Description

Indulge in a delicious and nutritious Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce. This vibrant dish combines perfectly grilled shrimp with a zesty avocado corn salsa, all served over a bed of rice and drizzled with a creamy sauce. It’s a flavor-packed meal that’s easy to make and sure to impress!

Ingredients

For the Shrimp:

1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
juice of 1/2 lime

For the Avocado Corn Salsa:

1 ripe avocado (diced)
1 cup grilled or canned corn (drained)
1/2 cup cherry tomatoes (halved)
1/4 cup red onion (finely diced)
1 tablespoon chopped fresh cilantro
juice of 1 lime
salt to taste

For the Creamy Sauce:

1/4 cup sour cream or Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
salt to taste

For Serving:

2 cups cooked rice (white, brown, or cauliflower)
lime wedges and extra cilantro for garnish

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Instructions

Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
Grill the Shrimp: Toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, and lime juice. Grill for 2–3 minutes per side until cooked through.
Prepare the Avocado Corn Salsa: Combine avocado, corn, tomatoes, red onion, cilantro, and lime juice. Season with salt and toss gently.
Make the Creamy Sauce: Whisk together sour cream, mayonnaise, lime juice, hot sauce, and salt until smooth.
Assemble the Bowls: Divide rice between bowls. Top with shrimp, avocado corn salsa, and creamy sauce. Garnish with lime wedges and cilantro.

Notes

You can substitute the rice with quinoa or mixed greens for a lighter option.
Add black beans or shredded lettuce for extra volume.
The creamy sauce can be made ahead and refrigerated for up to 3 days.