Description
A vibrant and flavorful grilled shrimp bowl featuring smoky, tender shrimp paired with fresh avocado, zesty corn salsa, and a tangy creamy sauce. Perfect for a quick yet impressive meal, this dish combines grilled seafood with fresh veggies and creamy elements served over rice or quinoa.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn Salsa
- 2 ears corn, grilled and kernels cut off (or 1 cup corn)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Creamy Sauce
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt to taste
Additional
- 2 ripe avocados, sliced
- 2 cups cooked rice or quinoa
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Allow the shrimp to marinate for 10 to 15 minutes so the flavors can infuse.
- Grill the Shrimp: Heat your grill or a hot skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes on each side until they turn opaque and develop a slight char. Remove from heat and set aside.
- Prepare the Corn Salsa: In a medium bowl, combine the grilled corn kernels, halved cherry tomatoes, finely diced red onion, chopped jalapeño if using, chopped cilantro, and lime juice. Season with salt to taste and mix well.
- Make the Creamy Sauce: Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and a pinch of salt in a small bowl until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice or quinoa equally among four bowls. Top each bowl with the grilled shrimp, a generous scoop of corn salsa, and slices of ripe avocado.
- Garnish and Serve: Drizzle the creamy sauce over the bowls and garnish with extra cilantro or lime wedges if desired. Serve immediately for the best flavor.
Notes
- For a spicier kick, keep the seeds in the jalapeño or add hot sauce to the creamy sauce.
- Quinoa is a great gluten-free alternative to rice.
- Use fresh lime juice for the best tangy flavor.
- Grilling shrimp on a skillet is a good alternative if you don’t have a grill.
- Leftover shrimp can be stored in the fridge in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
