Description
This Grilled Shrimp Bowl is a vibrant medley of juicy, perfectly grilled shrimp, creamy garlic sauce, and a refreshing corn salsa. The combination of textures—from the tender shrimp to the crunchy corn and smooth avocado—creates a delightful flavor experience that dances on the palate.
Ingredients
Scale
- Shrimp: 1 pound large shrimp, peeled and deveined
- Marinade:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn Salsa:
- 1 cup corn (fresh or frozen)
- 1/2 red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Creamy Garlic Sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- To Serve:
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- Lime wedges
Instructions
- In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and black pepper. Add shrimp and marinate for 15-30 minutes.
- While shrimp marinates, prepare the corn salsa by mixing corn, red onion, jalapeño, cilantro, and lime juice in a bowl. Set aside.
- For the creamy garlic sauce, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a separate bowl.
- Preheat the grill to medium-high heat (about 400°F/200°C).
- Grill the shrimp for 2-3 minutes on each side until they are opaque and slightly charred.
- To assemble the bowl, place a serving of rice or quinoa at the bottom, top with grilled shrimp, corn salsa, and sliced avocado.
- Drizzle with creamy garlic sauce and serve with lime wedges on the side.
Notes
- This dish can be made ahead by marinating the shrimp and preparing the corn salsa and sauce a day in advance.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute shrimp with chicken or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: main-dish
- Method: grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (including shrimp, rice, salsa, and sauce)
- Calories: 550
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 200 milligrams
Keywords: Grilled Shrimp Bowl, Avocado, Corn Salsa, Creamy Garlic Sauce, Healthy Dinner, Quick Meal, Summer Recipe, Grilled Seafood, Mexican Cuisine, Easy Recipe, Fresh Ingredients, Gluten-Free