Grilled Shrimp Bowl with Avocado
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce 🍤🥑🌽
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Corn Salsa:
1 cup frozen corn, thawed
1/2 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and minced (optional)
1 lime, juiced
Salt to taste
For the Creamy Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Bowl:
1 avocado, sliced
Sesame seeds, for garnish
Chopped green onions, for garnish
Instructions:
Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.
Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.
Tips & Tweaks:
Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.
Make it a meal: Serve the bowls with a side salad or soup.
- substitute the corn with cauliflower, zucchini, eggplant, or roasted bell peppers for a lower carb or keto option
#heathyrecipes #shrimpavocadosalad #summerbodychallenge #mealprep #lowcarbs
Okay, friends, let me tell you about my absolute favorite weeknight dinner that feels like a gourmet meal: this incredible Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce! Seriously, once you try this recipe, it'll be on your regular rotation. I've been making versions of this for ages, and this specific combination of charred shrimp, the bright, vibrant corn salsa, and that dreamy, homemade creamy sauce just hits different. It's truly a delicious and healthy meal that doesn't compromise on flavor. One of the things I love most about this bowl is how fresh and balanced it tastes. You get that smoky, slightly spicy kick from the perfectly grilled shrimp, the sweetness and crunch from the corn salsa, and the rich, smooth creaminess from the avocado and the sauce. It's a textural and flavor explosion in every bite! Plus, it's packed with lean protein and healthy fats, making it super satisfying without feeling heavy. I often find myself craving it, especially after seeing one of those gorgeous photos of all the vibrant ingredients piled high. Want to make sure your grilled shrimp is absolutely perfect? Here are my go-to tips. First, don't overcrowd your grill or pan. Give those shrimp some space to get a nice sear and that beautiful char. Overcooking is the enemy here; shrimp cooks fast, usually just 2-3 minutes per side until they're pink and opaque. For extra flavor, I sometimes marinate them for 15-20 minutes beforehand with a little extra lime juice and a dash of cumin alongside the paprika and garlic powder. It really makes a difference! For the corn salsa, while the recipe uses thawed frozen corn, for an extra layer of flavor, try lightly charring your corn kernels on a pan or grill before mixing. It brings out a lovely sweetness and a smoky hint that plays so well with the lime and cilantro. And when it comes to the avocado, I love slicing it, but sometimes I'll scoop out half and give it a quick mash with a fork before adding it to the bowl. It creates an even creamier base that blends beautifully with the other ingredients, much like the 'mashed avocado' I've seen in some pictures. This bowl is also fantastic for meal prep! I usually make a double batch of the shrimp (cook it just before serving for best results, or reheat gently), the corn salsa, and the creamy sauce at the start of the week. Store them in separate containers in the fridge. Then, when hunger strikes, it's just a matter of assembling everything over a bed of rice, quinoa, or even a leafy green like spinach for a lighter option. It makes healthy eating so much easier during busy days. And if you're feeling adventurous, don't hesitate to tweak it! Sometimes I add a few black beans to the corn salsa for extra fiber, or a sprinkle of crumbled cotija cheese for a salty kick. If I want a different spice level, I might add a dash of chipotle powder to the shrimp or a bit more jalapeño to the salsa. The beauty of this grilled shrimp bowl with avocado corn salsa & creamy sauce is how adaptable it is to your taste. Trust me, you're going to love this one!
