Description
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a vibrant, healthy, and flavor-packed meal perfect for a quick weeknight dinner or a weekend gathering. Juicy, smoky shrimp are marinated and grilled to perfection, then paired with a refreshing avocado and corn salsa. Finished with a zesty, creamy sauce, this dish balances smoky, tangy, and creamy elements for a delightful and nutritious bowl.
Ingredients
Scale
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Juice of 1 lime
- Salt and pepper, to taste
Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Creamy Sauce
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Marinate Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cumin, lime juice, salt, and pepper. Toss until all shrimp are evenly coated. Let the mixture marinate for 15 to 30 minutes to absorb the bold flavors.
- Prepare Avocado Corn Salsa: In another bowl, mix together the diced avocado, corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro. Add lime juice along with salt and pepper to taste. Stir gently and set aside to allow the flavors to meld.
- Make Creamy Sauce: Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, honey (if using), salt, and pepper until smooth and creamy. Adjust seasoning as needed to balance tang and spice.
- Grill Shrimp: Preheat the grill to medium-high heat. Place the marinated shrimp on the grill and cook for about 2 to 3 minutes per side, until they turn pink and are cooked through. Avoid overcooking to keep them tender.
- Assemble the Bowl: Create a base using rice, quinoa, or mixed greens. Arrange the grilled shrimp over the base, then top generously with the avocado corn salsa. Drizzle the creamy sauce over the top or serve on the side. Enjoy your fresh and flavorful grilled shrimp bowl!
Notes
- You can substitute the base with cauliflower rice for a low-carb option.
- For a spicier sauce, add a pinch more chili powder or a dash of hot sauce.
- If fresh corn is unavailable, frozen or canned corn works well; just drain if canned.
- To ensure evenly cooked shrimp, avoid overcrowding the grill.
- The creamy sauce can be doubled and stored in the fridge for up to 3 days.
