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Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce Recipe
Ash Tyrrell

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce Recipe

I just tried this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce, and I can’t stop thinking about it! It’s fresh, flavorful, and surprisingly easy to make. The shrimp grill perfectly while the corn salsa adds a sweet crunch, and that creamy garlic sauce? Absolute perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb. large shrimp peeled and deveined – fresh or thawed works best for a juicy bite.
  • 1 tablespoon olive oil – helps the shrimp grill evenly and adds a mild flavor.
  • 1 teaspoon paprika – gives a subtle smokiness.
  • 1/2 teaspoon garlic powder – enhances the shrimp without overpowering.
  • 1/4 teaspoon salt – balances all the flavors.
  • 1/4 teaspoon black pepper – adds a gentle kick.
  • 1/4 teaspoon cayenne pepper optional – for a little heat if you like spice.
  • 1 cup frozen corn thawed – sweet and tender, but fresh corn works beautifully too.
  • 1/2 cup red onion diced – adds crunch and sharpness.
  • 1/4 cup cilantro chopped – brightens the flavor.
  • 1 jalapeño seeded and minced, optional – for a subtle spicy touch.
  • 1 lime juiced – adds freshness and balances sweetness.
  • Salt to taste – brings out all the flavors.
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise – provides a creamy base.
  • 1/4 cup sour cream – adds tang and richness.
  • 1 tablespoon cilantro chopped – gives a fresh, herbal note.
  • 1 tablespoon lemon juice – balances richness with acidity.
  • 1 clove garlic minced – the star of the sauce.
  • 1/4 teaspoon salt – enhances the taste.
  • 1/4 teaspoon black pepper – adds mild spice.
  • 1 avocado sliced or mashed – creamy texture that pairs perfectly with shrimp.
  • Sesame seeds for garnish – adds visual appeal and subtle crunch.
  • Green onions chopped, for garnish – adds freshness and color.

Method
 

  1. I start by tossing the shrimp with olive oil, paprika, garlic powder, salt, pepper, and optional cayenne. Coating them well ensures they cook evenly and get a beautiful flavor boost.
  2. In a separate bowl, I mix thawed corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. It’s light, sweet, and a perfect contrast to the savory shrimp.
  3. Next, I heat a grill pan over medium heat. The shrimp only take 2-3 minutes per side until they’re pink and slightly charred – so fast and satisfying.
  4. While the shrimp cook, I whisk together mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper. This sauce brings everything together with a rich, tangy punch.
  5. I layer the corn salsa first, then top it with the grilled shrimp and sliced avocado. Drizzling the garlic sauce on top and finishing with sesame seeds and green onions makes it irresistible

Notes

  • I like to let the shrimp marinate for 15 minutes to intensify flavor.
  • Adding a squeeze of fresh lime before serving makes it extra zesty.
  • Toasting the sesame seeds lightly enhances their nutty aroma.
  • Using ripe, creamy avocado ensures a smooth, buttery texture.