Grilled Shrimp Corn Salsa Bowl

This Grilled Shrimp Bowl brings together juicy shrimp hot off the grill with a fresh corn salsa and creamy garlic sauce for a simple weeknight dinner that tastes like summer. Crisp veggies and bright flavors complement protein-packed shrimp for a filling but light meal you can whip up even on a busy night.

The first time I tossed these shrimp on the grill I knew it would become a regular at our house because everyone asks for seconds and those tangy toppings just pop.

Ingredients

• Large shrimp: peeled and deveined because they cook fast and soak up seasoning well look for firm shrimp that smell fresh
• Olive oil: coats the shrimp for even grilling use a good quality oil for best flavor
• Paprika: adds a mild smokiness try to use Spanish smoked paprika for depth
• Garlic powder: gives the shrimp a warm savory base opt for a fresh spice jar for the most aroma
• Salt and black pepper: simple seasonings to bring out the shrimp flavor aim for sea salt or kosher
• Cayenne pepper: gives optional heat choose based on your spice preference
• Frozen corn: is sweet and juicy thaw before using or sub with fresh off the cob in summer
• Red onion: for crunch and tang pick one that feels heavy and firm
• Cilantro: brings brightness always wash and pat dry to prevent bitterness
• Jalapeño: adds freshness and heat make sure to remove seeds if you want it mild
• Lime juice: binds the salsa together use a ripe lime for the most juice
• Mayonnaise and sour cream: create a rich base for the sauce full fat for extra creaminess
• Lemon juice: for zing pick lemons that give under a little pressure
• Minced garlic: amps the sauce up use fresh cloves for sharp flavor
• Avocado: creamy and rich look for fruit with a slight give that feels heavy
• Sesame seeds and green onions: for finishing touches adding texture and color

Step-by-Step Instructions

Grill the Shrimp:

Preheat the grill to medium high so you get fast even searing Toss shrimp with olive oil paprika garlic powder salt pepper and cayenne if using Layer the shrimp evenly on the grates and grill for two to three minutes on each side Shrimp should turn pink and curl up but stay juicy watch closely to avoid overcooking

Mix the Corn Salsa:

In a medium bowl stir together thawed corn red onion cilantro jalapeño lime juice and salt Mix thoroughly so the lime brightens every bite and the onion is well distributed Let the salsa sit a few minutes to develop the flavors

Prepare the Creamy Garlic Sauce:

Combine mayonnaise sour cream chopped cilantro lemon juice minced garlic salt and black pepper in a small bowl Stir well until completely smooth for even flavor in every drizzle

Assemble the Bowl:

Layer sliced or mashed avocado as a base in each bowl using the back of a spoon to spread if mashing Pile on the grilled shrimp and corn salsa so every bite has a little of everything Drizzle sauce over the top making sure to hit the shrimp for a burst of flavor Finish with a sprinkle of sesame seeds and green onions for a fresh finish

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My favorite part is always the creamy garlic sauce because it is so tangy with bits of fresh cilantro I can still remember my daughter helping me stir it her face absolutely covered in sauce

Storage Tips

Store leftover shrimp salsa and sauce separately in airtight containers in the refrigerator This keeps each element fresh and the shrimp from getting soggy Reheat shrimp gently to avoid overcooking For best flavor enjoy leftovers within two days

Ingredient Substitutions

Swap shrimp for cubed chicken or tofu if you want to change up your protein If corn is not in season use roasted red peppers or even diced tomatoes Plain Greek yogurt can stand in for the sour cream in the sauce

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Serving Suggestions

Serve the bowl as is for a lighter meal or spoon it over cooked rice or quinoa if you want something heartier For a fun taco night try loading all these toppings into corn tortillas instead of a bowl

Cultural Context

Shrimp bowls like this blend Latin and American grilling traditions Corn salsa is inspired by street food in Mexico while the creamy sauce echoes garlic aioli from Mediterranean cuisine I love how the bowl format lets you layer flavors and textures in every bite

Recipe FAQs

→ How do I tell when the shrimp are fully cooked?

The shrimp are done when they turn pink and opaque, curling into a loose 'C' shape. Overcooking makes them tough, so grill just 2–3 minutes per side.

→ Can I use fresh corn instead of frozen?

Yes, grilled or boiled fresh corn cut from the cob works beautifully for the salsa, adding even more sweetness and crunch.

→ Is there a substitute for mayonnaise in the creamy sauce?

You can use Greek yogurt or a dairy-free alternative to replace the mayonnaise for a lighter or allergy-friendly sauce.

→ What other garnishes work well in this bowl?

Try adding sliced radishes, cucumber, or extra herbs like parsley for more freshness and a pop of color.

→ Can I prepare parts of this dish ahead of time?

Absolutely! The creamy sauce and corn salsa can be made a day ahead and stored refrigerated to speed up assembly at mealtime.