Description
A vibrant and flavorful grilled shrimp bowl featuring smoky, spiced shrimp, fresh avocado mash, zesty corn salsa, and a creamy lime sauce, served over your choice of rice or cauliflower rice. Perfect for a quick, healthy, and satisfying 30-minute meal.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh chopped cilantro (for garnish)
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Base
- Cooked rice, quinoa, or cauliflower rice (to serve)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes to absorb the flavors.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well, then refrigerate to let the flavors meld while you prep the other components.
- Mash the Avocado: Halve and pit the avocados, then scoop them into a small bowl. Add lime juice, salt, and pepper, and mash until mostly smooth but still slightly chunky for texture.
- Make the Creamy Sauce: In a separate bowl, whisk together the mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes on each side, or until pink and lightly charred. Remove from heat.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each bowl. Top with generous scoops of corn salsa and avocado mash, then add the grilled shrimp. Drizzle with the creamy sauce and garnish with additional fresh cilantro.
Notes
- You can use fresh, frozen, or canned corn depending on availability; just make sure to drain canned corn well.
- Substitute mayo with Greek yogurt for a lighter, tangier sauce.
- Adjust the level of chili powder and hot sauce based on your preferred spice level.
- This recipe can be made gluten-free by ensuring the base used is gluten-free (rice, quinoa, or cauliflower rice are all safe).
- To make meal prep easier, marinate the shrimp and prepare the salsa ahead of time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
