Yummy Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
teaspoon cumin
Juice of 1 lime
Salt and pepper, to taste
For the Avocado Corn Salsa:
1 ripe avocado, diced
1 cup grilled corn kernels from 1-2 ears of corn
cup red onion, finely chopped
1 jalapeño, seeded and diced
2 tablespoons cilantro, chopped
Juice of 1 lime
Salt, to taste
For the Creamy Sauce:
cup Greek yogurt or sour cream
1 tablespoon lime juice
1 teaspoon hot sauce optional
1 tablespoon mayonnaise
Salt and pepper, to taste
For Serving:
2 cups cooked rice white, brown, or cauliflower rice
Lime wedges and extra cilantro, for garnish
Directions:
In a bowl, toss shrimp with olive oil, garlic, paprika, cumin, lime juice, salt, and pepper. Let marinate for 10-15 minutes.
Heat a grill or grill pan over medium-high heat. Grill shrimp 2-3 minutes per side, until pink and slightly charred. Set aside.
In a mixing bowl, combine avocado, grilled corn, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently to combine.
In a small bowl, whisk together all ingredients for the creamy sauce. Adjust seasoning as needed.
To assemble, divide cooked rice into bowls. Top with grilled shrimp, avocado corn salsa, and drizzle with creamy sauce. Garnish with lime wedges and extra cilantro. Serve immediately.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes
Kcal: 410 kcal Servings: 4 bowls
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