Description
A vibrant and flavorful bowl featuring smoky grilled shrimp, zesty avocado corn salsa, and a creamy tangy sauce. Perfect for a quick dinner or meal prep.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup fresh corn (about 2 ears), grilled or boiled and cut off the cob
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- Salt to taste
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1–2 tsp sriracha
- 1 tbsp lime juice
- 1/2 tsp garlic powder
Instructions
- Marinate the shrimp: Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Let sit for 10 minutes.
- Make the avocado corn salsa: Combine corn, avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Stir gently and set aside.
- Prepare the creamy sauce: Whisk together Greek yogurt, mayonnaise, sriracha, lime juice, and garlic powder. Refrigerate until ready to serve.
- Grill the shrimp: Heat grill or grill pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and slightly charred.
- Assemble the bowls: Divide shrimp and salsa between bowls. Drizzle with creamy sauce and serve immediately.
Notes
[‘Don’t skip the marinade—it adds flavor and keeps the shrimp juicy.’, ‘Use fresh corn if possible for the best sweetness.’, ‘Pat shrimp dry before marinating for better charring.’, ‘Make the sauce ahead of time; it keeps well in the fridge for up to 3 days.’, ‘Serve immediately for the freshest taste.’]
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Fat: 15
- Carbohydrates: 18
- Protein: 22
Keywords: grilled shrimp, avocado corn salsa, shrimp bowl, healthy dinner, gluten-free, meal prep