Description
Elevate your dinner game with this Grilled Shrimp Bowl featuring Avocado, Corn Salsa, and Creamy Sauce. This vibrant meal combines smoky grilled shrimp with a refreshing corn salsa and smooth avocado mash, all drizzled with a zesty creamy sauce. Perfect for busy weeknights or meal prepping, this dish is not only quick to prepare but also packed with flavors that feel like a fiesta in a bowl. Enjoy it over rice, quinoa, or even as tacos for versatile dining options.
Ingredients
Scale
- 1 lb large shrimp
- 2 ripe avocados
- 1.5 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
- 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
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice for sauce
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder for sauce
- 1/2 tsp smoked paprika for sauce
- 1 tbsp chopped cilantro for sauce
- Cooked rice, quinoa, or cauliflower rice for serving
Instructions
- Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15–20 minutes.
- Mix corn salsa ingredients (corn, bell pepper, onions, cilantro, lime juice) in a bowl and chill.
- Mash avocados with lime juice and seasoning to taste.
- Whisk together creamy sauce ingredients until smooth.
- Grill shrimp on medium-high heat for about 2–3 minutes per side until cooked through.
- Assemble bowls starting with rice or quinoa as the base, topped with corn salsa, avocado mash, grilled shrimp, and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 190mg