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This chilled shrimp bowl topped with colorful corn salsa and a dreamy sauce is my summer go-to. It’s fresh and filling, and there’s no need to sweat over a hot stove for hours.
I came up with this during a scorcher of a summer when just thinking about the oven made me tired. The way the sweet corn salsa pairs with juicy grilled shrimp turned this into the number one pick for our backyard hangouts.
Vibrant Ingredients
- Jalapeño brings spicy vibes that wake everything up
- Avocado keeps things rich and creamy with healthy fats
- Fresh cilantro adds brightness and holds all the flavors together
- Red onion packs a punch of color and tang
- Large shrimp soaks up whatever you throw at it and cooks super fast
- Fresh corn gives this sweet burst that stands out
- Mayonnaise and sour cream swirl for a silky sauce that's got some tang
- Fresh citrus juices keep it all zippy and stop avocados from turning brown
- Paprika and garlic powder spice up the shrimp without overpowering it
Simple Steps to Make It
- Build Your Bowl
- Lay warm rice in the bottom, pile on a few grilled shrimp, the corn salsa, and slices of avocado. Splash on a good amount of creamy sauce. Sprinkle on green onions and sesame seeds to finish it off with crunch and color.
- Whip Up the Creamy Sauce
- Just mix together mayo, sour cream, a bit of cilantro, fresh lemon juice, chopped garlic, and a hit of salt and pepper. Make sure it’s nice and smooth so it drizzles easily. Give it a quick taste and add more seasoning if you want.
- Grill the Shrimp
- Fire up your grill or grill pan so it’s really hot—should feel hot after a 3-second hand test. Spread out the marinated shrimp so they aren’t touching. Grill for 2 minutes, then flip and go for another minute or two until they’re fully pink and juicy.
- Fix the Corn Salsa
- Toss thawed corn, red onion, minced jalapeño, cilantro, lime juice, and a dash of salt in a bowl. Lime juice helps mellow the onion and salt brings out the juicy sweetness of the corn. Let everything sit together for about 10 minutes.
- Soak the Shrimp in Marinade
- Combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and a little cayenne if you want. Make sure the shrimp are totally covered so they’ll grill up with lots of flavor. Let them hang out in the marinade for at least 5 minutes while you work on the other stuff.
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The corn salsa totally steals the show for me. I learned to let it sit at least 10 minutes before serving by accident at a family get-together—I left it alone while catching up. When we finally ate, the flavors had really mixed together. Everyone was obsessed and wanted to know what I did.
Prep Ahead Tips
This bowl is perfect to get ready in advance if you want to save time. Corn salsa and sauce keep great in the fridge for a couple of days in sealed containers. The flavors just get better as they hang out together. Get the shrimp marinated in the morning, then grill right before eating so they stay juicy. You can make rice ahead too and warm it up later with a splash of water. Always cut your avocado fresh right before serving so it stays green.
In-Season Twists
Even if you use frozen corn all year, grabbing fresh corn when it’s in season makes this even better. Slice kernels off a couple ears and give them a quick sauté for more sweetness. Try swapping in mango for avocado during winter—it gives a sunny, tropical kick. In spring, toss some fresh peas into the rice for a pop of color and a little extra nutrition.
Ways to Serve
Honestly, these bowls are filling enough on their own, but they’re awesome with some crisp white wine like Sauvignon Blanc. For a chill family night, just put everything out and let everyone make their own. It’s more fun, especially for picky folks since they can pick what goes into their bowl.
Common Queries
- → What’s the best way to grill shrimp?
Heat up your grill to a medium setting, then grill the shrimp for about 2–3 minutes per side until they’re lightly charred and turn opaque pink.
- → Can I make the salsa ahead of time?
Absolutely! Prepare the salsa a day in advance and store it in a sealed container in the fridge. The extra time lets the flavors come together nicely.
- → What can I use instead of mayo in the sauce?
You can swap mayo with plain Greek yogurt for a lighter, healthier option while keeping the smooth texture intact.
- → How can I make the shrimp spicier?
To add more kick, mix in extra cayenne pepper or a sprinkle of red chili flakes to the shrimp marinade. Adjust based on how spicy you’d like it.
- → What sides go well with this dish?
Enjoy it with fresh greens, some crusty bread, or a refreshing soup like gazpacho to complete the meal.
- → Can frozen shrimp work in this dish?
They sure can! Just make sure they’re thawed and dried thoroughly before marinating to avoid extra water in the dish.