Grilled Shrimp & Avocado Bowls with Creamy Corn Salsa
Juicy shrimp are marinated and grilled to smoky perfection, then served in a nourishing bowl with fluffy rice (or quinoa), creamy avocado, and a vibrant sweet corn salsa with a tangy yogurt-lime dressing. It’s light yet satisfying—a perfect blend of freshness and creaminess.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the Shrimp:
300g (10 oz) large shrimp, peeled & deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili powder
Juice of ½ lime
Salt & black pepper, to taste
For the Creamy Corn Salsa:
1 cup fresh or frozen corn
2 tbsp Greek yogurt
1 tbsp mayonnaise
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
1 green onion, finely sliced
1 small jalapeno, finely chopped
Salt & pepper, to taste
For the Bowl Base:
1 cup cooked rice, quinoa, or cauliflower rice
1 avocado, sliced or cubed
Fresh lime wedges
Instructions
Marinate the shrimp:
In a bowl, combine olive oil, garlic, paprika, cumin, chili powder, lime juice, salt, and pepper.
Toss shrimp in the marinade and let rest for 10–15 minutes.
Make the creamy corn salsa:
Heat a skillet over medium-high heat. Add corn and cook until slightly charred (4–5 minutes).
Transfer to a bowl and mix with Greek yogurt, lime juice, cilantro, green onion, jalapeno, salt, and pepper. Adjust seasoning to taste.
Grill the shrimp:
Thread shrimp onto skewers (optional).
Grill over medium-high heat for 2–3 minutes per side until pink and slightly charred.
Assemble the bowls:
In each bowl, add a base of rice or quinoa.
Top with grilled shrimp, avocado slices, and a generous scoop of creamy corn salsa.
Garnish with extra cilantro and lime wedges.
Notes & Tips
Add black beans for more protein and fiber.
For a lighter option, use cauliflower rice as the base.
Swap shrimp with grilled chicken or salmon if desired.
If you like extra smoky flavor, grill the corn instead of pan-searing.
Frequently Asked Questions
Q: Can I make the corn salsa ahead of time?
Yes—prepare it up to 1 day in advance and keep refrigerated.
Q: What’s the best rice to use?
Brown rice, jasmine rice, or quinoa all work beautifully.
Q: Can I make this dairy-free?
Yes—use a dairy-free yogurt or skip the yogurt and use mashed avocado or tahini for creaminess.
Nutritional Information
Calories: ~460 kcal
Protein: 28g
Carbohydrates: 38g
Fiber: 8g
Fat: 22g
Saturated fat: 4g
Sodium: 480mg