Save A vibrant, satisfying bowl featuring smoky grilled shrimp, creamy avocado, zesty corn salsa, and a luscious garlic sauce. Perfect for a quick, flavorful meal any time of day.
Save This recipe combines simple, fresh ingredients to create a restaurant-quality meal at home. The contrast between the warm, spiced shrimp and the cool, citrusy corn salsa makes every bite exciting.
Ingredients
- For the Grilled Shrimp
- 1 lb (450 g) 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 the Corn Salsa
- 1 cup frozen corn, thawed
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/4 teaspoon salt
- For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Pinch of salt and black pepper
- For Assembly
- 1 avocado, sliced or mashed
- Cooked rice, quinoa, or greens (optional, for serving)
Instructions
- Step 1
- In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using) until evenly coated.
- Step 2
- Preheat a grill or grill pan to medium heat. Grill the shrimp for 2–3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
- Step 3
- In a separate bowl, combine the corn, red onion, cilantro, lime juice, and salt. Toss together to make the corn salsa.
- Step 4
- In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper until smooth to make the creamy garlic sauce.
- Step 5
- Assemble each bowl by layering rice, quinoa, or greens (if using) as a base. Top with corn salsa, grilled shrimp, and avocado slices. Drizzle generously with creamy garlic sauce.
- Step 6
- Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use a grill pan to achieve smoky char marks on the shrimp. For the corn salsa, if you have extra time, you can lightly char the corn in a pan before mixing. Essential tools include a grill or grill pan, mixing bowls, a whisk, and a chef's knife.
Varianten und Anpassungen
For a lighter option, use Greek yogurt instead of sour cream or mayonnaise in the sauce. You can also add sliced jalapeño or diced tomatoes to the corn salsa for extra flavor and heat. The base can be easily swapped between rice, quinoa, or fresh salad greens.
Serviervorschläge
Serve these bowls with tortilla chips for added crunch. For a drink pairing, a crisp Sauvignon Blanc or a light lager beer complements the smoky shrimp and zesty lime perfectly.
Save This Grilled Shrimp Bowl is a perfect example of how simple ingredients like fresh lime, cilantro, and garlic can transform a meal into something extraordinary. Enjoy your fresh and flavorful creation!
Recipe FAQs
- → Can I use frozen shrimp for this bowl?
Yes, frozen shrimp work perfectly. Thaw them completely before cooking and pat dry to ensure even grilling and proper seasoning adherence.
- → What can I substitute for mayonnaise in the garlic sauce?
Greek yogurt makes an excellent lighter alternative. It provides tanginess and creaminess while reducing calories. You can also use mashed avocado blended with lemon juice.
- → How do I store leftover components?
Store grilled shrimp, corn salsa, and garlic sauce separately in airtight containers. The shrimp keeps for 2-3 days, salsa for 3-4 days, and sauce for up to a week. Assemble fresh when ready to eat.
- → Can I make this bowl spicy?
Absolutely. Add diced jalapeño to the corn salsa, increase cayenne pepper in the shrimp seasoning, or add a pinch of cayenne to the garlic sauce for adjustable heat.
- → What base options work best for serving?
Cooked white or brown rice provides a neutral foundation. Quinoa adds protein and nuttiness. Mixed greens or arugula offer a lighter, refreshing option. Choose based on preference.