The Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe is a vibrant, flavorful feast that feels like a celebration with every bite. Imagine tender, smoky grilled shrimp paired with a bright, creamy lime sauce and a fresh avocado corn salsa that balances sweetness, spice, and creaminess perfectly. It’s a dish that comes together quickly but leaves a lasting impression, combining tastes and textures that dance beautifully on your palate. Whether you’re seeking a healthy weeknight dinner or a fun weekend meal to impress friends, this bowl is an absolute winner.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color, making the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe both simple and extraordinary. From the fresh herbs to the creamy elements, these ingredients come together effortlessly.
- Large shrimp (1 lb): Fresh or thawed shrimp provide the juicy, protein-packed star of the dish.
- Olive oil (2 tablespoons): Adds richness and helps the spices cling to the shrimp while grilling.
- Lime juice (2 limes total): Offers zesty brightness to both the shrimp marinade and the salsa, balancing richness.
- Garlic (2 cloves, minced): Infuses a punch of savory depth into the shrimp marinade.
- Chili powder (1 teaspoon): Brings gentle smoky heat that wakes up your taste buds.
- Smoked paprika (1 teaspoon): Adds a subtle smoky undertone that enhances the grilled flavor.
- Salt and pepper: Essential seasonings to elevate every component evenly.
- Avocado (1, diced): Creamy texture that cools and complements the spicy salsa.
- Corn kernels (1 cup): Sweetness and crisp texture that brighten the bowl’s overall profile.
- Red onion (1 small, finely chopped): Sharpness and crunch to contrast the creamy and soft textures.
- Jalapeño (1, seeded and diced): Adds a fresh, spicy kick, adjustable to your heat preference.
- Fresh cilantro (1/4 cup, chopped): Brings an herbal freshness that lifts the entire dish.
- Mayonnaise (1/4 cup): Base for the creamy lime sauce, giving it richness and tang.
- Sour cream (1/4 cup): Makes the sauce luxuriously smooth and tangy.
- Hot sauce (1 teaspoon, optional): Adds an extra layer of spice to the creamy sauce if you like it fiery.
- Cooked rice (2 cups): The perfect foundation for assembling the bowl.
- Lime wedges: For garnish and adding extra brightness just before serving.
How to Make Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Step 1: Marinate the Shrimp
Start by whisking together olive oil, fresh lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper in a large bowl. Toss your peeled and deveined shrimp in this mixture, making sure each piece is well coated. This marinade infuses the shrimp with an irresistible blend of citrus and smoky spice. Let it rest for about 15 minutes to soak up all those bold flavors.
Step 2: Make the Avocado Corn Salsa
While the shrimp marinates, combine your diced avocado, sweet corn kernels, chopped red onion, diced jalapeño, and fresh cilantro in a medium bowl. Add a squeeze of lime juice and season with salt and pepper. Gently toss everything together to maintain that creamy texture of avocado while marrying the sweet and spicy elements into a perfectly harmonious salsa that will brighten your bowl.
Step 3: Prepare the Creamy Lime Sauce
Now, mix mayonnaise, sour cream, lime juice, and optional hot sauce in a small bowl. Whisk it until smooth, tasting as you go to adjust salt and pepper. This creamy lime sauce adds a tangy, cooling counterpoint to the spicy shrimp and vibrant salsa, tying the whole bowl together beautifully.
Step 4: Grill the Shrimp
Heat your grill or grill pan to medium-high. For ease, thread the marinated shrimp onto skewers, but if you’re using a grill pan, you can cook the shrimp directly. Grill each side for about 2 to 3 minutes, until they’re perfectly pink, opaque, and have those lovely grill marks. This quick grilling locks in succulent juices and delivers that crave-worthy smoky flavor.
Step 5: Assemble the Bowls
Place a generous scoop of cooked rice into each bowl. Arrange the grilled shrimp on top, then add a hearty spoonful of avocado corn salsa. Drizzle with creamy lime sauce and finish with a lime wedge garnish for an extra burst of citrus. This step is where all the flavors and textures combine to create a dish that is as colorful as it is delicious.
Step 6: Serve and Enjoy
Serve your bowl immediately to enjoy the fresh, vibrant flavors at their peak. Every bite is a delightful mix of tender shrimp, creamy avocado, crisp corn, and tangy sauce that guarantees satisfaction and smiles around the table.
How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Garnishes
Add extra fresh cilantro leaves or sprinkle some crumbled cotija cheese on top for a little salty contrast. Thinly sliced radishes can add a delightful crunch and vibrant color, making the bowl not just a taste sensation but a celebration for your eyes as well.
Side Dishes
This bowl shines on its own but pairs beautifully with light sides like a simple green salad, tortilla chips with salsa, or even grilled vegetables. These accompaniments keep the meal balanced and highlight the fresh, zesty flavors in the bowl.
Creative Ways to Present
For a fun twist, serve the shrimp bowl in crispy tortilla bowls or lettuce cups. Another great idea is to spread the creamy lime sauce at the bottom of the bowl before layering ingredients on top, creating a rich flavor base that surprises with each bite.
Make Ahead and Storage
Storing Leftovers
Keep leftover shrimp, salsa, and sauce in separate airtight containers in the refrigerator for up to two days to maintain freshness. Store cooked rice separately to prevent it from becoming mushy.
Freezing
While shrimp tastes best fresh, you can freeze cooked shrimp and the creamy sauce separately in airtight containers for up to one month. The avocado corn salsa is best enjoyed fresh, so it’s not recommended to freeze that component.
Reheating
Gently reheat shrimp and rice in a skillet over medium-low heat until warmed through. Avoid overheating to keep shrimp tender. Add salsa and creamy lime sauce fresh after reheating for the best flavor experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to ensure they grill nicely and develop a good sear.
Is the creamy lime sauce spicy?
The sauce can be mild or spicy depending on how much hot sauce you add, and it’s totally optional. You can easily adjust it to suit your taste preferences.
What can I substitute for jalapeño if I want less heat?
If you prefer something milder, try using finely diced bell pepper or omit the jalapeño entirely. The salsa will still be fresh and flavorful.
Can I make this recipe vegetarian or vegan?
Yes, swap shrimp for grilled tofu or chickpeas, and use vegan mayonnaise and sour cream alternatives to keep the creamy lime sauce plant-based and just as delicious.
What type of rice works best in the bowl?
Any rice you like! White, brown, jasmine, or even cauliflower rice for a low-carb option all work well and absorb the flavors beautifully.
Final Thoughts
You really can’t go wrong with the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Lime Sauce Recipe. It’s a vibrant, easy-to-make meal that’s bursting with fresh flavors and textures. Perfect for sharing or indulging on your own, this dish brings the zest and excitement of summer grilling straight to your table. I promise once you try it, it’ll become one of your go-to favorites too. So grab those shrimp and let’s get grilling — your taste buds will thank you!
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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 Dish
- Method: Grilling
- Cuisine: American
Description
This Grilled Shrimp Bowl combines juicy, perfectly seasoned grilled shrimp with a fresh and zesty avocado corn salsa and a creamy, tangy sauce. Served over your choice of rice, this bowl is a vibrant, healthy, and flavorful meal perfect for a quick weeknight dinner or a weekend cookout.
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 marinade: In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Mix well to create the marinade.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade, tossing to coat all pieces evenly. Allow the shrimp to marinate for about 15 minutes, letting the flavors infuse.
- Make the avocado corn salsa: In a medium bowl, combine diced avocado, corn kernels, finely chopped red onion, diced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and pepper. Toss gently to combine and set aside.
- Prepare the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust the seasoning if necessary. Set aside.
- Preheat the grill: Heat your grill or grill pan over medium-high heat until hot and ready for cooking.
- Grill the shrimp: Thread the marinated shrimp onto skewers for easy handling if using a grill, or place directly on a grill pan. Cook the shrimp for 2-3 minutes per side until pink, opaque, and cooked through.
- Assemble the bowls: Divide cooked rice among serving bowls. Top each bowl evenly with grilled shrimp and a generous spoonful of avocado corn salsa. Drizzle the creamy sauce over the top.
- Garnish and serve: Add lime wedges to the bowls for squeezing and serve immediately to enjoy the fresh, zesty flavors at their best.
Notes
- For best results, use fresh shrimp and avoid overcooking to keep them tender and juicy.
- If fresh corn is not available, frozen corn kernels work well—simply thaw before using.
- Adjust the amount of jalapeño to control the heat level in the salsa according to your preference.
- If you don’t have a grill, you can use a grill pan or broil the shrimp in the oven for a similar effect.
- This recipe is versatile and works well with white rice, brown rice, or even quinoa for a different texture.
