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Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce

A close-up, brightly lit photo of a delicious shrimp bowl featuring seasoned shrimp over rice, topped with corn salsa, avocado, and a creamy white sauce.
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Create a restaurant-style shrimp bowl at home with this recipe. You get perfectly grilled shrimp, bright avocado corn salsa, and a rich, creamy garlic sauce for a satisfying and healthy weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice or quinoa (for the base)
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 lime, juiced
  • 1 ripe avocado, diced
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon water (or more, to thin)
  • Pinch of salt and pepper

Instructions

  1. Prepare the shrimp: In a bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Let it sit for 5 minutes.
  2. Make the salsa: In a separate bowl, combine the corn, cherry tomatoes, red onion, and jalapeño (if using). Add the lime juice and the remaining 1 tablespoon of olive oil. Mix well and set aside.
  3. Make the creamy garlic sauce: Whisk together the mayonnaise, minced garlic, lemon juice, water, salt, and pepper until smooth. Add more water if you prefer a thinner consistency.
  4. Cook the shrimp: Heat a grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and cooked through.
  5. Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each base evenly with the grilled shrimp.
  6. Add toppings: Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately for a flavorful shrimp bowl experience.

Notes

  • For quick assembly, cook your rice or quinoa ahead of time. This makes it a true weeknight shrimp recipe.
  • If you do not have a grill, you can quickly sauté the seasoned shrimp in a skillet over medium-high heat.
  • This recipe is great for meal prep; store the sauce, shrimp, and salsa separately and combine just before eating.

Nutrition

Find it online: https://tastethisplate.com/shrimp-bowl-grilled-avocado-corn-salsa/