Description
Looking for a delicious meal idea? Try our Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce for a tasty and healthy option. Discover now!
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups (300g) fresh or frozen corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 jalapeño, seeds removed and minced
- ¼ cup (10g) fresh cilantro, chopped
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- ½ cup (120g) Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ¼ teaspoon ground cumin
- Salt and pepper, to taste
- 2 cups (370g) cooked rice or quinoa
- 2 ripe avocados, sliced
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
Instructions
- Step 1: Prepare the Corn Salsa In a medium bowl, combine the corn kernels, diced red bell pepper, red onion, jalapeño, and cilantro. If using fresh corn, consider quickly charring it in a dry skillet or on the grill before cutting it off the cob for added flavor. Squeeze fresh lime juice over the mixture, add salt and pepper to taste, then toss well to combine. Set aside to let the flavors develop while you prepare the other components. The longer it sits (within reason), the better it tastes!
- Step 2: Make the Creamy Sauce In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, minced garlic, and cumin until smooth. Season with salt and pepper to taste. The sauce should have a drizzling consistency – if it’s too thick, add a teaspoon of water or lime juice to thin it out. Cover and refrigerate until ready to use.
- Step 3: Marinate and Grill the Shrimp In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, paprika, cumin, cayenne (if using), salt, and black pepper. Let marinate for at least 10 minutes while you preheat your grill or grill pan to medium-high heat. Thread the shrimp onto skewers if desired (this makes them easier to flip) or place them directly on the grill. Cook for approximately 2-3 minutes per side until they turn pink, opaque, and develop slight char marks. Be careful not to overcook!
- Step 4: Prepare the Base and Assemble Warm your pre-cooked rice or quinoa and divide it between four bowls, creating the foundation of your Grilled Shrimp Bowl with Avocado. Arrange the grilled shrimp, corn salsa, and sliced avocado on top of the grain base, keeping each component somewhat separate for visual appeal. Drizzle the creamy sauce generously over the entire bowl, focusing especially on the shrimp.
- Step 5: Garnish and Serve Finish each bowl with a sprinkle of fresh cilantro leaves and a lime wedge on the side for an extra squeeze of brightness. For an Instagram-worthy presentation, add a few extra grinds of black pepper and perhaps a light sprinkle of paprika for color contrast. Serve immediately while the shrimp are still warm and the avocado is at its freshest.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg