Description
A vibrant and flavorful grilled shrimp bowl featuring succulent shrimp seasoned with smoky spices, topped with a fresh avocado corn salsa, and finished with a zesty creamy sauce. Perfect for a quick, healthy, and delicious meal in just 21 minutes.
Ingredients
Scale
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
For the Creamy Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough to properly sear the shrimp while locking in the juices.
- Season the Shrimp: In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss well to evenly coat each shrimp with the flavorful spices.
- Grill the Shrimp: Place the seasoned shrimp on the grill and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the grill and set aside to rest briefly.
- Prepare the Avocado Corn Salsa: In a medium bowl, combine the diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and fresh lime juice. Gently mix to blend all the fresh flavors without mashing the avocado.
- Make the Creamy Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt until smooth and well combined.
- Assemble the Bowl: Place the grilled shrimp in serving bowls, top with a generous scoop of the avocado corn salsa, and drizzle with the creamy sauce. Serve immediately to enjoy the freshness and vibrant flavors.
Notes
- For best results, use fresh shrimp and fresh corn when in season.
- If you don’t have a grill, shrimp can be cooked on a grill pan or skillet over medium-high heat.
- Adjust chili powder and honey in the creamy sauce to your taste preference.
- Make sure not to overcook the shrimp to keep them juicy and tender.
- The avocado corn salsa can be made ahead and refrigerated for up to 2 hours, but add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
