Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Indulge in a vibrant and healthy Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce. This delightful dish combines smoky grilled shrimp with creamy avocado and zesty corn salsa, all served over a base of rice or quinoa. Perfect for busy weeknights or casual family gatherings, this recipe is not only quick to prepare but also highly customizable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 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
- 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
- 2 ripe avocados
- Juice of 1/2 lime
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15–20 minutes.
- Combine corn, diced bell pepper, green onions, cilantro, lime juice, and salt in a bowl to make the corn salsa.
- Mash avocados with lime juice, salt, and pepper.
- Whisk together mayo or Greek yogurt with lime juice and spices for the creamy sauce.
- Grill marinated shrimp on medium-high heat for about 2–3 minutes per side until pink.
- Assemble bowls with rice or quinoa as the base followed by corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 200mg