Grilled Shrimp Bowl Topped With Avocado Salsa
A vibrant and flavorful dish featuring grilled shrimp, fresh corn salsa, and creamy avocado, perfect for a quick and satisfying meal.
Ingredients
Protein
- 1 lb large shrimp, peeled and deveined
Oil & Spices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika or regular paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper (optional) (for gentle heat)
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon black pepper
Citrus & Vegetables
- 1 each juice of 1/2 lime (about 1 tablespoon)
- 1 cup fresh or frozen corn kernels, thawed
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 each jalapeño, seeded and minced (optional) (for more heat)
- 2 tablespoons fresh lime juice
Sauce & Garnish
- 0.5 cup mayonnaise or Greek yogurt (lighter option)
- 0.25 cup sour cream or Greek yogurt (lighter version)
- 2 cloves fresh garlic, minced very finely
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon fine sea salt
- 0.125 teaspoon black pepper
Avocado & Garnish
- 1 large ripe avocado, sliced or mashed
Garnishes
- to taste sesame seeds for garnish
- to taste green onions, chopped, for garnish
Base & Serving
- 2 cups cooked rice, quinoa, or fresh mixed greens
- for serving lime wedges
Instructions
- Pat the shrimp dry, then toss with olive oil and spice blend. Let sit for 5-10 minutes.
- Prepare the corn salsa by mixing corn, red onion, cilantro, jalapeño, and lime juice. Refrigerate.
- Whisk together mayonnaise, sour cream, garlic, cilantro, lemon juice, salt, and pepper. Chill for 1 hour.
- Grill the shrimp for 2 minutes per side until pink and opaque.
- Assemble bowls with base, shrimp, salsa, avocado, and sauce. Garnish with sesame seeds and green onions. Serve with lime wedges.
Notes
Feel free to customize the heat level with more or less jalapeño and cayenne pepper.