Description
A quick and fresh grilled shrimp bowl featuring smoky shrimp, vibrant avocado corn salsa, and a creamy garlic sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
- 2 tablespoons olive oil, for marinating and grilling
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 ripe avocado, diced
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1/2 cup Greek yogurt (or dairy-free coconut yogurt)
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
Instructions
- Prepare the shrimp marinade by combining olive oil, minced garlic, smoked paprika, cumin, cayenne pepper, salt, and black pepper in a medium bowl. Toss the shrimp in the marinade until well coated and let sit for 10 to 30 minutes.
- Make the avocado corn salsa by mixing diced avocado, corn kernels, diced red onion, chopped cilantro, and lime juice in a bowl. Season with salt and toss gently to combine.
- Prepare the creamy garlic sauce by whisking together Greek yogurt, mayonnaise, minced garlic, lime juice, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Heat a grill or grill pan over medium-high heat. Grill the shrimp in a single layer for about 2 minutes per side until pink and slightly charred. Remove from heat.
- Assemble the bowls by spooning cooked rice or quinoa as the base, layering with avocado corn salsa, topping with grilled shrimp, and drizzling creamy garlic sauce over the top or serving it on the side.
- Serve immediately for the best contrast of warm shrimp and rice with cool salsa and sauce.
Notes
Do not over-marinate shrimp to avoid mushiness; 10-30 minutes is ideal. Use high heat to sear shrimp quickly and lock in juices. Grill corn for extra smoky sweetness in salsa. Prepare rice ahead or use pre-cooked quinoa for faster assembly. Store components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (about 1 cup
- Calories: 475
- Sugar: 5
- Sodium: 350
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 7
- Protein: 32
Keywords: grilled shrimp bowl, avocado corn salsa, creamy garlic sauce, quick dinner, healthy shrimp recipe, easy weeknight meal, gluten-free, dairy-free option