Grilled Shrimp Bowl

 

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce recipe 

Ingredients

For the Grilled Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp lime juice

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp cumin

½ tsp salt

¼ tsp black pepper

For the Avocado Corn Salsa:

1 cup corn (fresh, canned, or grilled)

1 ripe avocado, diced

½ cup cherry tomatoes, diced

¼ cup red onion, finely chopped

1 jalapeño, minced (optional)

¼ cup cilantro, chopped

Juice of 1 lime

Salt & pepper to taste

For the Creamy Sauce:

¼ cup Greek yogurt or sour cream

2 tbsp mayonnaise

1 tbsp lime juice

½ tsp garlic powder

½ tsp honey

¼ tsp salt

For the Bowl:

2 cups cooked rice (white, brown, or cauliflower rice)

1 cup black beans, rinsed and drained

Lime wedges for serving

Instructions

1. Marinate the Shrimp:

In a bowl, mix olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.

Toss shrimp in the marinade and let sit for 15–20 minutes.

2. Prepare the Salsa:

Combine corn, avocado, cherry tomatoes, red onion, jalapeño, and cilantro in a bowl.

Squeeze lime juice over the top, season with salt and pepper, and mix gently.

3. Make the Creamy Sauce:

In a small bowl, whisk together Greek yogurt (or sour cream), mayo, lime juice, garlic powder, honey, and salt.

4. Grill the Shrimp:

Preheat a grill or pan over medium-high heat.

Cook shrimp for 2–3 minutes per side until opaque and slightly charred.

5. Assemble the Bowls:

Divide cooked rice into bowls.

Top with black beans, grilled shrimp, and avocado corn salsa.

Drizzle with the creamy sauce and serve with lime wedges.