Description
A quick and healthy grilled shrimp bowl featuring smoky shrimp, fresh avocado corn salsa, and a creamy garlic sauce, perfect for easy weeknight meals.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (wild-caught if possible)
- 1 ripe avocado, diced
- 1 cup corn kernels, fresh or thawed frozen
- ½ small red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime
- A handful of fresh cilantro, chopped
- Salt and pepper to taste
- ½ cup Greek yogurt (about 4 fl oz)
- 2 cloves garlic, minced
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Olive oil for brushing shrimp and mixing salsa
- Optional garnish: lime wedges and extra cilantro
Instructions
- Prepare the Avocado Corn Salsa: In a medium bowl, combine diced avocado, corn kernels, red onion, jalapeño (if using), and chopped cilantro. Squeeze the lime juice over the mixture, add a drizzle of olive oil, and season with salt and pepper. Gently toss to combine. Set aside to let flavors meld while you prepare the shrimp.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together Greek yogurt, minced garlic, mayonnaise, lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
- Season the Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.
- Preheat the Grill or Grill Pan: Heat your grill or grill pan over medium-high heat (about 400°F). Lightly oil the grates or pan to prevent sticking.
- Grill the Shrimp: Arrange the shrimp on the grill in a single layer. Cook for 2-3 minutes per side until shrimp turn pink, opaque, and have nice grill marks. Avoid overcooking.
- Assemble the Bowls: Spoon a generous amount of avocado corn salsa into bowls, arrange grilled shrimp on top, and drizzle with creamy garlic sauce. Garnish with fresh cilantro and lime wedges if desired.
Notes
Pat shrimp dry before seasoning to ensure good grill marks. Avoid overcrowding the grill to prevent steaming. Let the salsa rest to deepen flavors. For dairy-free, substitute Greek yogurt with coconut yogurt and mayonnaise with vegan mayo. Serve immediately for best texture. Store components separately if saving leftovers.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
Keywords: grilled shrimp bowl, avocado corn salsa, creamy garlic sauce, healthy shrimp recipe, easy shrimp dinner, gluten-free shrimp bowl, dairy-free option