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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe

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A vibrant, flavor-packed bowl featuring smoky grilled shrimp, creamy avocado, sweet corn salsa, and a zesty creamy sauce, perfect for a healthy and indulgent meal.

Ingredients

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp garlic powder

Juice of 1 lime

Salt and pepper to taste

Fresh chopped cilantro (for garnish)

1 1/2 cups corn (fresh, frozen, or canned)

1/4 cup diced red bell pepper

1/4 cup chopped green onions

2 tbsp chopped cilantro

1 tbsp lime juice

Salt to taste

2 ripe avocados

Juice of 1/2 lime

Salt and pepper to taste

1/2 cup mayo or Greek yogurt

1 tbsp lime juice

1 tsp hot sauce (optional, to taste)

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tbsp chopped cilantro

Salt to taste

Cooked rice, quinoa, or cauliflower rice (optional base)

Instructions

  1. Marinate the Shrimp: In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade and let them sit for 15–20 minutes.
  2. Prepare the Corn Salsa: In another bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix and set aside to chill.
  3. Mash the Avocado: Scoop the avocado into a bowl and mash it with lime juice, salt, and pepper until creamy but still slightly chunky.
  4. Make the Sauce: In a small bowl, whisk together the mayo (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Adjust the thickness with a splash of water if needed.
  5. Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until pink and lightly charred.
  6. Assemble the Bowl: Add a base of cooked rice, quinoa, or cauliflower rice to the bottom of a bowl. Top with the corn salsa, avocado mash, grilled shrimp, and drizzle generously with the creamy sauce. Garnish with fresh cilantro.

Notes

  • Vegan Option: Swap the shrimp for grilled tofu or tempeh and use vegan yogurt for the creamy sauce.
  • Spicy Kick: Add extra hot sauce or some finely chopped jalapeños to the corn salsa for more heat.
  • Grain-Free: Use cauliflower rice as the base for a low-carb option.
  • Protein Boost: Add black beans or chickpeas for an extra protein boost if you want to make the meal even heartier.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate to avoid it soaking into the bowl components.
  • Reheating: Reheat the shrimp and corn salsa in a pan over low heat. Reheat the base (rice, quinoa, or cauliflower rice) in the microwave. Keep the avocado mash and creamy sauce refrigerated and add them fresh when serving.

Nutrition

Find it online: http://recipesbyjanet.com/grilled-shrimp-bowl-with-avocado-corn-salsa-creamy-sauce-recipe/