Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce Recipe

Introduction

This Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce is a vibrant and flavorful meal perfect for a quick weeknight dinner or a casual weekend feast. The smoky shrimp pairs beautifully with the fresh, zesty corn salsa, all brought together by a smooth and tangy sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• Salt to taste

Instructions

1. Step 1: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Let it marinate for 10-15 minutes.
2. Step 2: Preheat your grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque. Remove from heat and set aside.
3. Step 3: In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, jalapeño, and lime juice. Taste and add salt as needed. Mix well to create the corn salsa.
4. Step 4: To assemble the bowl, start with a base of your choice (rice, greens, or quinoa), add the grilled shrimp on top, and spoon the fresh corn salsa over it. Drizzle with your preferred creamy sauce to finish.

Tips & Variations

• For extra creaminess, try a sauce made from Greek yogurt mixed with lime juice, garlic, and a pinch of cumin.
• If you prefer less heat, omit the jalapeño and cayenne pepper or replace them with milder peppers.
• Fresh corn can be used instead of frozen for a sweeter and more vibrant salsa.

Storage

Store grilled shrimp and corn salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave to avoid overcooking. The salsa is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood for this recipe?

Yes, you can substitute shrimp with scallops, fish fillets, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.

How can I make this recipe dairy-free?

Simply use a dairy-free creamy sauce such as avocado crema or a coconut-based dressing to keep the dish dairy-free and flavorful.

Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce Recipe

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★★★★★

4.7 from 77 reviews

This Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce is a vibrant and flavorful dish perfect for a light lunch or dinner. Tender, seasoned shrimp are grilled to perfection and served over a fresh, zesty corn salsa featuring red onion, cilantro, and a hint of jalapeño, all brought together with a creamy, tangy sauce. The combination offers a delightful balance of smoky, spicy, and fresh flavors in every bite.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Corn Salsa

• 1 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• Salt to taste

Creamy Sauce

• To be prepared as a tangy creamy sauce; typical ingredients might include sour cream or Greek yogurt blended with lime juice and spices (not specified in the recipe but recommended for completion)

Instructions

1. Prepare the shrimp: In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper until evenly coated. This seasoning mix infuses the shrimp with a smoky, spicy flavor.
2. Make the corn salsa: In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, minced jalapeño, and lime juice. Add salt to taste and mix well. This salsa provides a fresh and zesty contrast to the grilled shrimp.
3. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until they turn pink and are cooked through. Grilling imparts a nice char and smoky flavor to the shrimp.
4. Assemble the bowl: Place a generous portion of corn salsa in the base of your bowl. Arrange the grilled shrimp on top. Drizzle with the creamy sauce if prepared, adding a cool, tangy element to balance the flavors.
5. Serve immediately: Enjoy the shrimp bowl warm for the best flavor and texture contrast between the hot shrimp and cool salsa and sauce.

Notes

• To make a creamy sauce, blend sour cream or Greek yogurt with lime juice, a pinch of salt, and a little garlic powder.
• You can substitute fresh corn for thawed frozen corn if in season.
• For extra heat, leave the jalapeño seeds in or add more cayenne pepper to the shrimp seasoning.
• Serve with rice or quinoa for a more filling meal.
• Use fresh cilantro if possible for the best flavor.

Keywords: grilled shrimp, corn salsa, creamy sauce, summer bowl, healthy shrimp recipe, easy dinner