Grilled Shrimp with Corn Salsa

This hearty grilled shrimp bowl has become my summer go-to when I want something that feels both nourishing and indulgent. The combination of smoky grilled shrimp, creamy avocado, and sweet corn salsa creates a perfect balance that satisfies without weighing you down.

I first created this recipe during a particularly hot summer when I wanted something light yet filling. What started as a clean-out-the-fridge meal has become one of my most requested dishes when friends come over for casual dinners on the deck.

Ingredients

• 1 lb large shrimp: peeled and deveined the fresher the better for sweet flavor
• 2 tbsp olive oil: use a good quality oil since its flavor will shine through
• 1 tsp smoked paprika: adds that crucial smoky depth
• 1/2 tsp cumin: brings earthy warmth to the marinade
• 1/2 tsp chili powder: adjust according to your heat preference
• 1/4 tsp garlic powder: provides flavor without burning like fresh garlic might
• Fresh lime juice: brightens everything and helps tenderize the shrimp
• Corn: fresh is best in summer but frozen works wonderfully year-round
• Bell pepper: adds crunch and sweet flavor to the salsa
• Ripe avocados: look for slightly yielding fruit with dark skin for the creamiest texture
• Mayo or Greek yogurt for the sauce: Greek yogurt makes a lighter option with added protein

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil with all the spices in a medium bowl making sure they form a smooth paste without clumps. Add the shrimp and gently toss until every piece is coated evenly. Let rest for at least 15 minutes but not longer than 30 minutes or the lime juice will start cooking the shrimp.

Prepare the Corn Salsa:

For the freshest flavor cut corn kernels directly off the cob if in season. Mix with the diced peppers cutting them into uniform small pieces for the best texture. Add green onions both white and green parts for layered onion flavor. Stir in cilantro and lime juice just before serving to maintain brightness.

Create the Avocado Mash:

Select perfectly ripe avocados that yield slightly to pressure. Cut in half remove the pit and scoop flesh into a bowl. Use a fork to create a chunky mash allowing some texture to remain. Add lime juice immediately to prevent browning and season generously with salt which enhances the avocados natural richness.

Whisk the Creamy Sauce:

Start with your base of mayo or yogurt in a small bowl. Add lime juice and spices whisking until completely smooth. For the spicy version add hot sauce gradually tasting as you go. The sauce should be pourable but not too thin adjust with a touch of water if needed.

Grill to Perfection:

Preheat your grill or pan until very hot almost smoking. Place shrimp in a single layer giving them space to cook properly. Resist the urge to move them for the first 2 minutes allowing beautiful char marks to develop. Flip once and cook just until opaque throughout about 2 more minutes. Overcooked shrimp become rubbery so watch carefully.

Bowl Assembly:

Layer your base of choice in wide shallow bowls. Arrange components in sections around the bowl with shrimp as the centerpiece. Drizzle sauce over everything or serve on the side for dipping. Finish with a sprinkle of fresh cilantro and an extra squeeze of lime.

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My absolute favorite part of this dish is the contrast between the warm smoky shrimp and the cool creamy avocado. This combination reminds me of vacations along the Mexican coast where seafood is served simply but with incredible fresh accompaniments. The first time I served this to my family they immediately requested it be added to our regular rotation.

Make Ahead Magic

This bowl is perfect for meal prepping. Prepare the corn salsa up to three days ahead keeping it in an airtight container. The creamy sauce stays fresh for up to five days refrigerated. For the avocado mash press plastic wrap directly onto the surface and add extra lime juice to prevent browning. Marinate and grill the shrimp just before serving for the best texture and flavor.

Smart Substitutions

Dont eat shellfish? Swap the shrimp for chunks of marinated chicken thighs or firm tofu using the same seasoning blend. Vegetarians can use grilled portobello mushrooms which develop a meaty texture when cooked. If corn is out of season roasted sweet potatoes make an excellent alternative in the salsa adding similar sweetness with a different texture.

Serving Suggestions

While delicious on its own this bowl pairs beautifully with a chilled glass of crisp Sauvignon Blanc or a light Mexican lager with a lime wedge. For a more substantial meal add warmed corn tortillas on the side or serve over cilantro lime rice instead of plain rice. A simple side of black beans seasoned with cumin completes the meal and adds extra plant protein and fiber.

Frequently Asked Questions

→ How long should I marinate the shrimp?

For the best flavor, marinate the shrimp for 15–20 minutes before grilling.

→ Can I use frozen shrimp for this dish?

Yes, just make sure to thaw the shrimp completely and pat them dry before marinating.

→ What can I substitute for mayo in the creamy sauce?

You can use Greek yogurt as a lighter alternative to mayo in the sauce.

→ Can I make this dish ahead of time?

Yes, you can prep the components in advance. Cooked shrimp, corn salsa, and the sauce can be stored separately for up to 2 days in the fridge.

→ Is this dish suitable for meal prep?

Absolutely! Prepare the ingredients ahead, and assemble the bowls when ready for a quick and convenient meal.

→ What base works best for this bowl?

You can use cooked rice, quinoa, or even cauliflower rice for a low-carb option.