Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

What the heck is this?

So I went to this amazing beachside taco joint last summer and had this ridiculous shrimp bowl that I couldn’t stop thinking about. After like three attempts to recreate it at home (and one small grilling disaster we don’t talk about), I finally nailed it. It’s basically a flavor explosion in a bowl – juicy grilled shrimp with a little char, sweet and spicy corn salsa, creamy avocado, and this garlic sauce that’s so good you’ll want to put it on everything. It’s fresh, it’s filling, and it makes you feel like you’re on vacation even when you’re just in your kitchen on a Tuesday night.

Why You’ll Love This Recipe

Trust me, this isn’t just another boring bowl recipe:

• It’s that perfect combo of fresh and filling – you feel good after eating it, not like you need a nap.
• The prep work can mostly be done while the grill is heating up, so it’s actually pretty quick.
• That creamy garlic sauce? You’re gonna want to put it on EVERYTHING.
• It’s impressive enough for company but easy enough for weeknights.
• You can prep most components ahead of time, then just grill the shrimp when you’re ready to eat.
• It’s customizable based on what you have – swap in different veggies, grains, whatever.
• It’s naturally gluten-free if that’s your thing.
• Seriously, everyone I’ve made this for has asked for the recipe. EVERYONE.

The Good Stuff You’ll Need

For the Shrimp:

• 1 pound large shrimp (20-25 count), peeled and deveined (leave the tails on if you want something to grab onto)
• 2 tablespoons olive oil
• 3 garlic cloves, minced (or more, I won’t judge)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Pinch of cayenne (optional if you like heat)
• Juice of 1/2 lime
• Salt and pepper to taste
• Wooden skewers for grilling (soak these in water for 30 minutes first unless you enjoy the excitement of flaming skewers)

For the Corn Salsa:

• 2 ears fresh corn (or 1 1/2 cups frozen corn, thawed)
• 1 red bell pepper, diced small
• 1/2 red onion, finely diced (soak in cold water for 5 minutes if you don’t want dragon breath)
• 1 jalapeño, seeds removed and minced (leave some seeds if you like it spicy)
• Handful of fresh cilantro, chopped (unless you’re one of those “cilantro tastes like soap” people)
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon honey (the secret ingredient that makes everything pop)

For the Creamy Garlic Sauce:

• 1/2 cup plain Greek yogurt (full fat is best here)
• 2 tablespoons mayo (the real stuff, not the light version)
• 2-3 garlic cloves, grated or very finely minced
• 1 tablespoon olive oil
• Juice of 1/2 lime
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1-2 tablespoons water to thin it out

For the Bowls:

• 3 cups cooked grain of choice (rice, quinoa, farro, whatever you’re into)
• 2 ripe avocados, sliced or diced
• 2 cups chopped romaine or mixed greens
• 1/4 cup crumbled cotija or feta cheese (optional but so worth it)
• Lime wedges for serving
• Hot sauce for serving (because some like it hot)
• Extra cilantro for garnish

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Let’s Do This

Prep the Shrimp (10 minutes + marinating time):

1. Toss your shrimp in a bowl with the olive oil, minced garlic, smoked paprika, cumin, cayenne (if using), lime juice, salt and pepper.
2. Let it hang out in the fridge for at least 15 minutes, or up to 2 hours if you’re a planner. Don’t go longer than that or the lime juice starts cooking the shrimp and things get weird.
3. When you’re ready to cook, thread those bad boys onto your soaked skewers. About 5-6 shrimp per skewer works well.

Make the Corn Salsa (15 minutes):

1. If using fresh corn, grill the ears until they get some nice char marks, about 10 minutes, turning occasionally. Let them cool, then cut the kernels off. If using frozen corn, you can either use it as is or toast it in a dry skillet until it gets a little color.
2. Toss the corn with all the other salsa ingredients in a bowl. Taste and adjust seasoning – it should be bright, fresh, and have a little kick.
3. Let it sit while you prep everything else. The flavors get so much better after they mingle for a bit.

Whip Up the Garlic Sauce (5 minutes):

1. Stir together all sauce ingredients until smooth. If it’s too thick, add water a little at a time until it’s drizzle-able.
2. Taste it – it should have a good garlic punch and a little tang from the lime. Adjust seasonings as needed.

Grill the Shrimp (8 minutes):

1. Heat your grill (or grill pan) to medium-high heat. Oil the grates so the shrimp don’t stick.
2. Grill the skewers for about 2-3 minutes per side. You want them pink, slightly charred, and just opaque all the way through. Overcooked shrimp are sad and rubbery, so keep an eye on them!

Bowl Assembly (5 minutes):

1. Start with a base of your cooked grain in each bowl.
2. Arrange some greens to one side.
3. Add a generous scoop of corn salsa.
4. Fan out some avocado slices (drizzle with a little lime juice to prevent browning).
5. Place the grilled shrimp on top or to the side – if you used skewers, you can remove them now or leave them on for presentation.
6. Drizzle everything with that amazing garlic sauce. Be generous!
7. Sprinkle with crumbled cheese and extra cilantro.
8. Serve with lime wedges and hot sauce on the side.

Make It Your Own

These bowls are pretty perfect as is, but here are some tweaks if you’re feeling creative:

• Go Tropical: Add diced mango or pineapple to the corn salsa for a sweet twist.
• Make It Mediterranean: Swap the corn salsa for diced cucumber and tomatoes, and add some olives and tzatziki instead of the garlic sauce.
• Veggie Version: Replace the shrimp with grilled portobello mushrooms or tofu – just adjust the marinade time (mushrooms can go longer).
• Spice It Up: Add a diced chipotle pepper in adobo sauce to the garlic sauce for a smoky kick.
• Carb-Conscious: Use cauliflower rice or extra greens instead of grains.
• Taco Tuesday Alternative: Serve everything in warmed tortillas instead of bowls for amazing shrimp tacos.

Serving Suggestions

• This is pretty much a complete meal, but a side of black beans with a little cumin and lime would round things out nicely.
• For drinks, a cold Mexican beer with lime or a classic margarita is perfect. For non-alcoholic options, try sparkling water with lots of lime.
• If you’re serving a crowd, set up a DIY bowl bar and let everyone assemble their own. People love that interactive stuff.

Make-Ahead Tips

• The corn salsa can be made a day ahead and stored in the fridge. It actually gets better after it sits for a while.
• The garlic sauce keeps for 3-4 days in the fridge and is great on sandwiches, as a veggie dip, whatever.
• You can marinate the shrimp in the morning for dinner that night.
• Cook your grains ahead of time – they reheat well with a splash of water.
• The one thing you can’t prep ahead is the avocado – those turn brown faster than I hit snooze on Monday mornings.

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Questions People Actually Ask

Q: Can I cook the shrimp without a grill?
A: Absolutely! A grill pan works great, or you can broil them for about 2 minutes per side, or sauté them in a hot skillet. Just make sure not to overcrowd the pan or they’ll steam instead of getting that nice sear.

Q: I’m not a huge shrimp fan. Can I use something else?
A: For sure! This marinade works great on chicken, fish, or even cauliflower “steaks.” Just adjust the cooking time accordingly.

Q: How spicy is this dish?
A: As written, it’s got a little kick but isn’t going to burn your face off. The heat mainly comes from the jalapeño in the salsa, so adjust that based on your spice tolerance. Remember, you can always add hot sauce at the end!

Q: Can I make this for meal prep?
A: Yes, with a couple tweaks. Store all components separately and assemble right before eating. The shrimp is actually good cold in this dish! For the avocado, either add it fresh each day or mash it with extra lime juice to slow browning.

Q: Where can I find cotija cheese?
A: Check the specialty cheese section or Hispanic foods aisle. If you can’t find it, feta makes a great substitute – it’s a bit brinier but has that same crumbly texture and salty punch.

Q: My kids don’t like “stuff mixed together.” Any suggestions?
A: Serve it deconstructed! Plain grilled shrimp, rice, separate corn, avocado slices, etc. The garlic sauce makes a great dip when it’s a bit thicker. I’ve found kids are more likely to try things when they can control what goes on their plate.

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