Why You’ll Love This Recipe
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a crowd-pleaser for many reasons:
- Quick and Easy – With a total prep and cook time of just 30 minutes, it’s perfect for busy weeknights or a weekend meal.
- Packed with Flavor – The grilled shrimp are seasoned to perfection and pair wonderfully with the fresh and zesty corn salsa.
- Healthy Ingredients – With shrimp, avocado, fresh corn, and Greek yogurt in the creamy sauce, this bowl is full of nutritious ingredients.
- Customizable – You can easily adjust the salsa ingredients or sauce to suit your tastes. Add extra veggies, or spice up the sauce with hot sauce or chili powder.
- Beautiful Presentation – The colorful corn salsa, creamy sauce, and grilled shrimp make this bowl as visually appealing as it is delicious.
Whether you’re craving something fresh and light or need a meal that’s both tasty and filling, this Grilled Shrimp Bowl is an ideal choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 avocados, diced
- 1 cup fresh corn, cooked (or canned)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Fresh cilantro, for garnish
For the creamy sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt, to taste
Directions
- Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Mix well and set aside for about 10 minutes to marinate.
- Prepare the Creamy Sauce: In a separate bowl, whisk together Greek yogurt, lime juice, minced garlic, honey, and a pinch of salt. Mix until smooth. Taste and adjust the seasoning if necessary.
- Cook the Shrimp: Preheat your grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they are pink, opaque, and slightly charred. Be careful not to overcook the shrimp.
- Prepare the Corn Salsa: In a large bowl, combine the cooked corn, halved cherry tomatoes, finely chopped red onion, and diced avocados. Add salt and pepper to taste, then gently toss everything together until well mixed.
- Assemble the Bowl: Start by placing a generous scoop of the corn salsa in the bottom of a serving bowl. Top with grilled shrimp and drizzle the creamy sauce over the top.
- Garnish: Finish off the bowl by garnishing with freshly chopped cilantro. Serve immediately while everything is fresh and flavorful.
This recipe is a perfect balance of protein, healthy fats, and fresh veggies, making it an ideal meal for any day of the week.
Servings and Timing
- Servings: 4 servings
- Preparation Time: 10 minutes
- Cooking Time: 10-12 minutes
- Total Time: 30 minutes
This dish comes together quickly, making it great for a fast, healthy meal.
Storage/Reheating
- Storage: Store any leftover shrimp and corn salsa separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: The shrimp can be reheated in a skillet for a minute or two over medium heat. The corn salsa and creamy sauce are best served fresh, but can be stored and enjoyed as leftovers on their own.
FAQs
1. Can I use frozen shrimp instead of fresh shrimp?
Yes, frozen shrimp will work perfectly. Just make sure to thaw them completely and pat them dry before cooking.
2. Can I use a different type of protein instead of shrimp?
Absolutely! You can substitute grilled chicken, salmon, or even tofu for a vegetarian option.
3. Can I make the creamy sauce without Greek yogurt?
Yes, you can use sour cream, regular yogurt, or even an avocado-based sauce if you prefer a dairy-free option.
4. Can I prepare the corn salsa ahead of time?
Yes, you can prepare the corn salsa a few hours in advance. Just be sure to store it in an airtight container in the refrigerator.
5. Can I add other vegetables to the corn salsa?
Yes, you can add other vegetables like bell peppers, cucumbers, or even jalapeños for a bit of heat.
6. How do I know when the shrimp is done cooking?
Shrimp are done when they turn pink and opaque in the center. You can also check with a thermometer—shrimp should reach an internal temperature of 120°F (49°C).
7. Can I make this dish spicier?
Yes, you can add chili powder or red pepper flakes to the shrimp marinade for an extra kick. You could also drizzle some hot sauce on top of the bowl for heat.
8. Can I make this dish vegetarian?
Yes, you can substitute the shrimp with grilled vegetables like zucchini, peppers, or mushrooms, and the creamy sauce will complement these just as well.
9. Can I use canned corn instead of fresh corn?
Yes, canned corn works just fine. Just be sure to drain and rinse it well before using.
10. How can I make this dish low-carb?
This recipe is already low in carbs, but you can make it even lower by skipping the corn or using a cauliflower rice base instead.
Conclusion
Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a healthy, vibrant, and satisfying meal that combines fresh ingredients and delicious flavors. Perfect for quick weeknight dinners or meal prep, this recipe is sure to become a family favorite. The grilled shrimp, paired with the creamy sauce and fresh corn salsa, offers a unique and flavorful dining experience that is both nutritious and incredibly delicious. Try it today and enjoy a burst of fresh, vibrant flavors in every bite!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce: An Amazing Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Diet: Gluten Free
Description
Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a vibrant and satisfying meal that brings together juicy grilled shrimp, creamy avocado, and a tangy, fresh corn salsa. Topped off with a zesty creamy sauce, this bowl is a perfect combination of flavors and textures. It’s quick, healthy, and packed with nutrition, making it ideal for lunch, dinner, or meal prep.
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper, to taste
2 avocados, diced
1 cup fresh corn, cooked (or canned)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
Fresh cilantro, for garnish
For the creamy sauce:
1/2 cup Greek yogurt
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon honey
Salt, to taste
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Mix well and set aside for about 10 minutes to marinate.
- Prepare the Creamy Sauce: In a separate bowl, whisk together Greek yogurt, lime juice, minced garlic, honey, and a pinch of salt. Mix until smooth and adjust seasoning as necessary.
- Cook the Shrimp: Preheat your grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they are pink, opaque, and slightly charred.
- Prepare the Corn Salsa: In a large bowl, combine the cooked corn, halved cherry tomatoes, finely chopped red onion, and diced avocados. Add salt and pepper to taste, then gently toss everything together.
- Assemble the Bowl: Start by placing a scoop of corn salsa in the bottom of a serving bowl. Top with grilled shrimp and drizzle with the creamy sauce.
- Garnish: Finish off with freshly chopped cilantro and serve immediately.
Notes
Frozen shrimp can be used—just be sure to thaw and pat them dry before cooking.
For a dairy-free option, substitute Greek yogurt with sour cream or avocado-based sauce.
Feel free to add extra vegetables or spice up the sauce with hot sauce or chili powder.
This dish can be made spicier by adding chili powder or red pepper flakes to the shrimp marinade.
For a low-carb version, skip the corn or use cauliflower rice as a base.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 180mg
