Save to Pinterest The first time I made these bowls, it was a Tuesday evening and I was craving something that felt like a treat but wouldn't keep me in the kitchen forever. The smell of paprika hitting the hot grill made my whole apartment feel like a beachside restaurant. I've since learned that good ingredients don't need complicated techniques to become something special. These bowls have become my go-to when I want to eat well without the fuss.
Last summer, I served these at a small dinner party and watched everyone fall silent as they took their first bites. There's something magical about the combination of warm, spiced shrimp against cool, creamy avocado and that bright corn salsa. My friend Sarah actually asked for the sauce recipe before she'd even finished her bowl.
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Ingredients
- Large shrimp: I always buy them already peeled and deveined to save time, and look for ones that still have their tails on for that restaurant style presentation
- Paprika: Smoked paprika adds an extra layer of depth that regular paprika just can't match
- Frozen corn: Thawed completely and patted dry, it actually works better than fresh corn here because it's naturally sweeter
- Red onion: Soaking the diced onion in cold water for 10 minutes removes the harsh bite and keeps everything mellow
- Avocado: Choose one that gives slightly to gentle pressure but still feels firm
- Mayonnaise and sour cream: This combination creates the perfect velvety texture that won't separate
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Instructions
- Prep your shrimp with love:
- Pat those shrimp completely dry with paper towels, then toss them with olive oil and spices until every single one is wearing a beautiful red coat
- Get your grill nice and hot:
- Medium heat is perfect here and you'll know it's ready when a drop of water sizzles and dances across the surface
- Grill to perfection:
- Cook for just 2 to 3 minutes per side until they turn pink and curl slightly, being careful not to overcook or they'll turn rubbery
- Make the corn salsa:
- Combine all ingredients in a bowl and let it sit while you grill the shrimp so those flavors can really get to know each other
- Whisk up that sauce:
- Mix everything until completely smooth and taste it, adding more garlic or lemon juice until it hits that perfect balance
- Build your masterpiece:
- Start with your base, pile on that colorful corn salsa, arrange the grilled shrimp on top, add avocado, and finish with a generous drizzle of sauce
Save to Pinterest My daughter now requests these bowls for her birthday dinner every year, which I consider the highest compliment a cook can receive. There's something about the variety of textures and flavors that makes every bite feel complete.
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Making It Your Own
Some nights I swap the shrimp for cubed chicken or even portobello mushrooms when my vegetarian friend comes over. The spice rub works beautifully on almost anything that hits the grill.
Timing Is Everything
I've learned to prep all my components before I ever turn on the grill. Once those shrimp hit the heat, everything else needs to be ready to go, including having everyone at the table.
Leftover Magic
The corn salsa actually gets better overnight as those lime and onion flavors mellow out. I sometimes double the salsa portion just so I can eat it with tortilla chips the next day. The sauce keeps for a week in the fridge and transforms plain grilled chicken or fish into something special. These bowls rarely make it to the leftover stage in my house, but when they do, I eat everything cold right from the container.
- Squeeze fresh lime over everything right before serving
- Keep the sauce on the side until you're ready to eat
- Warm your base slightly if you're using rice or quinoa
Save to Pinterest I hope these bowls become part of your regular rotation the way they have in mine. There's something deeply satisfying about a meal that's this beautiful and this easy.
Recipe FAQs
- → Can I use frozen shrimp for this bowl?
Yes, frozen shrimp work perfectly. Thaw them completely before grilling and pat dry with paper towels to ensure even cooking and proper seasoning adhesion.
- → What can I substitute for mayonnaise in the garlic sauce?
Greek yogurt makes an excellent lighter substitute. The sauce will be tangier but equally creamy. You can also use cashew cream for a dairy-free option.
- → How long will the corn salsa stay fresh?
The corn salsa keeps well in an airtight container for 2-3 days. The flavors actually improve after sitting for an hour, making it great for meal prep.
- → Can I cook the shrimp indoors without a grill?
A grill pan works beautifully over medium-high heat. Alternatively, roast the shrimp in a 400°F oven for 8-10 minutes or sauté them in a hot skillet for 2-3 minutes per side.
- → What other toppings work well in this bowl?
Diced tomatoes, sliced radishes, black beans, shredded cabbage, or pickled red onions add great texture and flavor. A squeeze of fresh lime right before serving brightens everything.
- → Is this bowl suitable for meal prep?
Yes, though store components separately. Prep the shrimp, salsa, and sauce in advance, then assemble bowls when ready to eat. The shrimp reheats gently in a skillet or can be served cold.
