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Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce

grilled shrimp bowl with avocado corn salsa and creamy sauce
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This vibrant grilled shrimp bowl is a satisfying and flavorful meal, featuring perfectly grilled shrimp, a fresh avocado corn salsa, and a zesty creamy sauce, all served over a bed of rice.

Ingredients

Scale
  • For the Grilled Shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Wooden skewers (if grilling)
  • For the Avocado Corn Salsa:
  • 1 cup cooked corn kernels (fresh, frozen, or canned, drained)
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced (optional)
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • For the Creamy Sauce:
  • 1/2 cup Greek yogurt or mayonnaise
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh dill or cilantro (optional)
  • 1/2 tsp hot sauce (like sriracha, optional)
  • Salt and pepper to taste
  • For Assembling the Bowls:
  • 2 cups cooked rice (brown rice, white rice, or quinoa)
  • Fresh lettuce or spinach, optional
  • Lime wedges, for serving

Instructions

  1. Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. If using skewers, thread the shrimp onto them. Let marinate for at least 10 minutes while you prepare other components.
  2. Make the Avocado Corn Salsa: In a separate bowl, combine the cooked corn kernels, diced avocado, finely diced red onion, chopped cilantro, and diced jalapeño (if using). Drizzle with lime juice and season with salt and pepper. Gently toss to combine and set aside.
  3. Whisk the Creamy Sauce: In a small bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, minced garlic, fresh dill or cilantro (if using), and hot sauce (if using). Season with salt and pepper to taste. Adjust consistency with a splash of water if needed.
  4. Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Place the shrimp (or skewers) on the hot grill and cook for 2-3 minutes per side, or until opaque and pink. Be careful not to overcook.
  5. Assemble the Bowls: Divide the cooked rice (or quinoa) among serving bowls. Add a handful of fresh lettuce or spinach if desired. Top each bowl generously with the grilled shrimp and a scoop of the avocado corn salsa. Drizzle generously with the creamy sauce.
  6. Serve: Garnish with extra cilantro and lime wedges, and serve immediately.

Notes

Feel free to swap the rice for quinoa, cauliflower rice, or a larger bed of greens for a lighter option.

Find it online: https://seasonedrecipe.com/grilled-shrimp-bowl-with-avocado-corn-salsa-and-creamy-sauce/