Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; Juice of 1 lime; 1 tsp smoked paprika; Salt and pepper to taste; 2 cups corn kernels (grilled, boiled, or thawed frozen); 1 red bell pepper, finely diced; ½ small red onion, minced; 1 cup cherry tomatoes, halved; Juice of 1 lime; 1 tbsp olive oil; Salt and pepper to taste; Optional: chopped cilantro or parsley; ½ cup Greek yogurt or mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp smoked paprika; Salt and pepper to taste; 2 ripe avocados, diced; Base: rice, quinoa, cauliflower rice, or mixed greens

Description

Take your weeknight or weekend grilling up a notch with this vibrant and flavorful shrimp bowl. Juicy grilled shrimp meet sweet, smoky corn salsa and creamy garlic sauce, all layered over a base of rice, quinoa, or fresh greens. Quick to prep, full of color, and packed with flavor — this is the perfect bowl for busy evenings or summer cookouts.

Ingredients

Scale

Shrimp:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lime
1 tsp smoked paprika
Salt and pepper to taste

Corn Salsa:

2 cups corn kernels (grilled, boiled, or thawed frozen)
1 red bell pepper, finely diced
½ small red onion, minced
1 cup cherry tomatoes, halved
Juice of 1 lime
1 tbsp olive oil
Salt and pepper to taste
Optional: chopped cilantro or parsley

Creamy Garlic Sauce:

½ cup Greek yogurt or mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp smoked paprika
Salt and pepper to taste

Other:

2 ripe avocados, diced
Base: rice, quinoa, cauliflower rice, or mixed greens

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Instructions

Prepare Shrimp

Peel and devein shrimp; pat dry.
Toss with olive oil, garlic, lime juice, smoked paprika, salt, and pepper. Marinate 10–20 minutes.
Preheat grill to medium-high and lightly oil grates.
Grill shrimp 2–3 minutes per side until pink and opaque. Remove from grill.

2. Make Corn Salsa

Grill corn lightly if using fresh, then slice kernels off the cob.
Combine corn, bell pepper, onion, and cherry tomatoes in a bowl.
Drizzle with olive oil and lime juice; season with salt and pepper. Toss gently.
Optional: add chopped cilantro. Let rest 5–10 minutes.

3. Make Creamy Garlic Sauce

Whisk together Greek yogurt (or mayo), garlic, lemon juice, smoked paprika, salt, and pepper.
Adjust consistency with a teaspoon of water if needed. Let sit 5 minutes.

4. Assemble Bowls

Place your chosen base in bowls.
Arrange shrimp on top.
Spoon corn salsa around shrimp.
Add diced avocado.
Drizzle 1½–2 tbsp creamy garlic sauce over each bowl.
Optional garnishes: lime wedges, herbs, or chili flakes.

5. Serve
Serve immediately while shrimp are warm and avocado is fresh.

Notes

Use fresh or fully thawed shrimp for even cooking.

Don’t over-marinate shrimp — 10–20 minutes is enough.

Grill corn for extra smoky flavor.

Add avocado just before serving to prevent browning.

Customize your bowl with black beans, chickpeas, cucumber, or roasted sweet potatoes.

Make the corn salsa and sauce ahead for faster assembly.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 4 bowls