Description
A vibrant and flavorful grilled shrimp bowl topped with fresh avocado corn salsa and a creamy sauce, perfect for summer gatherings.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Marinate the shrimp with olive oil, garlic powder, paprika, salt, and pepper in a bowl for 15 minutes.
- Grill the marinated shrimp over medium heat for 2-3 minutes on each side until they turn pink and opaque.
- Prepare the avocado corn salsa by mixing diced avocado, corn, red onion, halved cherry tomatoes, cilantro, and lime juice in another bowl. Season with a pinch of salt.
- Create the creamy sauce by whisking together sour cream (or Greek yogurt), lime juice, garlic powder, and salt in a small bowl until smooth.
- Assemble the bowls with cooked rice or quinoa, grilled shrimp, avocado corn salsa, and drizzle with the creamy sauce. Serve immediately.
Notes
For extra flavor, try adding diced bell peppers or a hint of jalapeño to the salsa. Shrimp can be replaced with grilled chicken or scallops if desired.
