Enjoy a delicious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce that’s fresh, healthy, and perfect for meal prep!
Author:JenniferHayes
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main
Method:Grilling
Cuisine:International
Ingredients
Scale
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
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
2 ripe avocados
Juice of 1/2 lime
Salt and pepper to taste
1/2 cup mayo or Greek yogurt
1 tbsp lime juice
1 tsp hot sauce (optional)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp chopped cilantro
Salt to taste
Cooked rice, quinoa, or cauliflower rice
Instructions
In a bowl, mix together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss those beautiful shrimp in the marinade until well coated. Let them sit for about 15–20 minutes.
While your shrimp marinates, grab another bowl and combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix it all together gently and let it chill in the fridge.
Scoop out the ripe avocados into a separate bowl. Add lime juice along with some salt and pepper. Mash it up until creamy but still slightly chunky.
In another small bowl, whisk together mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt.
Heat up your grill or grill pan over medium-high heat. Once it's nice and hot—add those marinated shrimp! Cook them for about 2–3 minutes per side until they turn pink and lightly charred.
Start by adding cooked rice or quinoa as your base layer in a cozy bowl. Top with generous scoops of corn salsa and avocado mash. Finally—nestle those perfectly grilled shrimp right on top before drizzling over that creamy sauce.