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This grilled shrimp bowl combines succulent seafood with a vibrant corn salsa and creamy sauce for a refreshing meal that's both satisfying and light. The contrast of warm grilled shrimp against cool avocado and sweet corn creates perfect harmony in every bite.
I first made this recipe during a summer cookout when I wanted something lighter than typical barbecue fare. The colorful bowl was such a hit that it quickly became my go-to entertaining dish when friends visit during warm weather months.
- Large shrimp: Peeled and deveined. Choose fresh shrimp when possible for the sweetest flavor and best texture.
- Olive oil: Helps the seasonings adhere to the shrimp and prevents sticking during grilling.
- Paprika: Adds a beautiful color and mild smoky flavor to the shrimp.
- Garlic powder: Provides aromatic depth without burning like fresh garlic might on the grill.
- Frozen corn: Thawed. Sweet corn kernels add pops of juicy sweetness throughout the dish.
- Red onion: Brings sharp contrast and crunch to the soft avocado and tender shrimp.
- Fresh cilantro: Brightens the entire dish with its distinctive herbal notes.
- Jalapeño: Optional for those who enjoy a spicy kick in their corn salsa.
- Avocado: Provides creamy richness and healthy fats that complement the lean protein.
- Mayonnaise and sour cream: Create the base for a luxurious sauce that ties all components together.
How To Make Grilled Shrimp Avocado Corn Salsa
- Season the shrimp:
- In a mixing bowl combine shrimp with olive oil and all seasonings. Use your hands to gently toss everything together ensuring each piece is evenly coated. Let the shrimp marinate for at least 5 minutes while you prepare other components allowing flavors to penetrate.
- Prepare the corn salsa:
- Mix thawed corn with diced red onion, cilantro, and minced jalapeño if using. The key is cutting all ingredients to a similar small size so flavors distribute evenly. Add fresh lime juice and salt then gently fold everything together. Let this mixture rest at room temperature as the acid slightly softens the vegetables and marries the flavors.
- Grill the shrimp:
- Heat your grill or grill pan until it is hot enough that water droplets sizzle immediately. Place shrimp in a single layer without crowding to ensure even cooking and proper caramelization. Cook just until they turn pink and opaque, approximately 2 to 3 minutes per side. Overcooking will result in tough, rubbery shrimp so watch them carefully.
- Make the creamy sauce:
- Whisk together mayonnaise, sour cream, cilantro, lemon juice, and minced garlic until completely smooth. The sauce should have a pourable consistency that will drizzle beautifully over the finished bowls. Taste and adjust seasoning if needed.
- Assemble the bowls:
- Start with a base of warm steamed rice spreading it evenly across the bottom of each bowl. Arrange grilled shrimp, corn salsa, and sliced avocado in separate sections creating a visually appealing presentation. Drizzle the creamy sauce generously over the top and finish with a sprinkle of sesame seeds and green onions.
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The corn salsa is truly the hidden gem of this recipe. I discovered its magic when I accidentally made too much and found myself eating the leftovers straight from the container the next day. Something magical happens when the lime juice sits with the corn and onions creating a bright tangy mixture that elevates everything it touches.
Make Ahead Options
The beauty of this recipe lies in its flexibility for meal prep. You can prepare all components separately up to 24 hours in advance and store them in airtight containers in the refrigerator. The corn salsa actually improves with a little time as flavors meld together. Marinate the shrimp a few hours before cooking for deeper flavor penetration. When ready to serve simply grill the shrimp, warm the rice, and assemble your bowls. This makes it perfect for entertaining or busy weeknight dinners.
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Serving Suggestions
While this bowl is perfectly satisfying on its own, there are several ways to elevate the presentation and make it even more special. For a family-style serving, arrange all components in separate serving dishes and let everyone build their own bowls. This interactive approach is particularly fun for casual gatherings. Consider serving with warm tortillas on the side so guests can create impromptu tacos if desired. For a lighter option, replace the rice with cauliflower rice or serve the components over mixed greens for a hearty salad version.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Chicken thighs or firm tofu can replace shrimp for different protein options. Fresh corn cut from the cob makes an excellent substitute for frozen during summer months; simply blanch for 1 minute before using. Greek yogurt can replace sour cream in the sauce for a tangier, lighter option. If cilantro isn't your preference, use fresh parsley or basil instead. For a grain-free version, replace rice with cauliflower rice or serve over salad greens.
Frequently Asked Questions
- → How should I grill the shrimp perfectly?
Make sure your grill is preheated to medium heat. Grill shrimp in a single layer for 2–3 minutes per side until pink, opaque, and slightly charred.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn works well. Simply boil the corn cobs or grill them for additional smoky flavor before cutting the kernels off.
- → What can I use instead of avocado?
You can substitute avocado with guacamole, diced mango, or even sliced cucumber for a refreshing alternative.
- → How do I store leftovers?
Store the components separately in airtight containers in the refrigerator for up to 3 days. Reassemble when ready to eat.
- → Can I make this dish dairy-free?
Yes, substitute the sour cream and mayonnaise in the sauce with dairy-free or plant-based alternatives.
- → Is this dish suitable for meal prep?
Absolutely! Prepare and store the shrimp, sauce, and salsa separately, and assemble when needed. Add sliced avocado fresh before serving to avoid browning.