Grilled Shrimp Corn Salsa Bowl (Print)

Grilled shrimp, corn salsa, and creamy sauce over avocado make a fresh, hearty bowl—perfect for lunch or dinner.

# Ingredients:

→ Grilled Shrimp

01 - 450 g large shrimp, peeled and deveined
02 - 15 ml olive oil
03 - 1 teaspoon paprika
04 - 0.5 teaspoon garlic powder
05 - 0.25 teaspoon fine salt
06 - 0.25 teaspoon ground black pepper
07 - 0.25 teaspoon cayenne pepper, optional

→ Corn Salsa

08 - 150 g frozen corn, thawed
09 - 80 g red onion, diced
10 - 16 g fresh cilantro, chopped
11 - 1 jalapeño, seeded and minced, optional
12 - 1 lime, juiced
13 - Salt, to taste

→ Creamy Garlic Sauce

14 - 120 g mayonnaise
15 - 60 g sour cream
16 - 8 g fresh cilantro, chopped
17 - 15 ml lemon juice
18 - 1 garlic clove, minced
19 - 0.25 teaspoon fine salt
20 - 0.25 teaspoon ground black pepper

→ For Serving

21 - 1 avocado, sliced or mashed
22 - Sesame seeds, for garnish
23 - Green onions, chopped, for garnish

# Steps:

01 - Preheat grill to medium-high heat. Toss shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if desired until evenly coated.
02 - Arrange shrimp in a single layer on the preheated grill. Cook for 2–3 minutes per side or until shrimp turn pink and opaque. Remove from the grill and set aside.
03 - Combine thawed corn, diced red onion, chopped cilantro, minced jalapeño if using, lime juice, and salt in a bowl. Mix well and set aside.
04 - In a separate bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.
05 - Layer sliced or mashed avocado as the base in each serving bowl. Top with grilled shrimp and spoonfuls of corn salsa. Drizzle with creamy garlic sauce, then garnish with sesame seeds and chopped green onions.
06 - Serve immediately for optimal freshness and flavor.

# Notes:

01 - Customize the salsa with additional jalapeño or hot sauce for extra spice.
02 - Shrimp can be substituted with grilled chicken or tofu for alternative protein options.
03 - Both the creamy sauce and corn salsa can be prepared in advance and refrigerated.
04 - Serve with rice or quinoa for a more substantial meal.

Go Back