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This grilled shrimp bowl combines fresh seafood with vibrant vegetables and a creamy sauce for an easy yet impressive meal. The contrast of warm shrimp against cool avocado and sweet corn creates perfect balance, while the creamy garlic sauce ties everything together for a restaurant-quality dish you can make at home.
I created this recipe during a summer when I was trying to eat healthier without sacrificing flavor. My family now requests these bowls weekly, especially my husband who claims they're better than any restaurant version he's tried.
Ingredients
- Large shrimp: Peeled and deveined, fresh or frozen thawed shrimp work equally well with this recipe
- Olive oil: Helps the seasonings adhere to the shrimp and promotes beautiful browning
- Paprika: Adds gorgeous color and mild sweetness that complements the seafood
- Garlic powder: Infuses the shrimp with aromatic flavor without burning like fresh garlic might
- Cayenne pepper: Optional, but adds a pleasant warmth that balances the creamy sauce
- Frozen corn: Thawed, a time saver that works perfectly year round
- Red onion: Adds sharp flavor and beautiful color contrast
- Fresh cilantro: Brightens the entire dish with its distinctive flavor
- Jalapeño: Provides controllable heat, look for firm peppers with smooth skin
- Fresh lime juice: The acidity helps cut through the richness of other components
- Mayonnaise: Creates the rich base for the sauce, use good quality for best results
- Sour cream: Adds tanginess and lightens the texture
- Fresh garlic: Provides punchy flavor that stands up to the shrimp
- Lemon juice: Brightens the sauce and balances the richness
- Fresh cilantro: Ties the sauce to the corn salsa for flavor continuity
Step-by-Step Instructions
- Prep the Shrimp:
- Combine the raw shrimp with olive oil and all seasonings in a bowl. Make sure each piece is thoroughly coated with the spice mixture. Let it sit for at least five minutes while you prepare other components. The paprika not only adds flavor but will give the shrimp a beautiful color when grilled. Make sure not to marinate longer than 30 minutes as the acidity can start cooking the shrimp.
- Make the Corn Salsa:
- In a medium bowl mix together the thawed corn kernels, red onion, cilantro, and jalapeño if using. The corn should be completely thawed to ensure proper texture. Add fresh lime juice and salt, stirring gently to combine. The salsa can be made up to a day ahead and stored in the refrigerator; the flavors actually improve as they meld together.
- Grill the Shrimp:
- Heat a grill pan over medium high heat until hot. Place shrimp in a single layer, being careful not to overcrowd the pan. Grill for 2 to 3 minutes per side or until they turn pink and opaque and reach an internal temperature of 145°F. The shrimp will curl slightly when done, but be careful not to overcook as they can become rubbery.
- Make the Creamy Sauce:
- Whisk together mayonnaise, sour cream, minced garlic, lemon juice, cilantro, salt, and pepper in a small bowl until completely smooth. Taste and adjust seasoning if needed. The sauce should be thick enough to drizzle but not too runny. If too thick, add a teaspoon of water or lemon juice to thin it slightly.
- Assemble the Bowls:
- Start with a base of corn salsa divided between two bowls. Arrange the grilled shrimp on top, followed by sliced or mashed avocado. Drizzle generously with the creamy garlic sauce. Finish by sprinkling sesame seeds and chopped green onions over everything for added texture and flavor.
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The creamy garlic sauce is truly the star of this dish in my opinion. I discovered this combination years ago when looking for something more interesting than plain mayonnaise. My daughter who normally dislikes seafood actually asks for extra sauce to dip vegetables in whenever I make this recipe.
Make Ahead Options
This bowl is perfect for meal prepping during busy weeks. Prepare the shrimp, corn salsa and sauce up to two days in advance and store them separately in airtight containers in the refrigerator. The avocado should always be cut fresh when serving to prevent browning. When ready to eat, simply reheat the shrimp gently in the microwave or enjoy cold for a refreshing summer meal.
Easy Substitutions
If you don't have shrimp on hand, this recipe works beautifully with grilled chicken breast, salmon or even tofu for a vegetarian option. Simply adjust cooking times accordingly. For a dairy free version, substitute the sour cream with coconut yogurt which adds a subtle sweetness that pairs wonderfully with the spices. Those avoiding cilantro can use fresh parsley or basil instead for a different but equally delicious flavor profile.
Serving Suggestions
Turn this into a heartier meal by serving it over cooked rice, quinoa or cauliflower rice. For a low carb option, serve over mixed greens for a satisfying salad. These bowls also pair wonderfully with a side of tortilla chips for scooping up extra corn salsa and sauce. For entertaining, consider setting up a build your own bowl station with all components separated, allowing guests to customize according to their preferences.
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Frequently Asked Questions
- → How do I ensure the shrimp are cooked properly?
Cook the shrimp over medium heat for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcooking to maintain tenderness.
- → Can I use fresh corn instead of frozen for the salsa?
Yes, fresh corn can be used. Simply cook it on the cob, remove the kernels, and mix with the other corn salsa ingredients.
- → What can I substitute for sour cream in the sauce?
Greek yogurt makes a great substitute for sour cream, adding similar creaminess with a slight tang.
- → How can I make this dish spicier?
Add extra cayenne pepper to the shrimp marinade, include jalapeños in the salsa, or top the bowl with a pinch of red pepper flakes.
- → What can I serve alongside this bowl?
Pair this bowl with a side salad, soup, or cooked rice for a more substantial meal.