Description

A vibrant, flavorful bowl featuring juicy grilled shrimp, fluffy rice, fresh corn salsa, creamy avocado, and a tangy sauce—perfect for weeknights or get-togethers.

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp lime juice (divided)
1 tsp chili powder
2 cloves garlic, minced
Salt and pepper, to taste
2 cups cooked rice (white, brown, or cauliflower rice)
1 cup fresh corn (grilled or canned)
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup cilantro, chopped (optional for garnish)
1 avocado, sliced
1/2 cup Greek yogurt or sour cream
1-2 tsp hot sauce (to taste)
1 tsp honey
Optional toppings: crumbled queso fresco, diced jalapeños, extra lime wedges

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Instructions

Marinate the shrimp by whisking together olive oil, 1 tbsp lime juice, chili powder, minced garlic, salt, and pepper in a large bowl. Toss the shrimp in the marinade and let it sit for at least 15 minutes.
While the shrimp marinates, make the corn salsa by combining corn, cherry tomatoes, red onion, cilantro, and the remaining lime juice in a bowl. Season with salt and pepper and mix well. Set aside.
For the creamy sauce, whisk together Greek yogurt (or sour cream), hot sauce, honey, and a pinch of salt. Adjust the heat and sweetness to your taste.
Grill the shrimp on medium-high heat for 2-3 minutes per side, until they are lightly charred and cooked through. Remove from heat.
Assemble the bowls: Spoon rice into each bowl. Top with grilled shrimp, a generous scoop of corn salsa, and sliced avocado. Drizzle with the creamy sauce and garnish with cilantro, if desired.
Customize with extra toppings like crumbled queso fresco, diced jalapeños, or a squeeze of lime before serving.

Notes

If you don’t have a grill, use a grill pan or skillet to cook the shrimp with the same results.
For a dairy-free version, substitute Greek yogurt or sour cream with a plant-based alternative.
This recipe works well with any variety of rice or cauliflower rice for a lighter option.
If you prefer a spicier dish, add more hot sauce to the creamy sauce or toss diced jalapeños into the corn salsa.