Description
Summer’s sizzling Grilled Shrimp Bowl brings coastal flavors dancing across your plate with zesty avocado corn salsa and silky cream sauce. Succulent shrimp and fresh ingredients combine for a quick, delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) shrimp, peeled and deveined
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Oils and Liquids:
- 1 tablespoon olive oil
- Juice of 1 lime
Salsa Vegetables:
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 0.5 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 1 jalapeno, finely diced (optional for spice)
- Juice of 1 lime
- Salt, to taste
- Black pepper, to taste
Creamy Sauce Ingredients:
- 0.25 cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise (optional for extra creaminess)
- 1 tablespoon lime juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- Salt, to taste
- Black pepper, to taste
Bowl Base Options:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 cups mixed greens or shredded lettuce
Instructions
- Prepare the marinade by whisking olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, black pepper, and lime juice in a mixing bowl.
- Add shrimp to the marinade, gently toss to coat evenly, and let rest for 10-15 minutes at room temperature.
- While shrimp marinates, create the avocado corn salsa by combining corn, diced avocado, red onion, cherry tomatoes, cilantro, jalapeno, lime juice, salt, and black pepper in a separate bowl.
- Mix the creamy sauce ingredients – Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and black pepper – until smooth and well integrated.
- Preheat grill or grill pan to medium-high heat, ensuring surface is hot and lightly oiled.
- Grill marinated shrimp for 2-3 minutes per side, or until they turn pink and develop light char marks.
- Warm the rice in a microwave or on stovetop.
- Assemble bowls by layering mixed greens, rice, grilled shrimp, and top with avocado corn salsa.
- Drizzle creamy sauce generously over the assembled bowl.
- Garnish with additional cilantro if desired and serve immediately.
Notes
- Marinate shrimp for at least 15 minutes to intensify flavor absorption and ensure tender, juicy results.
- Pat shrimp completely dry before grilling to achieve perfect caramelization and prevent steaming instead of searing.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for vegan or lactose-intolerant diet modifications.
- Use cauliflower rice as a low-carb, keto-friendly base that keeps the dish nutritious and light.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 150 mg