Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 avocado, diced; 1 cup fresh corn kernels (about 2 ears); 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 lime, juiced; 1 cup cooked brown rice or quinoa (optional base); 1/2 cup Greek yogurt or vegan yogurt; 1 tablespoon mayonnaise or vegan mayo; 1 teaspoon lime juice; 1 teaspoon honey or maple syrup; 1/2 teaspoon cumin; Salt and pepper, to taste

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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce a colorful and satisfying dish that brings together smoky grilled shrimp, creamy avocado, and fresh corn salsa, all drizzled with a zesty, smooth creamy sauce. It’s the perfect choice for a healthy and delicious lunch or dinner that’s packed with protein and fresh veggies, and it can be customized to your preferences.

Ingredients

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

½ teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 avocado, diced

1 cup fresh corn kernels (about 2 ears)

½ cup cherry tomatoes, quartered

¼ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

1 lime, juiced

1 cup cooked brown rice or quinoa (optional base)

For the creamy sauce:

½ cup Greek yogurt or vegan yogurt

1 tablespoon mayonnaise or vegan mayo

1 teaspoon lime juice

½ teaspoon cumin

1 teaspoon honey or maple syrup

Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 10 minutes.

While the shrimp is marinating, prepare the corn salsa by combining the corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.

Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side or until they turn pink and are fully cooked. Remove them from the heat.

In a small bowl, whisk together all the ingredients for the creamy sauce until smooth. Adjust seasoning to taste.

To assemble the bowls, place the cooked rice or quinoa at the base (if using). Top it with the grilled shrimp, corn salsa, and diced avocado. Drizzle with the creamy sauce.

Garnish with extra cilantro or lime wedges if desired, and serve immediately.

Servings and Timing

Servings: 2 servings

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Variations

If you're looking for some variations, here are a few ideas:

Grilled Chicken: Swap out the shrimp for grilled chicken breast for a leaner option.

Vegan Version: For a vegan-friendly version, you can use tofu instead of shrimp and substitute the creamy sauce with a plant-based yogurt.

Extra Veggies: Add extra veggies like bell peppers, cucumbers, or even leafy greens to give the bowl more texture and flavor.

Rice Alternatives: If you're avoiding grains, you can skip the rice or quinoa and use cauliflower rice or a leafy green base instead.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating: If you have leftovers with shrimp, it's best to heat the shrimp gently to avoid overcooking. You can reheat in the microwave for 30-45 seconds or in a pan over low heat. For the creamy sauce and salsa, it’s best to enjoy them cold or at room temperature.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the corn salsa and creamy sauce ahead of time, but I recommend grilling the shrimp just before serving to keep them fresh and juicy. You can also prepare the rice or quinoa in advance.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free! Just ensure that the mayo or yogurt you use doesn’t contain any hidden gluten ingredients.

Can I make this without rice or quinoa?

Absolutely! You can skip the rice or quinoa and enjoy the shrimp, salsa, and avocado on their own, or serve over a bed of greens for a low-carb version.

What can I use instead of Greek yogurt?

If you prefer a dairy-free or vegan option, you can use coconut yogurt or any plant-based yogurt as a substitute for Greek yogurt in the creamy sauce.

How do I know when the shrimp is cooked?

Shrimp turns pink when it's fully cooked. It typically takes about 2-3 minutes per side on a medium-high grill. Make sure the shrimp are opaque and slightly firm to the touch when done.

Conclusion

This Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce is an easy-to-make, deliciously healthy meal that I can’t get enough of. With smoky shrimp, fresh veggies, and a creamy, zesty sauce, it's packed with flavor and nutrients. Whether you’re looking for a light lunch or a satisfying dinner, this bowl has everything I need to feel good and full. Give it a try and enjoy a flavorful, vibrant dish that’s sure to become a new favorite!

Recipe:

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

A colorful and satisfying dish that brings together smoky grilled shrimp, creamy avocado, and fresh corn salsa, all drizzled with a zesty, smooth creamy sauce. It’s the perfect choice for a healthy and delicious lunch or dinner packed with protein and fresh veggies.

Instructions

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 10 minutes.
While the shrimp is marinating, prepare the corn salsa by combining the corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side or until they turn pink and are fully cooked. Remove them from the heat.
In a small bowl, whisk together all the ingredients for the creamy sauce until smooth. Adjust seasoning to taste.
To assemble the bowls, place the cooked rice or quinoa at the base (if using). Top it with the grilled shrimp, corn salsa, and diced avocado. Drizzle with the creamy sauce.
Garnish with extra cilantro or lime wedges if desired, and serve immediately.