Description
Elevate your dining experience with this vibrant Grilled Shrimp Bowl featuring creamy avocado, zesty corn salsa, and a tangy sauce. Perfectly grilled shrimp are the star of this dish, marinated in smoky spices and served over a bed of grains like rice or quinoa. The addition of fresh corn salsa adds crunch and sweetness, while the creamy sauce ties it all together with a delightful kick. This recipe is not only quick to prepare but also customizable, making it ideal for busy weeknights, meal-prepping, or simply enjoying a taste of summer in every bite.
Ingredients
Scale
- 1 lb large shrimp
- 2 ripe avocados
- 1 ½ cups corn (fresh, frozen, or canned)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- ¼ cup diced red bell pepper
- ¼ cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Juice of ½ lime
- ½ cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15–20 minutes.
- Mix corn salsa ingredients in a bowl; chill.
- Mash avocados with lime juice, salt, and pepper until creamy but slightly chunky.
- Whisk together creamy sauce ingredients until smooth.
- Grill shrimp on medium-high heat for 2–3 minutes per side until pink and charred.
- Assemble bowls with rice/quinoa as the base; layer with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 275mg