Description
Grilled Shrimp Bowl with Avocado, Corn Salsa, and Creamy Sauce is a vibrant and satisfying meal that brings together juicy grilled shrimp, creamy avocado, and a tangy, fresh corn salsa. Topped off with a zesty creamy sauce, this bowl is a perfect combination of flavors and textures. It’s quick, healthy, and packed with nutrition, making it ideal for lunch, dinner, or meal prep.
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper, to taste
2 avocados, diced
1 cup fresh corn, cooked (or canned)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
Fresh cilantro, for garnish
For the creamy sauce:
1/2 cup Greek yogurt
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon honey
Salt, to taste
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Mix well and set aside for about 10 minutes to marinate.
- Prepare the Creamy Sauce: In a separate bowl, whisk together Greek yogurt, lime juice, minced garlic, honey, and a pinch of salt. Mix until smooth and adjust seasoning as necessary.
- Cook the Shrimp: Preheat your grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they are pink, opaque, and slightly charred.
- Prepare the Corn Salsa: In a large bowl, combine the cooked corn, halved cherry tomatoes, finely chopped red onion, and diced avocados. Add salt and pepper to taste, then gently toss everything together.
- Assemble the Bowl: Start by placing a scoop of corn salsa in the bottom of a serving bowl. Top with grilled shrimp and drizzle with the creamy sauce.
- Garnish: Finish off with freshly chopped cilantro and serve immediately.
Notes
Frozen shrimp can be used—just be sure to thaw and pat them dry before cooking.
For a dairy-free option, substitute Greek yogurt with sour cream or avocado-based sauce.
Feel free to add extra vegetables or spice up the sauce with hot sauce or chili powder.
This dish can be made spicier by adding chili powder or red pepper flakes to the shrimp marinade.
For a low-carb version, skip the corn or use cauliflower rice as a base.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 180mg
