Last summer, I was craving something light yet satisfying after a long day at the beach. That’s when I whipped up this grilled shrimp bowl with avocado, corn salsa, and creamy garlic sauce. One bite, and it was love – the smoky shrimp paired with sweet corn crunch and that velvety sauce? Pure magic. If you’re into healthy bowls recipes or shrimp recipes for dinner, this one’s your new go-to. It’s fresh, zesty, and feels like a vacation on your plate.
I remember tweaking the corn salsa until the lime hit just right, balancing the charred shrimp perfectly. Family devoured it, asking for seconds. This dish shines as a seafood dinner or poke bowl vibe, with Mediterranean diet recipes flair from the garlic and herbs. Quick to make, it’s ideal for weeknights or impressing friends.
Why This Healthy Bowls Recipe Works
Grilled shrimp bowls like this pack protein and veggies in one bowl. The avocado adds creaminess without heaviness, while corn salsa brings summer sweetness. That creamy garlic sauce ties it all – think subtle tang with a garlicky kiss. Perfect for healthy bowls or shrimp dishes fans.
It’s versatile too. Fits Mediterranean recipes with olive oil and fresh herbs. Low-carb friendly, yet filling. I love how the grill chars the shrimp just enough for smoky depth.
Ingredients for Grilled Shrimp Bowl
- 1 lb large shrimp, peeled and deveined
- 2 ears fresh corn, kernels cut off (or 2 cups frozen, thawed)
- 2 ripe avocados, diced
- 1 red bell pepper, finely diced
- 1 small red onion, finely chopped
- 2 limes, juiced (about 1/4 cup)
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced (divided)
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice (optional base)
- 1 jalapeño, seeded and minced (optional for heat)
These ingredients make about 4 servings. Simple pantry staples meet fresh produce for that authentic seafood dishes punch.
How to Make Shrimp Recipes For Dinner
Start with the corn salsa. Toss corn kernels, bell pepper, onion, jalapeño, half the cilantro, lime juice, a pinch of salt, and a drizzle of olive oil. Let it sit – flavors meld beautifully. Tastes like street corn with a twist.
Pat shrimp dry. Toss with 1 tbsp olive oil, cumin, paprika, half the garlic, salt, and pepper. Preheat grill to medium-high. Skewer shrimp or use a grill basket. Grill 2-3 minutes per side until pink and charred. That sizzle? Heaven.
For the sauce, whisk Greek yogurt, remaining garlic, lime juice, a splash of water for thinning, salt, and cilantro. Creamy, dreamy, garlicky goodness.
Assemble bowls: base of quinoa if using, then avocado chunks, corn salsa, grilled shrimp. Drizzle generously with sauce. Garnish with extra cilantro. Done – a stunning healthy bowls masterpiece.
Pro Tips for Perfect Seafood Dinner
- Don’t overcook shrimp – they turn rubbery fast. Aim for opaque centers.
- Char the corn on the grill first for smoky depth in your salsa.
- Make sauce ahead; it thickens nicely in the fridge.
- Use ripe avocados – they mash slightly for better bowl cohesion.
- Fresh lime is non-negotiable; bottled lacks zing.
Variations on Healthy Bowls Recipes
Swap shrimp for chicken in this shrimp dishes riff. Or go vegan with grilled tofu. Add mango to salsa for poke bowl sweetness. Try black beans for heartier Mediterranean diet recipes fill. Spice it with chipotle in the sauce for heat lovers.
Troubleshooting Common Issues
- Sauce too thick? Thin with milk or water, one tsp at a time.
- Shrimp sticking? Oil the grill grates well.
- Salsa watery? Drain excess lime after 10 minutes.
- Not flavorful? Up the garlic or cumin – tastes bloom with rest.
Ingredient Substitutions
No shrimp? Scallops or firm white fish work. Corn out of season? Roasted cherry tomatoes. Greek yogurt swap: mayo or coconut cream. Quinoa too fancy? Couscous or greens base for low-carb healthy bowls.
Storage and Serving Suggestions
Store components separate: shrimp up to 2 days in fridge, salsa 3 days, sauce 5 days. Assemble fresh. Serves room temp or chilled – great for meal prep. Pair with crusty bread or chips for seafood dishes party. Leftovers? Lunch bowl heaven.
Frequently Asked Questions
Can I make this Grilled Shrimp Bowl ahead?
Yes! Prep salsa and sauce day before. Grill shrimp fresh for best texture.
Is this recipe dairy-free?
Swap yogurt for vegan alternative. Still creamy and delicious for healthy bowls.
How spicy is the corn salsa?
Mild with jalapeño seeds out. Add them back or cayenne for fire.
Can I bake the shrimp instead?
Broil 4-5 minutes per side at 450F. Watch closely – still gets char.
What’s a good side for this shrimp recipe for dinner?
Grilled veggies or simple greens. Keeps it light like Mediterranean recipes.
How many calories per serving?
Around 450-500 with quinoa. High protein, low fuss seafood dinner win.
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Equipment
- Grill or grill pan
- Mixing bowls
- Skewers (optional)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ears fresh corn, kernels cut off (or 2 cups frozen, thawed)
- 2 ripe avocados, diced
- 1 red bell pepper, finely diced
- 1 small red onion, finely chopped
- 2 limes, juiced (about 1/4 cup)
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced (divided)
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice (optional base)
- 1 jalapeño, seeded and minced (optional for heat)
Instructions
- Prepare the corn salsa: Combine corn kernels, bell pepper, red onion, jalapeño, half the cilantro, lime juice, a pinch of salt, and olive oil. Let sit for 10 minutes.
- Marinate the shrimp: Toss shrimp with 1 tbsp olive oil, cumin, paprika, half the garlic, salt, and pepper.
- Preheat grill to medium-high. Grill shrimp 2-3 minutes per side until charred and cooked through.
- Make creamy garlic sauce: Whisk Greek yogurt, remaining garlic, lime juice, water, salt, and cilantro until smooth.
- Assemble bowls: Layer quinoa, diced avocado, corn salsa, and grilled shrimp. Drizzle with sauce and garnish.
Notes
- Grill corn first for extra smokiness.
- Serve immediately for best flavors.
- Meal prep friendly – store components separately.
