Description
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce is a vibrant and healthful meal perfect for a quick lunch or dinner. It features succulent grilled shrimp seasoned with a smoky spice blend, paired with a fresh and zesty avocado corn salsa. The bowl is finished with a luscious and tangy creamy garlic sauce, garnished with sesame seeds and chopped green onions for extra flavor and texture.
Ingredients
Scale
For the 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
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt to taste
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 1 avocado, sliced or mashed
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- Season the shrimp: In a bowl, combine shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss well to coat the shrimp evenly with the seasoning blend.
- Prepare the corn salsa: In a separate bowl, mix together thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt to taste. Set aside to allow flavors to meld.
- Grill the shrimp: Heat a grill pan over medium heat. Once hot, place the seasoned shrimp on the pan and grill for 2 to 3 minutes per side until the shrimp turn pink and are fully cooked through.
- Make the creamy garlic sauce: In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until the sauce is smooth and creamy.
- Assemble the bowls: Divide the corn salsa evenly between serving bowls. Top each with the grilled shrimp and sliced or mashed avocado. Drizzle the creamy garlic sauce over the top and garnish with sesame seeds and chopped green onions for an added burst of flavor and crunch.
Notes
- For extra heat, leave the jalapeño seeds in or add more cayenne pepper to the shrimp seasoning.
- Frozen corn can be substituted with fresh corn if available for a sweeter salsa.
- The creamy sauce can be made ahead and refrigerated for up to 2 days to save prep time.
- To make this dish gluten-free, confirm your mayonnaise and sour cream are gluten-free brands.
- Serve with a side of rice or quinoa to make it more filling if desired.
