Grilled Shrimp and Corn Salsa

This grilled shrimp bowl brings together succulent seafood, fresh vegetables, and a creamy garlic sauce for a complete meal that's as nutritious as it is delicious. I created this recipe while looking for light but satisfying dinner options that don't skimp on flavor, and it's quickly become one of my most requested dishes when friends come over.

I first made this shrimp bowl during a particularly hot summer when I wanted something fresh but filling. The combination of grilled shrimp with cool avocado and that zingy corn salsa became an instant hit in my household and now makes regular appearances year-round.

Ingredients

• 1 lb. large shrimp peeled and deveined: Look for firm shrimp with a clean ocean smell
• 1 tablespoon olive oil: Use a good quality oil for better flavor
• 1 teaspoon paprika: Adds beautiful color and mild sweetness
• 1/2 teaspoon garlic powder: Infuses the shrimp with savory notes
• 1/4 teaspoon salt: Enhances all the flavors
• 1/4 teaspoon black pepper: Adds subtle heat
• 1/4 teaspoon cayenne pepper: Optional but adds a pleasant kick

• 1 cup frozen corn thawed: Fresh corn cut from the cob works beautifully too
• 1/2 cup red onion diced: Adds color and sharp flavor contrast
• 1/4 cup cilantro chopped: Brings freshness and brightness
• 1 jalapeño seeded and minced: Adjust according to your heat preference
• 1 lime juiced: Fresh lime juice is essential for authenticity
• Salt to taste: Just enough to make the flavors pop

• 1/2 cup mayonnaise: Use real mayonnaise for the best texture
• 1/4 cup sour cream: Adds tanginess that balances the richness
• 1 tablespoon cilantro chopped: Ties the sauce to the salsa flavors
• 1 tablespoon lemon juice: Brightens the whole sauce
• 1 clove garlic minced: Fresh garlic makes all the difference
• 1/4 teaspoon salt: Enhances the garlic flavor
• 1/4 teaspoon black pepper: Adds depth

• 1 avocado sliced or mashed: Choose ripe but firm avocados
• Sesame seeds for garnish: Adds subtle nutty flavor and visual appeal
• Green onions chopped for garnish: Provides fresh sharp finish

Step-by-Step Instructions

Prep the Shrimp:

Combine shrimp with olive oil and all seasonings in a medium bowl, ensuring each piece is thoroughly coated. Allow the shrimp to marinate for at least 5 minutes while you prepare other components. The paprika not only adds flavor but will create a beautiful color when grilled.

Make the Corn Salsa:

Combine all salsa ingredients in a bowl, stirring gently to avoid crushing the corn kernels. Allow the mixture to sit for at least 5 minutes before serving to let the flavors meld together. The lime juice will slightly "cook" the onions, taking away some of their raw bite.

Grill the Shrimp:

Heat your grill pan until it's very hot. Place shrimp in a single layer ensuring they don't touch. Grill exactly 2 minutes on the first side until you see a clear color change halfway up the shrimp. Flip once and cook just 1 to 2 minutes more until completely opaque. Be careful not to overcook as they'll become tough.

Make the Creamy Sauce:

Whisk all sauce ingredients together in a small bowl until completely smooth. Taste and adjust seasonings if needed. The sauce should be thick enough to drizzle but not watery. If too thick, add a teaspoon of water at a time until desired consistency.

Assemble the Bowls:

Start with a base of corn salsa divided between two bowls. Arrange the grilled shrimp around one side of the bowl. Add avocado to the opposite side. Drizzle the garlic sauce generously over everything. Finish with a sprinkle of sesame seeds and green onions.

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The secret to this dish is truly in the layering of flavors. My family particularly loves the contrast between the warm spiced shrimp and the cool creamy avocado. I find the corn salsa brings everything together with its sweet and tangy notes that complement both the shrimp and the sauce.

Make Ahead Options

This bowl has several components that can be prepared in advance to make mealtime assembly quick and easy. The corn salsa actually improves if made up to 24 hours ahead and stored in an airtight container in the refrigerator. The creamy garlic sauce can be prepared up to three days in advance and kept refrigerated. Just remember to season and marinate the shrimp no more than 30 minutes before cooking to prevent the acids from "cooking" the shrimp before they hit the grill.

Perfect Pairings

While this shrimp bowl is a complete meal on its own, you can enhance it further with thoughtful accompaniments. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the flavors beautifully. For a non-alcoholic option, sparkling water with a splash of lime juice mirrors the citrus notes in the dish. If you want to round out the meal, a side of warm crusty bread or simple garlic toast makes for excellent sauce-dipping.

Seasonal Adaptations

This versatile bowl changes beautifully with the seasons. In summer, use fresh corn cut directly from the cob and grill it briefly for a smoky flavor before adding to the salsa. In winter, roasted sweet potatoes make a hearty addition to the bowl. Spring calls for adding tender asparagus tips, briefly blanched and chilled. Fall is perfect for incorporating roasted butternut squash cubes for sweet earthiness that pairs wonderfully with the shrimp.

Frequently Asked Questions

→ How can I adjust the spice level?

To adjust the spice level, reduce or omit the cayenne pepper in the shrimp marinade and skip the jalapeño in the corn salsa. For extra heat, add more cayenne or red pepper flakes.

→ Can I make this dish ahead of time?

Yes, you can prepare the corn salsa and creamy garlic sauce in advance and refrigerate them. Grill the shrimp just before serving for best results.

→ What can I substitute for mayonnaise in the garlic sauce?

You can use Greek yogurt as a healthier alternative to mayonnaise in the creamy garlic sauce.

→ Can I use frozen shrimp?

Yes, frozen shrimp can be used. Be sure to thaw them completely and pat them dry before marinating.

→ What can I serve alongside this bowl?

You can serve this bowl with a side salad, a light soup, or add a cup of cooked rice or quinoa to make it a more filling meal.