Description
A quick and flavorful grilled shrimp bowl served with zesty avocado corn salsa and creamy garlic drizzle.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup corn kernels (fresh or thawed frozen)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Step: In a bowl, combine shrimp with olive oil, chili powder, cumin, salt, and black pepper. Toss well to coat.
- Step: For the salsa, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice in a separate bowl; set aside.
- Step: Whisk together mayonnaise, minced garlic, water, and lemon juice in a small bowl until smooth. If the mixture is too thick, add a drop of water.
- Step: Preheat a grill or grill pan to medium-high heat. Grill shrimp for about 2 to 3 minutes per side, until they turn pink and opaque.
- Step: In serving bowls, divide cooked rice or quinoa and top with grilled shrimp. Spoon the avocado corn salsa over the shrimp and drizzle with the creamy garlic sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep salsa and sauce separate until serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 170 mg
Keywords: avocado corn salsa, grilled shrimp, Healthy Recipes, seafood dishes, shrimp bowl