Grilled Shrimp Bowl with Avocado Corn Salsa

Why Make This Recipe

Grilled shrimp bowls are a fantastic and healthy meal choice. They are packed with protein and flavor while being colorful and fresh. The avocado corn salsa gives the dish a creamy texture, perfectly complimenting the grilled shrimp. This bowl is easy to make and great for a quick weeknight dinner or a weekend meal prep.

How to Make Grilled Shrimp Bowl with Avocado Corn Salsa

Ingredients:

• 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

Directions:

1. Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
2. Prepare the salsa: In a medium bowl, mix the corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
3. Make the sauce: Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.
4. Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
5. Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
6. Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.

How to Serve Grilled Shrimp Bowl with Avocado Corn Salsa

Serve the shrimp bowls warm, with a generous helping of avocado corn salsa and creamy garlic sauce on top. You can accompany the dish with lime wedges for an extra burst of freshness. Enjoy it on its own or with a side of tortilla chips for crunch.

How to Store Grilled Shrimp Bowl with Avocado Corn Salsa

If you have leftovers, store them in airtight containers in the refrigerator. Keep the shrimp, rice or quinoa, and salsa in separate containers to maintain freshness. The shrimp can last up to 2 days, while the salsa is best eaten within 1 day.

Tips to Make Grilled Shrimp Bowl with Avocado Corn Salsa

• Make sure to not overcook the shrimp as they can become tough. They should be pink and opaque when done.
• Use fresh corn for a sweeter flavor, but frozen corn works well too.
• Feel free to customize the salsa by adding other ingredients like cilantro or jalapeños for a spicy kick.

Variation

You can substitute grilled shrimp with chicken or tofu for a different version of this bowl. Adding black beans can also introduce a new texture and flavor to the dish.

FAQs

1. Can I make this recipe ahead of time?
   Yes, you can prepare the shrimp and salsa in advance. Just store them separately and assemble the bowls when ready to serve.

2. What can I use instead of mayonnaise?
   You can use Greek yogurt or a vegan mayo for a lighter option or to make it dairy-free.

3. Can I use frozen shrimp?
   Yes, frozen shrimp work well. Just make sure to thaw them completely before cooking.

Grilled Shrimp Bowl with Avocado Corn Salsa

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• Author: jena
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

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Description

A vibrant and healthy grilled shrimp bowl topped with creamy avocado corn salsa and garlic sauce, perfect for a quick dinner or meal prep.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
2. Prepare the salsa: In a medium bowl, mix the corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
3. Make the sauce: Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.
4. Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
5. Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
6. Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.

Notes

For extra freshness, serve with lime wedges. Customize the salsa with cilantro or jalapeños for a spicy kick.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 220mg

Keywords: grilled shrimp, avocado corn salsa, healthy dinner, quick meals, meal prep