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

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

There’s something magnetic about the sizzle of shrimp hitting a hot grill: a quick burst of savory steam, the caramelized edges promising a pop of smoky-sweet flavor, and a silky avocado that cools each bite. This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is all about contrast — crisp char on tender shrimp, bright citrus on sweet corn, and a rich garlicky drizzle that ties everything together. Close your eyes and imagine the aroma of grilled seafood, the creamy mouthfeel of avocado, and a tiny hit of cayenne warming the finish.

This bowl is perfect for warm weeknight dinners, effortless weekend lunches, or for serving at a casual dinner party where you want something that looks elevated but comes together quickly. If you love bold, fresh flavors and texture contrast, you’ll find this recipe both comforting and celebratory. For a deeper take on garlic-forward sauces that pair beautifully with seafood, check out this creamy garlic butter shrimp recipe that inspired the sauce technique: creamy garlic butter shrimp recipe.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 6–10 minutes (grilling shrimp)
• Total Time: ~25 minutes
• Servings: 4 bowls
• Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and based on typical ingredient sizes; calculations reference USDA FoodData Central nutrient profiles and standard food composition tables.

• Calories: ~480 kcal
• Protein: ~30 g
• Carbohydrates: ~14 g
  • Dietary Fiber: ~3.8 g
• Fat: ~35 g
  • Saturated Fat: ~6–8 g (depends on mayo/sour cream types)
• Sodium: variable depending on added salt and mayo brand

Note: These are estimates. For precise tracking (if you have strict dietary needs), weigh your final ingredients and consult USDA FoodData Central or a nutrition calculator. General guidance on healthy eating and portion control is available from reputable sources such as the CDC and Mayo Clinic.

Why You’ll Love It

This bowl shines because it balances speed and sophistication. You get restaurant-worthy charred shrimp in minutes, a crunchy-sweet corn salsa that tastes like summer, and a creamy garlic sauce that feels indulgent without being heavy. It’s a crowd-pleaser for informal gatherings — guests can customize their bowls — and works well for meal prep when you want flavorful lunches all week. The lean protein from shrimp keeps it light, while avocado and mayonnaise deliver satisfying richness, making it both nourishing and comforting.

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

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 avocado, sliced or mashed
• 1 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped (plus extra for garnish)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lime (about 2 tbsp)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (plus extra to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1–2 garlic cloves, minced (for the sauce)

Optional ingredients and substitutions

• Use Greek yogurt in place of sour cream for a tangier, higher-protein swap.
• Swap part of the mayo with light mayonnaise or more Greek yogurt for fewer calories.
• Substitute grilled corn on the cob (cut from the cob) for a smoky fresh-corn flavor.
• For a dairy-free sauce, use vegan mayo and dairy-free yogurt.

Step-by-step Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels. In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne (if using). Ensure each shrimp is lightly coated.
2. Make the corn salsa: In another bowl, combine thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Toss and taste; adjust lime and salt as needed.
3. Preheat grill: Heat an outdoor grill or grill pan to medium heat. If using skewers, thread shrimp to prevent them from falling through grates.
4. Grill the shrimp: Place shrimp on the grill and cook 2–3 minutes per side, until opaque and just firm (internal temp ~120–140°F depending on size). Avoid overcooking — shrimp cook quickly and become rubbery if left too long.
5. Prepare the creamy garlic sauce: In a bowl, whisk together mayonnaise, sour cream, minced garlic, chopped cilantro, additional lime juice (if desired), salt, and pepper until smooth. Taste and adjust acidity or salt. (For another approach to creamy garlic blends that work well with grilled proteins, see this creamy garlic sauce for grilled chicken for inspiration: creamy garlic sauce for grilled chicken.)
6. Assemble bowls: Divide corn salsa among four bowls, top with grilled shrimp, and arrange avocado slices or a dollop of mashed avocado. Drizzle the creamy garlic sauce over each bowl, garnish with extra cilantro and a lime wedge.
7. Serve immediately while shrimp are warm.

Practical tips

• Don’t overcrowd the grill — give shrimp a little space so they sear instead of steam.
• If using skewers, soak wooden skewers for 30 minutes to prevent burning.
• If shrimp curl tightly into C-shapes, they’re done; if they form a tight O, they’re likely overcooked.
• Assemble bowls just before serving to keep avocado from browning — toss mashed avocado with a splash of lime juice to slow oxidation.

Best Pairings

• Sides: A simple leafy green salad with a citrus vinaigrette or a chilled cucumber salad complements the bowl’s richness.
• Carbs: Serve over steamed rice, quinoa, or cilantro-lime cauliflower rice for lower carbs.
• Drinks: A crisp rosé or a citrusy IPA pairs nicely; for non-alcoholic options, sparkling water with lime or unsweetened iced tea balances the creaminess.
• Garnish ideas: Pickled jalapeños for extra heat, toasted pepitas for crunch, or a sprinkle of cotija cheese if desired.

Storage Instructions

• Room temperature: The assembled bowl should not sit at room temperature longer than 2 hours for food safety. Shrimp and creamy sauce are perishable.
• Refrigeration: Store components separately (shrimp, corn salsa, avocado, sauce) in airtight containers. Shrimp and corn salsa keep well for up to 3 days in the fridge. Sauce will last 3–4 days. Avocado (sliced) is best consumed the same day; mashed avocado with lime may last 1–2 days with some browning.
• Freezer: Cooked shrimp can be frozen for up to 2 months (store in airtight freezer-safe containers or vacuum-sealed bags). Avoid freezing avocado or the creamy sauce — texture will degrade.

Chef’s Advice

• Choose the right shrimp: Large raw shrimp (16–20 count per pound) are ideal — they grill fast and keep a meaty bite. Fresh or fully thawed frozen shrimp provide the best texture.
• Oil the grill, not the shrimp: Lightly oil grill grates to prevent sticking and maintain nice grill marks.
• Balance the sauce: Because mayo-heavy sauces can dominate, taste as you go and brighten with extra lime to lift the flavors.
• Textural contrast: Keep the corn slightly crisp by not overmixing or overcooking — it should pop against the tender shrimp.

Creative Twists

• Vegan version: Swap shrimp for grilled marinated tofu or king oyster mushroom “scallops,” use vegan mayo or blended silken tofu for the creamy sauce, and replace any dairy with plant-based alternatives.
• Spicy citrus glaze: Brush shrimp with a quick glaze of honey, lime juice, smoked paprika, and chili powder while grilling for a sticky, sweet-heat finish.
• Mediterranean twist: Replace corn salsa with a tomato-cucumber feta salad, swap cilantro for parsley, and use a lemon-garlic yogurt sauce.
• Grain bowl upgrade: Serve over farro or barley with roasted sweet potato cubes for a heartier, fall-inspired bowl.

Frequently Asked Questions

Q: Can I use pre-cooked shrimp?
A: Yes, but grill briefly to warm and add char (30–60 seconds per side). Avoid overcooking since pre-cooked shrimp only need reheating.

Q: How can I make the sauce lighter?
A: Substitute half the mayonnaise with plain Greek yogurt or use reduced-fat mayo; increase lime juice for brightness.

Q: What’s the best way to keep avocado from browning?
A: Toss slices or mash with a little lime juice and store tightly covered in the refrigerator; add avocado just before serving for best appearance.

Q: Can I prepare components ahead?
A: Absolutely. Make the corn salsa and sauce up to 2 days ahead. Cooked shrimp can be refrigerated and quickly reheated or served chilled in bowls.

Q: Is this recipe gluten-free?
A: Yes — as written it is naturally gluten-free. Watch out for any pre-made mayo or condiments with hidden gluten ingredients if you’re extremely sensitive.

Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a fast, flavorful weeknight winner and a polished option for guests. The balance of charred shrimp, sweet corn, creamy avocado, and garlicky sauce makes every bite satisfying and memorable. If you want to compare another version or follow along with a similar recipe layout, see the full recipe inspiration on Northeast Nosh’s Grilled Shrimp Bowl and an alternate take at Devine Nutrition’s Grilled Shrimp Bowl.

Try this at home, snap a photo, and share your variations — I love hearing how readers make the recipe their own!