Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a celebration of bold, fresh flavors in every bite. Picture plump, smoky shrimp hot off the grill, nestled into a vibrant bed of creamy avocado chunks and sweet corn salsa, all drizzled with a rich, zesty homemade sauce. It’s the kind of dish that hits all the right notes—juicy, crunchy, creamy, and spicy—creating an irresistible fusion of textures and tastes. Whether you’re craving a refreshing summer lunch or a hearty yet healthy dinner, this bowl brings serious flavor without the fuss.

Perfect for busy weeknights or casual gatherings, this easy shrimp bowl recipe is packed with colorful veggies and protein, making it as wholesome as it is delicious. The shrimp are simply seasoned and charred to perfection, while the avocado adds that smooth, buttery contrast. Finished with a creamy cilantro-lime dressing that ties everything together, this is more than just a bowl—it’s a go-to meal you’ll want to make on repeat.

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Ingredients for this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Juice of 1 lime

For the Corn Salsa

• 1 cup grilled or canned corn kernels
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• Salt to taste

For the Bowl Base

• 1–2 ripe avocados, diced
• 2 cups chopped romaine or spring mix
• 1 cup cherry tomatoes, halved

For the Creamy Sauce

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp mayo (optional for extra creaminess)
• 1 clove garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp cumin
• Salt and pepper to taste
• Water to thin (as needed)

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Step 1: Marinate the Shrimp

In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, chili powder, salt, black pepper, and lime juice. Let the shrimp marinate for at least 15–20 minutes while you prep the other ingredients. This helps infuse the shrimp with bold, smoky flavor before grilling.

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Step 2: Prepare the Corn Salsa

While the shrimp is marinating, combine the corn kernels, diced red onion, chopped cilantro, jalapeño (if using), lime juice, and salt in a small bowl. Mix well and set aside to let the flavors meld. This corn salsa adds a fresh, tangy crunch that balances the richness of the shrimp and avocado.

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Step 3: Make the Creamy Sauce

In a blender or small food processor, combine the sour cream (or Greek yogurt), mayo (optional), minced garlic, lime juice, chopped cilantro, cumin, salt, and pepper. Blend until smooth. Add water a teaspoon at a time to thin it out if needed until you get a drizzle-worthy consistency. Set aside in the fridge until ready to use.

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Step 4: Grill the Shrimp

Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for about 2–3 minutes per side or until opaque and slightly charred. Remove from heat and set aside. The grill marks give the shrimp a delicious smoky bite that anchors the entire bowl.

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Step 5: Assemble the Bowls

Start with a generous layer of chopped romaine or spring mix in each bowl. Top with diced avocado, cherry tomatoes, and a scoop of the corn salsa. Pile on the grilled shrimp and finish with a drizzle of the creamy cilantro-lime sauce over the top. Garnish with extra cilantro if desired.

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Storage Instructions

To keep your Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce fresh and tasty, it’s best to store each component separately:

• Shrimp: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave just until warm.
• Corn Salsa: Can be refrigerated in a sealed container for up to 4 days.
• Creamy Sauce: Keeps well in the fridge for up to 5 days in a jar or airtight container.
• Avocado: Best sliced fresh when serving. If you must store, sprinkle with lime juice and wrap tightly to prevent browning.
• Salad greens and tomatoes: Keep refrigerated and undressed until ready to serve to avoid sogginess.

When ready to eat, just warm the shrimp, assemble your bowl, and drizzle with the sauce for a quick, satisfying meal.

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Estimated Nutrition (per serving, makes 4 servings)

• Calories: 410
• Protein: 28g
• Fat: 25g
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 4g
• Cholesterol: 210mg
• Sodium: 520mg

Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

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Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely and pat dry before marinating and grilling.

2. What can I use instead of sour cream in the sauce?

Greek yogurt is a great substitute—it adds creaminess with extra protein and a slight tang.

3. Is this recipe good for meal prep?

Definitely. Just store the ingredients separately and assemble when you’re ready to eat for the freshest result.

4. Can I make this spicy?

Yes—add cayenne pepper to the shrimp marinade or extra jalapeño to the salsa for a kick.

5. How can I make this dairy-free?

Swap out the sour cream and mayo for dairy-free versions or use avocado-based dressing.

6. What other toppings go well with this bowl?

Try black beans, pickled onions, shredded cabbage, or tortilla strips for added texture and flavor.

7. Can I cook the shrimp on the stovetop instead of grilling?

Absolutely. Use a hot skillet or grill pan with a little oil and cook the shrimp for 2–3 minutes per side.

8. Is this dish gluten-free?

Yes! All the ingredients are naturally gluten-free. Just double-check any store-bought items like the sour cream or mayo.

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