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Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce Bliss

This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce is a vibrant, flavorful dish perfect for summer dining.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil for marinating
  • 2 tablespoons lime juice fresh
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon smoked paprika
  • to taste salt and pepper for seasoning
For the Avocado Corn Salsa
  • 1 medium avocado, diced
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup red onion, chopped
  • 1 small jalapeño, finely diced optional, deseeded for less heat
  • 2 tablespoons fresh cilantro, chopped optional
  • 1 tablespoon lime juice for seasoning
  • to taste salt and pepper
For the Creamy Sauce
  • 1/2 cup mayonnaise can substitute with Greek yogurt
  • 1/2 cup sour cream can substitute with Greek yogurt
  • to taste hot sauce for spice
For Assembly
  • 2 cups cooked rice or quinoa/cauliflower rice
  • 1 lime lime wedges for garnish

Equipment

  • Grill
  • Medium Bowl
  • small bowl
  • Skewers

Method
 

Marinating the Shrimp
  1. In a medium bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, and a pinch of salt and pepper. Add the shrimp and let marinate for about 15 minutes.
Making the Avocado Corn Salsa
  1. In a separate bowl, mix diced avocado, corn kernels, chopped red onion, finely diced jalapeño, and chopped cilantro. Squeeze in lime juice and season with salt and pepper. Toss gently and set aside.
Preparing the Creamy Sauce
  1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce until smooth. Taste and adjust seasoning with salt and pepper.
Grilling the Shrimp
  1. Preheat the grill to medium-high heat. Optionally, thread the shrimp onto skewers. Grill for 2-3 minutes on each side until pink and opaque.
Assembling Bowls
  1. In serving bowls, create a base of rice, add grilled shrimp, then top with avocado corn salsa. Drizzle with creamy sauce and garnish with lime wedges.
Serving
  1. Bring your assembled bowls to the table and enjoy immediately for the freshest flavors.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 45gProtein: 26gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 190mgSodium: 540mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 450IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. The marinated shrimp can be frozen for up to 2 months.

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