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

Tender, smoky shrimp paired with creamy avocado and bright corn salsa creates the perfect balance of flavors and textures in one colorful, nutritious bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Grilled Shrimp
  • 1.5 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Corn Salsa
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt to taste
For the Creamy Garlic Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste
For Assembly
  • 2 large avocados, sliced
  • 4 cups cooked rice or quinoa
  • Fresh cilantro for garnish

Method
 

  1. Prepare the Creamy Garlic Sauce: Whisk together mayonnaise, Greek yogurt, minced garlic, lime juice, and honey in a small bowl. Season with salt and pepper. The sauce should be smooth and creamy with a bright tang that balances the rich garlic flavor. Set aside to let the flavors meld while you prepare the other components.
  2. Make the Corn Salsa: If using fresh corn, cut kernels from the cob. Combine corn kernels, diced red bell pepper, and finely chopped red onion in a medium bowl. Drizzle with olive oil and lime juice, then toss gently. Season with salt to taste. The salsa should be vibrant and fresh, with each bite offering a sweet crunch.
  3. Season and Marinate the Shrimp: Pat shrimp completely dry with paper towels - this ensures better browning. In a large bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper. Make sure each piece is evenly coated with the seasoning mixture. Let the shrimp marinate for at least 10 minutes while your grill heats up.
  4. Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread shrimp onto skewers if desired, or place directly on the grill grates. Cook for 2-3 minutes per side until the shrimp turn pink and develop beautiful grill marks. You'll hear a gentle sizzling sound, and the shrimp should feel firm to the touch when done.
  5. Assemble Your Bowls: Divide cooked rice or quinoa among four bowls. Top each bowl with grilled shrimp, fresh avocado slices, and a generous scoop of corn salsa. Drizzle the creamy garlic sauce over everything, and finish with fresh cilantro. The contrast of warm shrimp against cool avocado and crisp salsa creates the perfect bite every time.

Notes

Store components separately in the refrigerator for up to 3 days. The corn salsa and garlic sauce actually taste better the next day. Reheat shrimp gently in a skillet over low heat to maintain tenderness. Pat shrimp completely dry before seasoning to prevent steaming instead of grilling. Keep avocado slices separate until serving to prevent browning. Corn salsa and creamy garlic sauce can be prepared up to 2 days ahead.