Grilled Shrimp with Avocado Corn Salsa and Creamy Lime Sauce Recipe
Introduction
This Grilled Shrimp Avocado Corn Salsa bowl is a fresh, vibrant meal perfect for warm days or anytime you crave something light yet satisfying. Juicy grilled shrimp pair beautifully with creamy avocado mash and a zesty corn salsa, all brought together with a flavorful creamy sauce. It’s easy to prepare and packed with colors and flavors.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- Salt to taste
- Black pepper to taste
- Fresh cilantro, finely chopped (for garnish)
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- 2 ripe avocados
- Juice of 1/2 lime
- Salt to taste
- Black pepper to taste
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional, to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
- Cooked rice, quinoa, or cauliflower rice (as desired)
Instructions
- Step 1: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and black pepper. Toss the shrimp in the marinade and set aside to marinate for 15 to 20 minutes.
- Step 2: Prepare the corn salsa by mixing corn kernels, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt in a separate bowl. Stir well and refrigerate until ready to assemble.
- Step 3: Scoop the avocados into a small bowl, add lime juice, salt, and black pepper, then mash until creamy but still slightly chunky.
- Step 4: Whisk together mayonnaise or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. Adjust consistency with a splash of water if needed.
- Step 5: Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and lightly charred.
- Step 6: Assemble the bowl by adding cooked rice, quinoa, or cauliflower rice to serving bowls. Layer with corn salsa and avocado mash, arrange grilled shrimp on top, and drizzle generously with the creamy sauce. Garnish with additional chopped cilantro.
Tips & Variations
- For a smoky flavor, use fresh corn kernels grilled before mixing into the salsa.
- Swap mayonnaise with Greek yogurt for a lighter, tangier creamy sauce.
- Add diced jalapeños to the corn salsa for extra heat.
- Use lime wedges on the side for an added burst of freshness at serving.
Storage
Store the grilled shrimp, corn salsa, avocado mash, and creamy sauce separately in airtight containers in the refrigerator for up to 2 days. The avocado mash is best eaten fresh but can be kept with a little lime juice to prevent browning. Reheat shrimp briefly on the grill or in a pan before serving. Assemble bowls just before eating to keep ingredients fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well; just thaw completely before marinating and cooking to ensure even grilling.
What can I substitute for avocado in this bowl?
If you prefer or need to avoid avocado, diced cucumbers or mashed peas offer a fresh, creamy alternative.
Print
Grilled Shrimp with Avocado Corn Salsa and Creamy Lime Sauce Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
Description
This Grilled Shrimp Avocado Corn Salsa bowl combines smoky, perfectly grilled shrimp with a fresh and vibrant corn salsa, creamy avocado mash, and a zesty, tangy sauce. It’s a nutritious, flavorful dish ideal for a healthy lunch or dinner, featuring bold spices and the freshness of lime and cilantro.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- Salt to taste
- Black pepper to taste
Corn Salsa
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt to taste
- Black pepper to taste
Creamy Sauce
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional, to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
Additional
- Cooked rice, quinoa, or cauliflower rice (as desired)
- Fresh cilantro, finely chopped (for garnish)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, ground cumin, chili powder, garlic powder, juice of 1 lime, salt, and black pepper. Toss the peeled and deveined shrimp in this marinade, ensuring they are evenly coated. Set aside to marinate for 15 to 20 minutes to absorb all the flavors.
- Prepare the Corn Salsa: In a separate bowl, mix together 1 1/2 cups of corn kernels (fresh, frozen, or canned), diced red bell pepper, chopped green onions, chopped fresh cilantro, 1 tablespoon lime juice, and salt to taste. Stir well and refrigerate the salsa until ready to assemble, allowing the flavors to meld.
- Make the Avocado Mash: Scoop the flesh of 2 ripe avocados into a small bowl. Add juice of 1/2 lime, salt, and black pepper. Mash with a fork until creamy but still slightly chunky, maintaining a fresh avocado texture.
- Prepare the Creamy Sauce: In a small bowl, whisk together 1/2 cup mayonnaise or Greek yogurt, 1 tablespoon lime juice, optional hot sauce to taste, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, chopped fresh cilantro, and salt to taste. Adjust the consistency as needed by adding a small splash of water to make it drizzle-friendly.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes per side until the shrimp turn opaque, are slightly charred, and cooked through.
- Assemble the Bowl: In serving bowls, place a base of cooked rice, quinoa, or cauliflower rice as preferred. Layer the corn salsa over the grains, then spread the avocado mash on top. Arrange the grilled shrimp on the avocado layer, then drizzle generously with the creamy sauce. Garnish with additional chopped fresh cilantro to finish.
Notes
- For extra spice, add more chili powder or hot sauce to the shrimp marinade or creamy sauce.
- You can substitute the mayonnaise in the creamy sauce with Greek yogurt for a lighter option.
- Use fresh corn during summer for best flavor; frozen corn also works well when thawed.
- Serve the bowl with tortilla chips or warm tortillas for a Southwestern twist.
- Adjust seasoning to taste at each step, especially salt and lime juice, for balanced flavors.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Keywords: grilled shrimp, avocado mash, corn salsa, healthy bowl, lime dressing, cilantro, summer recipe, easy dinner
