Save The first time I made this bowl was on a Tuesday evening when I wanted something that felt like a treat but still came together quickly. My husband walked through the door just as I was drizzling that garlic sauce over everything, and his eyes lit up before he even took a bite. Now it is our go to when we want restaurant quality food without leaving the house.
Last summer I served these bowls at a small dinner party, and my friend who claims she does not like shrimp went back for seconds. There is something about the combination of textures that makes people forget they are eating something good for them. I have started making double batches of the garlic sauce just to keep in the fridge.
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Ingredients
- Large shrimp: Peeled and deveined saves precious time, and I buy them frozen when they go on sale
- Paprika and cayenne: This spice blend gives the shrimp that beautiful red color and just enough warmth without being too spicy
- Frozen corn: Thawed ahead of time, it actually tastes sweeter than fresh corn in this salsa
- Red onion: The sharp bite balances perfectly with the sweet corn and creamy avocado
- Fresh cilantro: Do not skip this because it brightens every single component of the bowl
- Mayonnaise and sour cream: Together they create the silkiest sauce that clings to every bite
- Avocado: I buy mine slightly firm and let them ripen on the counter for perfect creamy slices
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Instructions
- Season the shrimp:
- Toss the shrimp with olive oil and spices in a medium bowl until every piece is evenly coated and smelling wonderful.
- Grill to perfection:
- Heat your grill or grill pan to medium, then cook the shrimp for 2-3 minutes per side until they turn pink and opaque.
- Mix the corn salsa:
- Combine the thawed corn, diced red onion, chopped cilantro, lime juice, and salt in a bowl. Let it sit while you finish the rest to let flavors meld.
- Whisk the garlic sauce:
- Stir together the mayonnaise, sour cream, minced cilantro, lemon juice, garlic, and seasonings until completely smooth.
- Build your bowls:
- Layer your base of rice, quinoa, or greens, then top generously with corn salsa, grilled shrimp, and avocado before drizzling with that creamy sauce.
Save This recipe became a staple in our house during a busy season when takeout was becoming too frequent. My kids actually request the corn salsa on its own as a snack now.
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Making It Your Own
Sometimes I swap in Greek yogurt for the sour cream when I want something lighter, and honestly no one notices the difference. The sauce still tastes rich and indulgent.
Perfect Pairings
A chilled glass of Sauvignon Blanc cuts through the creamy sauce beautifully, or reach for a light lager if you prefer beer. I also love serving this with tortilla chips on the side for scooping up any extra salsa.
Make Ahead Magic
The corn salsa actually tastes better after sitting for a few hours, and the garlic sauce keeps in the refrigerator for up to five days. Just grill the shrimp fresh when you are ready to eat.
- Chop all your veggies at the start of the week for faster assembly
- Double the garlic sauce and use it on tacos or burgers later
- Keep extra lime wedges on hand for squeezing over the finished bowl
Save These bowls have become our celebration meal for small wins and ordinary Tuesdays alike. Sometimes the simplest food creates the happiest memories.
Recipe FAQ
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator before cooking, then pat dry with paper towels to remove excess moisture. This helps the seasoning stick and promotes better grill marks.
- → How do I know when the shrimp are done cooking?
Shrimp are fully cooked when they turn pink and opaque throughout, with no translucent gray areas. They typically need 2-3 minutes per side on medium heat. Avoid overcooking, as shrimp become rubbery and tough if left on the heat too long.
- → What can I substitute for the mayonnaise in the garlic sauce?
Greek yogurt makes an excellent lighter alternative to mayonnaise, adding tangy flavor and protein. For a dairy-free option, use mashed avocado blended with lemon juice and a touch of olive oil for creaminess.
- → Can I make the components ahead of time?
The corn salsa and garlic sauce both keep well in the refrigerator for 2-3 days, making them great for meal prep. Grill the shrimp fresh just before serving for best texture, or store cooked shrimp separately and reheat gently.
- → What base works best for this bowl?
Warm jasmine or basmati rice complements the smoky shrimp nicely. For lighter fare, use mixed greens, quinoa, or cauliflower rice. The bowl also works over warm tortillas as a deconstructed taco-style meal.
