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.
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
- Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
- Prepare the salsa: In a medium bowl, mix the corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
- 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.
- 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.
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
- 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