Description
This vibrant Grilled Shrimp Bowl combines smoky, spiced shrimp with a fresh corn salsa, creamy mashed avocado, and a zesty lime-infused sauce. Perfect for a quick and healthy meal, it’s served over your choice of rice, quinoa, or cauliflower rice for a balanced, flavorful dish that comes together in just 30 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 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
- Fresh chopped cilantro (for garnish)
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Base
- Cooked rice, quinoa, or cauliflower rice (as desired for serving)
Instructions
- Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade until evenly coated. Let it sit for 15–20 minutes so the shrimp can absorb the flavors.
- Prepare the Corn Salsa: In another bowl, mix together the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and refrigerate to allow the flavors to meld while you prepare the rest of the bowl.
- Mash the Avocado: Halve and pit the avocados, then scoop the flesh into a small bowl. Add lime juice, salt, and pepper, and mash to a mostly smooth but slightly chunky texture to preserve some bite.
- Make the Creamy Sauce: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. If the sauce is too thick, add a splash of water until it reaches your desired consistency.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2–3 minutes per side, or until they turn pink and get lightly charred. Remove from heat once cooked through.
- Assemble the Bowl: Start with a base of cooked rice, quinoa, or cauliflower rice in each serving bowl. Top with generous scoops of corn salsa and mashed avocado, then arrange the grilled shrimp on top. Drizzle with the creamy sauce and garnish with additional fresh cilantro for a fresh finish.
Notes
- You can substitute Greek yogurt for mayonnaise in the creamy sauce to make it lighter and add a tangy flavor.
- Use fresh, frozen, or canned corn based on availability; fresh corn will add the best crunch and sweetness.
- For a spicier bowl, increase the hot sauce or add fresh chopped jalapeño to the corn salsa.
- Cauliflower rice is a great low-carb and low-calorie alternative to traditional rice or quinoa.
- Make sure not to overcook the shrimp to keep it juicy and tender.
- The leftovers can be refrigerated for up to 2 days, but it’s best enjoyed fresh.
