
Final Thoughts
The Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe is a true celebration of fresh ingredients and bold flavors in one bowl. Once you try it, you’ll find yourself coming back again and again thanks to its amazing balance of smoky shrimp, zesty salsa, and velvety sauce. It’s a dish that’s as satisfying to make as it is to eat. So grab your grill, gather your ingredients, and enjoy this deliciously vibrant bowl that feels like a mini celebration every time!
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Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ultimate Levain Rocky Road Cookies are thick, gooey, and packed with rich chocolate, mini marshmallows, and crunchy roasted cashews. With a fudgy cocoa base and a soft, chewy texture, these oversized cookies deliver an indulgent rocky road experience in every bite.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
Dry Ingredients
- 1 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup roasted cashews, roughly chopped (or almonds)
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the cold butter cubes with the brown sugar and granulated sugar on medium speed for about 4 minutes until the mixture is creamy and slightly fluffy. This step helps maintain the cookie’s thick, chunky texture.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing just until incorporated, which should take about 30 seconds. Avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
- Fold in Add-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews using a spatula. If marshmallows stick out on the edges, tuck them in slightly so they don’t melt excessively during baking.
- Shape Cookies: Scoop the dough into 6-ounce portions, about 3/4 cup each, forming tall, rough balls without flattening them. Place only 4 cookies per baking sheet and space them well apart as they will spread a little during baking.
- Bake Cookies: Bake the cookies for 9-11 minutes until the edges are set but the centers still look slightly underdone. Remove from oven and immediately use a spatula to gently push any spread edges back toward the center to maintain a round, thick shape.
- Cool Properly: Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to finish cooling. This helps the cookies set and retain their signature thick texture.
Notes
- Use cold butter and eggs to achieve the signature thick texture resembling Levain Bakery cookies.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Adjust baking time slightly depending on your oven; underbaking slightly yields the best gooey centers.
- For crunch variation, swap roasted cashews with roasted almonds or walnuts.
- These cookies are large and very rich; sharing is recommended!
