Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce
This vibrant bowl combines smoky grilled shrimp, fluffy rice or greens, a zesty avocado corn salsa, and a tangy, creamy sauce for the perfect balance of freshness, richness, and crunch. It’s high in protein, gluten-free, and can be adapted to your taste or dietary needs.
Time Overview:
Prep Time: 20 minutes
Marinate Time (optional): 15–30 minutes
Cook Time: 10 minutes
Total Time: ~40–45 minutes
Ingredients:
For the Grilled Shrimp:
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1/2 tsp chili powder
2 garlic cloves, minced
Salt and pepper to taste
Avocado Corn Salsa:
1 ripe avocado, diced
1 cup corn (fresh, grilled, or canned & drained)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1 tbsp cilantro or parsley, chopped
1 tbsp lime juice
Salt to taste
Creamy Sauce Options (Choose One):
Option 1: Creamy Lime Yogurt Sauce
1/2 cup Greek yogurt or sour cream
1 tbsp lime juice
1 tsp honey or maple syrup
1/2 tsp garlic powder or minced garlic
Salt & pepper to taste
Option 2: Chipotle Mayo (for heat)
1/3 cup mayo or Greek yogurt
1 tbsp lime juice
1 tsp adobo sauce or chipotle powder
Optional: 1 tsp hot sauce
For the Bowl Base:
1–1.5 cups cooked rice, quinoa, or greens
Optional: black beans, pickled red onions, radishes, sliced jalapeno
Instructions:
1. Marinate Shrimp:
Combine olive oil, lime juice, garlic, and seasonings. Toss with shrimp and let sit for 15–30 minutes.
2. Cook the Shrimp:
Grill or pan-sear shrimp 2–3 mins per side until pink and charred.
3. Make the Salsa:
Mix avocado, corn, tomatoes, onion, cilantro, and lime juice in a bowl. Season with salt. Chill if desired.
4. Mix the Sauce:
Whisk chosen sauce ingredients in a small bowl until smooth.
5. Assemble Bowls:
In each bowl, layer rice or greens. Add grilled shrimp and a big scoop of salsa. Drizzle with creamy sauce.
Tips & Notes:
Grill corn: on the cob for extra flavor before cutting off kernels.
Double the sauce: if you like it creamy — also great as a dip!
Meal prep tip: Store salsa and sauce separately to avoid sogginess.
Low-carb option: Use cauliflower rice or a leafy green base.
Frequently asked questions FAQ:
Q: Can I use frozen shrimp?
A: Absolutely! Thaw under cold water for 10–15 minutes, then pat dry.
Q: Can I use canned corn?
A: Yes, just drain well. Char in a skillet for a roasted flavor.
Q: What if I don’t have Greek yogurt?
A: Substitute sour cream, mayo, or a plant-based yogurt alternative.
Q: Can I make this spicy?
A: Add fresh jalapeno to the salsa or use chipotle sauce in the creamy drizzle.
Nutritional Information
Calories: 480
Protein: 32g
Carbs: 28g
Fat: 28g
Fiber: 6g
Sugar: 4g
Sodium: ~600mg
Varies based on rice type, sauce choice, and toppings.