Shrimp Avocado Corn Salsa

This vibrant Grilled Shrimp Avocado Corn Salsa bowl combines juicy grilled shrimp with fresh summer flavors for a quick yet impressive meal. The contrast of warm spiced shrimp against cool creamy avocado creates a perfect balance that works beautifully over steamed rice.

I created this recipe last summer when friends dropped by unexpectedly and it's become our go to patio dinner. The combination of textures and flavors always impresses guests who assume it took much longer than it actually did.

Ingredients

• Large shrimp: peeled and deveined for quick cooking and easy eating
• Paprika: adds smoky depth and beautiful color to the shrimp
• Cayenne pepper: optional but delivers a pleasant warmth
• Frozen corn: convenient year round substitute for fresh summer corn
• Red onion: provides essential crunch and color contrast in the salsa
• Fresh cilantro: brightens both the salsa and sauce use stems in salsa for extra flavor
• Jalapeño: adds controlled heat remove seeds for milder flavor
• Lime juice: brings essential acidity that balances the richness
• Mayonnaise and sour cream: create a luxurious drizzling sauce
• Avocado: adds creamy richness choose ones with slight give when pressed
• Steamed rice: soaks up all the delicious juices and sauces

How To Make Grilled Shrimp Avocado Corn Salsa

Season the shrimp:

Combine shrimp with olive oil and spices in a large bowl making sure each piece is thoroughly coated. The paprika and garlic powder create a quick marinade that delivers flavor in minutes rather than hours. Let sit for at least 5 minutes while preparing other components.

Mix the corn salsa:

Combine thawed corn kernels with diced onion cilantro jalapeño and lime juice. The acid from the lime starts to slightly pickle the onion removing any harsh bite. Stir thoroughly and let sit at room temperature the flavors develop significantly even in just 15 minutes.

Grill the shrimp:

Heat your grill or pan until you can feel heat radiating when your hand is held 5 inches above. Place shrimp in a single layer without crowding to ensure proper browning. They need just 2 to 3 minutes per side watch for the characteristic pinkish color change and slight curl which indicates doneness.

Prepare the sauce:

Whisk together all sauce ingredients until completely smooth. The combination of mayonnaise and sour cream creates the perfect consistency for drizzling neither too thick nor too thin. The lemon juice cuts through the richness making each bite refreshing.

Assemble the bowls:

Start with a base of warm rice then arrange shrimp corn salsa and sliced avocado in separate sections for visual appeal. Drizzle generously with the creamy sauce and finish with sesame seeds and green onions which add both flavor and beautiful contrast.

The corn salsa is honestly my favorite component of this dish. I discovered by accident that letting it sit overnight in the refrigerator transforms it completely the flavors meld together creating something far greater than its individual parts. My husband now requests extra just for snacking the next day.

Make It Your Own

The beauty of this bowl concept lies in its flexibility. For a lower carb option swap the rice base with cauliflower rice or a bed of mixed greens. The shrimp seasoning works equally well with chicken thighs or even firm tofu cubes for a vegetarian version. Just adjust cooking times accordingly about 8 minutes per side for chicken thighs or 4 minutes per side for tofu.

Storage Tips

Store each component separately in airtight containers for best results. The grilled shrimp will keep for up to 2 days in the refrigerator while the corn salsa stays fresh for 3 to 4 days. The creamy sauce can be made up to 5 days ahead making this perfect for meal prep. However wait to slice the avocado until just before serving to prevent browning.

Serving Suggestions

This versatile dish works beautifully for various occasions. For casual entertaining set up a build your own bowl bar with all components separately allowing guests to customize their portions. For a more substantial meal add black beans or roasted sweet potatoes to the lineup. During summer months substitute the frozen corn with grilled fresh corn cut from the cob for an incredible smoky dimension.

Recipe FAQs

→ Can I make this dish ahead of time?

You can prepare the corn salsa and creamy sauce up to 24 hours ahead and store refrigerated. Cook the shrimp and assemble the bowls just before serving for best results.

→ Is there a substitute for the mayonnaise in the sauce?

Greek yogurt makes an excellent substitute for the mayonnaise. Use the same quantity for a lighter, tangier sauce with less fat.

→ How can I tell when the shrimp are perfectly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a C-shape. They should feel slightly firm but not rubbery. This typically takes just 2-3 minutes per side.

→ What can I use instead of corn?

Black beans, diced mango, or chopped bell peppers work well as corn alternatives while maintaining the colorful, fresh element in the dish.

→ Can I make this dish without a grill?

Absolutely! You can sauté the shrimp in a pan over medium-high heat for the same cooking time, or broil them in the oven for 3-4 minutes total, flipping halfway through.

→ What grains can I substitute for rice?

Quinoa, cauliflower rice, or couscous make excellent alternatives to steamed rice. Each will provide a different texture and nutritional profile.