Description
This Grilled Shrimp Bowl combines juicy, perfectly seasoned grilled shrimp with a fresh and zesty avocado corn salsa and a creamy, tangy sauce. Served over your choice of rice, this bowl is a vibrant, healthy, and flavorful meal perfect for a quick weeknight dinner or a weekend cookout.
Ingredients
Scale
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Avocado Corn Salsa:
- 1 avocado, diced
- 1 cup fresh or frozen corn kernels
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
For the Creamy Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
For Serving:
- 2 cups cooked rice (white, brown, or your choice)
- Lime wedges for garnish
Instructions
- Prepare the marinade: In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Mix well to create the marinade.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade, tossing to coat all pieces evenly. Allow the shrimp to marinate for about 15 minutes, letting the flavors infuse.
- Make the avocado corn salsa: In a medium bowl, combine diced avocado, corn kernels, finely chopped red onion, diced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and pepper. Toss gently to combine and set aside.
- Prepare the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust the seasoning if necessary. Set aside.
- Preheat the grill: Heat your grill or grill pan over medium-high heat until hot and ready for cooking.
- Grill the shrimp: Thread the marinated shrimp onto skewers for easy handling if using a grill, or place directly on a grill pan. Cook the shrimp for 2-3 minutes per side until pink, opaque, and cooked through.
- Assemble the bowls: Divide cooked rice among serving bowls. Top each bowl evenly with grilled shrimp and a generous spoonful of avocado corn salsa. Drizzle the creamy sauce over the top.
- Garnish and serve: Add lime wedges to the bowls for squeezing and serve immediately to enjoy the fresh, zesty flavors at their best.
Notes
- For best results, use fresh shrimp and avoid overcooking to keep them tender and juicy.
- If fresh corn is not available, frozen corn kernels work well—simply thaw before using.
- Adjust the amount of jalapeño to control the heat level in the salsa according to your preference.
- If you don’t have a grill, you can use a grill pan or broil the shrimp in the oven for a similar effect.
- This recipe is versatile and works well with white rice, brown rice, or even quinoa for a different texture.
