Description
This Grilled Shrimp Bowl features succulent shrimp seasoned with smoky spices and grilled to perfection, served alongside a fresh avocado corn salsa and topped with a tangy, creamy sauce. A quick and vibrant meal perfect for a healthy, flavorful lunch or dinner.
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Avocado Corn Salsa
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Creamy Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt, to taste
Instructions
- Preheat Grill: Preheat the grill to medium-high heat to ensure it is hot enough for quick, even cooking of the shrimp.
- Season Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper to coat them evenly with the flavorful spices.
- Grill Shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side until they turn pink and are fully cooked. Remove from the grill and set aside.
- Prepare Avocado Corn Salsa: In a medium bowl, gently mix together the diced avocado, corn kernels, finely chopped red onion, chopped cilantro, and lime juice to create a fresh and zesty salsa.
- Make Creamy Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, olive oil, honey, chili powder, and salt until smooth and well combined.
- Assemble Bowl: Place the grilled shrimp in serving bowls, top with the avocado corn salsa, and drizzle generously with the creamy sauce. Serve immediately for best flavor and texture.
Notes
- Use fresh shrimp for best flavor; frozen shrimp can be thawed prior to cooking.
- Grill corn kernels briefly if using fresh corn for enhanced sweetness and smokiness.
- Adjust chili powder and honey in the creamy sauce to suit your preferred spice and sweetness level.
- The creamy sauce can be made ahead and stored refrigerated for up to 2 days.
- Serve with rice or quinoa for a complete meal.
