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Grilled Shrimp Bowl

A quick and satisfying grilled shrimp bowl featuring fresh corn salsa and creamy garlic sauce, perfect for weeknight dinners or meal prep.
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined Lean protein
  • 1 tbsp olive oil Helps the shrimp brown
  • 1 tsp paprika Adds depth and warmth
  • ½ tsp garlic powder Enhances flavor
  • ¼ tsp salt To taste
  • ¼ tsp black pepper To taste
  • ¼ tsp cayenne pepper (optional) For added heat
For the Corn Salsa
  • 1 cup frozen corn, thawed For sweetness and texture
  • ½ cup red onion, diced Adds crunch
  • ¼ cup cilantro, chopped To brighten flavors
  • 1 jalapeño, seeded and minced (optional) For a kick of spice
  • 1 lime juiced Adds acidity
For the Creamy Garlic Sauce
  • ½ cup mayonnaise For creaminess
  • ¼ cup sour cream Balances richness
  • 1 tbsp cilantro, chopped For flavor
  • 1 tbsp lemon juice Adds brightness
  • 1 clove garlic, minced For a garlic kick
  • ¼ tsp salt
  • ¼ tsp black pepper
For Assembly
  • 1 avocado, sliced or mashed Adds creaminess and healthy fats
  • Sesame seeds, for garnish Optional
  • Green onions, chopped, for garnish Optional

Method
 

Marinate the Shrimp
  1. Toss shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne (if using). Let marinate for 15-30 minutes.
Make the Corn Salsa
  1. In a bowl, mix thawed corn, red onion, minced jalapeño (optional), cilantro, lime juice, and salt to create the corn salsa.
Grill the Shrimp
  1. Preheat your grill over medium heat and grill the shrimp for about 2-3 minutes on each side until pink and opaque.
Prepare the Creamy Garlic Sauce
  1. Combine mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and pepper in a small bowl to make the creamy garlic sauce.
Assemble the Bowl
  1. Assemble your bowl starting with corn salsa at the base, followed by grilled shrimp and sliced avocado. Drizzle with creamy garlic sauce.

Notes

Keep elements separate for storage. Shrimp ideally consumed within 24-48 hours, corn salsa can last 2-3 days. Reheat shrimp briefly before serving.