Yummy Grilled shrimp bowl with avocado corn salsa and creamy sauce Ingredients: 1 lb shrimp 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon cumin ½ teaspoon chili powder Salt and black pepper, to taste

 

A Dear Friend Gave Me This Recipe Years Ago…

…and I’ve been making it nearly every weekend ever since. There’s something about the smoky grilled shrimp, the bright fresh corn & avocado salsa, the creamy sauce drizzled on top, and the ease of putting a vibrant bowl together that turns a simple dinner into a ritual I look forward to. Whether you’re cooking for yourself, for friends, or for family, this dish hits all the notes: flavour, texture, colour, freshness, and comfort.
Below is my go‑to version, built from inspiration plus a few tweaks over time. Feel free to adapt it to your tastes.

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Ingredients (Serves ~4 generous bowls)

For the Grilled Shrimp:

• 1 lb (≈ 450 g) large shrimp, peeled & deveined (tails on or off—your preference)

• 1 Tbsp olive oil

• 1 tsp smoked paprika (or regular paprika if you don’t have smoked)

• ½ tsp garlic powder

• ½ tsp ground cumin (optional for warmth)

• ¼ tsp chili powder or cayenne pepper (if you like a bit of heat)

• Juice of ½ to 1 lime

• Salt & freshly ground black pepper, to taste
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For the Avocado–Corn Salsa:

• 1 cup corn kernels (fresh, frozen & thawed, or canned – drained)

• 1 ripe avocado, diced or sliced

• ½ cup red onion, finely chopped

• ¼ cup chopped fresh cilantro (or parsley if you’re not cilantro’s biggest fan)

• 1 jalapeño, seeded & minced (optional for kick)

• Juice of 1 lime

• Salt & pepper, to taste
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  Optional additions: diced red bell pepper, cherry tomatoes halved.
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For the Creamy Sauce:

• ½ cup mayonnaise or Greek yogurt (or a mix)

• ¼ cup sour cream (if you’re using mayo)

• 1 Tbsp chopped cilantro

• 1 Tbsp lemon or lime juice

• 1 garlic clove, minced

• ¼ tsp salt

• ¼ tsp freshly ground black pepper
  Optional: a splash of water to thin, or a bit of hot sauce if you want more heat.
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For the Bowl Base & Garnishes:

• Cooked rice (white, brown, jasmine) or quinoa or a bed of mixed greens / spinach (for a lighter version)
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• 1 avocado, sliced or mashed (if not already used in salsa)

• Sesame seeds, chopped green onions, lime wedges, extra cilantro for garnish
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Equipment & Prep Notes

• A grill or grill‐pan (or even a heavy skillet if you don’t have access to an outdoor grill)

• Sharp knife and cutting board for shrimp, avocado, onion, etc.

• Two bowls: one for the salsa, one for mixing sauce components.

• Spatula or tongs to flip shrimp easily.

• Tip: If using wooden skewers for shrimp, soak them in water 15‑20 minutes beforehand so they don’t burn.
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• Pre‐cook your base (rice/quinoa) ahead of time if possible, so you can assemble quickly.

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Method — Step by Step

1. Marinate & Prep the Shrimp

• In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, cumin/chili powder (if using), lime juice, salt, and pepper. Toss until each shrimp is evenly coated.
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• Let the shrimp sit for 10‑15 minutes while you prep the rest of the ingredients. (Don’t marinate much longer if you’ve used a lot of acid, or the shrimp can start to “cook” in the marinade.)
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2. Make the Avocado–Corn Salsa

• In a bowl, combine the corn kernels, chopped red onion, chopped cilantro, diced avocado, minced jalapeño (if using), lime juice, salt and pepper. Toss gently so you don’t mash the avocado too much (unless you want a more mashed texture).
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• If you’re using frozen corn, make sure it’s fully thawed and drained so the salsa isn’t watery.

• Taste and adjust: You might want a little more lime juice for brightness, or a pinch more salt to bring out the flavours.

3. Prepare the Creamy Sauce

• In a small bowl, whisk together the mayonnaise (or Greek yogurt), sour cream (if using), chopped cilantro, lime/lemon juice, garlic, salt, and pepper. If it’s too thick to drizzle, add a splash of water or extra lime juice to loosen it.
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• Set the sauce aside.

4. Grill the Shrimp

• Preheat your grill or grill pan to medium‑high heat.
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• Once hot, add the shrimp to the grill (or cook them in the pan) and grill each side for about 2‑3 minutes (depending on size) until the shrimp are pink, opaque and have light grill marks or a nice sear. Do not overcook — they’ll turn rubbery.
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• Remove the shrimp from the heat and set aside.

5. Assemble the Bowls

• Divide your chosen base among 4 bowls (rice/quinoa or greens).

• Top each bowl with a generous scoop of the avocado–corn salsa.

• Arrange the grilled shrimp on top of the salsa (or alongside — whichever presentation you like).

• Add sliced/massed avocado if you have extra.

• Drizzle the creamy sauce over each bowl in a zig‑zag or swirl pattern for visual appeal and even flavour.
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• Garnish with sesame seeds, chopped green onions, extra cilantro, and lime wedges.
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6. Serve & Enjoy

• Serve immediately while the shrimp are warm and juicy, the salsa fresh and vibrant, and the sauce creamy and cooling.

• Encourage diners to squeeze the lime wedge over their bowl for extra brightness.

• If you prepared the base ahead of time, this comes together very quickly — making it perfect for a weeknight meal or a relaxed weekend dinner.
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Why This Recipe Works & What I Love About It

• Flavor balance: The smokiness and char of the grilled shrimp are complemented by the sweetness of the corn, the creaminess of the avocado, the acidity of the lime, and the tang and richness of the sauce.

• Textural contrast: You get the crisp‑pop of corn kernels, the tender juicy shrimp, the soft creamy avocado, and the slight crunch from raw onion or a garnish.

• Visual payoff: The bright yellow of corn, the green of avocado/cilantro, the coral shrimp — it just looks inviting. That matters to me on a weekend when cooking feels like a little celebration.

• Customizable & flexible: Want more heat? Add more jalapeño or chili powder. Want it lighter? Use greens instead of rice and Greek yogurt instead of mayo. Want it heartier? Serve over rice with black beans.
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• Speed & ease: From start to finish, you can have this on the table in about 25‑30 minutes (especially if you’ve prepped a base ahead).
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Tips & Tweaks for Excellence

• Shrimp size matters: Large shrimp (16‑20 count) work nicely because they’re substantial and grill quickly. If using smaller ones, reduce the grill time further.

• Dry your shrimp well before seasoning to ensure a good sear rather than steaming. Pat them dry with a paper towel.

• If using frozen corn, thaw and drain thoroughly. You could also grill fresh corn and cut the kernels off for extra char flavour.

• Avocado timing: Since avocado browns, dice or slice it close to serving time. Tossing it with a little lime juice helps slow browning.
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• Sauce consistency: If your sauce is too thick to drizzle, add 1–2 teaspoons of water or extra citrus juice until it reaches a pourable consistency.

• Meal‑prep mode: You can make the salsa and sauce ahead, and even cook the shrimp a little early (just reheat quickly). Then when you’re ready, assemble.
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• Leftovers: Store shrimp, salsa, and sauce separately in airtight containers in the fridge. Reheat shrimp gently, then assemble fresh to avoid soggy components.
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• Serving base options:

  • For low‑carb: Use mixed greens or spinach as the base.

  • For extra wholesome: Use quinoa or farro instead of white rice.

  • For vegan twist: Replace shrimp with grilled tofu or grilled marinated portobello slices; replace mayo/sour cream with vegan alternatives.
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• Spice it up: Add a pinch of cayenne to the shrimp marinade, more jalapeño in the salsa, or drizzle hot sauce on top before serving.
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Variations & Serving Ideas

• Mexican‑style twist: Add black beans, diced red bell pepper, a dusting of chili powder, and substitute cotija cheese for garnish.

• Tropical version: Use mango in place of some avocado, grilled pineapple chunks, and a chili‑lime dressing instead of the creamy sauce.

• Mediterranean variant: Use grilled shrimp seasoned with oregano/thyme, salsa with cucumber, tomato, corn, and basil, and a yogurt‑dill sauce instead of the creamy cilantro.

• Comfort plate version: Serve everything over warm rice pilaf, with extra sautéed veggies (zucchini, bell pepper, snap peas) tossed in.

• Kid‑friendly or milder version: Reduce or omit the jalapeño and cayenne, keep the seasoning gentle, serve sauce on the side so kids can choose how much to drizzle.

• Make it portable: Pack the components separately in a lunch container — rice/quinoa base, shrimp in one compartment, salsa in another, sauce in a small separate container. At lunchtime just assemble.

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Printable Recipe Card

Grilled Shrimp Bowl with Avocado & Corn Salsa + Creamy Sauce
Serves: 4 Prep Time: ~10‑15 mins Cook Time: ~10‑15 mins Total: ~25‑30 mins

Ingredients

• Shrimp: 1 lb large shrimp, peeled & deveined; 1 Tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp cumin; ¼ tsp chili/cayenne (optional); juice of ½–1 lime; salt & pepper.

• Corn salsa: 1 cup corn; 1 ripe avocado; ½ cup red onion; ¼ cup chopped cilantro; 1 jalapeño (optional); juice of 1 lime; salt & pepper.

• Creamy sauce: ½ cup mayo or Greek yogurt; ¼ cup sour cream (optional); 1 Tbsp chopped cilantro; 1 Tbsp lime or lemon juice; 1 garlic clove (minced); ¼ tsp salt; ¼ tsp black pepper; water or extra juice to thin.

• Bowl base: cooked rice/quinoa or mixed greens; garnishes: sesame seeds, chopped green onion, lime wedges, extra cilantro.

Method

1. Marinate shrimp with oil, spices, lime, salt & pepper; sit 10‑15 mins.

2. Combine salsa ingredients in a bowl; toss gently; adjust seasoning; set aside.

3. Whisk sauce ingredients together; if too thick, thin with water or extra lime juice.

4. Preheat grill/pan to medium‑high; grill shrimp 2‑3 mins each side until opaque and lightly charred.

5. Divide base among bowls; top with salsa; arrange shrimp on top; add avocado slices if using; drizzle sauce; garnish with sesame seeds, green onions, lime wedges.

6. Serve immediately.

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Final Thoughts

This is one of those meals I look forward to because it delivers on flavour and comfort, yet doesn’t feel heavy or overly indulgent. The grilled shrimp gives me that satisfying “cooked on the fire/grill” character, the salsa adds freshness and colour, the creamy sauce ties it all together. It hits the sweet spot: weekend‑worthy enough to feel special, yet straightforward enough for a relaxed evening.

If you like, I can format this into a PDF printable sheet with space for notes (like “next time I’ll add more jalapeño” or “try feta instead of mayo”), or I can calculate nutritional information for you (calories, macros). Would you like me to do that?