Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
A quick American dish with marinated grilled shrimp, fresh avocado, vibrant corn salsa, and a zesty creamy sauce served over rice. Bold flavors, minimal effort, and perfect for weeknight meals.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Pescetarian
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
2.5 tbsp lime juice (1 whole lime)
Salt and pepper to taste
Fresh cilantro (for garnish)
1.5 cups corn (fresh, frozen, or canned)
1/4 cup diced red bell pepper
1/4 cup chopped green onions
2 tbsp chopped cilantro (for salsa)
2 ripe avocados
1/2 cup mayo or plain Greek yogurt
1 tbsp lime juice (1/2 lime)
1 tsp hot sauce (optional)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp chopped cilantro (for sauce)
Cooked rice, quinoa, or cauliflower rice (optional base)
Instructions
In a bowl, mix shrimp with 2 tbsp olive oil, smoked paprika, cumin, chili powder, garlic powder, 1 tbsp lime juice, salt, and pepper. Marinate 15 minutes.
Heat grill or skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Set aside.
For salsa: Combine corn, red bell pepper, green onions, cilantro, and 1 tbsp lime juice. Season with salt.
For sauce: Blend mayo/yogurt, 1 tbsp lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt until smooth.
To serve: Divide rice into bowls. Top with shrimp, salsa, avocado slices, and sauce. Garnish with fresh cilantro.
Notes
Use frozen corn? Drain well before using.
Swap cilantro for parsley if needed.
For vegan option: Replace mayo with non-dairy yogurt.
Store leftovers in airtight containers up to 2 days.