Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant, nutritious meal perfect for a quick and flavorful weeknight dinner. Featuring succulent shrimp marinated in smoky spices, fresh corn salsa, creamy mashed avocado, and a zesty lime-infused sauce, this bowl is both satisfying and refreshing. Enjoy it served over rice, quinoa, or cauliflower rice for a balanced meal packed with bold flavors and textures.
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
Mashed Avocado
- 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
Serving Base
- Cooked rice, quinoa, or cauliflower rice
- Fresh chopped cilantro (for garnish)
Instructions
- Marinate the Shrimp: In a medium bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the peeled and deveined shrimp and toss until evenly coated. Let the shrimp marinate for 15–20 minutes to absorb all the flavors.
- Prepare the Corn Salsa: In another bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir thoroughly and refrigerate while you prepare the other components to allow the flavors to meld.
- Mash the Avocado: Cut avocados in half, remove the pit, and scoop the flesh into a bowl. Add lime juice, salt, and pepper, then mash until mostly smooth but still chunky, preserving some texture for an authentic avocado experience.
- Make 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 small amount of water to achieve desired consistency.
- 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 develop a light char. Remove from heat immediately to prevent overcooking.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in individual bowls. Top with generous portions of corn salsa and mashed avocado. Arrange the grilled shrimp on top, drizzle with creamy sauce, and garnish with fresh chopped cilantro for a bright finish.
Notes
- Use fresh or frozen shrimp; just thaw frozen shrimp completely before marinating.
- If using frozen corn, thaw and drain excess moisture before mixing the salsa.
- For a dairy-free creamy sauce, opt for mayo instead of Greek yogurt.
- Customize heat level by adjusting the amount of chili powder in the marinade and hot sauce in the creamy sauce.
- Cauliflower rice is a great low-carb alternative to traditional rice or quinoa.
- Ensure not to overcook shrimp; they cook quickly and become rubbery if grilled too long.
