Go Back

Easy Grilled Shrimp Bowls with Creamy Garlic Sauce & Avocado Corn Salsa

Inspired by perfect summer evenings, this vibrant, fresh, and easy recipe brings incredible flavor without fuss, ideal for a quick, healthy, and delicious dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 avocado ripe but still firm, diced
  • 1 cup corn kernels fresh cut off the cob, frozen, or canned (drained)
  • 1 small red onion finely chopped
  • 0.5 cup cherry tomatoes halved or quartered
  • 0.5 cup Greek yogurt full-fat
  • 2 cloves garlic freshly minced, for the sauce
  • 1 tablespoon olive oil for the shrimp
  • Juice of 1 lime split between shrimp marinade and salsa
  • Salt to taste
  • Pepper to taste, freshly ground
  • Fresh cilantro chopped, for garnish (optional)

Equipment

  • Outdoor Grill or Indoor Grill Pan
  • Medium bowl
  • Small Bowl

Method
 

  1. Step 1: Marinate the Shrimp Grab a medium bowl. Toss in your peeled and deveined shrimp. Drizzle the olive oil over them, squeeze in half of the lime juice, and season generously with salt and pepper. Give it a good stir to coat everything. Let this sit for about 10 minutes.
  2. Step 2: Whip Up the Avocado Corn Salsa While the shrimp are marinating, in a separate bowl, combine the corn kernels, finely chopped red onion, halved cherry tomatoes, and diced avocado. If using cilantro, chop some up and toss it in now. Squeeze the remaining lime juice over everything and season with a pinch of salt and pepper. Stir gently.
  3. Step 3: Mix the Creamy Garlic Sauce In a small bowl, whisk together the Greek yogurt, the minced garlic, and just a tiny pinch of salt. Give it a taste and adjust seasoning. If the sauce seems too thick, add a teaspoon or two of water or milk until it reaches your desired consistency.
  4. Step 4: Grill the Shrimp Get your outdoor grill or indoor grill pan heating up over medium-high heat. Once it's hot, add your marinated shrimp in a single layer. Grill them for just 2-3 minutes per side until they turn pink and opaque. Don't overcook.
  5. Step 5: Assemble Your Delicious Bowl Lay out the hot, grilled shrimp. Spoon the avocado corn salsa right over the top. Finally, generously drizzle the creamy garlic sauce over everything.
  6. Step 6: Garnish and Serve! If you like, sprinkle some extra fresh cilantro leaves over the finished bowl for a little extra brightness and color. Serve it up right away.

Notes

Substitutions & Additions: Serve over rice, quinoa, or mixed greens for a more substantial meal. Swap shrimp for grilled chicken, fish, or tofu. Add grilled bell peppers, zucchini, or black beans. Add a pinch of chili flakes to the shrimp marinade or stir hot sauce into the creamy garlic sauce for spice. Use plant-based yogurt or an avocado blend for a dairy-free sauce.
Tips for Success: Use large or jumbo shrimp (21/25 or 16/20 per pound). Don't over-marinate (10-15 minutes is plenty). Ensure your grill or grill pan is hot to prevent sticking and get grill marks. Pat shrimp dry before grilling for better searing. The corn salsa (without avocado) and the creamy garlic sauce can be made a few hours ahead and refrigerated.
Storing: Best enjoyed fresh. Store shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days. The creamy garlic sauce can be stored separately for up to 3-4 days. Avocado may brown slightly in the salsa. Reheat shrimp gently or enjoy components cold.