Sharing this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe is like inviting sunshine to your dinner table. It combines smoky, juicy grilled shrimp with a vibrant avocado corn salsa that bursts with freshness and crunch, all elevated by a luscious creamy lime sauce that ties everything together beautifully. Whether it’s a quick weeknight meal or a weekend treat, this bowl packs layers of flavor and color that will have you coming back for seconds every time.
Ingredients You’ll Need
The beauty of this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe lies in its simple yet powerful ingredients. Each component brings something special—from the smoky spices on the shrimp and the creamy avocado in the salsa to the tangy lime in the sauce. Let’s take a look at what you’ll need to whip this dish up effortlessly.
- Large shrimp (1 lb): Peeled and deveined shrimp are perfect for quick, even grilling and soaking up marinade flavors.
- Olive oil (2 tbsp): Adds richness and helps the shrimp grill with a lovely char without sticking.
- Lime juice (2 limes): Infuses brightness into both the shrimp marinade and the salsa, bringing vibrant acidity to cut through richness.
- Garlic (2 cloves, minced): A little punch of savory depth that complements the chili and paprika perfectly.
- Chili powder (1 tsp): Delivers a warm, smoky heat that elevates the shrimp beyond ordinary.
- Smoked paprika (1 tsp): Reinforces the smoky notes and adds a beautiful color.
- Salt and pepper: Essential seasoning to balance and enhance all the other flavors.
- Avocado (1, diced): Creamy texture and subtle flavor that makes the salsa smooth and indulgent.
- Corn kernels (1 cup): Fresh or frozen, they provide sweet crunch and a sunny pop of yellow.
- Red onion (1 small, finely chopped): Adds a sharp bite and color contrast.
- Jalapeño (1, seeded and diced): Brings gentle heat and a little zing to wake up the salsa.
- Fresh cilantro (1/4 cup, chopped): Herbaceous notes that brighten the salsa and sauce.
- Mayonnaise (1/4 cup): The creamy base of the lime sauce, offering a silky texture.
- Sour cream (1/4 cup): Adds tang and richness, balancing the spicy and acidic elements.
- Hot sauce (1 tsp, optional): For a subtle kick in the creamy lime sauce, adjust to your heat preference.
- Cooked rice (2 cups): Choose your favorite type as the comforting, neutral bed for all the flavorful toppings.
- Lime wedges: For garnish and an extra squeeze of fresh lime on top.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Step 1: Marinate the Shrimp
Start by mixing olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper in a large bowl. Toss the peeled and deveined shrimp in this marinade and let them soak up those vibrant flavors for about 15 minutes. This short marination time ensures the shrimp stay juicy and tender without overpowering their natural sweetness.
Step 2: Prepare the Avocado Corn Salsa
While the shrimp marinates, combine diced avocado, fresh or frozen corn kernels, finely chopped red onion, diced jalapeño, and chopped cilantro in a medium bowl. Squeeze lime juice over the mixture, season with salt and pepper, and toss gently. The salsa should be fresh and vibrant with creamy, crunchy, and spicy notes coming together beautifully.
Step 3: Whip up the Creamy Lime Sauce
In a small bowl, whisk mayonnaise, sour cream, lime juice, and optional hot sauce until smooth and creamy. Season with salt and pepper and taste for balance. This sauce will bring a luscious, cooling touch that perfectly complements the smoky shrimp and zesty salsa.
Step 4: Grill the Shrimp
Preheat your grill or grill pan over medium-high heat. Thread the shrimp onto skewers if using an outdoor grill; if you’re using a grill pan, you can cook them directly. Grill the shrimp for 2 to 3 minutes per side until they turn pink and opaque. The smoky char adds incredible flavor and a beautiful presentation.
Step 5: Assemble Your Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Divide the cooked rice into bowls. Top each bowl with the grilled shrimp and generous spoonfuls of avocado corn salsa. Finally, drizzle the creamy lime sauce over everything and garnish with lime wedges for an added burst of citrus. This layering of textures and flavors makes every bite special and satisfying.
Step 6: Serve and Enjoy!
Serve the bowls immediately to enjoy the warm shrimp against the refreshing salsa and creamy sauce. This dish is truly a celebration of flavor that’s as exciting to look at as it is to eat.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Garnishes
Brighten your shrimp bowl with fresh lime wedges for an extra squeeze of tang right before eating. A sprinkle of additional chopped cilantro or thinly sliced green onions also makes a wonderful fresh finish and adds a pop of color that elevates the entire dish.
Side Dishes
Keep it simple with a crisp green salad dressed lightly with lemon vinaigrette or roasted vegetables for a comforting, well-rounded meal. Alternatively, a side of black beans or a crisp coleslaw can add even more texture and flavor variation.
Creative Ways to Present
For a fun twist, serve this bowl in hollowed-out avocados or mini bell peppers to impress guests. You can also layer the components in mason jars for an on-the-go lunch option that stays fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled shrimp separate from the salsa and sauce in airtight containers to preserve their textures. The shrimp will stay fresh refrigerated for up to 2 days, while the avocado corn salsa is best enjoyed on the same day or within 24 hours to prevent browning.
Freezing
This recipe is best enjoyed fresh, especially the salsa and creamy lime sauce, which do not freeze well. If you want to freeze components, freeze the grilled shrimp separately without sauce for up to 1 month, then thaw and reheat gently when ready to serve.
Reheating
Reheat shrimp gently in a skillet over medium heat for a couple of minutes until just warmed through to avoid drying them out. Serve immediately with fresh salsa and sauce rather than reheating those components.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and grilling to ensure even cooking and the best texture.
How spicy is the avocado corn salsa?
The salsa has a mild to medium heat thanks to the jalapeño, which you can seed to reduce spiciness. Feel free to adjust the amount of jalapeño or omit it to suit your heat preference.
Can I make this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, and as long as you use plain rice and check that your hot sauce does not contain gluten, this recipe is safe for gluten-free diets.
What type of rice works best?
White, brown, jasmine, or even cauliflower rice all work wonderfully as the base—choose whichever you prefer or have on hand.
Is the creamy lime sauce dairy-free?
Not as written since it calls for mayonnaise and sour cream. However, you can substitute with dairy-free versions or use coconut yogurt to create a creamy, tangy sauce suitable for dairy-free diets.
Final Thoughts
I can’t recommend giving this Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe a try enough. It’s fresh, vibrant, and packed with flavor, yet so approachable and quick to prepare. Every bite brings a perfect balance of smoky, creamy, tangy, and spicy elements that are sure to brighten up your mealtime. Once you make this, it might just become your new favorite weeknight dinner to share with friends and family.
Print
Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a vibrant and flavorful meal perfect for any occasion. It features succulent marinated shrimp grilled to perfection, paired with a fresh, zesty avocado corn salsa and a tangy creamy sauce, all served over a bed of your choice of rice. This dish balances smoky, spicy, and creamy elements for a satisfying and delicious bowl.
Ingredients
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Avocado Corn Salsa:
- 1 avocado, diced
- 1 cup fresh or frozen corn kernels
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
For the Creamy Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
For Serving:
- 2 cups cooked rice (white, brown, or your choice)
- Lime wedges for garnish
Instructions
- Prepare the Grilled Shrimp: In a large bowl, combine the olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp and toss well to coat all the shrimp evenly with the marinade. Cover and let it marinate in the refrigerator for about 15 minutes to allow the flavors to develop.
- Make the Avocado Corn Salsa: In a medium bowl, gently combine the diced avocado, corn kernels, finely chopped red onion, diced jalapeño, and chopped fresh cilantro. Drizzle with lime juice, then season with salt and pepper to taste. Toss carefully to mix the ingredients without mashing the avocado. Set aside to allow flavors to meld.
- Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce if using. Season with salt and pepper to taste. Adjust the seasoning as desired. Set the sauce aside for serving.
- Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. If using a grill, optionally thread the marinated shrimp onto skewers for easier handling. Place the shrimp on the grill or grill pan and cook for 2 to 3 minutes per side, or until the shrimp are pink, opaque, and slightly charred around the edges.
- Assemble the Bowls: Divide the cooked rice equally into serving bowls. Top each bowl with the grilled shrimp, then spoon generous portions of the avocado corn salsa over the shrimp. Drizzle the creamy sauce on top and garnish with lime wedges on the side for an extra burst of citrus.
- Serve: Serve the bowls immediately while the shrimp are warm, and enjoy the fresh, vibrant combination of smoky grilled shrimp, creamy sauce, and zesty salsa balanced with rice.
Notes
- You can use either fresh or frozen shrimp; just be sure to thaw thoroughly before marinating.
- If you don’t have a grill, a grill pan or even a cast-iron skillet will work well.
- For a spicier dish, leave some seeds in the jalapeño or add extra hot sauce to the creamy sauce.
- To make this dish gluten-free, ensure your hot sauce and other condiments do not contain gluten.
- Leftover grilled shrimp and salsa make great additions to salads or tacos the next day.
- For a lighter option, substitute sour cream with Greek yogurt in the creamy sauce.
