Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

Serve the shrimp bowls with a side of rice, quinoa, or tortilla chips for added texture.
This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days. Keep the salsa and creamy sauce separate from the shrimp to maintain freshness.
Variations:

Add greens: Serve the shrimp and salsa over a bed of leafy greens like spinach, arugula, or lettuce for an added boost of veggies.
Spicy twist: Add a diced jalapeño to the avocado corn salsa or drizzle some hot sauce over the shrimp for extra heat.
Grilled Vegetables: Add grilled bell peppers or zucchini to the bowl for more variety and flavor.
FAQ:

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking, either by placing them in the fridge overnight or quickly running them under cold water.
Can I make the avocado corn salsa ahead of time?

While the salsa is best fresh, you can prepare it in advance. Just be sure to toss it gently to prevent the avocado from mashing, and store it in an airtight container with some lime juice to prevent browning.
Can I make the creamy sauce without mayo?

Yes, you can substitute the mayonnaise with more Greek yogurt or use sour cream for a tangier flavor.
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a delightful combination of smoky, creamy, and fresh flavors that make every bite exciting! Enjoy the refreshing contrast of ingredients with a perfect balance of heat and coolness.