Introduction

This Grilled Shrimp Bowl with Corn Salsa and Creamy Garlic Sauce is a vibrant, fresh meal perfect for any season. Juicy shrimp are seasoned and grilled to perfection, then paired with a zesty corn salsa and a smooth, tangy sauce. It’s a simple yet impressive bowl that’s packed with flavor and easy to prepare.

A white bowl filled with four main layers arranged side by side: bright yellow corn kernels mixed with green herbs on the left, next to thinly sliced purple onions garnished with herbs, a pile of grilled, golden-brown shrimp with charred spots and a creamy light orange sauce drizzled generously over them in the center, and fresh, sliced green avocado pieces sprinkled with herbs on the right. The shrimp layer is slightly elevated, giving a sense of depth. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
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
1 avocado, sliced or mashed
Sesame seeds, for garnish
Green onions, chopped, for garnish

Instructions

Step 1: Preheat your grill to medium-high heat. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using.
Step 2: Grill the shrimp for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from heat and set aside.
Step 3: In another bowl, combine thawed corn, diced red onion, chopped cilantro, minced jalapeño if using, lime juice, and salt. Mix well and set aside.
Step 4: Prepare the creamy garlic sauce by stirring together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
Step 5: To assemble the bowl, start with a layer of sliced or mashed avocado as the base. Top with grilled shrimp and spoon the corn salsa over.
Step 6: Drizzle the creamy garlic sauce on top and garnish with sesame seeds and chopped green onions. Serve immediately and enjoy.

Tips & Variations

For extra heat, leave the jalapeño seeds in the corn salsa or add a sprinkle of cayenne pepper to the creamy sauce.
Swap frozen corn for fresh grilled corn if it’s in season for a sweeter, smoky flavor.
Serve over rice, quinoa, or greens to turn it into a more filling meal.
Use Greek yogurt instead of sour cream in the sauce for a lighter option.

Storage

Store any leftover grilled shrimp, corn salsa, and sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat shrimp, warm gently in a skillet or microwave just until heated through to avoid overcooking. Assemble fresh bowls as needed for the best texture and flavor.

How to Serve

A white bowl holds a vibrant dish with four main layers: on the left, bright yellow grilled corn kernels; next to it, slices of smooth green avocado sprinkled with chopped fresh herbs; to the right, a pile of grilled shrimp with a golden-brown char and some herbs on top; underneath and between the shrimp, pieces of purple-red onion and green cilantro. Above the shrimp, a woman's hand drizzles a creamy, light orange sauce with herb bits over the dish. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely before marinating and grilling for even cooking.

What can I substitute if I don’t have a grill?

You can cook the shrimp in a hot skillet or broil them in the oven for 2-3 minutes per side until pink and cooked through.

Grilled Shrimp Bowl with Corn Salsa & Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

This Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce is a vibrant and flavorful dish perfect for a light lunch or dinner. Juicy, seasoned shrimp are grilled to perfection and served atop creamy avocado with a fresh corn salsa and a tangy, garlicky sauce. Garnished with sesame seeds and green onions, this bowl offers a delightful combination of smoky, fresh, and creamy textures.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

For the Grilled 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

Grill Shrimp: Preheat your grill to medium-high heat. In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Arrange the shrimp on the grill and cook for 2-3 minutes per side, until the shrimp turn pink and are fully cooked through.
Prepare Corn Salsa: In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, and minced jalapeño if desired. Add the lime juice and salt to taste. Stir the mixture well to blend the flavors and set aside to let the salsa marinate briefly.
Make Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper. Stir until the sauce is smooth, creamy, and well mixed.
Assemble the Bowl: Begin by spreading a layer of avocado at the bottom of your serving bowl—either sliced or mashed as preferred. Layer the grilled shrimp evenly over the avocado, then spoon the corn salsa on top. Drizzle the creamy garlic sauce over the assembled ingredients. Garnish with a sprinkle of sesame seeds and chopped green onions for extra flavor and crunch.
Serve & Enjoy: Serve the bowl immediately while the shrimp are still warm for the best taste experience. Enjoy this fresh, vibrant, and satisfying meal packed with textures and bold flavors.

Notes

You can substitute fresh corn for frozen corn if in season.
Adjust the cayenne pepper and jalapeño amounts to control the spice level to your preference.
The creamy garlic sauce can be made ahead and refrigerated for up to 2 days.
To keep it gluten-free, ensure all ingredients and condiments are gluten-free certified.
For an extra touch, serve with a wedge of lime to squeeze over the bowl before eating.

Keywords: grilled shrimp bowl, corn salsa, creamy garlic sauce, healthy shrimp recipe, summer seafood bowl, easy shrimp dinner