Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce

This Grilled Shrimp Bowl with Corn Salsa and Creamy Garlic Sauce is one of those recipes that hits every note: smoky, sweet, tangy, creamy, and fresh. I build each bowl with juicy grilled shrimp, a zesty corn salsa, smooth avocado, and a drizzle of garlicky sauce that ties it all together. Whether I’m prepping for weekday lunches or cooking dinner for family, this dish is a standout.

Why You’ll Love This Recipe

I love how quick and balanced this bowl is. It’s packed with lean protein, fresh vegetables, and healthy fats—all while being absolutely bursting with flavor. The shrimp cook in minutes, the salsa adds a refreshing crunch, and the creamy garlic sauce finishes it with bold, zesty comfort. It’s also super flexible, so I can customize each component based on my mood or pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

For the Corn Salsa:

• 1 cup frozen corn, thawed
• ½ cup red onion, diced
• ¼ cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• Salt to taste

For the Creamy Garlic Sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon chopped cilantro
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Bowl Base:

• 1 avocado, sliced or mashed
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Directions

Step 1: Prep and Season the Shrimp
I start by preheating the grill to medium-high heat. Then I toss the shrimp in olive oil, paprika, garlic powder, salt, pepper, and cayenne. I make sure every shrimp is coated evenly with the seasoning.

Step 2: Grill the Shrimp
I place the shrimp directly on the grill or on skewers, spaced out so they cook evenly. I grill them for 2–3 minutes per side, just until they turn pink and slightly charred. Then I remove them from the heat and set aside.

Step 3: Make the Corn Salsa
While the shrimp grill, I mix the corn, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. I stir it all together and let it sit for a few minutes to let the flavors meld.

Step 4: Mix the Garlic Sauce
In a small bowl, I combine mayo, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper. I stir until smooth and creamy, then refrigerate until ready to use.

Step 5: Assemble the Bowls
In each bowl, I start with a layer of sliced or mashed avocado. Then I pile on the grilled shrimp, a scoop of corn salsa, and a generous drizzle of the creamy garlic sauce. Finally, I sprinkle with sesame seeds and green onions for a finishing touch.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15–20 minutes to cook and assemble, so I can have the entire meal ready in under 30 minutes.

Variations

• Add grains: I sometimes serve this over brown rice, quinoa, or cauliflower rice for a heartier bowl.
• Go dairy-free: I use plant-based mayo and sour cream for a fully dairy-free version.
• Change the protein: Grilled chicken, tofu, or salmon also work great with this recipe.
• Add toppings: I throw on diced tomatoes, pickled onions, or crushed tortilla chips for added texture.
• Spice it up: A dash of hot sauce or more jalapeño adds a fiery kick.

Storage/Reheating

I store the grilled shrimp, salsa, and sauce in separate airtight containers in the fridge. Everything keeps well for up to 3 days. To reheat, I warm the shrimp briefly in a skillet or microwave. I assemble each bowl fresh to keep the texture of the avocado and salsa just right.

FAQs

Can I use frozen shrimp?

Yes. I thaw them completely, pat dry, and then season as directed. Just make sure to remove any extra moisture so they grill properly.

Is this dish spicy?

It’s mildly spicy from the cayenne and jalapeño, but I can easily adjust the heat to taste or omit those ingredients for a milder version.

What’s the best way to grill the shrimp?

I use skewers or a grill basket so the shrimp don’t fall through the grates. Grilling directly on a cast iron pan also works great indoors.

Can I prep this ahead of time?

Absolutely. I grill the shrimp and prep the salsa and sauce in advance. I keep everything chilled and assemble when ready to eat.

What if I don’t have a grill?

No problem—I pan-sear the shrimp in a skillet with a bit of oil over medium-high heat for 2–3 minutes per side.

Conclusion

This Grilled Shrimp Bowl with Corn Salsa and Creamy Garlic Sauce is a vibrant, satisfying meal that I love to make on repeat. The flavors are bold, the textures are fresh and balanced, and the whole dish comes together in no time. Whether it’s a quick weeknight dinner or a prepped lunch for the week, this bowl always delivers.

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