Description
This Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce is a flavorful and satisfying meal that combines grilled shrimp with a fresh avocado corn salsa, served over rice and drizzled with a creamy sauce.
Ingredients
Scale
Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Avocado Corn Salsa:
- 1 avocado, diced
- 1 cup corn kernels (fresh, grilled, or frozen and thawed)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely diced red onion
- 2 tablespoons chopped cilantro
- Juice of 1 lime
Creamy Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Prepare the Grilled Shrimp: Toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Grill for 2–3 minutes per side until pink and opaque.
- Make the Avocado Corn Salsa: Combine avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt.
- Prepare the Creamy Sauce: Whisk together sour cream, mayo, lime juice, hot sauce, garlic powder, and salt.
- Assemble: Divide rice into bowls, top with grilled shrimp, avocado corn salsa, and drizzle with creamy sauce. Garnish with cilantro or lime wedges.
Notes
- You can substitute quinoa or cauliflower rice for a lighter base.
- The creamy sauce can be made ahead and stored in the fridge for up to 3 days.
- Add black beans or shredded lettuce for extra texture and nutrition.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
