Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
A fresh and flavorful bowl filled with grilled shrimp, corn salsa, mashed avocado, and a creamy sauce, served over a base of rice or quinoa.
Ingredients
Marinade
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 tbsp lime juice
- 1 lb large shrimp, peeled and deveined
Corn Salsa
- 1 1/2 cups corn fresh, frozen, or canned
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
Avocado Mash
- 2 ripe avocados avocado
- 1/2 tbsp lime juice
Creamy Sauce
- 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 cilantro, chopped
Base
- 1 cup cooked rice, quinoa, or cauliflower rice
- 1/4 cup chopped cilantro for garnish
- to taste Salt and pepper Salt and pepper
Instructions
- Marinate the shrimp in a mixture of olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper for 15–20 minutes.
- Prepare the corn salsa by combining corn, red bell pepper, green onions, cilantro, lime juice, and salt. Chill until ready to serve.
- Mash avocado with lime juice, salt, and pepper until creamy but slightly chunky.
- Whisk together mayo or yogurt, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt to make the creamy sauce.
- Grill the marinated shrimp over medium-high heat for 2–3 minutes per side until pink and lightly charred.
- Assemble the bowls with a base of rice or quinoa, topped with corn salsa, avocado mash, grilled shrimp, and a drizzle of creamy sauce. Garnish with fresh cilantro.
Notes
Customize your bowl with additional toppings like diced tomatoes, sliced jalapeños, or extra cilantro for added flavor and texture.