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This grilled shrimp bowl combines fresh seafood with vibrant vegetables and a creamy sauce that's perfect for busy weeknights. The contrast between the warm, spiced shrimp and the cool, crunchy corn salsa creates a restaurant-quality meal you can easily make at home.
I first made these bowls during a summer heatwave when I couldn't bear the thought of turning on the oven. My family was so impressed with the flavor combinations that it's now in our regular rotation year round.
Ingredients
- Large shrimp: Peeled and deveined provides the perfect protein base and cooks in minutes. Look for sustainably sourced options when possible.
- Paprika and garlic powder: Create a simple but flavorful coating that caramelizes beautifully on the grill.
- Frozen corn: Saves prep time and works perfectly in the salsa. Sweet summer corn is ideal if in season.
- Red onion: Adds a pop of color and sharp flavor to balance the sweetness of the corn.
- Fresh cilantro: Brightens both the salsa and sauce. Buy bunches with perky leaves and no yellowing.
- Avocado: Provides creamy richness. Choose slightly firm fruits that yield to gentle pressure.
- Mayonnaise and sour cream: Create the base for a luxurious sauce that ties everything together.
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine shrimp with olive oil and spices in a bowl ensuring each piece is evenly coated. The paprika not only adds flavor but creates a beautiful color when grilled. Let sit for at least 5 minutes while you prepare other components for maximum flavor absorption.
- Prepare the Corn Salsa:
- Mix thawed corn with diced red onion cilantro lime juice and jalapeño if using. The acid from the lime juice slightly "cooks" the onion removing some of its sharpness while enhancing the natural sweetness of the corn. Allow the flavors to meld while you continue with other steps.
- Grill to Perfection:
- Heat your grill pan until it's very hot then add the shrimp in a single layer giving them space to cook evenly. They need just 2 to 3 minutes per side watch carefully as overcooked shrimp become tough and rubbery. Look for them to turn opaque and slightly curl into a C shape.
- Create the Creamy Sauce:
- Whisk together all sauce ingredients until smooth and well incorporated. The fresh garlic provides a punchy flavor that mellows slightly when combined with the creamy ingredients. Make this ahead and refrigerate to allow flavors to develop even further.
- Assemble Your Masterpiece:
- Layer components starting with corn salsa then adding grilled shrimp avocado and a generous drizzle of sauce. The warm shrimp slightly wilts the ingredients beneath creating a wonderful temperature contrast. Finish with sesame seeds and green onions for texture and visual appeal.
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The corn salsa is truly the unsung hero of this dish. I discovered its versatility when my daughter started using the leftover salsa as a tortilla chip dip the next day. Now I always make a double batch to have on hand for snacking.
Make It Your Own
This bowl concept works beautifully with whatever protein you have on hand. Grilled chicken marinated in the same spices works wonderfully or try tofu for a plant based option. The flavor profile remains consistent while adapting to dietary preferences.
Storage Tips
The components of this bowl store well separately for up to 3 days. Keep the corn salsa in an airtight container the sauce tightly covered and the cooked shrimp refrigerated. The avocado should be prepared fresh when ready to serve to prevent browning. For meal prep assemble everything except the avocado and sauce which can be added just before eating.
Serving Suggestions
For a more substantial meal add a base of cooked quinoa or brown rice to the bowl. The neutral grains soak up the delicious sauce and make the meal more filling. For a lighter option serve the components over a bed of mixed greens or arugula for a shrimp salad variation that's equally delicious.
Recipe FAQs
- → How do I grill the shrimp?
Grill the shrimp over medium heat for about 2-3 minutes on each side, or until they turn pink and opaque.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn can be used. Simply cook or grill the corn, then cut it off the cob before combining it for the salsa.
- → Can I prepare the garlic sauce ahead of time?
Absolutely! You can make the sauce up to 24 hours in advance and store it in an airtight container in the refrigerator.
- → What can I substitute for avocado?
If you don’t have avocado, diced cucumbers or a dollop of guacamole can work as great substitutes.
- → How do I tone down the spice level?
To reduce spice, omit cayenne pepper from the shrimp marinade and the jalapeño from the corn salsa. You can also adjust the amount of black pepper as desired.