Description
A fresh and healthy bowl featuring grilled shrimp, creamy avocado, and vibrant corn salsa, topped with a tangy creamy garlic sauce.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
Notes
Store leftovers in separate airtight containers in the fridge for up to 2 days. Reheat the shrimp before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 190mg
Keywords: shrimp bowl, grilled shrimp, corn salsa, healthy meal, gluten-free