Grilled Shrimp Bowl
A bright and satisfying dish featuring grilled shrimp, avocado-corn salsa, and a creamy garlic drizzle, perfect for quick weeknight dinners.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl
- 2 cups cooked white rice or quinoa Use quinoa for extra protein
For the Salsa
- 1 cup corn kernels (fresh, grilled, or thawed frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice (about half a lime)
For the Creamy Garlic Sauce
- 2 tablespoons mayonnaise Can swap with Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon water To thin the sauce
- 1 teaspoon lemon juice
Instructions
Preparation
- In a medium bowl, combine shrimp, olive oil, chili powder, cumin, salt, and black pepper. Toss to coat evenly and let sit for 5–10 minutes.
- In another bowl, combine corn, diced avocado, cherry tomatoes, red onion, and lime juice. Gently fold to avoid mashing the avocado. Set aside.
- In a small bowl, whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Adjust consistency if necessary.
Cooking
- Heat a grill or grill pan to medium-high. Place shrimp in a single layer and grill for 2–3 minutes per side until pink and opaque.
Assembly
- Divide cooked rice or quinoa into serving bowls.
- Top with grilled shrimp, spoon avocado-corn salsa over shrimp, and drizzle creamy garlic sauce generously.
- Serve immediately.
Notes
Store components separately in airtight containers for up to 2 days. Avoid freezing the avocado salsa, but cooked shrimp can be frozen for up to 3 months.