Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce

This Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce is one of my favorite warm-weather meals. I love how the smoky, charred shrimp pairs with the sweet and tangy corn salsa, all tied together with a drizzle of creamy sauce. It’s light, fresh, and satisfying, making it perfect for summer dinners.

Why You’ll Love This Recipe

I love this recipe because it feels restaurant-worthy but comes together easily at home. The shrimp grill in just minutes, the corn salsa adds brightness, and the creamy sauce balances everything with richness. I also enjoy that it’s a customizable bowl—I can layer it over rice, quinoa, or greens depending on my mood, and it’s always delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shrimp

• Large shrimp, peeled and deveined

• Olive oil

• Garlic, minced

• Smoked paprika

• Chili powder

• Salt and black pepper

• Fresh lime juice

For the Corn Salsa

• Fresh or frozen corn, charred or grilled

• Red onion, finely diced

• Cherry tomatoes, chopped

• Jalapeño, minced (optional, for heat)

• Fresh cilantro, chopped

• Lime juice

• Salt and black pepper

For the Creamy Sauce

• Mayonnaise or Greek yogurt

• Sour cream

• Fresh lime juice

• Garlic powder

• Chili powder or cayenne (optional, for spice)

• Salt to taste

For Serving

• Cooked rice, quinoa, or mixed greens

• Avocado slices (optional)

• Extra cilantro or lime wedges for garnish

Directions

1. Prepare the shrimp: In a bowl, toss shrimp with olive oil, garlic, paprika, chili powder, lime juice, salt, and pepper. Let marinate for 15 minutes.

2. Make the corn salsa: In a mixing bowl, combine corn, red onion, tomatoes, jalapeño, cilantro, lime juice, salt, and pepper. Stir well and set aside.

3. Mix the creamy sauce: In a small bowl, whisk together mayonnaise (or Greek yogurt), sour cream, lime juice, garlic powder, chili powder, and a pinch of salt until smooth.

4. Grill the shrimp: Preheat a grill or grill pan to medium-high heat. Cook shrimp for 2–3 minutes per side, until pink and slightly charred.

5. Assemble the bowls: Layer rice, quinoa, or greens as a base. Top with grilled shrimp, a generous scoop of corn salsa, and drizzle with creamy sauce. Garnish with avocado, cilantro, or lime wedges.

Servings and timing

This recipe makes about 4 servings. Prep time is around 20 minutes, cook time is 10 minutes, and total time is about 30 minutes.

Variations

Sometimes I swap shrimp for grilled chicken or salmon. For a Mexican-inspired twist, I add black beans and cotija cheese. If I want more crunch, I top the bowl with crushed tortilla chips. I also like using chipotle peppers in the sauce for a smoky kick.

storage/reheating

I store components separately for best results. The shrimp keep in the fridge for up to 2 days, the corn salsa for about 3 days, and the sauce for 3–4 days. To reheat shrimp, I warm them gently in a skillet for a few minutes. I don’t recommend microwaving shrimp since they can get rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just thaw them completely and pat them dry before marinating.

Can I cook the shrimp without a grill?

Yes, I use a stovetop grill pan or simply sauté them in a skillet, and they turn out great.

What can I use instead of rice for the base?

I like switching it up with quinoa, cauliflower rice, or even crisp salad greens.

Can I make this ahead of time?

Yes, I prep the salsa and sauce a day ahead, then cook the shrimp fresh before serving.

How do I make this dish spicier?

I add extra jalapeño to the salsa and cayenne or chipotle to the creamy sauce.

Conclusion

I love how this Grilled Shrimp Bowl with Corn Salsa & Creamy Sauce brings together smoky, fresh, and creamy flavors in every bite. It’s colorful, vibrant, and endlessly customizable, making it a meal I enjoy on repeat all summer long.

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