Grilled Shrimp Bowl Delight

This delicious grilled shrimp bowl combines succulent seafood with fresh corn salsa and a creamy garlic sauce that brings everything together perfectly. I created this recipe after a beach vacation where I fell in love with coastal cuisine and wanted to bring those bright flavors into my weeknight dinner rotation.

I first made this for a summer dinner party and it was such a hit that guests started texting me for the recipe the very next day. Now it's my go-to impressive yet easy meal when I want something that feels special without hours in the kitchen.

Ingredients

• For the Shrimp:
• 1 lb. large shrimp: peeled and deveined. Select shrimp that smell fresh with firm, translucent flesh for best results
• 1 tablespoon olive oil: Use a good quality oil as it affects the final flavor
• 1 teaspoon paprika: Adds smoky color and depth without heat
• 1/2 teaspoon garlic powder: Provides consistent garlic flavor throughout
• 1/4 teaspoon salt: Enhances the natural sweetness of the shrimp
• 1/4 teaspoon black pepper: Adds subtle heat and dimension
• 1/4 teaspoon cayenne pepper (optional): Adds a pleasant kick; adjust to your spice preference
• For the Corn Salsa:
• 1 cup frozen corn: thawed. Sweet corn works beautifully here, but fresh grilled corn elevates it even more
• 1/2 cup red onion: diced. Adds color, crunch, and a slight bite
• 1/4 cup cilantro: chopped. Brightens the entire dish with herbaceous notes
• 1 jalapeño: seeded and minced (optional). Provides controlled heat with fresh pepper flavor
• 1 lime: juiced. The acidity balances the sweetness of the corn
• Salt: to taste. Just enough to make the flavors pop
• For the Creamy Garlic Sauce:
• 1/2 cup mayonnaise: Creates the rich base for the sauce
• 1/4 cup sour cream: Adds tanginess that cuts through richness
• 1 tablespoon cilantro: chopped. Echoes flavors from the salsa for cohesion
• 1 tablespoon lemon juice: Brightens and lightens the creamy elements
• 1 clove garlic: minced. Fresh garlic provides punchy aromatic flavor
• 1/4 teaspoon salt: Enhances all other flavors in the sauce
• 1/4 teaspoon black pepper: Adds subtle depth
• For the Bowl:
• 1 avocado: sliced or mashed. Choose slightly firm but yielding avocados for perfect texture
• Sesame seeds: for garnish. Adds nutty flavor and visual appeal
• Green onions: chopped for garnish. Provides fresh onion flavor and color contrast

Step-by-Step Instructions

Season the Shrimp:

In a medium bowl, combine shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using. Mix thoroughly with your hands, ensuring each shrimp is evenly coated with the spice mixture. Let them marinate for at least 10 minutes while you prepare other components for maximum flavor absorption.

Prepare the Corn Salsa:

Combine all salsa ingredients in a bowl and toss gently. The key here is balancing flavors, so taste and adjust lime juice and salt as needed. Let it sit for at least 5 minutes to allow flavors to meld together. The longer it rests, the more the flavors will develop into a cohesive mixture.

Grill the Shrimp:

Heat your grill or grill pan until very hot. Place shrimp carefully on the grill surface and cook for exactly 2 minutes on the first side until you see pink color crawling up the side. Flip once and cook for another 1-2 minutes until completely opaque but still juicy. Be watchful as overcooked shrimp become tough and rubbery.

Mix the Creamy Sauce:

Whisk all sauce ingredients in a small bowl until completely smooth and uniform. The consistency should be thick enough to drizzle, but not overly runny. Taste and adjust seasonings if needed, adding more garlic for punch or lemon for brightness.

Assemble Your Bowls:

Start with a generous scoop of corn salsa as the base. Arrange grilled shrimp around one side of the bowl. Place avocado slices or a scoop of mashed avocado opposite the shrimp. Drizzle the creamy garlic sauce over everything in a crosshatch pattern. Finish with a sprinkle of sesame seeds and green onions, ensuring even distribution.

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The secret to this recipe is getting a good char on both the shrimp and corn if possible. When I have extra time, I grill fresh corn instead of using frozen and the smoky sweetness takes this dish to another level. My daughter, who normally dislikes seafood, asks for this regularly, which speaks volumes about its appeal.

Make Ahead Options

The corn salsa can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together overnight. The creamy garlic sauce can also be prepared up to 3 days ahead and keeps well refrigerated. Shrimp are best marinated no more than 30 minutes before cooking as the acid can start to cook them if left too long.

Customization Ideas

This bowl concept works beautifully with other proteins if shrimp isn't your preference. Try grilled chicken thighs marinated in the same spices or even grilled firm tofu for a vegetarian option. The corn salsa can be adapted to whatever vegetables are in season—black beans, cherry tomatoes, or diced bell peppers all make excellent additions.

Serving Suggestions

For a complete meal, serve these bowls with a side of cilantro lime rice or quinoa to make them more filling. A light, crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the flavors. For a fun presentation, set up a build-your-own-bowl bar with all components separated, allowing guests to customize their creations.

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Frequently Asked Questions

→ How do I grill shrimp without overcooking?

Grill shrimp for 2-3 minutes per side over medium heat until pink and opaque. Avoid overcooking to keep them tender and juicy.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely, then pat them dry before seasoning for the best results.

→ What can I substitute for avocado?

Try mashed or sliced mango, cucumber, or even guacamole for a fresh twist.

→ Is there a vegan alternative for the creamy garlic sauce?

Use vegan mayonnaise and sour cream, or substitute with a cashew cream flavored with garlic and lemon.

→ How do I make the dish spicier?

Add extra cayenne pepper, diced jalapeño, or a drizzle of spicy chili oil for heat.