Save Last summer, my neighbor hosted a backyard barbecue and I ended up manning the grill while everyone else mingled. I had a pound of shrimp and whatever fresh ingredients I could scavenge from her kitchen, throwing together what turned out to be the most requested dish of the night. The combination of smoky shrimp hit with that cooling garlic sauce became my go-to emergency dinner for surprise guests ever since.
My sister claimed she hated shrimp until she tried this bowl, watching skeptically as I piled everything together at a family gathering. She went back for seconds and then asked for the recipe before even leaving the table that night. Now she makes it for her kids every Tuesday, calling it rainbow bowl night.
Ingredients
- Large shrimp: I spring for the jumbo ones when they are on sale because they stay juicier on the grill and feel more luxurious
- Paprika and cayenne: This smoky heat combo creates this gorgeous mahogany char that makes people think you are a grill master
- Frozen corn: Honestly works better than fresh here because it is already blanched and stays sweet and crisp
- Red onion: The sharp bite cuts through all the creamy components so nothing feels too heavy
- Mayonnaise and sour cream: This dual cream situation creates the most velvety sauce that clings to every single shrimp
- Fresh garlic: Do not even think about using the jarred stuff here because raw garlic needs to be punchy and bright
- Avocado: I let mine get almost too ripe because mashed avocado melts into the warm rice like butter
Instructions
- Season the shrimp:
- Toss everything in a bowl until the spices coat every surface and the shrimp look slightly reddish
- Heat the grill:
- Get it to medium high heat and oil the grates lightly because shrimp stick like nobody business
- Grill the shrimp:
- Cook just 2 to 3 minutes per side until they curl into perfect pink Cs with gorgeous char lines
- Make the corn salsa:
- Mix everything in a bowl and let it sit while you grill so the flavors have time to become friends
- Whisk the sauce:
- Combine all ingredients until completely smooth then taste and adjust the garlic to your comfort level
- Build the bowls:
- Start with your base then pile on corn salsa first so it catches all the juices then the shrimp and avocado
Save This recipe saved me during that week when my kitchen was being renovated and I had nothing but a hot plate and a tiny grill pan on my balcony. My contractor actually asked for the recipe after smelling the garlic drift through the plastic sheeting.
Make It Your Own
Sometimes I swap the shrimp for cubed chicken thighs when my budget is tight and honestly the way the spices caramelize on chicken might be even better. The cook time extends slightly but the same principles apply completely.
Meal Prep Magic
I portion everything into separate containers on Sundays and the corn salsa actually gets better over a couple of days in the fridge. Just keep the sauce separate and warm the shrimp gently so they do not tough up.
Serving Suggestions
Cauliflower rice works surprisingly well here if you are watching carbs and it soaks up all that garlic sauce like a dream.
Save 
These bowls have become my answer to what should I make for dinner tonight and I hope they find a regular spot in your rotation too.
Recipe FAQ Section
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly for this bowl. Thaw them completely before seasoning and grilling. Pat them dry with paper towels to ensure the seasonings adhere properly and the shrimp develop a nice char on the grill.
- → What can I substitute for the creamy garlic sauce?
For a lighter version, replace mayonnaise and sour cream with Greek yogurt. You can also use a lime-cilantro vinaigrette, chipotle aioli, or even a simple avocado crema blended with lime juice and garlic.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 2 days. Keep shrimp, salsa, sauce, and avocado in separate containers. Reheat shrimp gently and assemble bowls fresh. The sauce and salsa are best used within 2 days.
- → Can I make this on a stovetop without a grill?
Absolutely. Use a grill pan or cast iron skillet over medium-high heat. You can also roast the shrimp in the oven at 400°F for 8-10 minutes. The grill pan gives similar char marks and smoky flavor.
- → What other bases work well besides rice?
Try cauliflower rice for a low-carb option, warm tortillas for taco-style wraps, or mixed greens for a lighter version. Quinoa, farro, or even roasted sweet potato cubes make excellent hearty bases.
- → How spicy is this dish?
The base seasoning has mild heat from paprika and optional cayenne. The corn salsa adds brightness rather than spice. Adjust heat by adding more cayenne to the shrimp or incorporating jalapeño into the salsa for a spicier kick.