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Grilled Shrimp Bowl With Avocado & Corn Salsa

Delicious Grilled Shrimp Bowl With Avocado & Corn Salsa Delight

This Grilled Shrimp Bowl With Avocado & Corn Salsa is a vibrant dish that combines fresh ingredients in just 25 minutes for a delightful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Thawed if frozen
  • 2 tablespoons Olive Oil High smoke point oil can be used
  • 1 teaspoon Smoked Paprika Adjust based on spice preference
  • 1 teaspoon Chili Powder Substitute with mild paprika if desired
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 teaspoon Cumin Optional for those who don't like cumin
  • 1/4 teaspoon Cayenne Pepper Use sparingly or omit
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
For the Salsa
  • 2 ripe Avocados Can substitute with guacamole
  • 1 cup Fresh Corn Canned or frozen corn works well
  • 1/2 cup Diced Red Onion Substitute with green onions if preferred
  • 1 cup Bell Pepper Any variety or cucumber can be used
  • 1 optional Jalapeño Omit if milder flavor is preferred
  • 1/4 cup Chopped Cilantro Parsley can substitute if desired
For the Creamy Sauce
  • 1/2 cup Greek Yogurt Can use dairy-free alternatives
  • 1/4 cup Mayonnaise Adjust quantity based on preference
  • 2 tablespoons Lime Juice Fresh is best
  • 1 clove Minced Garlic Omit if reducing garlic
  • 1/2 teaspoon Chili Powder Adjust to taste
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste

Equipment

  • Grill
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Shrimp: In a mixing bowl, combine the large shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if desired), salt, and pepper. Toss until evenly coated.
  2. Grill Shrimp: Preheat your grill to medium-high heat, around 400°F (200°C). Grill the shrimp for 2-3 minutes on each side until pink and opaque. Remove from grill and set aside.
  3. Make Avocado Mash: Cut avocados in half, remove the pit, and mash with lime juice and a pinch of salt to create a chunky texture.
  4. Prepare Corn Salsa: In a large bowl, mix fresh corn, diced red onion, bell pepper, jalapeño (if using), and chopped cilantro. Add lime juice, salt, and pepper to taste.
  5. Make Creamy Sauce: In a small bowl, whisk mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, salt, and pepper. Adjust to taste.
  6. Assemble Bowl: Spoon avocado mash in each serving bowl, layer with corn salsa, nestle shrimp, and drizzle creamy sauce. Garnish with cilantro and lime wedges as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 250mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftover components separately in airtight containers for up to 2 days. Shrimp can be stored in freezer for up to 3 months.

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