Description

A healthy and delicious grilled shrimp bowl loaded with juicy seasoned shrimp, fresh corn salsa, creamy garlic sauce, and buttery avocado. This easy shrimp corn recipe is perfect for a quick lunch or dinner packed with bold flavors and nutrients.

Ingredients

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Corn Salsa:

1 cup frozen corn, thawed

1/2 cup red onion, diced

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt to taste

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon fresh cilantro, chopped

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowl:

1 avocado, sliced or mashed

Sesame seeds, for garnish

Green onions, chopped, for garnish

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Instructions

1. In a large bowl, combine shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Toss well until evenly coated.

2. Prepare the corn salsa by mixing thawed corn, diced red onion, jalapeño, chopped cilantro, lime juice, and salt in a bowl. Stir gently and set aside.

3. Preheat a grill or grill pan over medium heat. Cook shrimp for 2–3 minutes per side until pink, opaque, and slightly charred. Remove from heat immediately to avoid overcooking.

4. In a small bowl, whisk together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.

5. To assemble, divide the corn salsa evenly between serving bowls as the base.

6. Top each bowl with grilled shrimp and sliced or mashed avocado.

7. Drizzle generously with creamy garlic sauce.

8. Finish with sesame seeds and chopped green onions for garnish and extra flavor.

9. Serve immediately while the shrimp are warm and enjoy your fresh, flavorful bowl.

Notes

For extra flavor, marinate the shrimp for 15–20 minutes before grilling.

You can substitute Greek yogurt for sour cream or mayonnaise for a lighter sauce.

Add cooked rice, quinoa, or cauliflower rice to make the bowl more filling.

Adjust spice levels by increasing or omitting cayenne pepper and jalapeño.

Store leftovers separately in airtight containers in the refrigerator for up to 3 days.

Reheat shrimp gently to prevent them from becoming rubbery.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Healthy Dinner
Method: Grilled
Cuisine: American