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Maya

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce delights your taste buds!

A delicious Grilled Shrimp Bowl featuring succulent shrimp, fresh avocado, vibrant corn salsa, and a creamy sauce that tantalizes your taste buds.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • 1 ripe avocado diced
  • 1 cup corn fresh, frozen, or canned
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 cups cooked rice white or brown

Method
 

  1. Preheat your grill or grill pan over medium-high heat. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
  2. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
  3. In a separate bowl, combine the corn, cherry tomatoes, red onion, cilantro, and lime juice. Mix well and season with salt to taste.
  4. In another bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth.
  5. To assemble the bowls, divide the cooked rice among four bowls. Top with grilled shrimp, avocado, and corn salsa. Drizzle with the creamy sauce.
  6. Serve immediately and enjoy your delicious grilled shrimp bowl!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 200mgSodium: 800mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the corn salsa or sprinkle some cayenne pepper on the shrimp before grilling.
  • Substitute quinoa or cauliflower rice for a lower-carb option. You can also add black beans for extra protein and fiber.

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