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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce


  • Author: Monica
  • Total Time: 30 min

Description

This fresh and vibrant grilled shrimp bowl is a flavor-packed meal loaded with smoky grilled shrimp, creamy avocado, sweet corn salsa, and a rich, garlicky sauce. Perfect for a healthy and satisfying lunch or dinner.


Ingredients

Scale

For the shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • Juice of 1/2 lime

For the corn salsa:

  • 1 cup corn (fresh, canned, or thawed from frozen)

  • 1/2 cup diced red bell pepper

  • 1/4 cup diced red onion

  • 1/4 cup chopped cilantro

  • Juice of 1 lime

  • Salt to taste

For the creamy garlic sauce:

  • 1/2 cup Greek yogurt or sour cream

  • 1 clove garlic, minced

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Additional bowl ingredients:

  • 2 cups cooked rice or quinoa

  • 1 avocado, sliced

  • Extra lime wedges and chopped cilantro for garnish


Instructions

1️⃣ Marinate the shrimp: In a bowl, combine shrimp with olive oil, garlic, smoked paprika, lime juice, salt, and pepper. Let marinate for 15 minutes.

2️⃣ Grill the shrimp: Heat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side or until pink and slightly charred. Set aside.

3️⃣ Make the corn salsa: In a bowl, mix corn, bell pepper, red onion, cilantro, lime juice, and salt.

4️⃣ Prepare the sauce: In a small bowl, whisk together Greek yogurt, garlic, lemon juice, salt, and pepper.

5️⃣ Assemble the bowls: Divide rice or quinoa among serving bowls. Top with grilled shrimp, corn salsa, avocado slices, and a drizzle of creamy garlic sauce.

6️⃣ Garnish: Add lime wedges and chopped cilantro, and serve immediately.

Notes

  • For extra heat, add diced jalapeños or a splash of hot sauce.

  • Substitute shrimp with grilled chicken or tofu if desired.

 

  • The creamy garlic sauce can be made ahead and stored in the fridge for up to 3 days.

  • Prep Time: 20 min
  • Cook Time: 10 min