Grilled Shrimp Bowl with Avocado Corn Salsa
A vibrant and flavorful bowl featuring smoky grilled shrimp, creamy avocado corn salsa, and a tangy garlic sauce, perfect for weeknight dinners.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil Can substitute with avocado or neutral oil
- 1 teaspoon chili powder Add more for spiciness
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Base
- 2 cups cooked white rice or quinoa Substitute with brown rice or cauliflower rice for healthier options
For the Avocado Corn Salsa
- 1 cup corn kernels (fresh or thawed frozen) Fresh corn is best but frozen works too
- 1 ripe avocado diced Choose a firm but ripe avocado
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice Use fresh lime juice for best flavor
For the Creamy Garlic Sauce
- 2 tablespoons mayonnaise Can substitute with Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon water Adjust as necessary for consistency
- 1 teaspoon lemon juice
To Serve
- extra lime wedges (optional) For serving
Instructions
Preparation
- Combine shrimp, olive oil, chili powder, cumin, salt, and black pepper in a bowl and toss until evenly coated. Let rest for 5 minutes.
- In a medium bowl, mix corn, diced avocado, halved cherry tomatoes, chopped red onion, and lime juice. Season with a pinch of salt if desired.
- Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth and set aside.
Cooking
- Heat a grill or grill pan to medium-high. Cook the shrimp on the grill for 2-3 minutes per side until pink and opaque.
Assembly
- Divide cooked rice or quinoa into serving bowls. Top with grilled shrimp and spoon the avocado corn salsa over the shrimp. Drizzle the creamy garlic sauce on top and serve with lime wedges if desired.
Notes
For a lighter sauce, substitute mayonnaise with Greek yogurt. Store components separately for optimal freshness.