Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Introduction

If you’re looking for a fresh and healthy meal, the Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is perfect for you! This bowl is full of vibrant flavors and textures. It combines grilled shrimp with creamy avocado, sweet corn, and a tangy sauce that will leave your taste buds wanting more. Plus, it’s easy to make and great for lunch or dinner.

Why Make This Recipe

This recipe is not only delicious but also packed with nutrients. Shrimp is a great source of protein and it cooks quickly. The addition of avocado provides healthy fats, while the corn salsa adds a burst of flavor and color. You’ll enjoy a well-balanced meal in a single bowl! It’s also perfect for meal prep or serving at gatherings with friends and family.

How to Make Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 cups cooked brown rice or quinoa
1 avocado, sliced
1/4 red onion, thinly sliced
1 lime, cut into wedges
1 cup corn (fresh, grilled, or frozen and thawed)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
1/2 cup Greek yogurt or sour cream
2 tablespoons mayonnaise
1 garlic clove, minced
1 tablespoon lemon juice

Directions

In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Set aside to marinate for 10–15 minutes.
Meanwhile, prepare the corn salsa: combine corn, cherry tomatoes, chopped red onion, cilantro, lime juice, and salt in a bowl. Mix well and chill until serving.
For the creamy garlic sauce, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
Grill shrimp on medium-high heat for 2–3 minutes per side until opaque and slightly charred.
Assemble the bowls by dividing the cooked rice or quinoa between 4 bowls. Top with grilled shrimp, sliced avocado, red onion, and corn salsa.
Drizzle with creamy garlic sauce and serve with lime wedges.

How to Serve Grilled Shrimp Bowl

Serve the Grilled Shrimp Bowl warm, with lime wedges on the side for an extra splash of flavor. It can be a complete meal on its own, but you can also pair it with a light salad or some tortilla chips for extra crunch.

How to Store Grilled Shrimp Bowl

If you have leftovers, store the shrimp, rice or quinoa, and corn salsa in separate airtight containers in the fridge. They will stay fresh for up to 2 days. When you’re ready to eat, reheat the shrimp and serve it warm again.

Tips to Make Grilled Shrimp Bowl

Make sure to marinate the shrimp well for full flavor.
You can customize the corn salsa by adding more veggies like bell peppers or cucumbers.
For a spicier kick, add some diced jalapeños to the salsa.

Variation

You can swap out the shrimp for chicken or tofu if you’re looking for a different protein. The creamy garlic sauce works well with other meats and veggies too!

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just make sure to thaw them completely before marinating.

2. Can I make the corn salsa ahead of time?
Absolutely! The corn salsa can be prepared a day in advance. Just store it in the fridge until you’re ready to use it.

3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free grains like quinoa.

Enjoy making and eating this delightful Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce! Happy cooking!