Save to Pinterest The first time I made these bowls, it was a Tuesday evening and I was desperate for something that felt like a restaurant meal but came together in minutes. I ended up eating standing up at the counter, forgetting to even sit down because the flavors were so bright and immediate. My roommate wandered in, sampled a shrimp, and literally said "why does our kitchen taste like a beach vacation right now?" Now its the meal I make when I need dinner to feel like an event without actually hosting one.
Last summer I served these at a small dinner party and watched two friends who swore they hated shrimp go back for thirds. The corn salsa brings this sweetness that cuts through the smoky grilled flavor, and when you get a bite with all three components, it is just magic. One guest actually asked if they could take the sauce home in a little container, which felt like the highest compliment somehow.
Ingredients
- Large shrimp: The bigger the shrimp here the better, they stay juicy on the grill and feel more luxurious in the bowl
- Paprika and cayenne: This spice blend creates a beautiful char and just enough heat to make things interesting without overwhelming
- Frozen corn: Works perfectly here and saves you the hassle of cutting fresh corn off the cob
- Mayonnaise and sour cream: Together they create that restaurant style velvety texture that makes the sauce coat everything beautifully
- Fresh cilantro: Dont skip this, it brings that bright herbal note that makes the whole bowl sing
- Avocado: The creaminess here is essential, it acts as a bridge between the smoky shrimp and zesty salsa
Instructions
- Season the shrimp:
- Toss everything in a bowl until the shrimp are evenly coated in that spice blend, letting it sit for just a few minutes helps the flavors really sink in
- Grill to perfection:
- Get your grill pan nice and hot first, those 2 to 3 minutes per side will give you gorgeous char marks and perfectly cooked shrimp
- Make the corn salsa:
- Mix everything in a bowl and let it hang out while you grill the shrimp, the lime juice will slightly soften the corn and meld the flavors
- Whisk up the garlic sauce:
- Get this smooth and creamy, tasting as you go to adjust the garlic and citrus to your liking
- Build your bowls:
- Start with your base, pile on the components generously, and finish with that glorious garlic sauce drizzled over everything
Save to Pinterest These bowls have become my go to for when friends drop by unexpectedly because I can have everything ready before they even arrive. Theres something about the combination of hot grilled shrimp and cool creamy sauce that makes people feel taken care of, like you put way more effort into dinner than you actually did.
Making It Your Own
I have swapped in Greek yogurt for the sour cream and honestly cannot tell the difference in the final dish. Sometimes I will add diced jalapeño to the corn salsa when I want extra kick, and once I used a grain blend instead of plain rice which added this lovely nutty flavor. The recipe is incredibly forgiving that way.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the creamy sauce beautifully, and I have also served this with light Mexican lagers when the weather is warm. If you want to keep things non alcoholic, sparkling water with lime works just as well to refresh your palate between bites.
Make Ahead Magic
You can prep the corn salsa and garlic sauce up to two days in advance, which makes weeknight dinners almost effortless. The shrimp are best grilled fresh, but I have marinated them ahead of time and they were still fantastic.
- Keep the avocado sliced right before serving to prevent browning
- Warm the sauce slightly if it has been in the fridge too long
- Have extra lime wedges on hand for squeezing over the top
Save to Pinterest These bowls remind me that the best meals are often the simplest ones, just fresh ingredients treated with a little bit of care and attention. Hope they become a regular in your rotation too.
Recipe FAQ
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely before grilling. Pat them dry to ensure proper seasoning adherence and optimal grilling results.
- → What can I substitute for mayonnaise?
Greek yogurt or plain yogurt work well as lighter alternatives. Avocado blended with lime juice also creates a creamy, dairy-free option.
- → How do I store leftovers?
Store components separately in airtight containers. Keep shrimp, salsa, and sauce refrigerated for up to 2 days. Assemble fresh when serving.
- → Can I make this spicy?
Absolutely. Add diced jalapeño to the corn salsa, increase cayenne in the shrimp seasoning, or drizzle with your favorite hot sauce.
- → What base works best?
Cilantro-lime rice provides authentic flavor, but quinoa adds protein, or mixed greens create a lighter version. Choose based on preference.