Grilled Shrimp Avocado Corn Salsa Bowl

The kitchen filled with that unmistakable sweet scent of shrimp hitting heat while my roommate stuck her head in, asking what smelled like summer vacation. We'd been eating takeout for weeks, and I decided it was time to make something that felt fancy without actually being difficult. That first bite of smoky shrimp with cool avocado made both of us go quiet.

Last summer I made these for a backyard dinner, and my friend who claims to hate cilantro literally asked if there was more sauce. The bowls looked so vibrant against the patio table that we all just sat there admiring them before diving in. Something about this combination feels like a restaurant meal that you can easily make on a Tuesday.

Ingredients

• Large shrimp: I buy them already peeled because my patience runs thin after work, just make sure they're dry before seasoning so they actually get grill marks instead of steam
• Paprika: Regular smoked paprika gives you that gorgeous color and subtle smokiness that pairs perfectly with the sweet corn
• Frozen corn: Honestly works better than fresh here since it's already blanched and wont be too starchy
• Mayonnaise and sour cream: This combination creates the most velvety sauce that clings to every bite of shrimp
• Fresh lime and lemon juice: Both are necessary because lime brightens the corn while lemon cuts through the rich sauce

Instructions

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Prep your shrimp:

Pat them completely dry with paper towels, then toss with olive oil and all the spices until every piece is evenly coated and looking vibrant

Get things sizzling:

Fire up your grill or grill pan to medium high heat and cook the shrimp just 2 to 3 minutes per side until they curl into that perfect pink C shape

Mix the corn salsa:

Combine the thawed corn with diced red onion, chopped cilantro, fresh lime juice and salt, letting it sit while you make everything else

Whisk up that sauce:

Blend the mayonnaise, sour cream, minced garlic, lemon juice, cilantro, salt and pepper until completely smooth and creamy

Build your bowls:

Start with a base of rice or greens, then pile on corn salsa, those gorgeous grilled shrimp, and creamy avocado slices before drizzling everything generously with sauce

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My mom called while I was plating these bowls and I had to put her on speaker just so she could hear how happy everyone was. There's something about food that feels both healthy and indulgent that just hits different.

Making Ahead For Easy Dinners

The corn salsa actually improves after a few hours in the refrigerator as the onions mellow out and lime permeates everything. I've made the sauce up to two days ahead, keeping it in a Mason jar and giving it a quick stir before serving. The only thing that must be done fresh is the shrimp, since reheating changes their texture completely.

Customizing Your Bowl

Sometimes I swap the rice base for cauliflower rice when I'm feeling virtuous, or throw in diced bell peppers for extra crunch. The sauce works beautifully on grilled fish tacos or as a dip for sweet potato fries, so I often double it. During winter I've even pan seared the shrimp instead of grilling, and they still come out perfectly seasoned.

Perfect Pairings

A chilled glass of sauvignon blanc cuts through the creamy elements beautifully, though an ice cold lager works just as well. I like serving warm tortillas on the side for scooping up every last bit of corn salsa. The first time I made these, I forgot a starch and nobody even noticed until we were scraping sauce off the plates.

• Extra lime wedges make everything brighter
• Chopped jalapeños add a kick that some guests will appreciate
• Keep the sauce separate if packing for lunch so nothing gets soggy

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Hope this becomes one of those recipes you make without thinking, the kind that feels like yours after the third time. Enjoy every vibrant, creamy, smoky bite.

Frequently Asked Recipe Questions

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely before seasoning and grilling. Pat them dry with paper towels to ensure the spices adhere properly and the shrimp develop nice grill marks.

→ What other proteins work in this bowl?

Grilled chicken strips, pan-seared salmon, or even seasoned tofu would pair beautifully with these toppings. Adjust cooking times accordingly and maintain similar seasoning profiles.

→ How long does the creamy garlic sauce keep?

The sauce stays fresh in an airtight container for up to 5 days. The flavors actually meld together better after a day in the refrigerator. Give it a good stir before serving.

→ Can I make the corn salsa ahead of time?

Yes, prepare it up to 24 hours in advance and store it refrigerated. The lime juice actually helps maintain the corn's freshness. Add cilantro right before serving for the brightest flavor.

→ What's the best way to grill shrimp without overcooking?

Preheat your grill to medium-high heat and cook shrimp just 2-3 minutes per side. Watch for them to turn pink and opaque—any longer and they'll become rubbery. Have all your toppings ready so you can assemble immediately.

→ Is there a dairy-free option for the creamy garlic sauce?

Substitute Greek yogurt or a dairy-free yogurt alternative for the sour cream, and use vegan mayonnaise. The sauce will still be creamy and flavorful, perfect for those avoiding dairy.