Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Fresh grilled shrimp over avocado and zesty corn salsa, drizzled with creamy garlic sauce. A healthy bowls recipe perfect for quick dinners.
Equipment
- Grill or grill pan
- Mixing bowls
- Skewers (optional)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ears fresh corn, kernels cut off (or 2 cups frozen, thawed)
- 2 ripe avocados, diced
- 1 red bell pepper, finely diced
- 1 small red onion, finely chopped
- 2 limes, juiced (about 1/4 cup)
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced (divided)
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice (optional base)
- 1 jalapeño, seeded and minced (optional for heat)
Instructions
- Prepare the corn salsa: Combine corn kernels, bell pepper, red onion, jalapeño, half the cilantro, lime juice, a pinch of salt, and olive oil. Let sit for 10 minutes.
- Marinate the shrimp: Toss shrimp with 1 tbsp olive oil, cumin, paprika, half the garlic, salt, and pepper.
- Preheat grill to medium-high. Grill shrimp 2-3 minutes per side until charred and cooked through.
- Make creamy garlic sauce: Whisk Greek yogurt, remaining garlic, lime juice, water, salt, and cilantro until smooth.
- Assemble bowls: Layer quinoa, diced avocado, corn salsa, and grilled shrimp. Drizzle with sauce and garnish.
Notes
- Grill corn first for extra smokiness.
- Serve immediately for best flavors.
- Meal prep friendly - store components separately.