Description
A delicious and healthy Grilled Shrimp Bowl featuring avocado corn salsa and a creamy sauce, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.
- Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand).
- Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
- In a separate bowl, mix together the corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently stir to combine.
- In another small bowl, whisk together the sour cream, lime juice, and hot sauce (if using) until smooth.
- To assemble the bowls, place a serving of brown rice or quinoa at the bottom, top with grilled shrimp, and add a generous scoop of avocado corn salsa. Drizzle with the creamy sauce.
- Serve immediately and enjoy!
Notes
- For added flavor, marinate the shrimp in the olive oil and spices for 30 minutes before grilling.
- Substitute the shrimp with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg