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–+ servings
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Savor the Day with Grilled Shrimp Bowl, Avocado & Corn Salsa

Enjoy a delicious Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce, perfect for summer dining.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon lime juice fresh is best
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
For the Corn Salsa
  • 1 cup corn can use grilled, fresh or frozen
  • 1 medium red bell pepper diced
  • 2 stalks green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice for freshness
  • 1 pinch salt
For the Avocado Mash
  • 1 medium avocado ripe
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 teaspoon hot sauce adjust to taste
  • 1 pinch salt
  • 1 pinch pepper
For Assembly
  • 2 cups base (quinoa/rice) cooked
  • 1/4 cup cilantro for garnishing
  • 1 lime wedge for garnishing

Equipment

  • grill pan
  • Mixing Bowl
  • fork

Method
 

Step-by-Step Instructions
  1. Marinate Shrimp: In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add shrimp and coat well. Marinate for 15-20 minutes.
  2. Prepare Corn Salsa: In a bowl, combine corn, red bell pepper, green onions, cilantro, lime juice, and salt. Mix and let sit for 10 minutes.
  3. Mash Avocado: Scoop avocado into a bowl, add lime juice, salt, and pepper. Mash until smooth yet chunky. Cover to prevent browning.
  4. Grill Shrimp: Preheat grill pan to medium-high heat. Grill shrimp in a single layer for 2-3 minutes on each side until opaque. Let rest for a minute.
  5. Make Creamy Sauce: Combine mayonnaise, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Whisk until smooth, adding water if needed.
  6. Assemble Bowl: Layer quinoa or rice in a serving bowl, top with corn salsa, avocado mash, grilled shrimp, drizzle with creamy sauce, and garnish with cilantro and lime wedge.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

To maintain freshness, store components separately and assemble just before serving. Adjust spice levels as preferred.

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