Description
A vibrant and healthy grilled shrimp bowl featuring smoky, perfectly grilled shrimp paired with creamy avocado, fresh corn salsa, and a tangy garlic lime sauce. This Mexican-inspired meal is quick to prepare, packed with flavor, and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Shrimp and Bowl
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 2 cups cooked rice or quinoa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Creamy Garlic Sauce
- 1/2 cup Greek yogurt or sour cream
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Grill and Shrimp: Preheat a grill or grill pan over medium-high heat. In a medium bowl, toss the shrimp with olive oil, smoked paprika, chili powder, salt, and black pepper to evenly coat.
- Grill the Shrimp: Place the shrimp on the hot grill and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat.
- Make the Corn Salsa: In a separate bowl, combine corn kernels, diced red bell pepper, finely chopped red onion, chopped cilantro, and the juice of one lime. Mix well to blend flavors.
- Prepare the Creamy Garlic Sauce: In a small bowl, whisk together Greek yogurt (or sour cream), minced garlic, lime juice, olive oil, salt, and black pepper until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly among four bowls. Top each bowl with grilled shrimp, diced avocado, and a generous amount of corn salsa.
- Finish and Serve: Drizzle the creamy garlic sauce over each bowl and garnish with extra cilantro if desired. Serve immediately for best freshness.
Notes
- Substitute shrimp with grilled chicken or tofu to vary the protein.
- Add sliced jalapeños to the corn salsa for a spicy kick.
- This bowl can be assembled ahead of time using pre-cooked rice; store in the refrigerator for up to 2 days.
- Add the avocado just before serving to prevent browning.
