Description: This vibrant and flavorful Grilled Shrimp Bowl is a celebration of fresh ingredients and bold flavors. Juicy grilled shrimp are nestled on a bed of zesty corn salsa, topped with creamy avocado, and drizzled with a luscious garlic sauce. It’s a quick, easy, and healthy meal perfect for a weeknight dinner or a light lunch. The combination of textures and tastes – the sweet corn, the spicy jalapeño (optional), the creamy avocado, and the succulent shrimp – creates a symphony in every bite. This bowl is highly customizable to your liking, making it a great meal that everyone can enjoy.
Ingredients:
For the Shrimp:
- 1 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
For the Corn Salsa:
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 lime, juiced
- Salt to taste
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 1 avocado, sliced (or mashed)
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Preparation:
Step 1: Prep the Shrimp: In a medium-sized bowl, gently combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if desired). Ensure the shrimp are evenly coated with the spice mixture. This marinade infuses the shrimp with a delightful smoky and slightly spicy flavor that complements the other bowl components. Let it sit for 10-15 minutes to allow the flavors to meld. Longer marinating times are acceptable, but avoid exceeding 30 minutes as the salt and acidity can begin to affect the texture of the shrimp.
Step 2: Make the Corn Salsa: In a separate bowl, prepare the corn salsa. Combine the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), and lime juice. Mix gently to combine all the ingredients. Season with salt to taste, adjusting according to your preference. Taste the salsa and adjust the ingredients as needed; perhaps you want to add a bit more lime juice for acidity or more cilantro for a fresher flavor. The corn salsa should be vibrant and flavorful. The sweetness of the corn, the sharpness of the red onion, the freshness of the cilantro, and the zesty lime juice work together to create a refreshing counterpoint to the richness of the avocado and the grilled shrimp.
Step 3: Grill the Shrimp: Preheat your grill to medium heat (around 375-400°F). Lightly oil the grill grates to prevent sticking. Thread the shrimp onto skewers (if desired) or arrange them directly on the grill. Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque and their internal temperature reaches 145°F. Be careful not to overcook the shrimp, as they can become rubbery. The goal is to achieve perfectly cooked, juicy shrimp with a slight char. Once the shrimp are cooked, remove them from the grill and set them aside.
Step 4: Make the Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper. Whisk until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning as needed. You can add more lemon juice for extra tang or more garlic for a bolder flavor. The creamy garlic sauce adds a luxurious touch to the bowl, complementing the other flavors and providing a cool and creamy contrast to the grilled shrimp and spicy salsa.
Step 5: Assemble the Bowls: Divide the corn salsa evenly between serving bowls. Top each bowl with the grilled shrimp, sliced avocado (you can also mash the avocado if you prefer), and a generous drizzle of the creamy garlic sauce. Garnish with sesame seeds and chopped green onions for added texture and visual appeal.
Why You Will Love This Recipe:
This Grilled Shrimp Bowl is a winner for several reasons. First, it’s incredibly flavorful, with a satisfying blend of sweet, spicy, creamy, and zesty notes. Second, it’s relatively quick and easy to prepare, making it perfect for busy weeknights. Third, it’s a healthy and nutritious meal, packed with protein, healthy fats, and vitamins. The versatility of this recipe is another major draw. You can easily customize it to your liking by adding different vegetables, grains, or sauces. Plus, it’s visually appealing, making it a great option for entertaining. Finally, it’s a great way to enjoy fresh, seasonal ingredients in a light and satisfying way. The bowl is refreshing, vibrant, and full of textures that keep every bite interesting.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a complete meal on its own.
- Add a side salad or soup for a heartier meal. A light green salad with a vinaigrette dressing would pair well.
- Serve over a bed of cooked rice or quinoa for a more substantial bowl.
- Offer a variety of toppings for guests to customize their bowls, such as hot sauce, lime wedges, or different types of cheese.
- Serve with tortilla chips for dipping into the corn salsa.
Tips:
- Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade for extra heat.
- Make it a meal: Serve the bowls with a side salad or soup or add a cup of cooked rice or quinoa to the bowl.
- Fresh vs. Frozen Corn: While frozen corn is a convenient option, fresh corn grilled alongside the shrimp adds an extra layer of smoky flavor to the dish. Cut the kernels off the cob after grilling and use them in the salsa.
- Avocado Tip: To prevent avocado from browning, toss it with a little lime juice.
- Sauce Variation: For a lighter sauce, substitute Greek yogurt for sour cream or use a light mayonnaise. You can also add a pinch of smoked paprika to the sauce for a smoky flavor.
- Grill Alternatives: If you don’t have a grill, you can pan-sear the shrimp in a skillet over medium-high heat or broil them in the oven.
- Make Ahead: The corn salsa and creamy garlic sauce can be made ahead of time and stored in the refrigerator for up to 2 days. The shrimp is best cooked just before serving for optimal flavor and texture.
Prep Time: 20 minutes Cook Time: 5-7 minutes Total Time: 25-27 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 450-550
- Protein: 30-40g
- Sodium: 500-700mg
Conclusion:
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a delightful and versatile dish that is sure to become a family favorite. Its vibrant flavors, ease of preparation, and healthy ingredients make it a perfect choice for any occasion. Don’t be afraid to experiment with different variations to create your own signature bowl! Whether you’re looking for a quick weeknight dinner, a light and refreshing lunch, or a crowd-pleasing dish for entertaining, this recipe is a guaranteed success.
Frequently Asked Questions:
Q1: Can I use pre-cooked shrimp for this recipe? A: While it’s best to grill fresh shrimp for the optimal flavor and texture, you can use pre-cooked shrimp in a pinch. Just be sure to toss them with the marinade and gently warm them through before adding them to the bowl. Avoid overcooking pre-cooked shrimp, as they can become rubbery.
Q2: I don’t have jalapeños; can I use something else in the salsa? A: Absolutely! If you don’t have jalapeños or prefer a milder flavor, you can omit them altogether or substitute them with a milder pepper, such as a poblano or bell pepper. You can also add a pinch of red pepper flakes for a touch of heat.
Q3: Can I make this recipe vegan? A: Yes, with a few substitutions. Replace the shrimp with grilled tofu or marinated tempeh. Substitute the mayonnaise in the creamy garlic sauce with vegan mayonnaise and the sour cream with a plant-based sour cream alternative. Ensure that all other ingredients are vegan-friendly.
Q4: How long can I store the leftovers? A: It’s best to consume the Grilled Shrimp Bowl immediately after preparation. However, if you have leftovers, store the components separately in airtight containers in the refrigerator. The corn salsa and creamy garlic sauce can be stored for up to 2 days, while the grilled shrimp is best consumed within 1 day. Keep the avocado fresh by storing it with the seed in the fridge, in a container.
Q5: Can I use a different type of citrus in the corn salsa or creamy garlic sauce? A: Yes! While lime juice is the traditional choice for the corn salsa, you can experiment with other citrus fruits, such as lemon or orange juice. Similarly, you can use lime juice in the creamy garlic sauce if you don’t have lemon juice on hand. Each citrus fruit will impart a slightly different flavor profile, so adjust the amount to your taste.
