Description
A fast, colorful, and flavorful grilled shrimp bowl layered with creamy avocado, zesty corn salsa, and a tangy creamy sauce. Perfect for busy weeknights!
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Juice of 1 lime
2 ripe avocados, sliced
2 cups cooked rice
1 cup grilled corn kernels
1/4 cup chopped red onion
1 small jalapeño, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
For the Creamy Sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic powder
Juice of 1 lime
1/2 teaspoon smoked paprika
Instructions
1. In a bowl, combine shrimp, olive oil, lime juice, garlic powder, paprika, and cumin. Let marinate for 15-30 minutes.
2. Mix corn kernels with red onion, jalapeño, cilantro, lime juice, salt, and pepper to make salsa.
3. Whisk sour cream, mayonnaise, lime juice, garlic powder, and paprika to make the sauce.
4. Grill the shrimp on medium-high heat for 2-3 minutes per side until pink and lightly charred.
5. Assemble bowls: start with rice, add corn salsa, avocado slices, grilled shrimp, and drizzle with creamy sauce.
6. Garnish with cilantro and lime wedges before serving.
Notes
Shrimp can be grilled outdoors or on a stovetop grill pan.
Frozen shrimp work well; just thaw and pat dry before marinating.
For extra spice, add cayenne pepper to the sauce.
For low-carb, replace rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg