Dinner

Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce Recipe

Byrami Hayes January 24, 2026January 24, 2026

Introduction

This vibrant bowl combines juicy grilled shrimp with fresh avocado, zesty corn salsa, and a luscious creamy garlic sauce. It’s a flavorful, easy-to-make meal perfect for lunch or dinner that bursts with texture and bright tastes.

A white bowl contains a colorful shrimp bowl with several distinct layers. The bottom layer is white rice, mostly hidden, topped with a large portion of grilled shrimp on the right side, charred with dark grill marks and sprinkled with chopped green herbs. To the left of the shrimp, there is a pile of bright yellow corn kernels, next to creamy mashed avocado with a chunky texture. Above these, a mix of diced red tomatoes, red onions, and finely chopped green peppers adds vibrant color. In the middle, creamy green sauce with herbs is being poured over the layers, creating a thick flow from above. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. large shrimp (peeled and deveined)
1 avocado (sliced or mashed)
1 cup frozen corn (thawed)
1/2 cup red onion (diced)
1/4 cup cilantro (chopped)
1/2 cup mayonnaise
1/4 cup sour cream
Lime juice (to taste)
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)
Minced garlic (for sauce, about 1 clove)
Fresh lemon juice (for sauce, to taste)

Instructions

Step 1: In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using until evenly coated.
Step 2: For the corn salsa, combine the thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt in a separate bowl. Mix well and set aside.
Step 3: Preheat your grill to medium heat. Grill the shrimp for 2 to 3 minutes on each side, or until they turn opaque and are cooked through.
Step 4: To prepare the creamy garlic sauce, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
Step 5: Assemble the bowls by layering the corn salsa at the base, then add the grilled shrimp followed by slices or mashed avocado. Drizzle generously with the creamy garlic sauce before serving.

Tips & Variations

For a smoky flavor, consider adding a dash of smoked paprika to the shrimp seasoning.
Swap grilled shrimp for grilled chicken or tofu to suit dietary preferences.
Use fresh corn when in season for a sweeter, crunchier salsa.
If you prefer a spicier kick, add extra cayenne or diced jalapeño to the corn salsa.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently on the stove or grill to avoid overcooking. Assemble the bowl fresh to keep the avocado and salsa vibrant and fresh.

How to Serve

A white bowl filled with four distinct layers of food is shown. The bottom layer appears to be a mix of diced red onions, tomatoes, and cilantro with a fresh, green leafy base slightly visible. On the right side, there is a bright yellow corn salad mixed with small pieces of red onion and herbs. Next to the corn, there is a chunky green guacamole with avocado slices and chopped cilantro. On the left side, there is a heap of grilled shrimp, darkly charred with a rich orange-brown color and sprinkled with herbs. Creamy sauce with herbs is being poured over the guacamole from above. The image has a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works well. Just thaw completely before seasoning and cooking to ensure even grilling.

How can I make this dish vegan?

Replace shrimp with grilled marinated tofu or tempeh, and swap mayonnaise and sour cream for vegan alternatives.

rami Hayes