Description
This Grilled Shrimp Bowl features succulent shrimp seasoned with smoky spices and grilled to perfection, paired with a fresh and zesty avocado corn salsa. Topped with a creamy, tangy sauce, this vibrant dish is perfect for a quick, healthy, and flavorful meal ready in just 21 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Creamy Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to prepare for cooking the shrimp evenly and quickly.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper to evenly coat them with flavorful spices.
- Grill the Shrimp: Place the seasoned shrimp on the preheated grill and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the grill and set aside to rest.
- Prepare the Avocado Corn Salsa: In a medium bowl, gently combine diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and the juice of one lime, mixing just enough to blend without mashing.
- Make the Creamy Sauce: Whisk together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt in a small bowl until smooth and well combined.
- Assemble the Bowl: To serve, place the grilled shrimp in bowls, top with the avocado corn salsa, and drizzle generously with the creamy sauce. Serve immediately for the best flavor and texture.
Notes
- Use fresh corn when in season for the best flavor, or thaw frozen corn if using.
- Adjust the chili powder in the creamy sauce to control the spice level according to your preference.
- The shrimp can be substituted with chicken or firm tofu for a different protein option.
- Serve with warm tortillas or over rice for a more filling meal.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days.
