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Grilled shrimp bowl with avocado corn salsa and vibrant vegetables

Grilled Shrimp Bowl with Avocado Corn Salsa

A delicious and healthy meal featuring grilled shrimp and a fresh avocado corn salsa. Perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grilled Shrimp
  • 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
For the Bowl
  • 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
For the Creamy Garlic Sauce
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
  2. In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice to prepare the salsa. Set aside.
  3. Whisk together mayonnaise, minced garlic, water, and lemon juice for the sauce until smooth. Add a few drops of water if the sauce is too thick.
Cooking
  1. 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.
Assembly
  1. Divide the cooked rice or quinoa among serving bowls and top with grilled shrimp.
  2. Spoon the avocado corn salsa over the shrimp and drizzle generously with the creamy garlic sauce. Serve immediately.

Notes

Serve the bowls warm and consider adding extra lime wedges for zest. For better flavor, marinate the shrimp for at least 15 minutes before grilling. Use ripe avocados for a creamy salsa texture.