Save Last summer, my neighbor invited me over for what she called a 'throw everything in bowls' dinner. She threw shrimp on her tiny balcony grill while I chopped vegetables at her counter. The whole apartment smelled like smoky paprika and lime. We ate on her floor because her table was covered with laundry. Sometimes the best meals happen when you are not trying to be fancy at all.
I made these bowls for my sister when she was recovering from surgery. She had been living on toast and tea for two weeks. When she took that first bite with the garlic sauce, she literally closed her eyes and smiled. Food does that sometimes. It is not just nutrition.
Ingredients
- Large shrimp: Peel them yourself or save time with prepeeled ones, just make sure they are raw not cooked
- Paprika: Smoked paprika gives you that backyard grill flavor even on a stovetop
- Frozen corn: Thaw it completely and pat it dry so your salsa does not get watery
- Red onion: Soak the diced onion in cold water for 10 minutes if you want it milder
- Fresh cilantro: Do not use dried cilantro here, it really needs to be fresh and bright
- Mayonnaise and sour cream: This combo creates the perfect tangy creamy base for your sauce
- Fresh garlic: Grate it or mince it very finely so no one gets a surprise raw chunk
- Avocado: Squeeze extra lime over the slices to keep them from turning brown
Instructions
- Season the shrimp:
- Toss everything in a bowl until the shrimp are evenly coated with those spices. Let them sit while you heat your grill.
- Grill to perfection:
- Get your grill or pan hot enough that you hear a satisfying sizzle when the shrimp hit. Cook about 2 to 3 minutes per side until they are pink and opaque.
- Mix the corn salsa:
- Combine everything in a bowl and taste it. Add more salt or lime if it needs that extra pop of brightness.
- Whisk the garlic sauce:
- Mix until completely smooth. Let it sit for at least 5 minutes so the garlic flavor can mellow out and meld.
- Build your bowls:
- Start with your base, then pile on the salsa and shrimp. Arrange the avocado on top like you are plating at a restaurant.
- Finish with sauce:
- Drizzle that garlic sauce generously. Serve right away while the shrimp are still warm.
Save These bowls have become my go to when friends come over for casual weeknight dinners. Everyone builds their own exactly how they like it. The kitchen gets loud and there is always corn salsa somewhere on the floor. That is how you know it was a good night.
Choosing Your Base
Rice soaks up that garlic sauce beautifully. Quinoa adds protein and keeps things lighter. Even just mixed greens work if you want to skip the grains altogether. I usually set out all three and let people choose their own adventure.
Making It Ahead
The corn salsa and garlic sauce both get better after a few hours in the fridge. Grill the shrimp right before serving because they reheat poorly. Sometimes I double the sauce recipe just to keep some in my refrigerator for tacos the next day.
Customizing Your Bowl
Once you have the basic formula down, these bowls adapt to whatever you have on hand. That is the beauty of a bowl recipe. Swap ingredients, add extras, make it yours.
- Diced tomatoes or jalapeños in the salsa for extra color and heat
- Shredded cabbage or lettuce for crunch and freshness
- A squeeze of fresh lime right before you dig in
Save Hope these bowls become a regular in your dinner rotation like they have in mine.
Cooking Guide
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw completely before grilling and pat dry to ensure proper searing and seasoning adherence.
- → How do I store leftovers?
Store components separately in airtight containers. The shrimp and corn salsa keep for 2-3 days refrigerated. Assemble fresh when ready to serve.
- → What can I substitute for mayonnaise in the garlic sauce?
Greek yogurt makes an excellent lighter alternative, offering tangy creaminess while reducing calories and maintaining the sauce's velvety texture.
- → Can I cook the shrimp indoors without a grill?
A grill pan works beautifully over medium-high heat, or sear them in a regular skillet with a bit of oil. Cook 2-3 minutes per side until pink.
- → What vegetables can I add to the bowl?
Diced tomatoes, sliced jalapeños, shredded cabbage, bell peppers, or roasted sweet potatoes complement the existing flavors beautifully.
- → Is this dish spicy?
Mildly spiced from the paprika and optional cayenne. Adjust heat by varying cayenne or adding jalapeños to the corn salsa.