Description
A vibrant bowl featuring grilled shrimp topped with a refreshing avocado corn salsa, served over rice or quinoa.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup corn kernels (fresh or thawed frozen)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Start by combining the shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat the shrimp evenly with the spices.
- Prepare the salsa: In a medium bowl, mix together the corn, diced avocado, halved cherry tomatoes, red onion, and lime juice. Set this aside for later.
- Make the sauce: In a separate bowl, whisk together the mayonnaise, minced garlic, water, and lemon juice until the mixture is smooth. If the sauce seems too thick, add a few drops of water for the desired consistency.
- Heat a grill or grill pan to medium-high heat. Place the marinated shrimp on the grill and cook for 2 to 3 minutes per side, or until they turn pink and opaque.
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls, top with the grilled shrimp, spoon the avocado corn salsa over the shrimp, and finish with a generous drizzle of the creamy garlic sauce. Serve immediately.
Notes
Serve warm for the best flavor contrast between the grilled shrimp and the fresh salsa.
