Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is a vibrant and flavorful dish perfect for a quick and healthy meal. Juicy, smoky-marinated shrimp are grilled to perfection and served over a base of rice, quinoa, or cauliflower rice, complemented by fresh corn salsa, creamy mashed avocado, and a tangy, spiced sauce. Ready in just 30 minutes, this bowl offers a balanced blend of textures and bold, fresh flavors that make it ideal for lunch or dinner.
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
Avocado Mash
- 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
To Serve
- Cooked rice, quinoa, or cauliflower rice
- Fresh chopped cilantro (for garnish)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes to absorb the flavors.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well, then refrigerate to let the flavors meld while you prep the other components.
- Mash the Avocado: Halve and pit the avocados, then scoop them into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth but still slightly chunky for texture.
- Make the Creamy Sauce: In a separate bowl, whisk together the 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 splash of water to reach your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes on each side, or until pink and lightly charred. Remove from heat.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each bowl. Top with generous scoops of corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with additional fresh cilantro.
Notes
- For a low-carb option, use cauliflower rice as the base instead of rice or quinoa.
- If fresh corn is not available, frozen or canned corn can be used—just drain well to avoid excess moisture in the salsa.
- You can adjust the spiciness of the creamy sauce by adding more or less hot sauce according to your preference.
- Leftover grilled shrimp can be refrigerated for up to 2 days and make a great addition to salads or tacos.
- To save time, marinate the shrimp earlier or while preparing the other components.
