Pin it
This vibrant grilled shrimp bowl brings together succulent seafood, fresh vegetables, and a zesty sauce for a complete meal that feels both indulgent and wholesome. The combination of smoky grilled shrimp, sweet corn salsa, creamy avocado, and tangy sauce creates perfect harmony in every bite.
I first created this recipe when trying to recreate my favorite beachside taco stand flavors at home. What started as an experiment has become my go to impressive yet effortless dinner when friends come over.
Ingredients
- Large shrimp: Look for shrimp labeled 16/20 count for the perfect size. Fresh is best but quality frozen shrimp work wonderfully when thawed properly.
- Olive oil: Use a good quality extra virgin for the best flavor in the marinade.
- Chili powder: Adds a gentle heat and depth without overwhelming the delicate shrimp.
- Smoked paprika: The secret ingredient that gives these shrimp their distinctive smoky flavor without needing a grill.
- Garlic powder: Provides even flavor distribution throughout the marinade.
- Corn kernels: Fresh summer corn cut from the cob adds incredible sweetness, but frozen corn works great in winter months.
- Cherry tomatoes: Choose ripe, multicolored varieties for visual appeal and bursts of acidity.
- Red onion: The sharp bite balances the sweetness of corn and provides beautiful color contrast.
- Lime juice: Fresh squeezed only. The bottled stuff lacks the bright flavor needed here.
- Cilantro: Look for bunches with perky, fragrant leaves. If you're a cilantro hater, substitute flat leaf parsley.
- Sour cream or Greek yogurt: Either works beautifully as the sauce base. Greek yogurt offers a tangier, lighter option.
- Avocado: Select slightly firm avocados that yield to gentle pressure for perfect slices.
- Rice or quinoa: Provides the hearty base that soaks up all the delicious flavors.
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine olive oil, chili powder, smoked paprika, garlic powder, salt and pepper in a bowl. Add the shrimp and gently toss until each piece is evenly coated. Allow to sit for at least 5 minutes while you prep other components. The marinade creates a flavorful exterior that will caramelize beautifully when cooked.
- Prepare the Corn Salsa:
- Mix corn kernels, halved cherry tomatoes, diced red onion, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste. Stir thoroughly and let sit for at least 10 minutes to allow flavors to meld together. The lime juice will slightly pickle the red onions, removing their harsh bite.
- Make the Creamy Sauce:
- Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, garlic powder, and salt until completely smooth. The sauce should have a pourable consistency. If too thick, add a little water or extra lime juice. This versatile sauce brings everything together with its cooling creaminess.
- Cook the Shrimp:
- Heat a grill pan or skillet over medium high heat until very hot. Add marinated shrimp in a single layer, being careful not to crowd the pan. Cook for 2 to 3 minutes on the first side until pink and starting to curl. Flip and cook for another 1 to 2 minutes until opaque throughout. Shrimp cook extremely quickly, so watch carefully to prevent overcooking.
- Assemble the Bowls:
- Start with a base of warm cooked rice or quinoa in each bowl. Arrange grilled shrimp on one side and corn salsa on another. Fan out sliced avocado alongside. Drizzle everything generously with the creamy sauce. Garnish with lime wedges and additional cilantro if desired.
Pin it
The corn salsa is my secret weapon in this recipe. I discovered its magic when I accidentally charred some corn on the grill one summer and mixed it with garden tomatoes. Now I make double batches to snack on with tortilla chips throughout the week.
Make Ahead Options
This shrimp bowl is perfect for busy households. Prepare all components up to two days ahead and store separately in airtight containers. The corn salsa actually improves after a day in the refrigerator as flavors meld together. Only slice the avocado just before serving to prevent browning. When ready to eat, simply warm the rice and shrimp, then assemble your bowl with the cold components.
Thoughtful Substitutions
This recipe welcomes adaptations based on dietary needs and pantry availability. For a lower carb option, swap the rice base for cauliflower rice or a bed of mixed greens. Chicken, salmon, or tofu can replace shrimp for those with seafood allergies. The creamy sauce works beautifully with dairy free yogurt alternatives or even mashed avocado thinned with lime juice for a vegan option. The versatility of this bowl concept means you can customize endlessly.
Pin it
Serving Suggestions
Transform this bowl into an interactive family dinner by setting up a build your own bowl bar. Arrange all components in separate serving dishes and let everyone customize their creation. Offer additional toppings like pickled red onions, sliced jalapeños, or toasted pepitas for added texture and flavor. A side of warm tortillas turns these bowls into delicious wrap options. For entertaining, miniature versions make perfect appetizer portions that guests can enjoy while mingling.
Frequently Asked Questions
- → How do I properly grill the shrimp?
Grill the shrimp on medium-high heat for 2–3 minutes per side until they are opaque and slightly charred. Avoid overcooking to keep them tender.
- → What’s the best substitute for corn salsa?
You can use a mango salsa or a black bean and tomato salsa for a similar fresh and zesty flavor profile.
- → Can I make this bowl vegan?
Yes, substitute the shrimp with grilled tofu or tempeh, and use a plant-based yogurt or sour cream for the creamy sauce.
- → How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 2 days. Assemble the bowl just before serving.
- → What can I use instead of avocado?
Try sliced cucumbers or diced mango for a fresh and slightly sweet alternative.