If you’re looking for a dish that feels like sunshine on a plate, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is your new best friend. With its vibrant bowl bursting with smoky grilled shrimp, creamy avocado, zesty corn salsa & luscious garlic sauce, every bite is a mini celebration. As a home cook, I love how this recipe brings the sizzle of the grill and the fresh brightness of summer produce together in perfect harmony. Each element—from the tender shrimp with its gentle char to the silky ribbons of avocado and pops of sweet corn—plays its part in a culinary symphony that’s as beautiful to look at as it is delicious to eat.
Experience a symphony of textures and flavors as tender grilled shrimp meet fresh avocado, sweet corn salsa and a silky garlic mayo sauce over fluffy rice or quinoa. This dish is a beginner-friendly, healthy lunch or dinner that comes together in just about 35 minutes (20 minutes for prep and 15 minutes on the grill). Meal-prep champions will rejoice: keep components separate until serving for ultimate freshness, and swap rice or quinoa for cauliflower rice if you’re keeping things low-carb. Whether you’re hosting friends for an alfresco summer dinner or craving a bright bowl to lift your weekday lunch, this recipe checks all the boxes for flavor, convenience, and crowd-pleasing appeal.
KEY INGREDIENTS IN GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Before we dive into the cooking, let’s talk about the stars of the show. Each ingredient brings its own flavor, texture, and personality, combining to make this bowl as exciting to assemble as it is to devour.
- Large shrimp
Succulent and briny, peeled and deveined shrimp are the heart of this bowl. They soak up the smoky, spiced marinade and grill up in a flash, delivering juicy bites that pair perfectly with the cooler elements.
- Olive oil
A drizzle of olive oil ensures the shrimp won’t stick to the grill and adds a silky mouthfeel. It also helps carry the garlic powder and paprika flavors deep into each morsel.
- Garlic powder
This pantry staple delivers an even, mild garlic note that amplifies the shrimp’s savoriness without overpowering the other components.
- Paprika
Paprika lends a warm, smoky hue and a gentle peppery kick, giving the shrimp a beautiful color and depth of flavor.
- Salt and pepper
Simple but essential, salt enhances all the flavors while pepper brings a subtle heat and aromatic backbone.
- Ripe avocado
Creamy, buttery avocado soothes the palate and balances the spice. Its coolness is a welcome contrast to the charred shrimp.
- Corn kernels
Sweet and slightly crisp, corn kernels add pops of juicy sweetness that make each forkful more interesting and texturally dynamic.
- Red onion
Finely chopped red onion contributes crunch and a sharp, tangy bite that cuts through the richer elements.
- Jalapeño
When seeded and diced, jalapeño offers a fresh, gardeny heat. Increase or decrease it to hit your personal spice sweet spot.
- Lime juice
Bright, acidic lime juice ties the salsa together, waking up the flavors and adding a citrusy zing.
- Fresh cilantro
Chopped cilantro lends an herbal lift that complements both the shrimp and the salsa, tying the bowl together with green freshness.
- Mayonnaise
The creamy base of our garlic sauce, mayo delivers richness and a velvety texture that coats every grain of rice and each shrimp.
- Garlic
Fresh minced garlic packs a punch in the sauce, giving it a bold, pungent garlic melody that contrasts wonderfully with the sweet salsa.
- Lemon juice
A splash of lemon juice in the sauce adds brightness and a clean finish, balancing the mayo’s richness.
- Water
A little water thins the sauce to just the right consistency, ensuring it’s easy to drizzle without becoming runny.
- Cooked rice or quinoa
A fluffy bed of rice or quinoa forms the base. It soaks up all the delicious juices and sauce, making this bowl satisfyingly hearty.
HOW TO MAKE GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Let’s roll up our sleeves and get cooking! This recipe is broken down into simple steps that guide you from raw ingredients to a show-stopping bowl. Follow along for tips on proper techniques and timing to ensure each component shines.
1. Preheat the grill to medium-high heat.
Get your grill nice and hot so the shrimp develop those signature grill marks and a slight char without overcooking.
2. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until well coated.
Use tongs or clean hands to evenly coat each shrimp in oil and spices. This step layers in flavor and prevents sticking.
3. Thread the shrimp onto skewers and grill for 2–3 minutes on each side, or until the shrimp are opaque and cooked through.
Make sure to leave a little space between shrimp for even heat circulation. They cook fast—watch closely so they remain tender and juicy.
4. In a medium bowl, combine the corn, diced avocado, red onion, jalapeño, lime juice, and cilantro. Mix gently to keep the avocado pieces whole. Set aside.
Use a soft folding motion to toss the ingredients, preserving the creamy texture of the avocado while coating everything in fresh lime-cilantro flavor.
5. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and water to make the creamy garlic sauce. Adjust with additional water if needed for desired consistency.
Whisk vigorously until the sauce is smooth and homogenous, then taste and tweak for brightness or thickness.
6. To assemble the bowls, start with a layer of cooked rice or quinoa in each bowl.
Fluff the base with a fork first so the grains stay light and separate, creating a perfect canvas.
7. Place the grilled shrimp on top of the rice or quinoa, followed by a generous scoop of avocado corn salsa.
Arrange shrimp in a neat pattern for visual appeal, then crown with the colorful salsa for contrast.
8. Drizzle the creamy garlic sauce over the top, and garnish with more cilantro if desired.
Finish with a generous drizzle of sauce, letting it cascade over the shrimp and rice for that irresistible “I want a bite right now” look.
SERVING SUGGESTIONS FOR GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Once everything is plated, you can elevate your presentation and flavor profile even further. Here are some fun, crowd-pleasing ideas to make each serving feel extra special and keep your guests talking.
- Taco-Style Boat – Spoon the shrimp and salsa into crispy lettuce leaves or small corn tortillas. The bowl’s elements become a DIY taco bar, letting everyone build their perfect handheld bites with extra lime wedges and hot sauce on the side.
- Family-Style Platter – Arrange shrimp, salsa, sauce, and grain on a large serving board. Let guests scoop their own portions onto small bowls or plates. This communal setup encourages conversation and adds a festive vibe.
- Bento-Box Meal Prep – Divide rice, shrimp, salsa, and sauce into compartmentalized containers for grab-and-go lunches. Keep the creamy garlic sauce in a separate little cup to ensure the texture stays velvety until you’re ready to eat.
- Charred Corn Upgrade – Grill the corn on the cob until lightly blackened before cutting off the kernels. The extra smoky notes deepen the overall flavor, turning an already vibrant bowl into a truly rustic summertime feast.
HOW TO STORE GRILLED SHRIMP BOWL WITH AVOCADO, CORN SALSA & CREAMY GARLIC SAUCE
Storing this bowl thoughtfully ensures you get the best possible texture and flavor when you reheat or enjoy leftovers. By separating elements and using airtight containers, you’ll preserve freshness and avoid sogginess.
When you have extra grilled shrimp, let them cool slightly before transferring to an airtight container. Store the shrimp in the fridge for up to three days, reheating gently in a skillet or microwave just until warm to prevent rubberiness.
- Refrigerate components separately. Store rice or quinoa in one container, shrimp in another, and salsa plus sauce in small, lidded jars. This prevents moisture transfer and keeps textures true to form.
- Use airtight containers or quality resealable bags. Press out excess air to reduce oxidation, especially for the avocado salsa.
- Keep the creamy garlic sauce chilled on its own. Give it a quick stir before serving if separation occurs, and add a splash of water or lemon juice to revive its pourable consistency.
- Freeze for longer storage. Lay the cooked shrimp flat on a baking sheet to flash freeze before moving them to a freezer-safe bag. They’ll keep for up to one month; thaw in the fridge overnight before reheating gently.
CONCLUSION
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce brings a burst of summer to your table, seamlessly blending smoky, creamy, tangy, and sweet notes into one unforgettable dish. From the ease of preparing the shrimp on skewers to the vibrant freshness of the avocado corn salsa and the luxurious finish of the garlic sauce, each component is built to shine on its own and harmonize as a whole. Whether you’re a beginner cook or a seasoned pro looking for a quick weeknight winner, this recipe offers approachable steps, flexible substitutions, and a stunning final presentation that’s perfect for dinner or lunch. Don’t forget to print and save this article for later reference, and remember there’s a handy FAQ below if you need extra tips or troubleshooting.
I’d love to hear how your bowls turn out! If you have any questions, need help with ingredient swaps, or want to share your own twists on this recipe, leave a comment below. Your feedback and stories fuel my passion for home cooking, and I’m always here to help you enjoy every mouthwatering bite. Happy grilling!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Description
Experience a symphony of textures and flavors as tender grilled shrimp meet fresh avocado, sweet corn salsa and a silky garlic mayo sauce over fluffy rice or quinoa.
Ingredients
Instructions
-
Preheat the grill to medium-high heat.
-
In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until well coated.
-
Thread the shrimp onto skewers and grill for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
-
In a medium bowl, combine the corn, diced avocado, red onion, jalapeño, lime juice, and cilantro. Mix gently to keep the avocado pieces whole. Set aside.
-
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and water to make the creamy garlic sauce. Adjust with additional water if needed for desired consistency.
-
To assemble the bowls, start with a layer of cooked rice or quinoa in each bowl.
-
Place the grilled shrimp on top of the rice or quinoa, followed by a generous scoop of avocado corn salsa.
-
Drizzle the creamy garlic sauce over the top, and garnish with more cilantro if desired.
Note
- For a charred flavor, you can grill the corn instead of boiling it.
- Adjust the spice level by adding more or less jalapeno.
- This meal is great for meal prep; just keep the components separate until you are ready to eat.
- For a low-carb option, replace rice or quinoa with cauliflower rice.
