Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant and flavorful meal perfect for a healthy lunch or dinner. Featuring smoky, spiced shrimp grilled to perfection, topped with fresh and tangy corn salsa, creamy mashed avocado, and a zesty lime-infused sauce, this bowl offers a delicious balance of textures and tastes. Served on a bed of your choice of rice, quinoa, or cauliflower rice, it’s both nutritious and satisfying.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Other
- Cooked rice, quinoa, or cauliflower rice (for serving)
- Fresh chopped cilantro for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the peeled and deveined shrimp in the marinade until they are evenly coated. Let the shrimp sit for 15–20 minutes to absorb the flavorful spices.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well to combine and refrigerate to allow the flavors to meld while you prepare the other ingredients.
- Make the Avocado Mash: Halve and pit the avocados, then scoop the flesh into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth with a slightly chunky texture for added mouthfeel.
- Prepare the Creamy Sauce: In a separate bowl, whisk together mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water to adjust the consistency to your liking.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and have a light char. Remove from the heat once cooked through.
- Assemble the Bowls: Start with a base of cooked rice, quinoa, or cauliflower rice in each serving bowl. Top with generous scoops of the corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with freshly chopped cilantro before serving.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Fresh corn works best for the salsa, but frozen or canned corn can be used in a pinch.
- For a lighter sauce, use Greek yogurt instead of mayo.
- Adjust the spice levels by varying the amount of chili powder and hot sauce.
- Serve with lime wedges on the side for an extra citrus kick.
