Why You’ll Love This Recipe
This grilled shrimp bowl hits all the right notes for modern home cooking. The beauty lies in its simplicity – just seven core ingredients create layers of flavor and texture that feel gourmet without the complexity. The smoky char from perfectly grilled shrimp pairs beautifully with creamy avocado and sweet corn salsa, while the tangy garlic sauce ties everything together with bright, zesty notes.
What makes this recipe truly special is its versatility and health benefits. It’s naturally gluten-free, packed with lean protein, healthy fats, and fresh vegetables. The preparation time is minimal, making it ideal for meal prep or quick dinners when time is short but you don’t want to compromise on flavor or nutrition.
The visual appeal of this dish is undeniable – vibrant colors from the red onions, cherry tomatoes, and fresh cilantro create an Instagram-worthy presentation that’s as beautiful as it is delicious. Each component can be prepared ahead of time, making assembly quick and effortless when you’re ready to eat.
Ingredients You’ll Need
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Avocado Corn Salsa:
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 small red onion, finely chopped
- ½ cup cherry tomatoes, halved
For the Creamy Garlic Sauce:
- ½ cup Greek yogurt
- 2 cloves garlic, minced
- Juice of 1 lime
For Garnish:
- Fresh cilantro (optional)
- Additional lime wedges for serving
How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Step-by-Step Instructions
Step 1: Prepare the Creamy Garlic Sauce Start by making the sauce, as the flavors improve when it has time to meld. In a small bowl, whisk together the Greek yogurt, minced garlic, and fresh lime juice. Season with a pinch of salt and pepper. Set aside in the refrigerator while you prepare the other components.
Step 2: Make the Avocado Corn Salsa In a medium bowl, gently combine the diced avocado, corn kernels, finely chopped red onion, and halved cherry tomatoes. Drizzle with a small amount of lime juice to prevent the avocado from browning, and season lightly with salt and pepper. Toss gently to avoid mashing the avocado.
Step 3: Prepare and Season the Shrimp Pat the shrimp completely dry with paper towels – this is crucial for achieving a good sear. In a bowl, toss the shrimp with olive oil, salt, and pepper until evenly coated. Let them sit at room temperature for about 10 minutes while your grill heats up.
Step 4: Preheat Your Grill Heat your grill to medium-high heat. If using a gas grill, preheat for about 10 minutes. For charcoal, ensure the coals are hot with no visible flames. Clean and oil the grates to prevent sticking.
Step 5: Grill the Shrimp Place the seasoned shrimp on the hot grill grates. Cook for 2-3 minutes per side, until they turn pink and opaque with beautiful char marks. Don’t overcook – shrimp cook quickly and become rubbery when overdone. The internal temperature should reach 145°F.
Step 6: Assemble Your Bowls Divide the avocado corn salsa between serving bowls. Top with the warm grilled shrimp, then drizzle generously with the creamy garlic sauce. Garnish with fresh cilantro and serve with lime wedges on the side.
Helpful Tips
For Perfect Grilled Shrimp: Ensure your shrimp are completely dry before seasoning and grilling. Moisture is the enemy of a good sear. Consider using jumbo shrimp (21-25 count) as they’re easier to handle on the grill and less likely to overcook.
Corn Preparation: If using fresh corn, quickly blanch the kernels in boiling water for 2 minutes, then shock in ice water. For frozen corn, thaw completely and pat dry. You can also char the corn directly on the grill for extra smoky flavor.
Avocado Selection: Choose avocados that yield slightly to gentle pressure but aren’t mushy. They should be ripe but still firm enough to dice cleanly without turning to mush when mixed.
Make-Ahead Strategy: The garlic sauce can be made up to 3 days in advance and stored in the refrigerator. The corn salsa is best made the day you plan to serve it to maintain the avocado’s color and texture.
Details
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4
Difficulty Level: Easy
Nutritional Highlights: This bowl provides approximately 25g of protein per serving, healthy monounsaturated fats from avocado, probiotics from Greek yogurt, and a variety of vitamins and minerals from the fresh vegetables.
Equipment Needed: Grill (gas or charcoal), mixing bowls, tongs, measuring cups and spoons
Notes
Substitutions: If you don’t have access to a grill, this recipe works beautifully with a grill pan or even a regular skillet over medium-high heat. The key is getting a good sear on the shrimp for that smoky flavor.
Spice Level: This recipe is mild by design, making it family-friendly. Feel free to add jalapeños to the salsa or a pinch of cayenne to the garlic sauce for heat.
Serving Suggestions: These bowls pair wonderfully with coconut rice, quinoa, or even over mixed greens for a lighter option. Consider serving with warm tortillas for a more substantial meal.
Seasonal Variations: In summer, add diced peaches or mango to the salsa for extra sweetness. In fall, roasted butternut squash makes a fantastic addition.
Frequently Asked Questions
Can I use frozen shrimp? Absolutely! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them thoroughly dry before seasoning and grilling.
What if I don’t have Greek yogurt? You can substitute with sour cream, though the flavor will be slightly different. For a dairy-free option, try cashew cream or a good-quality vegan yogurt.
How do I prevent the avocado from browning? The lime juice in the recipe helps prevent browning. For extra protection, you can add the avocado just before serving or store the salsa with plastic wrap pressed directly onto the surface.
Can this be made ahead for meal prep? Yes! Store the components separately in the refrigerator. The shrimp can be grilled up to 2 days ahead, the sauce keeps for 3 days, and the salsa is best made fresh daily.
What size shrimp should I use? Large shrimp (21-30 count per pound) work best. They’re substantial enough to not fall through grill grates and won’t overcook as quickly as smaller shrimp.
Storage Instructions
Refrigerator Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The grilled shrimp can be eaten cold or gently rewarmed in a skillet over low heat.
Freezer Storage: The cooked shrimp can be frozen for up to 2 months. Thaw overnight in the refrigerator before using. Do not freeze the avocado salsa or garlic sauce.
Reheating Tips: If reheating the shrimp, do so gently over low heat to prevent them from becoming rubbery. The salsa and sauce are best served at room temperature or slightly chilled.
Related Recipes
Looking for more delicious bowl recipes? Check out these complementary dishes on runoflif.com:
- Mediterranean Quinoa Bowl with Grilled Chicken
- Asian-Inspired Salmon Poke Bowl
- Mexican Street Corn Salad Bowl
- Cajun Shrimp and Rice Bowl
- Fresh Summer Vegetable Buddha Bowl
Conclusion
This Ultimate Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce proves that incredible flavors don’t require complicated techniques or endless ingredient lists. With just seven key components, you can create a restaurant-quality meal that’s both nutritious and deeply satisfying.
The combination of smoky grilled shrimp, creamy avocado, sweet corn, and tangy garlic sauce creates a perfect balance of flavors and textures that will have you coming back for more. Whether you’re meal prepping for the week, cooking for family dinner, or entertaining friends, this recipe delivers every time.
The beauty of this dish lies not just in its taste, but in its adaptability. Make it your own by adjusting seasonings, adding your favorite vegetables, or serving it over different grains. Most importantly, don’t be afraid to make it regularly – with such simple preparation and incredible results, this grilled shrimp bowl deserves a permanent spot in your recipe rotation.