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

A fresh and satisfying dinner featuring grilled shrimp, crunchy corn salsa, creamy avocado, and a simple garlic sauce, layered for a balanced meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined Shrimp are the main protein
  • 1 large avocado, sliced or mashed Provides creaminess and healthy fat
  • 1 cup frozen corn, thawed Adds natural sweetness
  • 1/2 cup red onion, diced Contributes sharp freshness
  • 1/4 cup cilantro, chopped Brightens the flavors
Creamy Garlic Sauce
  • 1/2 cup mayonnaise Forms the sauce's base
  • 1/4 cup sour cream Adds tang to balance richness
  • 1 tbsp lime juice Brings lift to the sauce
Seasoning
  • 1 tbsp olive oil Helps spices adhere to shrimp
  • 1 tsp paprika Provides mild smokiness
  • 1/2 tsp garlic powder Adds savory depth
  • 1/4 tsp salt Basic seasoning
  • 1/4 tsp black pepper Basic seasoning
  • 1/4 tsp cayenne pepper Optional for a bit of heat

Method
 

Preparation
  1. In a mixing bowl, toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if using.
  2. In another bowl, mix thawed corn, diced red onion, chopped cilantro, lime juice, and a pinch of salt to make corn salsa.
  3. Preheat grill to medium heat.
Cooking
  1. Grill shrimp for 2–3 minutes per side until cooked through.
  2. Whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper for the creamy garlic sauce.
Assembly
  1. Assemble bowls by layering corn salsa, followed by grilled shrimp and avocado slices.
  2. Drizzle with creamy garlic sauce.

Notes

Store components separately if possible. Shrimp and salsa will keep for up to 3 days in the fridge. Serve sauce on the side for more control over portions.