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Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce

Close-up of a delicious shrimp bowl featuring grilled shrimp over white rice, topped with corn, avocado, tomato salsa, and a creamy drizzle.
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Make this restaurant style shrimp bowl at home. This recipe features perfectly grilled shrimp, a bright avocado corn salsa, and a rich, creamy garlic sauce over rice for a healthy, satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice or quinoa (for base)
  • 1 cup frozen or fresh corn kernels
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon butter, melted
  • 1 tablespoon water or milk (for thinning sauce)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the shrimp: In a bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Let it marinate for 10 minutes.
  2. Grill the shrimp: Heat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
  3. Make the avocado corn salsa: In a medium bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and lime juice. Gently toss to combine.
  4. Make the creamy garlic sauce: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, melted butter, mayonnaise, and water or milk until smooth. Adjust consistency with more liquid if needed.
  5. Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each base with a portion of the grilled shrimp.
  6. Add toppings: Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce.
  7. Garnish: Sprinkle with fresh chopped cilantro before serving.

Notes

  • For meal prep shrimp bowls, store the shrimp, salsa, and sauce separately. Assemble just before eating to keep the avocado fresh.
  • You can substitute the rice base with cauliflower rice for a low-carb option.
  • If you prefer a spicier sauce, add a dash of hot sauce to the creamy garlic mixture.

Nutrition

Find it online: https://magazinemeal.com/grilled-shrimp-bowl-with-avocado-corn-salsa/