Description
Whip up this grilled shrimp bowl for a quick summer feast that brings together zesty corn salsa, creamy garlic sauce, and perfectly charred shrimp. Fresh ingredients make this bowl a total crowd-pleaser that comes together in minutes and delivers serious flavor without any fuss.
Ingredients
Scale
Proteins:
- 1 lb large shrimp
- 2 cups cooked rice
Vegetables & Fruits:
- 2 ears corn
- 1 avocado
- ½ red onion
- 1 jalapeño pepper
- ¼ cup cilantro
- 2 cloves garlic
- 1 lime
Sauces, Oils & Seasonings:
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon paprika
Instructions
- Clean 1 lb large shrimp by removing shells and veins. Pat each shrimp completely dry with paper towels.
- Coat shrimp with 1 tablespoon olive oil. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly across the surface.
- Heat grill to 400°F, ensuring grates are clean and lightly oiled.
- Strip husks from 2 corn ears. Brush remaining olive oil over each ear.
- Roast corn on grill for 10-12 minutes, rotating every 3-4 minutes to create even charred marks.
- Place seasoned shrimp on hot grill. Cook 2-3 minutes per side until they turn pink with slight char.
- Transfer corn and shrimp from grill. Allow 5 minutes of cooling time.
- Slice corn kernels carefully from cob using a sharp chef’s knife.
- Dice ½ red onion, 1 jalapeño pepper, and 1 avocado into small, consistent cubes.
- Combine corn kernels, onion, jalapeño, and avocado in a mixing bowl.
- Finely chop ¼ cup cilantro. Sprinkle over vegetable mixture.
- Squeeze half a lime across salsa. Gently fold ingredients together.
- Mince 2 garlic cloves into tiny pieces.
- Whisk ½ cup sour cream, 2 tablespoons mayonnaise, minced garlic, 1 tablespoon lemon juice, and ¼ teaspoon paprika until smooth.
- Arrange 2 cups cooked rice into serving bowls.
- Arrange grilled shrimp atop rice.
- Spoon corn salsa around shrimp.
- Drizzle creamy garlic sauce across entire bowl.
- Serve hot for maximum flavor enjoyment.
Notes
- Pat shrimp completely dry before grilling to achieve a beautiful char and prevent steaming.
- Soak wooden skewers in water for 30 minutes before threading shrimp to prevent burning during grilling.
- For a gluten-free version, replace sour cream with Greek yogurt and ensure all other ingredients are certified gluten-free.
- Swap shrimp with grilled chicken or tofu for alternative protein options that work perfectly with the corn salsa and garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Shrimp
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 386 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 195 mg