Description
This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is a vibrant, satisfying meal bursting with fresh, bold flavors. Juicy grilled shrimp, sweet corn salsa, creamy avocado, and a smooth garlic sauce come together in a nourishing bowl that’s quick, healthy, and easy to make. Perfect for weeknight dinners, light summer lunches, or meal prep.
Ingredients
- For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon lime juice
- Salt and pepper, to taste
- For the Corn Salsa:
- 1 cup corn (grilled, fresh, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- 1 tablespoon lime juice
- Salt, to taste
- For the Bowl:
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 cups mixed greens or shredded lettuce
- For the Creamy Garlic Sauce:
- 1/3 cup Greek yogurt or mayonnaise
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
-
Toss shrimp with olive oil, garlic, paprika, lime juice, salt, and pepper. Marinate for 10–15 minutes.
-
In a bowl, combine all corn salsa ingredients. Mix and set aside.
-
In a small bowl, whisk together garlic sauce ingredients until smooth.
-
Preheat a grill or grill pan to medium-high heat.
-
Grill shrimp for 2–3 minutes per side until pink and lightly charred.
-
Assemble bowls with a base of rice or quinoa. Add mixed greens, avocado, corn salsa, and grilled shrimp.
-
Drizzle with creamy garlic sauce and garnish as desired.
Notes
- Swap shrimp for grilled chicken or tofu as needed.
- Add black beans, shredded cabbage, or grilled veggies for extra nutrition.
- Brown rice, cauliflower rice, or farro make great grain substitutes.
- Store components separately and assemble just before serving for best texture.
- For dairy-free sauce, use vegan mayo or yogurt alternatives.
