Description
A fresh and flavorful grilled shrimp bowl layered with smoky shrimp, creamy garlic sauce, ripe avocado, and zesty corn salsa perfect for a quick, healthy dinner.
Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
1 cup corn kernels (fresh, frozen, or roasted)
½ cup diced red onion
¼ cup chopped cilantro
1 jalapeño, seeded and minced (optional)
1 lime, juiced
Salt to taste
½ cup mayonnaise
¼ cup sour cream
1 tbsp chopped cilantro
1 tbsp lemon juice
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
1 avocado, sliced
2 cups cooked rice, quinoa, or cauliflower rice
Sesame seeds for garnish
Chopped green onions for garnish
Instructions
Combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne in a bowl. Toss to coat and set aside to marinate for 10 minutes.
In another bowl, mix corn, red onion, jalapeño, cilantro, lime juice, and salt to make corn salsa. Set aside.
Preheat grill or grill pan to medium heat. Grill shrimp for 2–3 minutes per side, until pink and opaque.
In a small bowl, whisk together mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper to make the creamy garlic sauce.
Assemble bowls with a base of rice, quinoa, or cauliflower rice. Top with grilled shrimp, corn salsa, and avocado slices.
Drizzle with creamy garlic sauce and garnish with sesame seeds and green onions. Serve immediately.
Notes
For a lighter sauce, substitute Greek yogurt for mayonnaise and sour cream.
Add extra cayenne or chipotle powder for a spicier kick.
This recipe can be meal-prepped by storing shrimp, salsa, and sauce separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 215mg
Keywords: grilled shrimp bowl with avocado corn salsa and creamy garlic sauce