Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp; 2 ripe avocados; 1 1/2 cups corn (fresh, frozen, or canned); 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; 1/4 cup diced red bell pepper; 1/4 cup chopped green onions; 2 tbsp chopped cilantro; 1 tbsp lime juice (for corn salsa); Juice of 1/2 lime (for avocado mash); 1/2 cup mayo or Greek yogurt; 1 tbsp lime juice (for creamy sauce); 1 tsp hot sauce (optional, to taste); 1/2 tsp garlic powder (for creamy sauce); 1/2 tsp smoked paprika (for creamy sauce); 1 tbsp chopped cilantro (for creamy sauce); Cooked rice, quinoa, or cauliflower rice (base)

Description

Elevate your dinner experience with this vibrant Grilled Shrimp Bowl featuring creamy avocado, zesty corn salsa, and a delectable creamy sauce. This dish combines smoky grilled shrimp with fresh ingredients for a quick and satisfying meal that’s perfect for busy weeknights or meal prep. In just 30 minutes, you can enjoy a nutritious bowl that feels like a celebration of flavors. Ideal for customizing with your favorite toppings, it’s not just a meal; it’s an invitation to gather around the table and enjoy.

Ingredients

Scale

1 lb large shrimp
2 ripe avocados
1 1/2 cups corn (fresh, frozen, or canned)
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
1/4 cup diced red bell pepper
1/4 cup chopped green onions
2 tbsp chopped cilantro
1 tbsp lime juice (for corn salsa)
Juice of 1/2 lime (for avocado mash)
1/2 cup mayo or Greek yogurt
1 tbsp lime juice (for creamy sauce)
1 tsp hot sauce (optional, to taste)
1/2 tsp garlic powder (for creamy sauce)
1/2 tsp smoked paprika (for creamy sauce)
1 tbsp chopped cilantro (for creamy sauce)
Cooked rice, quinoa, or cauliflower rice (base)

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Instructions

Marinate shrimp in olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper for 15–20 minutes.
Prepare corn salsa by mixing corn with diced red bell pepper, chopped green onions, cilantro, lime juice, and salt.
Mash avocados with lime juice and season with salt and pepper.
Whisk together mayo or Greek yogurt with lime juice and spices to create the creamy sauce.
Grill shrimp on medium-high heat for 2–3 minutes per side until pink.
Assemble your bowl starting with rice or quinoa as the base followed by corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 520
Sugar: 6g
Sodium: 680mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 32g
Cholesterol: 160mg