Print

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce

A vibrant shrimp bowl featuring grilled shrimp, diced avocado, corn, and a creamy white sauce drizzled over white rice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this satisfying Grilled Shrimp Bowl featuring perfectly seasoned shrimp, a bright avocado corn salsa, and a rich, creamy garlic sauce. This recipe offers a healthy, flavorful weeknight dinner or meal prep option ready in under 30 minutes.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 cups cooked rice or quinoa (for base)
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced (for salsa)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons water (to thin sauce)
  • Mixed greens (optional, for base)

Instructions

  1. Prepare the shrimp: In a bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Set aside to marinate briefly.
  2. Make the creamy garlic sauce: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and water until smooth. Adjust consistency if needed.
  3. Prepare the avocado corn salsa: In a medium bowl, combine the corn, cherry tomatoes, diced avocado, red onion, and cilantro. Gently toss with the juice of one lime and a pinch of salt.
  4. Cook the shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  5. Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with mixed greens if using.
  6. Layer the ingredients: Arrange the cooked shrimp over the rice base. Spoon a generous amount of the avocado corn salsa next to the shrimp.
  7. Finish the dish: Drizzle the creamy garlic sauce over the shrimp and salsa. Serve immediately for dinner or cool completely for meal prep.

Notes

  • For meal prep, store the shrimp, salsa, and sauce separately to keep the avocado from browning and the greens crisp. Combine just before eating.
  • If you prefer a spicier sauce, add a dash of hot sauce or a pinch of cayenne pepper to the creamy garlic mixture.
  • You can grill the shrimp instead of pan-searing for a smokier flavor. Grill for 2-3 minutes per side over medium heat.

Nutrition

Find it online: https://pureplatepath.com/grilled-shrimp-bowl-avocado-corn-salsa/