Why You’ll Love Grilled Shrimp Bowl with Avocado Corn Salsa Creamy Recipe
This Grilled Shrimp Bowl with Avocado Corn Salsa Creamy is a feast for the senses! With the smoky, grilled shrimp paired with the creamy avocado and crunchy corn salsa, it hits all the right flavor notes. It’s not only easy to make but also versatile, allowing you to adjust the toppings to your liking. This recipe is healthy, light, and filling, making it a great option for a nutritious weeknight dinner or a crowd-pleasing lunch. Plus, it’s a great way to enjoy fresh ingredients and get your protein, healthy fats, and veggies in one meal.
Ingredients
-
1 lb shrimp, peeled and deveined
-
2 tablespoons olive oil
-
1 teaspoon paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon chili powder
-
Salt and pepper, to taste
-
1 avocado, diced
-
1 cup corn kernels (fresh, frozen, or canned)
-
1/2 red onion, finely chopped
-
1/2 cup cherry tomatoes, halved
-
1/4 cup fresh cilantro, chopped
-
2 tablespoons lime juice
-
1/4 cup sour cream
-
1 tablespoon mayonnaise
-
1 teaspoon lime zest
-
1 teaspoon hot sauce (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the shrimp: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper. Let it marinate for about 10-15 minutes.
-
Grill the shrimp: Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side, until they turn pink and are fully cooked. Set them aside.
-
Make the salsa: In a separate bowl, combine diced avocado, corn kernels, red onion, cherry tomatoes, cilantro, and lime juice. Stir to combine.
-
Prepare the creamy sauce: In a small bowl, mix the sour cream, mayonnaise, lime zest, and hot sauce (if using). Stir until smooth.
-
Assemble the bowl: Start with a base of rice or greens (optional), top with grilled shrimp, then add the avocado corn salsa. Drizzle the creamy sauce over the top and garnish with extra cilantro if desired.
Servings and Timing
This recipe serves 4 people. The total preparation time is approximately 25-30 minutes, with 10-15 minutes for marinating the shrimp and 10-15 minutes for cooking and assembling.
Variations
-
Vegetarian option: Replace the shrimp with grilled tofu or roasted chickpeas for a vegetarian-friendly version.
-
Spicy kick: Add extra hot sauce or finely chopped jalapeños to the salsa for more heat.
-
Grain options: Serve the dish with brown rice, quinoa, or a bed of greens for a lighter, low-carb version.
-
Add cheese: Top the bowl with crumbled feta or cotija cheese for an extra layer of flavor.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat the shrimp separately in a skillet over medium heat for 2-3 minutes until warmed through. The salsa and creamy sauce are best served fresh, but they can be refrigerated for up to 1 day.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well! Just be sure to thaw them completely before marinating and grilling.
2. What can I serve this grilled shrimp bowl with?
You can serve it with rice, quinoa, or even a leafy green salad. For a lighter option, try serving it with cauliflower rice.
3. Can I prepare the salsa ahead of time?
Yes, you can prepare the salsa in advance and store it in the refrigerator for up to 1 day. However, it’s best to add the avocado just before serving to keep it fresh.
4. Can I make the creamy sauce in advance?
Yes, the creamy sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
5. Can I substitute the sour cream in the creamy sauce?
You can substitute sour cream with Greek yogurt or a dairy-free alternative if you prefer.
6. How do I know when the shrimp is fully cooked?
Shrimp is fully cooked when it turns pink and opaque. It should be firm to the touch but not tough.
7. Can I make this recipe spicy?
Absolutely! Add chopped jalapeños or a spicy chili powder blend to the salsa for an extra kick.
8. Can I make this recipe without grilling?
Yes! You can cook the shrimp on a stovetop grill pan or even sauté them in a skillet for a similar result.
9. Is this recipe gluten-free?
Yes, this grilled shrimp bowl is naturally gluten-free as long as you serve it with gluten-free rice or a suitable grain alternative.
10. Can I add more vegetables to the salsa?
Definitely! You can add diced bell peppers, cucumber, or even some corn to add more variety to the salsa.
Conclusion
The Grilled Shrimp Bowl with Avocado Corn Salsa Creamy is a delicious and colorful dish that brings together fresh, vibrant ingredients in a way that will satisfy both your taste buds and your nutritional needs. Perfect for lunch or dinner, it’s quick to prepare, easy to customize, and packed with flavor. Whether you’re looking for a light meal or a crowd-pleasing option, this recipe is a winner!
Grilled Shrimp Bowl with Avocado Corn Salsa Creamy
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a perfect blend of fresh flavors and satisfying textures. Juicy grilled shrimp is paired with a vibrant avocado corn salsa and topped with a rich, creamy sauce. This healthy and easy recipe makes for a delicious meal any time of the year. Perfect for seafood lovers looking for a light yet filling dish with a tropical flair!
- Prep Time: 20 minutes
- Cook Time: 6-8 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the Shrimp:
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Let it marinate for 10-15 minutes.
- Grill the Shrimp:
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers or place them directly on the grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque.
- Make the Avocado Corn Salsa:
- In a medium bowl, combine the diced avocado, corn, red onion, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
- Make the Creamy Sauce:
- In a small bowl, mix together the sour cream (or Greek yogurt), mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth.
- Assemble the Bowl:
- Divide the grilled shrimp between bowls. Top with the avocado corn salsa and drizzle the creamy sauce over the top. Serve immediately.
Notes
- Grill Tip: If you don’t have a grill, you can also cook the shrimp on a stovetop grill pan or under a broiler.
- Customization: Feel free to add extra vegetables like bell peppers or cucumber to the salsa for more crunch.
- Make it Spicy: Add some finely chopped jalapeño or a dash of hot sauce to the salsa for a spicy kick.
