Description
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a vibrant and flavorful meal perfect for any occasion. It features succulent marinated shrimp grilled to perfection, paired with a fresh, zesty avocado corn salsa and a tangy creamy sauce, all served over a bed of your choice of rice. This dish balances smoky, spicy, and creamy elements for a satisfying and delicious bowl.
Ingredients
Scale
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Avocado Corn Salsa:
- 1 avocado, diced
- 1 cup fresh or frozen corn kernels
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
For the Creamy Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
For Serving:
- 2 cups cooked rice (white, brown, or your choice)
- Lime wedges for garnish
Instructions
- Prepare the Grilled Shrimp: In a large bowl, combine the olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp and toss well to coat all the shrimp evenly with the marinade. Cover and let it marinate in the refrigerator for about 15 minutes to allow the flavors to develop.
- Make the Avocado Corn Salsa: In a medium bowl, gently combine the diced avocado, corn kernels, finely chopped red onion, diced jalapeño, and chopped fresh cilantro. Drizzle with lime juice, then season with salt and pepper to taste. Toss carefully to mix the ingredients without mashing the avocado. Set aside to allow flavors to meld.
- Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce if using. Season with salt and pepper to taste. Adjust the seasoning as desired. Set the sauce aside for serving.
- Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. If using a grill, optionally thread the marinated shrimp onto skewers for easier handling. Place the shrimp on the grill or grill pan and cook for 2 to 3 minutes per side, or until the shrimp are pink, opaque, and slightly charred around the edges.
- Assemble the Bowls: Divide the cooked rice equally into serving bowls. Top each bowl with the grilled shrimp, then spoon generous portions of the avocado corn salsa over the shrimp. Drizzle the creamy sauce on top and garnish with lime wedges on the side for an extra burst of citrus.
- Serve: Serve the bowls immediately while the shrimp are warm, and enjoy the fresh, vibrant combination of smoky grilled shrimp, creamy sauce, and zesty salsa balanced with rice.
Notes
- You can use either fresh or frozen shrimp; just be sure to thaw thoroughly before marinating.
- If you don’t have a grill, a grill pan or even a cast-iron skillet will work well.
- For a spicier dish, leave some seeds in the jalapeño or add extra hot sauce to the creamy sauce.
- To make this dish gluten-free, ensure your hot sauce and other condiments do not contain gluten.
- Leftover grilled shrimp and salsa make great additions to salads or tacos the next day.
- For a lighter option, substitute sour cream with Greek yogurt in the creamy sauce.
