Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Recipe
A flavorful and vibrant Grilled Shrimp Bowl featuring marinated shrimp grilled to perfection, creamy mashed avocado, fresh corn salsa, and a zesty creamy sauce. This Mexican-inspired bowl is perfect for a healthy and satisfying main meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp
- Olive oil (for marinating, approx. 2 tbsp)
- 2 tsp lime juice (freshly squeezed)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper (to taste)
Corn Salsa
- 1 ½ cups corn (fresh or frozen, thawed)
- ¼ cup diced red bell pepper
- 2 tbsp chopped green onions
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- Salt (to taste)
Avocado Mash
- 2 ripe avocados
- 1 tbsp lime juice
- Salt and pepper (to taste)
Creamy Sauce
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp chopped fresh cilantro
- Salt (to taste)
Bowl Base
- Cooked rice or quinoa (for serving, approx. 2 cups)
Instructions
- Marinate Shrimp: In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for 15-20 minutes to absorb the flavors.
- Prepare Corn Salsa: In a separate bowl, mix together corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
- Mash Avocados: Peel and pit the avocados, then mash them in a bowl with lime juice, salt, and pepper until creamy and smooth.
- Make Creamy Sauce: In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt until smooth and well combined.
- Grill Shrimp: Preheat the grill or grill pan to medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
- Assemble Bowls: Place a base of cooked rice or quinoa in each bowl. Top with a generous scoop of corn salsa, mashed avocado, grilled shrimp, and drizzle with the creamy sauce. Serve immediately and enjoy.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter sauce option.
- If fresh corn is not available, frozen corn works perfectly after thawing.
- Adjust the spices in the marinade and sauce to your preferred heat level by adding more chili powder or hot sauce.
- For a gluten-free meal, ensure that the hot sauce and other ingredients used are certified gluten-free.
- This recipe can easily be made dairy-free by choosing vegan mayo and omitting Greek yogurt.
- Serve with warm tortillas for a taco-style variation.
Keywords: Grilled shrimp bowl, avocado bowl, corn salsa, creamy sauce, Mexican shrimp bowl, healthy grilled shrimp, summer bowl recipe, easy grilling recipes
