Description
This Yummy Grilled Shrimp Bowl features perfectly seasoned and grilled shrimp served over a bed of rice, topped with a fresh avocado corn salsa and drizzled with a creamy, tangy sauce. A vibrant and healthy Mexican-inspired main course that’s quick to prepare and packed with bold flavors and nutritious ingredients.
Ingredients
For the shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Juice of 1 lime
For the avocado corn salsa:
- 1 ripe avocado (diced)
- 1 cup corn kernels (grilled or canned and drained)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (diced)
- 2 tablespoons fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
For the creamy sauce:
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- 1/4 teaspoon garlic powder
- Salt to taste
For serving:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and lime juice. Let marinate for 10–15 minutes to absorb all the vibrant flavors.
- Prepare the Avocado Corn Salsa: Gently combine diced avocado, corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper in a medium bowl. Set aside to allow flavors to meld.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, lime juice, hot sauce (if using), garlic powder, and salt until smooth. Adjust seasoning according to taste.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until they turn pink and have slight char marks, indicating they are cooked through.
- Assemble the Bowls: Divide the cooked rice evenly between 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Drizzle with creamy sauce and garnish with extra cilantro and lime wedges for a fresh finish.
Notes
- To make this dish low-carb, swap the rice for shredded lettuce or cauliflower rice.
- Add black beans for extra fiber and protein.
- If a grill is not available, cook the shrimp on a stovetop skillet instead.
