Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound shrimp (large, peeled and deveined); 1 tablespoon olive oil; 1 teaspoon paprika; 0.5 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon cayenne pepper; 1 cup corn (frozen, thawed); 0.5 cup red onion (diced); 0.25 cup cilantro (chopped); 1 jalapeno (seeded and minced); 1 lime (juiced); 0.125 teaspoon salt (to taste); 0.5 cup mayonnaise; 0.25 cup sour cream; 1 tablespoon cilantro (chopped); 1 tablespoon lemon juice; 1 clove garlic (minced); 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 avocado (sliced or mashed); 1 tablespoon sesame seed (for garnish); 2 tablespoon green onion (chopped, for garnish)

This Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Garlic Sauce is a vibrant, healthy meal. Packed with flavorful grilled shrimp, fresh corn salsa, and a rich creamy sauce, this bowl is perfect for lunch or dinner.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $7.62/serving

Dietary

gluten-free
Gluten-Free
Nut-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 pound shrimp (large, peeled and deveined)
1 tablespoon olive oil
1 teaspoon paprika
0.5 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon cayenne pepper
1 cup corn (frozen, thawed)
0.5 cup red onion (diced)
0.25 cup cilantro (chopped)
1 jalapeno (seeded and minced)
1 lime (juiced)
0.125 teaspoon salt (to taste)
0.5 cup mayonnaise
0.25 cup sour cream
1 tablespoon cilantro (chopped)
1 tablespoon lemon juice
1 clove garlic (minced)
0.25 teaspoon salt
0.25 teaspoon black pepper
1 avocado (sliced or mashed)
1 tablespoon sesame seed (for garnish)
2 tablespoon green onion (chopped, for garnish)

Instructions

Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper.
Assemble the Bowls: Divide the corn salsa between bowls, top with grilled shrimp, avocado (sliced, cubed, or mashed), and drizzle with creamy garlic sauce. Garnish with sesame seeds and chopped green onions.

Notes

Spice it up by adding more cayenne pepper or red pepper flakes to the shrimp marinade. For a more filling meal, serve the shrimp bowl with a side of cooked rice. The shrimp bowl is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the shrimp and corn salsa gently in the microwave or on the stove. Fresh avocado should be added just before serving. You can make the creamy garlic sauce a day in advance and store it in the fridge until ready to use.

Nutrition (per serving)

Calories: 943
Protein: 51.9 g
Carbohydrates: 31.6 g
Fat: 71.1 g
Fiber: 10.1 g
Sodium: 1934 mg
Saturated Fat: 12 g
Sugar: 5.6 g
Cholesterol: 403 mg