Description

A vibrant and flavor-packed bowl featuring grilled shrimp, fresh corn salsa, creamy avocado, and a zesty garlic sauce over a bed of fluffy rice. Perfect for summer dinners or meal prep.

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced (divided)
2 limes, juiced (divided)
1 tsp chili powder
2 ears sweet corn, husked
1/2 red onion, diced
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup chopped fresh cilantro
2 cups cooked rice (white, brown, or cauliflower)
1/2 cup Greek yogurt or sour cream
2 tbsp mayonnaise
Salt and black pepper, to taste

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Instructions

Marinate shrimp with olive oil, 2 minced garlic cloves, juice of 1 lime, chili powder, salt, and pepper. Let sit for 15-60 minutes.
In a small bowl, mix Greek yogurt, mayonnaise, 1 minced garlic clove, juice of 1 lime, salt, and pepper to make creamy garlic sauce. Chill until ready to use.
Grill shrimp for 2–3 minutes per side until pink and charred. Grill corn, turning occasionally, until caramelized. Remove and cool slightly.
Cut corn off the cob and mix with red onion, cherry tomatoes, cilantro, juice of 1/2 lime, chili powder, salt, and pepper to make salsa.
Assemble bowls with rice base, corn salsa, avocado slices, grilled shrimp, and a drizzle of creamy garlic sauce. Garnish with extra cilantro or lime if desired.

Notes

Make it dairy-free with plant-based yogurt and mayo.
Add jalapeño to the salsa for more heat.
Use frozen shrimp (thawed and dried) if fresh isn’t available.
Can be served family-style or assembled in mason jars for parties.