Save to Pinterest Last summer my friend Sarah dropped by unexpectedly and I threw together whatever was in the fridge. The shrimp hit the grill with that satisfying sizzle, and something about the charred edges against cool creamy avocado just worked. We sat on the back steps eating straight from the bowls while the sun went down. She texted me the next morning begging for the recipe, and honestly, I had to think hard about what I'd even done.
I made these bowls for my sisters birthday last month when she requested something light but still special. Watching everyone customize their own toppings became the best part of the evening. My niece added extra corn salsa to everything and my dad went back for thirds. Now whenever someone says they want something fresh for dinner, this is what I make.
Ingredients
- Large shrimp: Peel and devein them yourself if you can, they taste better that way and you save money
- Paprika and spices: This simple rub creates that beautiful reddish char and adds just enough warmth without overwhelming the sweetness
- Frozen corn: Thawed completely and mixed with bright lime and onion, it becomes better than fresh somehow
- Avocado: Get it perfectly ripe, it makes all the difference between good and unforgettable
- Mayonnaise and sour cream: Together they create that restaurant style sauce that you want to put on everything
- Fresh cilantro: Dont skip it, it brightens the whole bowl and cuts through the rich sauce
Instructions
- Season the shrimp:
- Toss everything in a bowl until each shrimp is evenly coated, then let them sit while you prep everything else
- Fire up the grill:
- Get it to medium heat, then cook the shrimp just until they turn pink and curl, about 2 minutes per side tops
- Make the corn salsa:
- Mix the corn, onion, cilantro and lime juice, then taste and adjust the salt until it pops
- Whisk the sauce:
- Combine the mayonnaise, sour cream, garlic, lemon juice and herbs until completely smooth
- Build your bowls:
- Start with a base if you want, then pile on the salsa, arrange the shrimp beautifully, add avocado, and finish with that sauce
Save to Pinterest This recipe saved me during a crazy week when cooking felt impossible but takeout wasn't appealing. Now it's become my go to for bringing to friends who need dinner but don't want to ask. Something about the bright colors and fresh flavors makes people feel taken care of.
Grilling Without the Grill
A cast iron skillet gets hot enough to create those same gorgeous grill marks if you don't have outdoor access. Just make sure the pan is properly hot before adding the shrimp, and don't crowd them or they'll steam instead of sear.
Make It Your Own
Sometimes I swap the shrimp for cubed chicken thighs, giving them extra time on the grill. The sauce works beautifully with roasted vegetables too, or even as a dip for sweet potato fries. Let what looks good at the market guide you.
Timing It Right
Get everything prepped and the sauce made before the shrimp hits the heat. They cook so fast that you want to be ready to assemble immediately.
- Make the corn salsa up to 4 hours ahead
- Whisk the sauce in the morning and keep it chilled
- Have all the toppings laid out before you start cooking the shrimp
Save to Pinterest The first time I served this at a dinner party, everyone went silent for that first bite. That's when you know a recipe is a keeper.
Recipe FAQs
- → Can I cook the shrimp on a stovetop instead of a grill?
Absolutely. Heat a skillet over medium-high heat with a bit of oil. Cook the seasoned shrimp for 2–3 minutes per side until pink and cooked through. You'll get similar results without firing up the grill.
- → What's the best way to store leftovers?
Store components separately in airtight containers. The shrimp stays fresh for 2–3 days refrigerated, while the corn salsa and garlic sauce keep for 3–4 days. Assemble fresh bowls when ready to eat for the best texture and flavor.
- → Can I make the garlic sauce ahead of time?
Yes, prepare the creamy garlic sauce up to 3 days in advance. Store it in the refrigerator and give it a good stir before serving. The flavors actually meld together better after sitting for a few hours.
- → What can I substitute for the shrimp?
Grilled chicken breast strips work beautifully with the same seasoning. For a vegetarian option, try grilled halloumi, portobello mushrooms, or seasoned tofu cubes. Adjust cooking times accordingly.
- → Is this bowl gluten-free?
The bowl as described is naturally gluten-free. Just serve it over rice, quinoa, or leafy greens instead of pasta or bread-based options. Always check your mayonnaise and sour cream labels to ensure no gluten-containing additives.